Step-by-step explanation:
When making butter ganache, using untempered chocolate (chocolate that hasn't undergone the tempering process) can lead to various issues, but one thing that does NOT typically result from using untempered chocolate is crystalline structure and shine.
Here are some common problems that can result from using untempered chocolate in butter ganache:
Dull Appearance: Untempered chocolate can lead to a dull or matte appearance in the ganache instead of the glossy shine you would get with properly tempered chocolate.
Poor Texture: The texture of the ganache may not be as smooth and creamy when untempered chocolate is used. It can become grainy or have a sandy texture due to improper crystallization.
Bloom: Untempered chocolate can develop a white or grayish streaky appearance on its surface over time. This is known as chocolate bloom and is caused by fat and sugar crystals migrating to the surface. It affects the appearance but not the safety or flavor of the chocolate.
Shortened Shelf Life: Ganache made with untempered chocolate may have a shorter shelf life and may not store as well at room temperature compared to ganache made with tempered chocolate.
So, while untempered chocolate can result in several undesirable outcomes in ganache, it does not typically result in crystalline structure and shine. The crystalline structure and shine are more associated with the tempering process of chocolate, which involves controlled heating and cooling to stabilize the cocoa butter crystals and achieve a glossy finish.