Given the background description of some cooking related query, summarize the question into a title

Q: 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?

A: Shelf Stable "Ganache"
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Q: I was reading that couverture chocolate is apparently "real" chocolate that requires proper tempering to have the right texture and shine. What if I don't temper it and just eat it straight out of the bag in those little discs it comes in- will it still taste good?And if I'm buying fancy chocolate candy how can I know it was made from couverture and not cheap (fake? I guess) chocolate?

A: What does non-tempered couverture chocolate taste like?
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Q: My roommate decided to store a sizable purchase of ground beef in the freezer. For reasons I don't entirely understand, he would thaw it as needed at cook temperature in the microwave, then refreeze.Quite a bit of this beef remains, and it's been in the refrigerator since I discovered his shenanigans, but unfortunately it's difficult to make patties out of the meat because it's partially cooked. I don't want it to go to waste, so what might I use to hold it together while making burgers that still taste like burgers?

A:
Making patties from half-cooked ground beef
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