Controlling ganache texture; Tracking use of nutrition facts

Controlling ganache texture
Understanding how ganache functions as a system and how differences in chocolate composition affect its textural and rheological properties may allow for greater control over the final product. A studyin the Journal of Food Science examined ganache formulations that varied in dairy source (cream or butter) or solid fat content (SFC), and composition or type of chocolate. Melting temperatures for all ganache formulations were lower than for chocolate, indicating that c…