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Post by chocoaddict on Mar 10, 2007 1:32:49 GMT -5
I'm new to this forum but have been experiencing a similar problem as "blondce" in "moldy chocolates only a month old". My problem started after my supplier stopped carrying a particular brand of heavy cream, and replaced it with a cream higher in fat content. With the new brand, my chocolates now only have a shelf-life of 1 week when before they had a 3 week shelf life. I store them in 55 degrees temp in rather low humidity but the mold still comes. I am so stumbled by this problem. Similar to "blondce" I don't add any additional sugar or butter to the recipe. I don't add gelatin.
I guess my question is why does a change in fat content of heavy cream change the shelf life and what can I do to maintain the same taste of my chocolates without it going bad.
Thank you.
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