The plastic cover is available on the Selmi but it's not the cover that provides all the warmth to melt the chocolate at the end of your session. Savy also has a heater (it's in the picture if you know where to look). When you get your training on the Selmi, they will show you how to avoid the buildup at the end of your session. Really easy.
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
