The ChocoX blog
Practical articles on ganache shelf life, water activity, formulation and the food-science behind what we make.
Shelf life
Water activity is the number that governs whether a ganache is safe to eat in a week or a month. Here’s what it means, why it matters, and how a chocolatier can estimate it without expensive equipment.
Food science
A plain-English explanation of water activity (aw), how it differs from moisture content, and why it is the key number for anyone making filled chocolates and confectionery.
Labelling
What “best before” and “use by” actually mean, when each applies to handmade chocolate, and how to set a defensible shelf life for the products you sell.
The ChocoX Shelf-Life Predictor turns a recipe into a water-activity estimate and shelf-life guidance — no lab or aw meter needed. Bought once for £25.