Hi,
I have stumbled into a chocolate business and now I am madly researching trying to learn as much as I can. I need a lot of advice lol but I will to only ask one at a time :)
My first question is about ganache. I want to make truffles that will last a minimum of one month at room temperature. My understanding is that a standard cream ganache will only last 3 weeks which is not quite long enough for me. I have heard (and read on here) a few different ways to extend this so I want to experiment. So dumb question... but how do I know if it worked (short of eating the chocolates and seeing if I get sick?) Will it separate or something once it is bad?
I will be selling the chocolates and I want to be sure that I am giving people something that is safe for them.
Thanks :)
Heather
updated by @heather-panchyshyn: 04/14/15 12:47:56