I'm getting prepared to start my small chocolate business. I'd really appreciate your help.
I'm planning to use a Selmi Plus or Futura tempering machine to manufacture some solid mostly dark chocolates.(%65-70) I've heard that the shelf life won't last that long with Selmi. Is that true? What's the average shelf life for a solid chocolate? I also would like to know
1) How the mould quality affects the shelf life
2) How boxing/wrapping affects the shelf life?
3) Are there any tips about my situation?
Thanks in advance,
updated by @ozgur-goral: 04/18/15 08:05:27AM