Refrigeration vs. non-refrigerated?
Hello everyone. My name is Amber and I've been surfing The Chocolate Life and gleaning all sorts of wisdom and for that I thank you. You are all very kind-hearted and helpful...not to mention extremely knowledgeable. I have three questions (actually hundreds, but 3 to start with):
I am trying to set up a retail shop on a shoestring budget as I've outgrown my "friends and family" circle.
1) I am wondering about bare-bones display cases. Do they have to be refrigerated if the commercial space has a window a/c? (I'll assume yes..and if so) can you use what they call a "deli case" vs. a bakery case (as they are MUCH less expensive.?
2) Can you really temper chocolate only by using a microwave then pouring mass into a chocolate warmer/melter and adding more seed chocolate to it (on a 2/1 ratio meaning 2 melted 1 seed)? I've heard that you can, but haven't found on the internet for sure if the melter will hold the temper for long periods of time? (I currently use a very small chocovision rev 2 machine for my hobby).
3) How can extend shelf life of my cream/butter truffles? Are you supposed to refrigerate or freeze them due to the moisture/condensation problem? Also them cracking when "re-entering" normal room temperatures?
Thank you for your patience and help with yet another newbie.