Hi Chris,

were your initial blueberry gouda's (by the way -YUUUMMMMM) straight up bits of cheese enrobed with tempered chocolate? Have you found if single or double dipping makes them any more impervious to fat bloom?

I did a Blueberry Gouda filled dark chocolate. Its shelf life was about 16 days. I played around and added some Pot Sorbate to a few, and that pushed the shelf life to about 22-23 days, but I decided to nix the additive when I took the product to market.

I have used triple-creme cheese as if it were butter with great success. If you never use butter in your existing ganaches, try some experimentation. You might end up playing around a little with your formula to get the texture right, but if your regular ganaches are stable, these will be too.

be careful. if its pure cheese its gonna spoil very very fast at room temp. if its an emulsion of chocolate, cheese, glucose you will get better shelf life.

Hello everyone,

I'm working on a soft cheese filling for a dark chocolate -- I know it may sound odd -- but was curious if others had tried the combination and had any insight into its shelf life? Thanks so much! Jenny

updated by @jennifer-thamer: 05/18/15 05:18:55