Ganache I make is a ratio of 2:1, cream is boiled 3 times to reduce water content, chocolate is a mixture of dark and milk. Upto 50g of glucose syrup is added as a preservative.
I know the ganache is perfectly fine to eat for upto 10 days at room temperature. (Very experienced in this test lol).
How can I prove (without paying for scientific analysis) that it's good for a suggested shelf life of 5 days at room temperature in uk. Or that there is enough sugar to preserve the emulsion?