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By Peter Greweling and Culinary Institute of America
Published 2007
Because ganache is high in cocoa butter, it exhibits polymorphism similar to that of chocolate. (See Polymorphism of Cocoa Butter.) If ganache is not properly precrystallized with stable fat crystals, it will not set with a firm, uniform texture. This results in centers that are too soft to handle and a grainy texture produced by the development of large fat crystals during storage.
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