Shelf Life: Setting Goals and Evaluating Products

Shelf Life: Setting Goals and Evaluating Products

When creating chocolate confections with a longer shelf life, a chef will likely need to strike a balance between flavor & texture and longevity. A ganache with a very low moisture content and level of water activity (and therefore a long shelf life) will be quite dry and firm and won't have the smooth, creamy texture we associate with a high-quality product. A simple mixture of fruit puree or cream and chocolate can impress with its pure flavor, silky texture, and freshness but may not be safe to consume for more than a day or even a few hours. 

In this tenth and final article in the series, we'll look at factors a chocolatier should consider when setting shelf life goals and evaluating their products. 

A display case full of chocolate candies and confections

What are Your Goals?

These are some parameters to define before you start evaluating your products:

  • What level of shelf life do you expect? How long should your products remain viable?
     - 90 days?
     - No more than 60 days?
     
  • What specific chocolates, flavorings, and other ingredients will you use?
     
  • What level of quality do you feel you can reasonably offer at your selling price?
     
  • What types of storage are available to you, and what are the storage conditions?
     - a room or cooler specifically for chocolate?
     - a freezer? and are you able to flash-freeze your products?
     
  • How will your products be sold?
    - will they be shipped, sold wholesale, or available only in your shop?

Only make shelf life claims that you are 100% certain of after full-length trials. You must be willing to do full time trials. No single measurement like Moisture Content or Water Activity can predict the future!

A chocolate bar with bloom and other signs of age

Making Shelf Life Claims

Always be conservative with your shelf life statements. It's much better to under-promise and over-deliver:

  • If you say your product will last for 40 days, and then it lasts for 60 days, then the customer is happy.
     
  • If you say your product will last for 60 days, and it lasts for only 40 days, then you have just lost a customer.

 

Tips for streamlining production:

If you have several ganache recipes, each with a Water Activity of .800, and those ganache recipes all proved to last for 60 days, you can safely assume that other ganache recipes with a similar formulation will also have an Aw of .800 and should also last for 60 days.

Achieving the same balance parameters in each recipe is a great way to safely assume that all of your recipes will have the same shelf life. For this reason, many chocolatiers have only 2 or 3 master ganache recipes to which they make only minor changes in terms of taste and texture for each product.

Sample form

Our chefs have created a sample form to use when evaluating your products. If you are logged in to your Chocolate Academy™ account, you can download it at the link below.

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