Artisan chocolaterie
GLUCOSE
GLUCOSE
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Artisan chocolaterie
Glucose syrup ( inverted sugar) makes neutral gel, ganaches and other applications.
Generally used in addition to sugar, glucose prevents the recrystallization of sugar and improves the stability of the product. It can be used to stiffen the consistency of ganache and in boiled sugar confectionery. It can also be used in the making of ice cream and gelato to control ice crystal growth. Colourless and flavourless.
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FAQ
A. How long will take to receive my order?
1.Orders placed on Tuesdays, Wednesdays & Thursday will be dispatched on Mondays
2.Orders placed on Fridays & Saturdays will be dispached on Tuesdays
3.Orders placed on Sundays & Mondays will be dispatched on Wednesday
B. Why it takes that long to dispatch an order?
We are artisan chocolatiers and make all chocolates to order, following your requests. The chocolate has to be temperate, moulded and decorations have to be applied then all has to be left to crystallise properly without rushing bebore sending it out. That gives the chocolate a great snap, shine and taste plus it extends its shelf life.
C.Can you write a message by hand on chocolate ?
We can write by hand but number of character is limited to 20