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.
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Two changes we made with the chocolate is that this time we winnowed the chocolate. This time we didn't use a blow dryer to melt the chocolate. Two improvements with the chocolate is that the melanger didn't get clogged this time and everyone put in work.
