hi i am looking for good recipes that have long shelf life to use them as fillings for my bonbons. Something that is good for packing and gives me maximum a month or so. Any help please I appreciate?

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I can recommend the following book: "Chocolates and Confections: Formula, Theory, and Technique for the Artisan Confectioner" by Peter P. Greweling and The Culinary Institute of America (CIA). You'll find not only recipes but the reasons behind why they work you can apply in your kitchen every day.

Here's a direct link –