My truffles all seem to have roughly a three week shelf life. This has been fine for selling at markets as they typically get eaten within a day or two. I've been getting a lot of questions lately about doing gift boxes for the holidays and I'm wondering if there is anything I can do to increase my shelf life. There are some local holiday events coming up later this month that I think I could do really well at, but it leaves Christmas outside of the three week window. Beyond that, if someone gifts a box of truffles that I made two weeks prior to Christmas, that only leaves one week for the recipeint to consume them. I'd love to extend that.
What are the big chcolate places doing to get long shelf lives? We make fudge that goes into sealed plastic containers so we add potassium sorbate to inhibit mold. I don't think with truffles it's a mold issue at all... they just go bad after a while. Mine start to implode and the bottom will get sucked into the truffle and then the around the base will crack. Is there sometnng I can add to my ganache that would help with this?
When I first started I was all about my chcoolates not having any extra crap in them. No stabilizers, no added preservatives, etc. Now I'm just frustrated that they go bad so quick.