I'm interested in purchasing one of Wybauw's books on chocolates specifically because he address and documents the water activity(shelf life info) of his recipes in his first book. I really want his second book which is specifically on ganache but I don't want to purchase it if it does not include the water activity details with the recipes.
Anyone happen to own a copy and can check for me?
Thanks in advance.
I have his "Chocolate Decorations" book -- I'm not sure which one that is. It's the only one I'm familiar with so now I have to be on the lookout for more of his books! He has a section on crystalization at the beginning but doesn't talk too much about water activity that I was able to find. I'll look again tomorrow when I'm not so tired. Hope that helps some. Which books were you interested in?