Look, I've got all three, and they're great books, but.............
You're looking for the holy grail.
If you've got fat migration issues, then use milk chocolate as a barrier. It's only the nut oils that start to migrate out, and only with dark chocolate shells.
What kind of shelf life are you after?
If you want Lindor balls then use coconut fat.
If you want 6 mths, then throw in sugar, invert sugars, sorbex, glucose and others. You won't have a truffle, you'll have a ganache that equals a drug-store chocolate in terms of flavour and mouthfeel.
You can blow big bucks on a Stephan, or on a thermomix, but remember this:
Wine will change flavour as it ages, and usually it is better as it ages.
Ganaches will change flavour as they age--even if they are not "off"/moldy/or bad, but the flavour isn't agreeable.
The books are expensive. There is a gold mine of information in there, but they are expensive, and you are paying mostly for glossy full colour photos and maybe about 50 pages worth of information.
And what J.P. Wybauw concludes--if you read between the lines-- is that shelf life of over 6 weeks for most cream based ganaches is only possible with sugars and preservatives.
Hope this helps
