With their relatively low Aw, jellies tend to be somewhat hygroscopic. However, the binding agents they contain prevent most moisture migration from penetrating beyond the surface. Therefore jellies can be coupled with high-moisture centers like ganache without suffering any substantial damage. Jellies must be deposited while hot, and therefore they must be allowed to cool before they are layered with heat-sensitive centers. As a consequence, jellies are not well suited to use in shell-molded bars; they would melt the chocolate shell.