Today was a shelf life test day, I went to one of my consignors to pick up unsold Easter items and they still had a box of bonbons from Valentine’s Day so I grabbed that too. I delivered those at the end of January so they’ve been at room temp 10 weeks, in my fridge up to 2 weeks during production.
Out of 12 pieces, I think the coconut had gone a little off, the hazelnut was super dull from fat bloom, and the cinnamon had both a pocket of blue mold and fuzzy white mold under the shell. 😳
Really glad I pulled that and I hope the 9 boxes they sold have been eaten by now. I wonder when the turning point was ... I had been getting more confident - or perhaps cavalier - and went with 12 weeks for a recent batch. Maybe I should be more conservative and say eat within 8 weeks?
