Well Christine, it is very apparent in your photos, that you must care deeply about your work.....I'm very impressed, and I especially enjoy the very upscale and artisanal presentation you have....it is actually quite similar to the type of presentation I wish to make with my products! (don't worry.....I'll try not to be a copy-cat...LOL)
Well....being from Hershey (5th generation actually)......I think my company will fit right into the community here, BUT, there is always that thought in the back of my mind, that we hope Hershey (the company) doesn't interfere, IF we are successful! (were brand new)
Thankyou for writing me, it's always nice to hear from other Artisan Chocolatiers! ~Eric
Your chocolates looks so yummy, I wish to taste them.
Congratulations for your new award.
I am thinking to open a shop that you have.
I had my own bakery shop for 8 years, then I moved to Australia.
I did some moulded chocolates.
This time I will open a chocolate shop in Australia.
That is going to be a small shop having production at the back.
I think about to make guitar cut chocolates, some moulded chocolates, coated almonds etc.
I need to buy a guitar, a tempering machine, an enrobing machine, a coating pan.
Could you please give me some advice about the best brands, machinery and equipment.
I am searching for a couple of weeks and I could not decide which I have to buy.
What kind of machinery you have in the kitchen?
I am open all your suggestion.
Many thanks in advance and sorry about my bad English :)