Hello Everybody, I'm doing an internship at a manufacturing factory(retail) (long story short, that's the only option available for me in this part of the planet, south-east Asia).This place is not for artisans, but I had to take it in order to be as close as I could with chocolates. I'm soon travelling for a better offer.

Today was my first day andI've been given an assignment to come up with a recipe for "ganache filled chocolates with a long shelf life". Something that could be sold for retail and with a shelf life of atleast 6 months.It can be nut based, fruit based, flavor, cream, just anything.

I have tasted some very basic ganache filled chocolates that are sold retail by places like "harry&david" and retail giants like "ferrero" and "ghirardelli" but I have not given a thought on what makes them stay longer on the shelf. Any hints?

PLUS

- do coconut oil or any oil based ganache stay longer?

- do water based ganaches have a longshelf-life?

- does adding invert sugar alone help?

- will adding lecithin in a cream based ganache improve shelf-life?

- do sodium bicarb or ammonium carb play a role?

- any other hints?

I'm feeling a little disappointed for the kind of first assignment I've got but I'm interested in knowing anything about the behavior of chocolate and that's keeping me going. And I would really appreciate any help I could get.

updated by @venita-irudayaraj: 04/11/25 09:27:36