[Sussan ScoolinaryTeam]

Hi @steve-butcher

Which specific recipe are you referring to?

This way we can review it and help you with your query.

Greetings.

[Steve butcher]

Hi. Non of Kriss Harvey’s recipies have any indication of the AW

[Sussan ScoolinaryTeam]

Hi @steve-butcher

I was asking you what specific course you are referring to in order to review it and give you information or approximate data on the useful life or duration of the product.

Greetings.

[Steve butcher]

Sorry I misunderstood. The course is moulded painted chocolate bonbons

[Sussan ScoolinaryTeam]

Hi @steve-butcher

For chocolates that have praline, they can last up to 2 to 3 weeks.

-For chocolates that use cream in their production, they can last 5 to 7 days.

-For chocolates containing liquor and fruit puree, they can last 7 to 10 days.

We must keep in mind that these times are approximate since they are homemade. The same chocolates made industrially can last many more months because they require a different type of procedure.

For proper conservation and refrigeration and to maintain all its properties, the chocolate should generally be in the following conditions: Cool and dry place.

Temperature between 14 and 18ºC. It is very important that it does not suffer sudden temperature variations.

We hope this information is useful.
Greetings.

[Sol Damiani]

Hi Chef @steve-butcher 👋

Welcome to our Community! I hope you feel totally at home. Where are you from? I’m Sol from Buenos Aires and I’m the Community Builder.

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[Steve butcher]

Hi

the answer didn’t really help as was so general. I make my ganaches to last 8 weeks formulating them to have relatively low water content and work out my percentages of water, sugar and fats.! I would have expected similar information on a course you pay for from respected chefs.

[Sussan ScoolinaryTeam]

Hi @steve-butcher

We understand what you are telling us. This course is categorized as high or advanced difficulty level, perhaps that is why some information is not shown.

A ganache definitely has a longer shelf life.

A chocolate that contains more ingredients such as praline, cream, fruit pulp or liquor has a shorter shelf life considering that it is made at home and stored at room temperature.

If the climate where you are is drier or colder, your chocolates may last a little longer.

I am going to send your observation to the content team to see if it is possible for them to contact the chef and have more information about the conservation times. As soon as we have a response, we will contact you again.

Greetings

[Sol Damiani]

@sussan_scoolinaryteam thank you for taking the time to provide a more tailored response to what Steve needs.

[Steve butcher]

Thanks.