I have recently been asked by my local health department to stop using Ganache pending an assessment on microbial stability… it’s very frustrating! It’s not from a complaint, issue or such; my new inspector just doesn’t believe it can last more than 4 hours at room temp so I have to prove to them that it can! (They are happy with all my other fillings due to the high sugar content).
I’ve been struggling to find a citable reference for ganache stability/shelf life; would anybody be able to help me?
Typically I use (used!!) white ganache at 3:1 ratio, I prefer it whipped although I know that shortens its life due to the incorporation air/moisture. I would fill and cover between 3-5 days before decorating and it lives in the fridge until covered in fondant which usually happens the day of/day after covering. If I allow a max of 3 days for the customer to eat their cake I am essentially offering a max shelf life of 8 days at room temperature (fondant covered); does that seem excessive?
I used to use fresh cream heated in a pan but since I started preparing further in advance I switched to high fat cream substitute because of its 3 month shelf life which I figured (but can’t prove!) would transfer to the finished ganache; I do use the gradual microwave melting method though so the ‘cream’ never comes close to a control point temperature…
…Can you tell this is stressing me out slightly!