Does anyone know the difference it makes in a ganache when the butter is added melted, creamed or solid? Or when there is none? Is there a difference in shelf life?
I'm refering to a cream-based ganache, where there is an emulsion with milk fat particles present, do they remain as a separate droplet structure in the fat phase?
People have told me is a preference thing but I'm pretty sure there's some explainable science behind it.
updated by @daniela-vasquez: 04/10/15 03:03:49PM
