We have always maintained our fresh chocolates, truffles and pralines have a best before of 2 weeks because of the lack of artificial or manufactured preservatives in them. However, we have always suspected that many of them are still good to eat within months rather than weeks particularly when it comes to the Praline based truffles. So we have a clearer idea, Tom visited the Chocolate Academy at Callebaut in Banbury and using a AW (activity of water) value machine had most of the fillings tested.
We are delighted to know that our Cornish Seasalt Caramel rather than having two weeks actually has two and half months! This means that there will be no limitations this Christmas on when you can order them and when we need to send them out so they are good for Christmas.
Tom was also shown how to alter the ratio of ingredients in our ganaches and alter the process of making them so to increase shelf life but still without adding preserving agents such as Glycerol or Sorbitol. These are ingredients that don't come into our kitchen.
Very pleased to know we can offer our fresh chocolate boxes from the the third week of November - the start of this year's round of Christmas Fairs.
