"Nut pastes (gianduja, marzipan) are good but you have to watch out for fat migration which will soften your shells over time.
Butter based ganaches are good, for even less water content you might try using clarified butter (you can buy it off the…"
"Sounds like my type of operation........
You gotta go back and look at stuff 100 years old when there was no refrigeration
Nougat based (including croquant)
Butter ganaches can be quite shelf stable if…"
Ohh lovely !! Iam new to this domain it's been less than year and iam working on my own business I have a tiny factory with a tiny shop , trying to take the steps up !! So what's ur job at patchi !!it's rare to find someone who's young that's interested In chocolate !! Ur In the factory in sibleen ?!