Can you re-use/temper chocolate that has "bloom"?
Posted in: Tech Help, Tips, Tricks, & Techniques
Heat to 115 F to break the seed crystals and then re-seed with tempered chocolate and bring to temper again. Should work.
Forum Activity for @Joe Suhrada
Posted in: Tech Help, Tips, Tricks, & Techniques
A question everybody can contribute to...
Posted in: Opinion
The underground economy in Europe is not about credit cards, it is about TAXATION! LOL!
A question everybody can contribute to...
Posted in: Opinion
B
I have run retail chocolate shops for half of my 48 years. For those of us who went to public schools that is 24 years.
Accepting credit cards is kind of like adapting to the internal combustion engine & automobiles about 90 years ago. At that time there were still horses in use, but you really had to be backwards looking to believe that the trend to automobiles was not going to overwhelm everything and the horse and buggy would really become a thing of the past. Cash is the horse, and credit/debit cards are the automobile. It is what it is. In five years we will be accepting 90% of our sales that way. In ten years we will be pushing 99% credit/debit to 1% cash.
In 20 years, youngsters will not even grasp that we used to exchange paper money! It will not exist.
Raise the price and everyone pays it, just stop agonizing over the inevitable and focus on doing something else in your business better, and that 3 or 5% won't bother you OR the customer as much.
Road trip to Nashville
Posted in: Travels & Adventures
Come and see us in upstate NY! Uncle Sam's Candy!