February 27, 2008
Just starting in the chocolate business, primarily in molded sculptured chocolate. Want to round out product with some filled chocolates, but want to ensure adequate shelf life. So far have purchased "buttercreams" from a wholesaler, and have added flavorings. Have had many compliments, but I am not happy with quality. Looking for any advice on what to use that will be high quality with long shelf life (either purchased buttercreams, or recipe for homemade). Thanks so much. Cassin
Aaah, looking for the alchemist's secret too...
I am in a similiar situation, and after trying out commercial fillings, I decided to "go the other way" and make fresh cream ganache fillings. Shelf life is aprox 3 weeks. You can also make thins like caramels, Italian nougat, fruit jellies and various nut fillings that have a longer shelf life too.
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