hi, my name is Akua and i make handmade chocolates in Ghana. I would be grateful if anyone could help me with a question. I want to extend the shelf life of my handmade chocolates so i am looking for the right preservative. I usually use ganache, caramel and nougat as my filling. I have have heard of sorbitol and potassium sorbate. Please which one is the best? Is the any other preservative apart from the above? Any what quantity do i have to use?
That's a pretty involved question and depends on a lot of variables. This book gives the best explanations I know of about extending shelf life for artisanal chocolates
Thanks Gap, i will get the book.