I have a client that wants me to replace the commercially produced chocolates she uses for her gift baskets with my handmade products.
thing is, she also wants the same shelf life as the ( gasp! ) lindor truffles she currently gives out.
all my centers are ganache, whipped and piped, dipped... so that's out for a start.
How about a "meltaway" ? chocolate and oil 5:1 ratio.
My query is ... should I temper the mixture to prevent graining?
would it firm up if i whipped and piped it ?
I know I could just do it and see , but wanted to hear of any experience you guys may have .
People and dumb assed long shelf life ! Gah!
updated by @paul-john-kearins: 04/10/15 11:37:37AM