Ooh interesting! I have a laundry list of curiosities if you have time!
What's your normal process for development for new confectionaries? Does someone go "Think this would be good with 2g less chocolate and 2g more cranberries?" or is it another process?
How do you retain a consistent flavor between multiple batches or having to switch bean suppliers?
What do you think is the best way to enjoy a bar of chocolate?
(Sorry for the weird questions, I went to a small chocolate shop earlier today and questions started tooling in my head on the way home)
Skarrg34 karma
Ooh interesting! I have a laundry list of curiosities if you have time!
What's your normal process for development for new confectionaries? Does someone go "Think this would be good with 2g less chocolate and 2g more cranberries?" or is it another process?
How do you retain a consistent flavor between multiple batches or having to switch bean suppliers?
What do you think is the best way to enjoy a bar of chocolate?
(Sorry for the weird questions, I went to a small chocolate shop earlier today and questions started tooling in my head on the way home)
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