Moisture Content and Water Activity

Appears in

Chocolates and Confections

By Peter Greweling

Published 2007

  • About

Ganache has the highest moisture content and the highest water-activity level of all confectionery centers. To reduce the water-activity level and extend the shelf life of ganache, add invert sugar, glucose syrup, or a spirit, and use the smallest amount of liquid possible in formulation. In all cases, cream-based ganache centers stored at room temperature have a shelf life of approximately three weeks, unless a water-activity meter is employed to ensure the safety of longer storage. (See Water Activity of Confections table.) For a longer shelf life, freeze the products, following the Confectionery Freezing Technique.