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 cream 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.
Reducing water activity will reduce the microbial growth and can
be accomplished by:
- Replacing a portion of the cream with corn syrup
- Adding
(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 sorbate
is one of the most effective options, however it is not usually considered
natural. Natural preservatives might include cultured dextrose. Other
preservatives can include reducing the pH of the ganache or the addition of
alcohol. Legal and flavor considerations, however, must be addressed before
using these methods.
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 previous blog post on freezing truffles.
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!
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