Hello -- I am a hobbyist, but have been contracted to make 300 truffles for a corporate party. Because of time and equipment limitations, I will have to spread out the production. I am wondering:
1) how far in advance I can make a complete product (ganache dipped and garnished)?
2) how long the ganache will remain in optimum condition undipped?
A few details: all are sliced slabs and the majority…
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