My name is Andrew and I am in the process of opening my first chocolate shop in Houston. My business will be creating 3.5oz 6x3.5" chocolate bars with a Selmi One tempering machine, and I had a few questions:
What is the fastest way to cool one chocolate bar? By cool I mean solid and ready to eat.
What is the fastest and easiest system to use, requiring the least amount of skills and…
You can share this discussion in two ways…
Share this link:
Send it with your computer's email program: Email this