I'm going to be doing a series of Chocolate Tastings in the fall at stores that will be carrying my chocolates. I've never been to a formal tasting like this and I'm looking for some direction. How many of my chocolates should I have available? One of every kind or just a select few. Should I give some sort of demo? Talk about the different types of chocolate and ganaches involved in my work? Maybe a questions and answer type thing.
If you have any ideas on how I can make this an entertaining experience for potential customers as well as the store owners I'd appreciate it.
Thanks, Mike
updated by @mike-thornton: 04/12/15 06:23:26