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I'm testing out chocolate ganache recipes and they don't seem to have a long shelf life. The ganache begins to grow mold after the third week. Is there a specific percentage of cream, glucose, butter and chocolate that has to be used in order to minimize the growth of bacteria? I believe that there is too much water activity going on and therefore the ganache goes bad much more quickly. What am I doing wrong? Any insight would be amazing.

  • How are you using the chocolate ganache? Why do you need it to last more than 3 weeks? I'd be lucky to have anything last more than 1 week in my house if there was chocolate ganache on it. – Jay Feb 12 '16 at 21:06
  • Welcome to the site Sara! I know you specifically asked for shelf life, so I don't mean to be off-topic, but I found this question explaining that certain types of ganache and other chocolate products can be frozen. Your recipe's a bit different too, so I could be way off base, just looking for something that might be helpful to you! – Sue Feb 12 '16 at 21:39
  • What is the recipe you're using? Is your chocolate ganache set on a cake that you can't refrigerate? – Divi Jan 9 at 4:30

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