Liqueurs and spirits are the liquid flavorings most commonly used in butter ganache, although concentrated fruit purées may also be used successfully. It is not advisable to use natural-strength fruit purées due to their high water content, which can contribute to a diminished shelf life for the finished ganache. The liquid flavoring should be at room temperature (20°C/68°F) when added to the ganache. Dry flavorings such as spices may also be used, although they will detract from the smooth texture of the center. Liquid flavorings are counted as liquefiers in the ratios for butter ganache formulation.