Sorbitol in BonBons

[LabKat]

It seems my new chocolate book calls for sorbitol in a lot of the ganache centers. Do I have to include it or can I leave it out completely.

[Jim D.]

If the book is one of Wybauw's, he says somewhere that it is OK to omit the sorbitol.  It helps lower water activity (and thus helps extend shelf life), and Wybauw believes it improves the texture of the ganache.

[Kerry Beal]

Yup - you can leave it out as Jim says - but I've been really delighted with the texture of some of Wybauw's fillings I've made with it.

[LabKat]

Thanks for the info, I will try it both ways