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How to extend the Shelf Life of slabbed chocolate Ganache ? part 2

In Part 1, we discussed the ingredients that can help to make your chocolate ganache last longer. Let’s explore what external factors can help your ganache last longer…

🙂

 

Avoid Light and Moisture.

 

Yes, the light is quiet disturbing for your ganache, but only after few weeks. It’s called “UV oxidation”. That destroy taste and color. As title written, the ganache and the chocolate bonbon will oxide even with transparent protection.

On en vient à about moisture issue on chocolate ganache. That could create mold, in a fridge

Take precautionary measures to protect your ganache, whether enrobed or not. Cover the ganache slab with either a plastic sheet, guitar sheet, or catering cling film, making sure there is no air caught in between to prevent microbes from growing. When you take the ganache out of the fridge, make sure to leave the plastic wrap on until it comes back to room temperature. his point is very, important. If not you’ll face to sugar bloom issue.

The cold to cool down temperature, or to store mid-term shelf-life.

 

It is beneficial for short-term storage.

To keep your slab ganache fresh, store it in an airtight container, bag, or vaccum-sealed pouch. Adding intelligent and active packaging, such as oxygen absorber sachets (or Oxygen Scavengers), can further extend the shelf-life. Through careful formulation of ganache and strict adherence to the production process, you can increase the shelf life of your product up to 6 months.

To ensure maximum freshness, always remove your ganache from cold storage and let it reach room temperature before taking out of the plastic packaging. One possible consequence of improper preparation is sugar bloom appearing on your ganache.

More, a positive cold, ranging from +0°C to 5°C, is ideal for cooling down your slab ganache. This is very useful for making slab milk chocolate ganache and white chocolate ganache.

 

 

Freezing for Long-Term Storage.

 

 

If you follow the same guidelines as before regarding wrapping your slab ganache in plastic, here are the storage conditions that are similar.

Through this, the shelf life can be extended up to 18 months. I formerly employed that technique multiple times and for the long-term. The result is quite astonishing.

Defreezing is a very important part of the process. To reiterate, you must only remove the plastic wrap from your ganache slab when it has reached room temperature. If not careful, sugar bloom can form on your ganache due to condensation.

 

The Slab chocolate ganache Methods and Process

 

 

 

 

I won’t repeat the steps of my recipe for slab chocolate ganache, which you can find in this link.

We’ll go over the particular methods that can help prolong your ganache’s longevity. The goal is to minimize bacterial and microbial exposure as much as possible. Here are some tips to prolong the shelf life of your ganache:

 

 

Chocolate Ganache  pasteurization

 

In that process part, the target is to kill most of the microbe in the liquid part, where bactérie have more potential to develop.

For that we boil the ingredients that contain water, even those who seems Ok, like glucose syrup, butter. Because in most of the manufacture these ingredients could be contaminated by craper or ladle, for exemple.

This step is essential for fruit or tea ganache, which contain components that are high in bacteria. These bacteria are not inherently bad, but they can develop in the wrong direction.

Unfortunately, the tea is usually not very clean. They were unable to pasteurize it. Doing so would ruin all of its delicious tea flavors. This is the same priniciple for the fruit purée. All fruits are not pasteurised as weel.

Temper methods for ganache

 

Making sure the ganache square is stabilized for a longer period of time is important. This can be done with a properly crystallized chocolate ganache. As the fat from cocoa beans builds up an perfect crystal arrangement of cocoa butter (Form V or called also Beta) in the ganache, good results will emerge. The more smoothly crystallized the cocoa butter in the ganache, the greater its shelf life, which aids all related operations.

Two ways to achieve this are through the tempering process:

 

– Seeding cocoa butter cristallised :

 

We require cocoa butter manifested into fine powder, with the ideal crystalline shape. You shall incorporate it; from 0.3% to 1.5% of the total ganache mass in the ganache at 33/34°C. Subsequently mix it, and rapidly pour it in prepared frame. Where might one discover this type of cocoa butter? You have Barry’s products such as Mycrio cocoa butter, but you also possess the option to craft it yourself…

All you have to do is tempering some cocoa butter efficiently. Put it in a small container and cool it. When the next day arrives, take off the molding and use a peeler or grater (for larger amounts) to grate. Then start!

