Which of the following is not a quality of a properly emulsified ganache?

A properly emulsified ganache is characterized by its shiny appearance, smoother texture when set, and thickness that is homogenized, which indicates that the fat and liquid components have blended together well. These qualities arise from the correct emulsion of fats and liquids, allowing for a stable mixture that maintains its integrity and texture.

A shiny finish on ganache is a result of the fat being properly emulsified, reflecting light and creating an appealing visual. A smoother texture when set is also a direct consequence of the emulsification process, leading to a consistently creamy mouthfeel that enhances the overall taste experience. A thicker and homogenized consistency implies that the ganache has been effectively emulsified; this is important for stability and makes it easier to work with for various confections.

In contrast, a watery consistency suggests that the emulsion has failed, resulting in separation of the fat and liquid components. This instability affects not only the texture but also the flavor and overall quality of the ganache, making a watery consistency a clear indicator of poor emulsification. Therefore, among the qualities listed, a watery consistency is not characteristic of a properly emulsified ganache.