What's Easiest? Shell molds, hand-rolled, or enrobed/dipped?
About five years ago I was helping a small startup figure out what their business was going to be all about. We talked about their creative direction and marketing, flavors, and about what style of chocolates they were going to be making."Hand rolled, definitely. They're easiest."Since then I've talked to a number of other chocolatiers looking to make the transition from the home kitchen to a retail shop. In all of the discussions we eventually get around to what style of chocolates they're going to be making."Shell molded, definitely. They're easiest.""Enrobed, definitely. They're easiest."So which is it? Some chocolatiers stick with one style, many do two or even three (pre-molded shells make it easy). I tend to think people do what they are taught and think that what they learned first is easiest because they've had the most practice and it comes most naturally.What's your take on this?