Cheesecake Bar

Start with very clean molds.
Spray white and red cocoa butter in desired pattern along log snacking molds.
Place in the fridge for 10 minutes.
Let the molds go back to 18° C and make shells with tempered Cacao Barry Zéphyr 34% white chocolate.

Pipe cheesecake mousse into mold.
Pipe balsamic compote afterwards.
Finish with graham sable.
Close with tempered Cacao Barry Zéphyr 34% white chocolate.

AW (activity of the water) is an essential value, and it will give us a hint of the shelf life or durability of a product.

Water contained in food can be tied or free. Measuring AW will let us know if there’s free water in a product. Free water is the water available for microorganisms to live and reproduce.

The AW value can be measured in a device called an AW meter. The value is measured on a scale from 0 (no free water) to 1 (pure water).

AW MEASUREMENT CHART:

AW MEASUREMENT SHELF LIFE

1.00 - 0.95 - 1 to 2 weeks
0.95 - 0.91 - 2 to 3 weeks
0.90 - 0.87 - 2 to 4 weeks
0.86 - 0.80 - 3 to 6 weeks
0.80 - 0.75 - 5 to 15 weeks
0.74 - 0.65 - 12 to 20 weeks
0.64 - 0.60 - 15 to 30 weeks
0.5              - 15 to 50 weeks