The Chocolate Life

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I'm in the process of designing the layout for a retail / kitchen space for my chocolate store and am thinking about what is a reasonable way to store the finished products.  I have an area that can become a "cooler" area, meaning that it can be closed off and a portable AC unit can be put in. Pros - bigger space Cons - cost of running the AC continuously.  Or I can look into a cooling "cabinet" - which is expensive, although I've read that certain refrigerators can have their thermostats switched so they run around the 55F - 60F and can store up to 20 shelves.  Does anyone have any suggestions or thoughts?  I'm not sure which would be more practical and economical in the long run.

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