long shelf life fillings
@omar-forastero
06/06/10 12:28:55PM
86 posts
I started working for a chocolate manufacturer who would like me to make him some new recipes for his factory. It sounds pretty straight forward until you hear the conditions:
1.No alcohol
2.Fast production
3.prefer Classic style (ie.gianduja and nut based fillings)
4. Long shelf life (more than 3 months) so I can't use cream
5.No preservatives
The factory produces more than 40 types of bonbon already so I really need to be creative here
Any help or feedback is HIGHLY appreciated.
Many thanks friends
O
updated by @omar-forastero: 04/12/15 08:59:19AM
@sebastian
06/06/10 01:35:17PM
754 posts
@omar-forastero
06/08/10 06:08:32PM
86 posts
@cherry-bodey
06/08/10 10:23:31PM
5 posts
@clay
06/08/10 10:24:46PM
1,680 posts
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clay - http://www.thechocolatelife.com/clay/
@cherry-bodey
06/08/10 10:26:04PM
5 posts
@omar-forastero
06/09/10 04:40:37PM
86 posts
@sebastian
06/09/10 07:04:36PM
754 posts
@laura-trairatnobhas
01/23/13 03:27:35AM
6 posts
European-style butter ganaches have longer shelf life . . . worth a try?
Sounds like my type of operation........
You gotta go back and look at stuff 100 years old when there was no refrigeration
Candying
Drying
perserving
nuts
Caramel
Nougat based (including croquant)
Butter ganaches can be quite shelf stable if you remove the 18% or so water in the butter....
Now for instance, honey is a partial inverted sugar
Dried fruits last for years
Pate de fruits are very shelf stable
Nuts and nut pastes/marzipans are good for 6 mths
Am I giving you enough information without "giving away" my farm?
@jeff-stern
01/24/13 07:59:50AM
78 posts
Nut pastes (gianduja, marzipan) are good but you have to watch out for fat migration which will soften your shells over time.
Butter based ganaches are good, for even less water content you might try using clarified butter (you can buy it off the shelf from many restaurant suppliers).
@carlos-eichenberger
01/24/13 10:00:51AM
158 posts
The gelee/pate de fruit idea is very good. Combine it with a pralin/chocolate/feuilletine layer and you have a 6-month shelf-stable product with a great flavor/crunch combination.
@sharon-strika-webb
02/05/13 06:55:38PM
4 posts
Cream fondent based, citric acid to cut the sweetness.
@sharon-strika-webb
02/05/13 06:57:11PM
4 posts
Pipe into chocolate shells and recover with a funnel and scrape.
@emily-woloszyn
03/06/13 09:55:48PM
17 posts
What about coconut oil? I make a nice vegan filing with it and fondant and coconut...you can make it as firm or as creamy as you want and the oil is mostly tasteless...just a thought.
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