I have cruised through the many discussions here and have not come across any bits on making chocolates last longer, maybe I haven't dug far enough?. Especially truffles. I want to start making larger batches but don't want to have make them all prior to a craft fair. what's the secret? I will be going to school in January so I'm sure I will learn but tis the season and friends want chocolates, and I want them to last and not have anyone get sick.
Any pointers? Invertase? Milk substitutes?