Looking for help

Laura Marion
09/29/13 03:57:13AM
27 posts

Hi all

Currently I make chocolates at home but I would like to start a bigger production

I would like to know if anyone know's how to get a good shelf life for a ganache?

I know you can add trimoline invert sugar or sugar but I have not had much experience in using it so I don't know how much to add

I mostly just make a simply ganache eg

100g cream 250g chocolate 100g puree few drops of flavour

As you will know this type of recipe is great for small batches to be eaten within the next few days ??? or a week ??? I think, but not so good if you plan to keep then for a while .... they will get mould !!!!

If i were to add invert sugar and cook it with the puree, will this extend the self life ? I don't know If this is the right sugar to add or how much to add.

can you help ??

updated by @laura-marion: 04/21/15 01:22:36AM
Emilio Perez
09/29/13 11:42:26AM
6 posts

Hi Laura, where are you currently getting your cacao beans from, if I may?

10/10/13 10:33:07AM
5 posts
According to Greweling the shelf life of the average cream ganache is three weeks. Butter ganache 6-8
Laura Marion
06/20/14 09:30:07PM
27 posts

i just get chocolate int callets a meltbarry callebaut no beans


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