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Hi Everybody, I'm getting prepared to start my small chocolate business. I'd really appreciate your help. I'm planning to use a Selmi Plus or Futura tempering machine to manufacture some solid mostly dark chocolates.(%65-70) I've heard that the shelf life won't last that long with Selmi. Is that true? What's the average shelf life for a solid chocolate? I also would like to know 1) How the mo…