Lapho ngiqala lapha, ngangingazi lutho ngoshokoledi—kwakuwukuhlangenwe nakho okusha sha kimi.Ngaqala uhambo lokwenza amakhekhe ekhishini, kodwa ngokushesha ngaqala ukusebenza ne-Chocolate Lab-lapha, sikhipha ubhontshisi wekhofi ovutshiwe futhi omisiwe epulazini elisendaweni, bese siwasebenzisa noshukela nokunye ukwenza ama-flavour. zixubene namaswidi kashokoledi.Ekuqaleni i-laboratory yayincane, kodwa njengoba isikhathi sihamba, ukukhiqizwa kwaqala ukukhula, futhi badinga umuntu osebenza isikhathi esigcwele endaweni yokucwaninga.
Kwangithatha cishe unyaka ukufunda izinto eziyisisekelo zokwenza ushokoledi, futhi ngafunda lonke ulwazi emsebenzini.Ngisho namanje, angikaze ngiyeke ukufunda izinto ezintsha.Ngizosebenzisa i-inthanethi ukuze ngithole izindlela ezintsha zokwenza amaresiphi abe nokudala.
Ngisebenza cishe amahora ayisishiyagalombili ngosuku.Lapho ngingena, kwakunezinto eziningi okufanele ngizenze.Lokhu kuhlanganisa ukuvakasha kukashokholethi okuhlukile kanye nokuzizwisa okujulile esikunikezayo-olunye lwazo lubizwa ngokuthi "ukuvakasha kokutholwa" lapho izivakashi 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 bese uqeda inqubo yokumisa, ukuvutshelwa nokuwugazinga, kuzokhipha ukunambitheka.
I-Emerald Estate, ipulazi elisendaweni yokungcebeleka, nayo ingeyendawo yokungcebeleka futhi iyingxenye yehhotela.Ngakho-ke, yonke inqubo yokukhula nokwenza ushokoledi yenziwa esizeni.
Ngizophinde ngizame konke engikudalayo ukuze ngiqinisekise ukuthi kunambitheka kahle!Kudingeka ngiqinisekise ukuthi ilungile ngaphambi kokuyisebenzisela noma iyiphi injongo noma ukuyidayisela amakhasimende ethu.
Ngakho-ke uma ungawuthandi ushokoledi, lokhu akukona okwakho!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 kaSaint Lucia.Inomlando weminyaka engaba ngu-200.Nokho, esikhathini esidlule, kwakutshalwa izitshalo kuphela futhi ubhontshisi womiswa esiqhingini ngaphambi kokuba uthunyelwe kumkhiqizi kashokoledi eLondon, eFranceFuthi 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, abanye abantu 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.
Ngesikhathi sodlame, izwe lalivaliwe, ngakho-ke bekufanele sipakishe yonke into lapha futhi siyigcine kahle ukuze siqiniseke ukuthi ayishintshi uma sivala ihhotela futhi azikho izivakashi ezinyangeni ezimbalwa ezedlule.
Ngenhlanhla, sivuna ukhokho ngezinkathi ezimbili zonyaka-entwasahlobo nasekupheleni kwekwindla.Ngaphambi komqedazwe we-COVID, sase siwuqedile cishe wonke umsebenzi wokuvuna kule ntwasahlobo, futhi manje 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 sokuvalwa, asikakasomisi, sigayiwe futhi senze ukukhiqizwa kwamabha kashokoledi.Njengoba indawo iqhubeka nokuthengisa oshokoledi ku-inthanethi, futhi abantu baqhubeka noku-oda oshokoledi, kuyinto enhle ukuthi asikakathengisi kuze kube manje.
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 otshalwa emhlabeni wonke unama-nuances ahlukene.Nakuba ewubhontshisi ofanayo, empeleni ayinkathi yokukhula, izimo ezikhulayo, imvula, izinga lokushisa, ukukhanya kwelanga, nezimo zezulu ezithinta ukunambitheka kwawo.Ubhontshisi wethu uyafana ngokwesimo sezulu ngoba wonke ukhula eduze kakhulu.Nakuba sixuba izinhlobo eziningi zikabhontshisi, zinjalo kumncane wethu.
Yingakho yonke inqwaba kufanele inambithwe.Kumele uqinisekise ukuthi ubhontshisi uxutshwe ngokwanele ukuze ushokoledi ozohlanganiswa ube ne-flavour enhle.
Sisebenzisa ushokoledi ukwenza izinto ezinhle.Amakhekhe kashokoledi, ama-croissants kashokoledi kanye netiye likakhokho, lesi isiphuzo sendabuko saseSaint Lucia.Iwukhokho oxutshwe nobisi lukakhukhunathi noma ubisi olujwayelekile, futhi inambitheka efana nesinamoni, ama-clove, i-cardamom, ne-Baileys.Yenziwa njengetiye lasekuseni futhi inenani lomuthi kakhulu.Wonke umuntu owakhulela eSaint Lucia wayeyiphuza kusukela ebuntwaneni.
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.Sifuna ngempela ukugcizelela ukusetshenziswa kwalo shokoledi ngoba uhlukile kakhulu.
Sikhuthaze imboni kashokoledi eSaint Lucia, engicabanga ukuthi ibaluleke kakhulu.Uma sibheka esikhathini esizayo, lokhu kuyinto abantu abasha abangaqala ukuyenza, futhi baqaphele ukuthi uma wenza lo shokoledi owenziwe ngesandla, ikhwalithi kanye nomehluko phakathi kwamaswidi kashokoledi wezohwebo kanye noshokoledi ocolisisiwe mkhulu.
Hhayi "uswidi", kodwa ushokoledi owenziwe kahle wekhwalithi ephezulu.Ilungele inhliziyo, ilungele ama-endorphin, futhi ikunikeza umuzwa wokuzola.Ngicabanga ukuthi kuhle ukuthola ushokoledi njengokudla kokwelapha.Abantu bayakhululeka lapho bedla ushokoledi-bayawujabulela.
Into eyodwa esifuna ukuyenza “ukunambitha kwezinzwa”, sinikeza abantu ithuba lokuhlola izinzwa zabo nokumatanisa ushokoledi, ukuze bakwazi ukuqonda kangcono indlela abadla ngayo kanye nesitayela sokudla.Izikhathi eziningi, sivele sidla ngaphandle kokucabangela izithako zokudla.
Ukunambitha ucezu lukashokoledi bese uluyeka luncibilike emlonyeni wakho kungakhuthaza ukunaka ekudleni kwakho.Vumela iphunga likhuphukele emakhaleni akho futhi ujabulele ukunambitheka kukashokoledi olimini lwakho.Lokhu kuyisipiliyoni sangempela sokuzitholela wena.
Umpheki u-Allen Susser (u-Allen Susser) kanye nehhotela basanda kwethula iresiphi ebizwa ngokuthi “i-Yushan Gourmet” engathengwa ku-inthanethi, okuwukukhethwa kwamaresiphi angama-75 akhethekile kule ndawo yokungcebeleka.

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