I was worried about the same thing with my ganache so I had it tested in a lab. When the test came back, they said it had potential to form bacteria (no time frame given, that would cost $1,000 fo them to tell me that!) S.aureus is the main concern. The minimum AW (water activity that is responsible for creating Bacteria) in which bacteria can grow is .083. Mine was 0.847. It was therefore recommended that I increase the solids ie, chocolate and reduce the amount of liquid ie, cream. The recipe I had tested was 450g chocolate to 160g cream. I have now reduced the amount of cream and I am confident that it no longer poses a risk. I would have liked to know the time frame in which this bacteria form but not at that cost. Sorry about the technical answer, but it was helpful to me to understand how it all works. Hope this helps. Lorene
Fancy Fondant WA
