Hi Everyone Hope you guys don't mind me jumping in here, I'm a newbie and learning forum ropes! I bake and fill cakes with basic ganache made with heavy cream and chocolate. I've just started chocolate workshops ( very basics) so all your comments are of huge interest to me. I'd like to make ganache for cake fillings with added fruit puree, could someone give me some guidance about shelf life and really how should it be done? I assume that by adding fresh fruits it would drastically reduce shelf life or am I wrong? Would the butter ganache work for cake filling? Sorry to ask soo many questions, I would really value any advice.