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Post by chocolicioushandmade on Oct 8, 2018 3:12:26 GMT -5
Hi I havent used a forum before so i hope this is the right way to go about it....I am just starting to sell some handmade chocolates and have a stall for a week in my local town. I wanted to sell a variety of filled chocs (coconut, proseco truffles, gin truffle,caramel, coffee cream) I've been told the easiest way is to add corn syrup to extend the shelf life (substituting 5% of the cream) if this is correct how much longer will my best before date be? I want an easy option to start with until I get used to making and selling then I may start to use different methods as I become more confident. Thank you
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Post by Chip on Oct 9, 2018 18:51:43 GMT -5
Are you using fondant? What are your fillings made from? Once encapsulated in chocolate, they should last quite a while.
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Post by chocolicioushandmade on Oct 10, 2018 0:24:31 GMT -5
Hi, My fillings areall homemade caramel, coconut cream, coffee cream, halzenut, prosecco panache and gin/tonic ganache. A local chocolatier advises to use an invert sugar which would extend their shelf life to 1 month, I have read so many different things! Thank you
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