Share 'Shelf Life Questions...'

I have been wanting to try a few different types of ganache but shelf life / food poisoning / killing people issues has kept me from them... 1) First one - Egg Ganache (using yolks in a sauce/curd type recipe cooked to 80C and then added to chopped chocolate to make a ganache). When I did a course with Wybauw in Chicago I asked him about the shelf life of egg ganache (he has a few in his books)…