I started my chocolate making business. I bought the tempering machine, the polycarbonate molds and I have a great chocolate to work on...but i have a lot of questions and Im hoping you all can help me.
Here is the list of questions:
1. Is there a specific brand of chocolate for tempering that taste similar to godiva style chocolate that you recommend?
2. The garnache that Im making is made of chocolate,cream and butter and this is my filling for my molded chocolates, ofcourse I add all the ingredients to make the different flavours that we offer. The question is how long do you guys think the garnache lasts if not in refrigeration. The reason I ask this is because I do not own a chocolate boutique yet, so my chocolae boxes will be in different stands at different selling points. Its the shelf life Im concerned of, since the garnache is made of cream and butter, they can get easily ruined. thoughts and advice on that? Do you have a specific recipe of garnache that has a long shelf life? I heared that the more creamy it is the less shelf life it has, since it contains a lot of creme...I was hoping to find a recipe that is creamy enough and still have long shelf life since it will not be in a refrigerated area.
so sorry for the details, but im really hoping to get some advice on all of this..any aditional info you think is usedful to me please dont hesitate to let me know.
updated by @christine-de-massis: 04/15/15 06:58:14AM