Definition: Given the background description of some cooking related query, summarize the question into a title
Input: I'm baking something that I might end up sending on a very long trip. For this I would want to make ganache, but it may be in transit for as long as 10 days so I don't want to use cream. If I do make these, the ganache would between sandwich cookies. What could I use for that, stable at varying temperatures, for as long as 10 days, possibly even longer?
Output:
Shelf Stable "Ganache"