Shelf Life of Chocolates
Posted in: Tech Help, Tips, Tricks, & Techniques
Point taken about the comparison between honey and invert sugar. And yes, the point of a 6 months shelf life is so it can sit on the shelf. Thanks
It makes sense for those interested in this subject to continue the thread. You can certainly continue here. If you decide to start another thread on shelf life it would be a continuation of this dicsussion, so Paul I think that's your call. Which ever you decide, I am interested in your thoughts.
Nick you are right. The challenge of earning a living may drive us to understand how to push the limits of what we do while staying true the artisan principles of our craft. I think it is a legitimate question.
On the other hand we know the bulk of the chocolate that will be sold on Valentines Day 2013 is being made now. So we know it is not fresh, and customers are buying it.
For me, if a customer asks for chocolate with a six month shelf life I know he/she doesn't expect it to be fresh. At this point it is a business decision. Is this your customer or not? It can be, it doesn't have to be.
What ever decision we make as entrepreneurs, it must be an informed one. That is why I appreciate this community. What I have learned on this one topic was worth the time it took to ask the question.
You're right, I can't wait to try the Ghee.
I am in North Carolina. The laws in the US are strict. I think confections are limited to 5 by volume. At the same time it would be good to make to give to friends, etc. I took a class with Chef Wybauw where he make them. The information was on my lap top which got stolen. Does Chef Waybauw cover it in any of his books? It would be great if you could share the formula and method of production.
On the subject of ingredients, I have not yet started looking into the sourcing of ingredients. I am hopeful that I will be able to secure a reasonable amount to start testing. Perhaps I can purchase from someone that has some.
I appreciate the concept of preserving. As you've said, Ghee sounds interesting. I'll start researching that as well.
I think I'll start with a butter ganache, use an invert sugar and possibly the Ghee in replace of the butter and play with the flavorings trying to keep the water activity down. From there play with the Sorbital and other "Wierd" sugars.
Thanks again. I appreciate you help.
I think the key word is here is "real ganache." Certainly there will be loss of quality as in flavor and mouthfeel the more sugars and stabilizers you add to the ganache over such extended periods of time.
The question is can you get a reasonable product with an extended shelf life. Maybe the line of what is called reasonable doesn't extend to six months. Maybe it is three, four months, let's see.
I have never used glycerine, sorbitol or some of the other life extending ingredients. With your help and the help of others in this thread I intend to see what can happen.
Can you tell me the shelf life of the crusted alcohol centers?
Thank you Edward
No worries Rene
The community has been very helpful sharing information on this subject. I certainly have enough information to start testing some formulas. The information you've offered really does summarize the available knowledge on the subject.
This is very helpful. While 30% alcohol ganache would be a big hit, it may attract the wrong king of attention.
I understand the point about shrinkage. You often see the bottoms of bon bons curving in which is an example of your point.
The water ganache formula is interesting. Intuitively I would think there is too much water in the water ganache formula. Most of the established thinking indicates a reduction in water. So I am excited to try it. I will definitely the water ganache formula.
All good points. Certainly your summary included most of the information I've been able to find. My challenge is I've never worked with sorbitol. What is the relationship of the added sugars to the other ingredients and their affect on the ganache? Do you have formulas, or basic percentages I could use as a starting point to begin to develop some formulas for testing?
You are correct. The laws regarding alcohol are different in the US and other places. In the US the limit is 5%. This is certainly a way to extend shelf life although not enough to extend 6 months.
The water ganache sounds interesting. The challenge is to extend shelf life the water activity level of the ganache must be low. If you would be willing to share the formula it would be worth a test.
As you've indicated, it sounds like the formula would have to be adjusted to lower the aw with extra fat..,interesting proposition.
I have a small chocolate business where I produce hand crafted, ganache filled chocolates with a three week shelf life. I have a customer that is requiring a 6 month shelf life. What is the best ingredient to use, in what amounts should I use it and where can I purchase it.
Was wondering if any one knows of a good source of black boxes. I have been trying to locate some on the east coast. Any one know if Box and Wrap is still in business, I have tried to call several times but can not get an answer or return call. If anyone one can help me, I would appreicate it.