• Reply by KAF_Frank on May 29, 2011 at 12:23 pm
• 

Hi,
"Classic" Ganache, heavy cream and dark chocolate, is a confection with a stable, but relatively short shelf life, at room temperature I would figure 2 days. It may not be the most appropriate filling, especially is shelf life is a concern. You may do better with some variation of fudge base or boiled chocolate filling, like traditional Sacher Torte glaze. Hope this helps. Frank @ KAF.

• Login to post comments

• Reply by stephsugar on September 25, 2011 at 1:40 pm
• 

technically, butter does not have to be cooked to be shelf stable. think about the fact that you might usually leave butter out on your counter if you want to have it be ready to use on your toast. Of course summertime is a different story. If you look at your ganache recipe, you'll notice that it actually also has cream, which is also something that would need to be refrigerated. However, most chocolate truffles are actually made from some sort of ganache filling. So how do chocolatiers have truffles that last two weeks or longer? Well, actually it is the sugar in the chocolate that acts as a preservative. Of course, how long your ganache lasts is not an exact science, and depends on a lot of factors (age of cream, temperature, etc.)

Typically, at my bakery, we make ganache about 2x per week (because we use it quickly), and during the summer months, we have seen a touch of mold appear on the surface, but in the winter, we never see mold.

You could also try a water ganache by substituting water for the cream. You'll have to play around with ratios, as it takes much less water than cream to make a ganache that will set up firm at room temperature.

One thing to note is cookies with a ganache filling need to be stored in a cooler place, and might be difficult to transport, as often we have lost a bunch of cookies when the sun hit them.

• Login to post comments