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Post by bmralex on Nov 28, 2022 20:10:55 GMT -5
Hello, We made home truffles from 70% chocolate (made from nibs, cocoa butter and sugar), filled with ganac he. The ganache was made of 50% of heavy whipping cream and 50% chocolate. After making shells, in each cavity in the mold I put a hazelnut, filled it with ganache and sealed it with a chocolate. Upon removal from the mold, each truffle was individually wrapped in a foil paper. In a couple of weeks a few truffles inside developed a nasty green mold. What did I do wrong ? Attachments:
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Post by soseattle on Nov 28, 2022 22:37:34 GMT -5
How did you store the truffles? Heavy cream is not shelf stable due to the water in it, called water activity. Also, it has a limited life even in the refrigerator-about 2 weeks. Here is an article that explains in more detail. chocolatedisorder.com/tag/shelf-life/
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Post by bmralex on Nov 28, 2022 23:13:04 GMT -5
Oh, crap. That was the reason! I stored them under room temperature, on the kitchen table. I was under impression that mixing with chocolate will preserve the cream in ganache. I was wrong. But how come the box of commercial truffles remain fresh for months when stored under the room temperature?
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Post by Ben on Nov 29, 2022 9:25:00 GMT -5
Commercial truffles generally have preservatives in them. You can add some glucose syrup or corn syrup to your recipe to bind some of the water to extend the shelf life for a few weeks.
If you want to store them longer than a few weeks, they freeze really well. Make sure they're in an airtight container and put them in the fridge for 24 hours and then into the freezer. Then reverse the process a couple days before you want to eat them.
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Post by bmralex on Nov 29, 2022 22:32:52 GMT -5
Thank you so much! Will do!
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