Hi! Sorry for this - the link should be fixed know to all the recipes! It's in the descriptions, or you can find it here: www.keylink.org/assets/Keylink-CA-UK-Livestream-Recipes-Shelf-Life.pdf
Hi Caroline - you wouldn't be able to swap like for like I'm afraid! If you need more info on different sugars and gelling agents, we have an article on them here - www.keylink.org/resources/beginners-guides/a-guide-to-sugars-and-gelling-agents Hope this helps!
This is so timely as I am looking to do filled chocolates. Where can I find the recipes (the link isn't working). Thanks
Hi! Sorry for this - the link should be fixed know to all the recipes! It's in the descriptions, or you can find it here: www.keylink.org/assets/Keylink-CA-UK-Livestream-Recipes-Shelf-Life.pdf
I have only just watched, but thank you. A question if I don’t have sorbitol but have dextrose do I swap it like for like please?
Hi Caroline - you wouldn't be able to swap like for like I'm afraid! If you need more info on different sugars and gelling agents, we have an article on them here - www.keylink.org/resources/beginners-guides/a-guide-to-sugars-and-gelling-agents
Hope this helps!
How can you store ganaches if not fully used?
The best way to store left over ganache would be refrigerated in an airtight container - of course, keeping in mind the products' shelf life!
Xyitol