Ganache filled chocolates with an long shelf life
Posted in: Tech Help, Tips, Tricks, Techniques
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