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Hi everyone! Hope all is well. I have a question on shelf life of ganache. Actually, a few. :-) 1. Do you all use glucose syrup, invert sugar or some type of water binder? Do any of you choose not to add these? 2.In one of my books it states the max shelf life for a ganache with moisture binder added as 3 weeks. So without what would the shelf life be and how are some companies getting away with…