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.
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!
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 :)
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
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!
Thank you for such a meaningful and helpful video, amazing discussion touching all details from practical examples.
you're very welcome! Glad this video was helpful for you :)
wow can't believe this information is free, very educational I've learned something new all throughout the video
Thank you and looking forward to learning more from you. Your video was very informative and easy to follow.
Hi! Glad you enjoyed the video - hope you learned a lot! :)
Thanks guys
Fantastic presentation.
Thanks Kevin!
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.
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!
@@KeylinkLtd Many thanks for the reply.
Good morning, there is no sound, unfortunately
Hi! the technical difficulties end at 2:53 :)
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?
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 :)
@@KeylinkLtd merci merci merci!
Can you help me understand on how to help the ganache to last longer I didn’t get the aw part
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
what setting do you use on the induction hob for the sugar caramel?
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!
@@KeylinkLtd thanks a million - really helpful and timely. I'm making salted caramel this morning so it will be very useful.
The audio is terrible