I'm a newbie.
I'm opening an ice-cream parlour in my town and hope to eventually have handmade chocolate in one section of the shop.
Because of all the restrictions, I haven't been able to get any chocolatier training (besides what I can scavenge online) so I'm expecting this side of the business to be a next year thing.
However, the shop itself is opening in July - and I have to make sure it's fully fitted before opening up to customers. This means choosing my display counters now.
Can anyone advise on how best to display chocolate bonbons?
I know that its best not to refrigerate chocolate, but I'm not sure if this extends to displaying it.
Whilst I'm here - what's the typical shelf life for a bonbon?
Thanks in advance ❤️