Since chocolate ganache does not have to be refrigerated because there is high sugar content, is there a ratio I can look for in other filling recipes that would mean it does not need to be refrigerated?
The ganache recipe i use is 8oz. chocolate to 8oz. cream
So, as long as there is 1/2 the amount of sugar, it's fine?
what a great question... sorry, I don't know the answer, but I sure would love to hear from someone who does know!