Lapho ngiqala lapha, ngangingazi lutho ngoshokoledi-kwakuwukuhlangenwe nakho okusha kimina.Ngaluqala uhambo lwami ekhishini lokwenza amakhekhe, kodwa ngokushesha ngaqala ukusebenza ne-Chocolate Lab-lapha, sathatha ubhontshisi ovutshiwe nowomisiwe epulazini lasendaweni sawuxuba noshukela nokunye okunambitheka okusetshenziselwa ukwenza amaswidi kaChocolate. ndawonye.Ekuqaleni i-laboratory yayincane, kodwa njengoba isikhathi sihamba, ukukhiqizwa kwaqala ukukhula, futhi badinga othile osebenza isikhathi esigcwele endaweni yokucwaninga.
Ngachitha cishe unyaka ngifunda izisekelo zokwenza ushokoledi, futhi ngafunda yonke into emsebenzini.Ngisho namanje, angikaze ngiyeke ukufunda izinto ezintsha, futhi ngizosebenzisa i-inthanethi ukuze ngithole izindlela ezintsha zokwenza izindlela zokupheka zibe nobuciko.
Ngisebenza cishe amahora ayisishiyagalombili ngosuku.Lapho ngingena, kwakunezinto eziningi okufanele ngizenze.Lokhu kufaka phakathi ukuvakasha kukashokholethi okuhlukene kanye nokuzizwisa okujulile esikunikezayo-olunye lwazo lubizwa ngokuthi "ukuvakasha kokutholwa", lapho izihambeli zingangena futhi zenze amabha azo kashokoledi bese ziziyisa ekhaya, okuyinto ejabulisa ngempela.
Ushokoledi ngokwawo empeleni uqala ngezithelo.Uma unambitha isithelo ngokwaso kuphela, akukho ukunambitheka kukashokoledi.Ngemva kokukhipha ubhontshisi ku-pod, nokuqeda inqubo yokomisa, ukuvutshelwa nokuwugazinga, kuzokhipha ukunambitheka.
Indawo yokungcebeleka nayo ine-Emerald Estate, ipulazi, nayo eyingxenye yehhotela.Ngakho-ke, yonke inqubo yokukhula nokwenza ushokoledi yenziwa esizeni.
Ngidinga futhi ukuzama yonke into engiyidalayo ukuze ngiqiniseke ukuthi inambitheka kahle!Kudingeka ngiqinisekise ukuthi ilungile ngaphambi kokuyisebenzisela noma iyiphi injongo noma ukuyidayisela amakhasimende ethu.
Ngakho-ke, uma ungawuthandi ushokoledi, lokhu akuwona umsebenzi wakho!Ngithanda ngempela ukwenza imihlobiso kanye nemiklamo ehlukahlukene, njengokuhlobisa ushokoledi wama-dessert, okuhlanganisa izimbali, izigqoko zomshado nezigqoko zekhekhe, ngoba ngithanda ukufunda nokuzama izinto ezintsha.
Isihlahla sikakhokho sesibe yingxenye yomlando namasiko e-Saint Lucia iminyaka engaba ngu-200, kodwa esikhathini esidlule, ukutshalwa kwezitshalo kuphela nokomiswa kukabhontshisi kwakwenziwa esiqhingini ngaphambi kokuba kuthunyelwe kumkhiqizi kashokoledi eLondon, e-France​里.Futhi eBelgium.
Ukwenza ushokoledi muva nje sekuyingxenye ebalulekile yesiko likaSaint Lucia, futhi kuyisizathu esibalulekile sokuthi abantu baye kulesi siqhingi.Manje wonke umuntu uzama ukulandela umsebenzi esiwenzayo lapha-eqinisweni, abantu abambalwa abasisebenzelayo bavule izitolo zabo lapha.
Size saba nezivakashi ezimbalwa eze lapha ukuzokwenza ishabhu yethu “yokuthola”.Ngemva kokuba sebefunde ukwenza ushokoledi kimi, bagoduka, bathenga izinto zabo zokusebenza base beqala ukwenza ushokoledi bebodwa.Ukwazi ukuthi ngibe nesandla kulokhu kungijabulisa kakhulu.
Izwe lalivaliwe ngesikhathi sodlame, ngakho-ke bekufanele sipakishe yonke into lapha futhi siyigcine kahle ukuze siqiniseke ukuthi ayishintshi uma sivala ihhotela futhi azikho izivakashi ezinyangeni ezimbalwa ezedlule.
Ngenhlanhla, isivuno sethu singahlukaniswa izinkathi ezimbili zonyaka-entwasahlobo kanye nekwindla ngasekupheleni.Ngaphambi kobhubhane lwe-COVID, cishe sase siwuqedile wonke umsebenzi wokuvuna kule ntwasahlobo.Manje, uma sikhuluma ngobuchwepheshe, siphakathi kwezinkathi ezimbili zonyaka futhi akukho zitshalo esilahlekelwe kuzo.
