Some ingredients in a chocolate ganache contribute more than one functional element. Explore how to evaluate ingredients in order to balance your recipe.
You understand the importance of water activity, but is testing needed for your chocolate business? Explore why or why not and see some options for testing
To extend the shelf life of chocolate confections, a chef can manipulate levels of standard ingredients or add specific ingredients to boost shelf life.
Reduce microbial activity in your chocolate confections by following best practices for hygiene in the kitchen - an important step in extending shelf life.
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