Which method can improve the shelf life of chocolate bonbons?

Maintaining sanitary working conditions is essential for improving the shelf life of chocolate bonbons. The presence of microorganisms can significantly shorten the shelf life of confections, leading to spoilage and degradation in quality. By ensuring a clean environment during the production process, the risk of contamination from bacteria, mold, or other pathogens is minimized, thus preserving the integrity and freshness of the chocolate bonbons.

Sanitation practices include thoroughly cleaning work surfaces, using properly sanitized tools, and ensuring that ingredients are handled in a way that prevents contamination. These measures are critical in preventing spoilage and extending the shelf life of confections like chocolate bonbons, which may be sensitive to microbial growth.

Other methods, while they might affect product quality or texture, do not directly contribute to extending shelf life in the same way that maintaining sanitation does. For example, changing sugar content or incorporating air might alter taste or texture, but they do not necessarily address the risk of microbial contamination.