True or False: Using a ganache that is not thoroughly emulsified will produce softer and grainy fillings.

Using a ganache that is not thoroughly emulsified will indeed produce softer and grainy fillings. Emulsification in ganache is essential because it combines the fat from the chocolate or cream with the liquid, creating a stable mixture. When emulsification is incomplete, the fat and water components do not combine properly, leading to a mixture that can separate or present a grainy texture due to unincorporated particles.

Graininess occurs when the fat crystallizes in an uneven manner or when moisture separates from the fat, compromising the smooth and velvety texture that is characteristic of well-made ganache. Consequently, if a ganache is poorly emulsified, it will lack the necessary structure to hold up as a filling, resulting in a softer consistency and an undesirable grainy mouthfeel. Thus, the statement accurately reflects the importance of achieving a proper emulsion when making ganache for confections.