Keylink and UK Chocolate Academy: Shelf Life in Chocolate Work

Keylink teamed up with UK Chocolate Academy for a livestream on Shelf Life in Chocolate Work, on 19th January 2023!
Shelf life is always a tricky subject to tackle, so we're going there with the help of the UK Academy team! Watch as we cover:
- The factors that affect the shelf life of your chocolates
- How to calculate shelf life - some tips!
- How to adapt recipes to give a longer shelf life
This livestream was presented Keylink's Ewan Apps and by Julie Sharp and Clare England from the UK & Ireland Chocolate Academy team.
Looking for products to help extend and optimise shelf life? Visit: www.keylink.org
Here is the link to the shelf life recipe PDF: www.keylink.org/assets/Keylin...
This is a link to more information on the AW Tester that was featured in the livestream: www.gemscientific.co.uk/aqual...
Timestamps
0:00 - Technical difficulties
2:53 - Livestream begins

[@dardanmalsori2411]

Thank you for such a meaningful and helpful video, amazing discussion touching all details from practical examples.

[@KeylinkLtd]

you're very welcome! Glad this video was helpful for you :)

[@kevinwilliams8896]

Fantastic presentation.

[@KeylinkLtd]

Thanks Kevin!

[@kys7615]

wow can't believe this information is free, very educational I've learned something new all throughout the video

[@a.c.6361]

Thank you and looking forward to learning more from you. Your video was very informative and easy to follow.

[@KeylinkLtd]

Hi! Glad you enjoyed the video - hope you learned a lot! :)

[@pixelhousedesign-ee7nl]

Thanks guys

[@miacreations5595]

Good morning, there is no sound, unfortunately

[@KeylinkLtd]

Hi! the technical difficulties end at 2:53 :)

[@kevinwilliams8896]

I noticed you used Kerrymaid whipping cream, so the question is there is water content in the cream, does that affect the AW? And is there any difference between the whipping cream and the double cream.

[@KeylinkLtd]

Hi Kevin! Using any form of cream will impact the shelf life of your product, however we opt to use (and sell!) UHT whipping cream, having a longer shelf life over double cream etc. while also being very versatile in application!

[@kevinwilliams8896]

@@KeylinkLtd Many thanks for the reply.

[@jandrexbitun8900]

Can you help me understand on how to help the ganache to last longer I didn’t get the aw part

[@KeylinkLtd]

Hi! So, the AW is a measurement of how much water is within a mixture or product - the higher the aw, the more water there is, the more opportunity there is for bacteria to grow - the lower the shelf life. There's different tips throughout the video on how you can extend your shelf life - but if you need more info on this, take a look here: www.keylink.org/assets/Keylink-CA-UK-Livestream-Recipes-Shelf-Life.pdf

[@elsd23]

Maybe I missed it, but how long will the glucose and invert sugar keep in the chocolates? Do those times differ from room temp to refrigeration?

[@KeylinkLtd]

Hi! It depends on a lot of factors, from how well the chocolate is sealed, to the cleanliness of the prep environment, to storage. However, if you check out the pdf of the recipes in the description, you'll find the UK Chocolate academy gives the full chocolate a shelf life of approximately 6 months :)

[@elsd23]

@@KeylinkLtd merci merci merci!

[@evelynday4141]

what setting do you use on the induction hob for the sugar caramel?

[@KeylinkLtd]

Hi Evelyn, start with it on a high heat to get the sugar to start melting and then turn it down to a medium heat as you add the sugar. If you keep it on high then there is chance that you will burn the sugar. It's much easier to control on a lower heat. Hope that helps!

[@evelynday4141]

@@KeylinkLtd thanks a million - really helpful and timely. I'm making salted caramel this morning so it will be very useful.

[@amoghars]

The audio is terrible