i understand reducing water activity in ganaches in order to lengthen shelf life, but if it is only water and chocolate, what is there to cause mold and bacteria growth? (forums.egullet.org)
All three products earned big thumb's up from me when tasted separately and prepared as part of a specially - created recipe, including my Vegan Hot Chai Cocoa prepared with the Cacao Powder and my utterly decadent Salted Caramel and Chocolate Ganach Tarts prepared with the coconut sugar which I will post soon. (thebloomingplatter.com)
Pastry chefs use it in the preparation of ganaches where it helps to achieve the required smoothness, and to provide excellent «mouth feel». (sugar-and-sweetener-guide.com)