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.
updated by @elaine-hsieh: 04/24/15 01:14:38AM
Activity
@keith-ayoob
• 2 months ago
• comments: 0
Posted a response to
"Raw Cacao Beans vs 100% Dark Chocolate"
"@joe-john, I'd like to weigh in on this. First, some of the nutritional info you post there is reasonable, some is not -- and that's not unusual...."
@tet-kay
• 6 months ago
• comments: 0
Created a new forum topic:
Tempering Machine can I keep adding chocolate chips?
Tempering Machine can I keep adding chocolate chips?
@chocolatelover123
• 5 years ago
• comments: 0
Created a new forum topic:
New Chocolate Brand - "Palette"
New Chocolate Brand - "Palette"