Question on shelf life

Hi everyone! Hope all is well. I have a question on shelf life of ganache. Actually, a few.

1. Do you all use glucose syrup, invert sugar or some type of water binder? Do any of you choose not to add these?

2.In one of my books it states the max shelf life for a ganache with moisture binder added as 3 weeks. So without what would the shelf life be and how are some companies getting away with a longer shelf life?

3. I've seen some chocolates with like a chocolate cup or tea cup shape shell and then a piped ganache on top, therefore part of the ganache is not enrobed. How is this done without cutting the shelf life down to practically nothing?

Thanks so much for any info! Sorry for all the drill down of questions but my curiosity is killing me .