I own a small chocolate company which has been slowly growing over the last 4 years. I mainly sell wholesale to small gourmet shops, and am really looking to expand out of my city and to a more national basis. With that in mind, I really need for this business to become profitable. My sales doubled in 2010 and I did see a profit (for the first time) but I have yet to pay myself (or any employees). In other words, I need to start making money.
My biggest selling item are my truffles- they make up about 25% of my total sales. I have been doing everything by hand- making the ganache (though I have started using a food processor to help with this), scooping (#100 ice cream type scoop), rolling, dipping, everything. I can personally scoop, roll & dip about 200 truffles/hour. However, I have problems with consistency of size, as well as shelf life (I typically get a very thing shell). I am considering using premade shells, but I have always been opposed to them in the past. They seem like a copout to me, a shortcut, etc.
I got some samples from my local distributor (who does sell the Valrhona shells, though these were not V's) and tried it with one ganache, and I don't really notice a difference. Obviously if the shells made a difference in taste or texture, I wouldn't consider them.
So my question is, does using premade shells make me a bad person? I've never been one to take the easy way out just to make a buck, but to be honest, if I don't start making money soon, I won't be making chocolates at all for much longer!
updated by @chocolate-luv: 04/16/15 01:17:31AM