Ubhontshisi uzogcinwa isikhathi eside, futhi ushokoledi owenziwe uzogcinwa isikhathi eside, ngakho ngeke uwohloke lapho.Ngesikhathi sokuphumula, asikakasomisi, sigaye futhi senze ukukhiqizwa kwamabha kashokoledi.Njengoba ihhotela liqhubeka nokuthengisa ushokoledi ku-inthanethi futhi abantu baqhubeka noku-oda, kuyinto enhle ukuthi asikakathengisi.
Sinezindlela zokupheka eziningi ezahlukene zokwenza ukunambitheka, ikakhulukazi amabha.Sisebenzisa i-lemongrass, isinamoni, i-jalapeno, i-espresso, uju nama-alimondi.Siphinde sinikeze ukunambitheka okuningi kwamaswidi, okuhlanganisa i-ginger, i-rum, i-espresso ne-caramel enosawoti.Ushokoledi engiwuthandayo ushokoledi wesinamoni, sinamoni sivune epulazini ngenxa yalokhu-akukho okunye, ukuhlangana okumangalisayo.
Njengewayini, ubhontshisi otshalwe emhlabeni wonke unama-nuances ahlukene.Nakuba ewubhontshisi ofanayo, empeleni iyinkathi yokukhula, izimo ezikhulayo, imvula, izinga lokushisa, ukukhanya kwelanga nezimo zezulu ezithinta ukunambitheka kwawo.Esimeni sethu esincane, ubhontshisi wethu wekhofi uyafana ngokwesimo sezulu ngoba wonke akhula asondelene kakhulu, yize sixuba izinhlobonhlobo zikabhontshisi wekhofi.
Yingakho yonke inqwaba kufanele inambithwe.Kumele uqinisekise ukuthi ubhontshisi uxubene ngokwanele, ngakho ushokoledi ozohlanganiswa unokunambitheka okuhle.
Sisebenzisa ushokoledi ukwenza izinto ezinhle.Amakhekhe kashokoledi, ama-croissants kashokoledi kanye netiye likakhokho, lesi isiphuzo sendabuko saseSaint Lucia.Lena impushana kakhokho, exutshwe nobisi lukakhukhunathi noma ubisi oluvamile, futhi inesinamoni, ama-clove, i-cardamom, i-Baileys nokunye okunambithekayo.Yenziwa njengetiye lasekuseni futhi inomuthi kakhulu.Wonke umuntu owakhulela eSt. Lucia wayewuphuza esemncane.
Siphinde sisebenzisa ukhokho, ama-brownies kashokoledi, amakhukhi we-chocolate chip, ama-dessert kashokoledi wevelvet, ama-chips kabhanana kashokoledi ukwenza u-ayisikhilimu kashokoledi-singaqhubeka.Eqinisweni, sinemenyu kashokoledi, yonke into kusuka ku-chocolate martinis kuya ku-chocolate teas kuya kuma-ayisikhilimu kashokoledi nokunye.Sigcizelela kakhulu ukusetshenziswa kwalo shokoledi ngoba uhlukile kakhulu.
Sikhuthaze imboni kashokoledi eSaint Lucia, engicabanga ukuthi ibaluleke kakhulu.Uma sibheka esikhathini esizayo, lokhu kuyinto intsha engaqala ukuyenza, futhi ibone ukuthi lapho wenza loshokoledi owenziwe ngezandla, izinga kanye nomehluko phakathi kwamaswidi kashokoledi wempahla kanye noshokoledi omuhle mkhulu.
Hhayi "amaswidi", kodwa oshokoledi enziwe kahle.Ilungele inhliziyo, ilungele ama-endorphin, futhi ikunikeza umuzwa wokuzola.Ngicabanga ukuthi kuhle ukuthola ushokoledi njengokudla kokwelapha.Abantu bayakhululeka lapho bedla ushokoledi-bajabulela ushokoledi.
Into eyodwa esifuna ukuyenza "ukunambitha kwezinzwa", silapha ukuze sinikeze abantu ithuba lokuhlola izinzwa zabo kanye nokufanisa ushokoledi, ukuze baqonde kangcono indlela yabo yokudla nokudla.Izikhathi eziningi, sivele sidla ngaphandle kokucabangela izithako zokudla.
Ukunambitha ucezu lukashokoledi bese uluncibilikisa emlonyeni wakho kungakhuthaza ukudla.Vumela iphunga likhuphukele emakhaleni akho futhi ujabulele ukunambitheka kukashokoledi olimini lwakho.Lokhu kuyisipiliyoni sangempela sokuzitholela wena.
suzy@lstchocolatemachine.com
www.lstchocolatemachine.com
Ucingo/whatsapp:+86 15528001618(Suzy)