Hi everybody how much i appreciate all these discussion on the forum it is just awsome to see that there are simple solution sometines. My question today is about shelf life of ganache filled pralines;Do i have to add sucre inverti (sorry i am french and i don't know how to say it in english and to look for it now will just take me out of focus!) and glucose ? At what stage do i have to add them, is there a limit proportion ? Is the proportion relatve to chocolate qunatity, cream quantity, both ? I am not talking about months of course but a little bit more than " weeks in order to be able to have a little stock. Anyway i like everything to be fresh and i just want to be sure i won't spoil the taste of my pralines and truffles. Thank you all for your enlighting help !