Water Activity/Shelf LIfe in Pastry & Baking Posted August 2 1 minute ago, Jim D. said: I have performed the experiment once more and am getting what one might call a "consistent inconsistency." I made Wybauw's pear recipe (Fine Chocolates Gold, p. 309). The Aw reading immediately after the ganache was piped was 0.78. Approximately three hours later, the same sample produced a reading of 0.64. For someone who is quite cautious about shelf life issues, these readings are very good news. Thanks for posting this! I assume the temperature of the sample on both occassions was closely the same, right?