Soooo, basically I have a question about chocolate truffles. I went to chef school, although after taking the basic and advanced pastry arts program that went with it, I realize that I love things like candy making and chocolate making a lot more than cooking. I've always been really artsy and creative, and I find that the pastry arts challenge this side a lot more than cooking...
In my little town, there is a candy shop, mostly retail - they get their chocolates in from other places, and they sell pretty gifts, gourmet foods, and nostalgic candies... and I have started making gelato for them during the Summer. Right now we are into the Autumn, and so now I get to play with all sorts of chocolate. We mostly just do barks, bars, and dipped things, though. But I want to do more! Me and the boss-lady have some pretty close ties, so I know that if I ask her to make truffles, she'll totally be all ears for it - she's fairly open minded.
The store is a nice temperature - not too warm, nice and cool so all the chocolate doesn't melt. So if I were to make truffles, using cream in the ganache mixture and dipping the chocolates, as well as any other variants using cream, how long would these truffles last in the chocolate display at room temperature? Refrigeration isn't an option in the front of the store - only in the back, in the kitchen.
Also, if I were to use butter, would that decrease the shelf time, too? I would love if I could get some advice from folks who have candy shops.