I'm looking over some recipes from the World Pastry Forum as presented at this blog blogquat.blogspot.com and I don't understand why they're doing some things. 1) Almost all their ganache centers include sorbitol. I don't know what this is doing. Its main food uses are as a sugar replacer (though it's less sweet then sucrose), and as a humectant (though I can't see why they would need one in a coated candy center) 2) Almost all their ganache centers call for Mycryo cocao butter. You can temper ganache? Otherwise I don't get it. 3) Some of their recipes call for sugar cubes. For example Nougat, Marzipan, and liquid booze centers for bon bons.