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

I’d like to discuss the topic of moisture issues with the chocolate ganache. Storing chocolate ganache in a refrigerator could lead to the development of mold on its surface.

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 the 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 vacuum-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 by up to 6 months.

To ensure maximum freshness, always remove your ganache from cold storage and let it reach room temperature before taking it 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 bacteria have more potential to develop.

For that, we boil the ingredients that contain water, even those that seem Ok, like glucose syrup, and butter. Because in most of the manufacture, these ingredients could be contaminated by scraper or ladle, for example.

This step is essential for fruit or tea ganache, which contains 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 principle for the fruit purée. All fruits are not pasteurized as well.

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 a perfect crystal arrangement of cocoa butter (Form V or also called 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 crystallised :

 

We require cocoa butter manifested into a 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 into the 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 temper 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-crystallised

That one is very similar except that the cocoa butter is in a “beurre pommade” texture, with the best crystals (Form V or also called 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 quickly and slab it into the prepared frame.

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

 

 

Workstation Cleaning

Another point is to clean and disinfect everything!

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 keys 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 a sugar-blooming effect.

It is not easy to perfect that task. A hygrometer would enable one 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 to 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 pre-crystallize the ganache on the marble (or granite) directly. That increases the contamination drastically 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 crystals. 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 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.

– Disinfect your workstation.

– Master the Humidity of the place you work.

-Temper your ganache before pouring it into a frame.

 

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

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

These changes are all related.