15 minutes ago, Kerry Beal said:
For the life of me - no matter how I edit in iPhoto then drag them in - they still are on their side!
I started with 100 grams of Callebaut 811 and 100 grams of cream - then just reduced the cream a few grams at a time to get these numbers.
Starting with 100 grams of 811 and 20 grams of water - I got 0.94. Changing to a lemon juice with a pH less than 3 brought it down to 0.92 however the lemon juice has 5% solids in it so I'm not sure it it is that or the pH that resulted in the reduction.
Thanks for doing this. Very interesting!
From what I can gather, lowering the pH does not have a significant effect on water activity. Could be the solids then?
The shelf lives are interesting for the basic ganache.
I haven't been making chocolates for very long, so it would be interesting to see what yours and others experience and gut feeling is for all these different shelf lives?
6 days for a 1:1 ganache seems very high to me, but I don't know? Is this at room temperature?
