Today is National Truffle Day! Often considered the highest expression of a quality confection and often commands the highest price when purchasing, there’s no question why these little morsels are good cause for celebration.
A decadent truffle made with high-quality ingredients is a welcome surprise to chocolate lovers around the world, however, the surprise appearance of mold could ruin your sweet reputation. Keep reading for three ways to extend the shelf life of your truffles.
Reduce Water Activity
The high moisture of
is often the cause of microbial growth
in truffles. While cream arrives pasteurized, it is usually scalded to 190°F to
ensure there’s no yeast and mold. cream
Reducing water activity will reduce the microbial growth and can be accomplished by:
- Replacing a portion of the cream with corn syrup
(an enzyme derived from yeast) invertase
- Increasing fat percentage
- Increasing chocolate solids
Use of Preservatives (including natural preservative options)
Preservatives can also control microbial growth. Potassium
is one of the most effective options, sorbate is not usually considered
natural. Natural preservatives might include cultured dextrose. Other
preservatives can include reducing the pH of the however it or the addition of
alcohol. Legal and flavor considerations, however, must be addressed before
using these methods. ganache
Reduce Storage Temperature
A rule of thumb is that reducing the temperature by 18°F (10°C) will double the shelf life. Freezing truffles can substantially increase their shelf life, however, this must be done properly. Click here to view
on freezing truffles. previous blog post
A truffle’s short shelf-life is a major challenge for many confectioners. With these tips from RCI’s Chocolate Boot Camp you can effectively extend the shelf-life of your truffles and avoid any unwanted surprises.
Get solutions to your problem candies from fellow confectioners and industry suppliers at RCI's Annual Convention & Industry Expo next month! Register online now and join us in Chicagoland June 12-16, 2017!
Stay connected with RCI through Facebook for more tips and inspiration dedicated to the retail candy maker. Not a member? Click here to learn how RCI can help you build your sweet business.