Types of invert sugar

[tralfaz]

Hi, I'm a chocolate hobbyist who occasionally thinks about going pro.  Can anyone tell me what congealed invert sugar is?  How is it different from liquid invert sugar and what use does it have compared to they regular liquid type?  Right now I don't use invert sugar in my ganache, but I understand it's hygroscopic and helps aw and shelf-life.  So why pick congealed over liquid?

[Kerry Beal]

When you make it yourself - it tends to be a clear syrup - brands like trimoline seem to be crystallized into a form like crystalized honey. Doesn't seem to matter which you use - you get the same effect.