Currently I make chocolates at home but I would like to start a bigger production
I would like to know if anyone know's how to get a good shelf life for a ganache?
I know you can add trimoline invert sugar or sugar but I have not had much experience in using it so I don't know how much to add
I mostly just make a simply ganache eg
100g cream 250g chocolate 100g puree few drops of flavou…
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