I want to make truffles n sell them, like how godiva or lindt does? I have read that the less liquid we use and if we dont refirigerate we get a firmer ganache.
So should i be using just butter instead of cream? If i dont use cream wont it compromise for the taste of the truffles? What can i do to avaid keepin it in fridge?
How can i make truffles in such a way, that i dont need to refrigerate and it stay packed withiut melting for long.