– Seeding Cocoa butter pre-cristallised :

 

That one is very similar except that the cocoa butter is in “beurre pommade” texture, with the best cristals (Form V or called also Beta) can be. Usually you are between 32.5°C and 34°C, regarding to the cocoa butter quality.

Add between 0.5% and 3% of the total ganache mass to the mixture at 33/34°C for successful incorporation. Next, blend it and quickly and slab it into prepared frame.

The quantity and type of ganache you are making will determine the amount of seeding needed for each technique.

 

 

 

 

Workstation Cleaning

 

 

Other point is to clean and desinfect every thing!

I used to spray often enough, alcohol on my tools, bowl, workstation and hands. Like I’m quiet still in my mind.This includes any tools used for mixing or shaping the ganache, as well as any bowls or containers used to store it. Additionally, hands should be washed thoroughly before handling the ganache

Everything you touch, is everything can be contaminated. Safe food is one of the Basics.it is essential to keep all surfaces clean and sanitized.

 

 

Moisture Environnement vs Chocolate

 

One of the key to extending the shelf life of slabbed chocolate ganache is controlling the moisture environment around it.

Humidity plays a major role in determining the lifespan of chocolate. Ideally, the relative humidity should be between 45% and 65%. With less than 45% RH (Relative Humidity), the ganache will dry quickly. If the humidity is over 65%, you could get condensation on your ganache and chocolate filling, meaning that the surrounding environment has reached its dew point. This will give us a good chance of having sugar blooming effect.

It is not easy to perfect that task. A hygrometer would enable to ascertain one’s status regarding the Relative Humidity of the chocolate lab. An air conditioner could be quite advantageous as well. In effect, an air conditioner takes charge of temperature but it also moderates the moisture in the atmosphere. The difficulty usually lies with a superfluous moistness hanging in the air.

 

 

Some different wrong ways process for your chocolate ganache

 

Steer clear of making wrong decisions:

-I heard of the double boiler method. This is gibberish from me. If you pasteurize once, there is no requirement for a second pass. This is wasting effort and, it likewise desiccates the ganache far more. Consequently, your ganache formula becomes upset and off-balance.

 

-To cool or and precristallise directly the ganache on the marble (or granit). That increase drastiqueement la contamination because your marble is never clean 100%. Additionally, this technique can introduce small air bubbles that will make the ganache stiffer and drier. More, it’s not a very hygienic practice.

-To include some unordered cocoa butter crystals. Yes this promptly arrived. Primarily, you must attain the proper shape of cocoa butter, once included. Then when preparing the ganache don’t transcend the temperature of 34.5°C. That could liquefy the cocoa butter cristals. This tempering method is essential. Thermometers are fundamental tools for that issue.

 

 

 

Conclusion for the shelf life of your slabbed chocolate ganache

 

In short, to answer to all those questions :

How long can you keep chocolate ganache in the fridge for ? …

What kind of preservative do you use for chocolate ganache ? …

How do you preserve chocolate ganache ? …

How many days in advance can you make ganache ? …

How do you preserve milk chocolate ganache ? …

How long can ganache stay at room temperature

how long does chocolate ganache last in the fridge

How do you increase the shelf life of ganache ? …

 

I going to summarize, here are the ways to increase the shelf-life of chocolate ganache:

– Increase the amount of sugar in the ganache.

– Increase the ratio of dry ingredients in the ganache.

– Decrease the water rate.

– If the flavor permits, you can add some alcohol to your ganache.

– Keeping in the refrigerator with a covering.

– For long-term storage in the freezer, be sure to provide good insulation.

– By pasteurizing (boiling) the liquid component, of the ganache.

– Desinfect your workstation.

– Master the Humidity of the place you work.

-Temper your ganache before pouring into a frame.

 

All those moves could and can change the texture, and the taste. The quality of ingredient is also crucial.

As quality I mean, gastronomic, hygienic, organic, texture, ….

These changes are all related.