remembering that UV is only going to surface sterilise, the bulk of a ganache that contains any microbes is either already sealed in the chocolate or just ... below the surface of the ganache when you're irradiating, I'm not sure how useful UV irradiation will be.
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remembering that UV is only going to surface sterilise, the bulk of a ganache that contains any microbes is either already sealed in the chocolate or just ... below the surface of the ganache, I'm not sure how useful UV irradiation will be.
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