Iingxelo zokunyuka kwamaxabiso e-cocoa zinokwenza itshokolethi ifikeleleke kubathengi.Isithako esiphambili kwitshokolethi, i-cocoa, ifumene ukunyuka okukhulu kwexabiso mva nje, okukhokelela kwiinkxalabo malunga nekamva lamaxabiso etshokolethi.Nangona kunjalo, zimbiniiitshokolethibaye bafumana izisombululo ezintsha zokuthintela ukudlulisela iindleko ezikhulayo kubathengi.

UChocolatier Marc Forrat, onganeli nje ukwenza iitshokholethi ezinqwenelekayo kodwa ukwangumnikazi wendawo yokuphumla edumileyo kwindawo yaseMasonville, ukwazile ukugcina amaxabiso etshokholethi zakhe zobugcisa kumanqanaba angaphambi kobhubhane.Ngaphandle kokunyuka kwamaxabiso e-cocoa, uForrat ufumene iindlela zokunciphisa impembelelo kwishishini lakhe, eqinisekisa ukuba abathengi banokuqhubeka nokuzonwabisa ngeetshokholethi zakhe zeprimiyamu ngaphandle kokuhlawula ngaphezulu.

Ibilixesha elinzima kumzi mveliso wetshokholethi, njengoko amaxabiso ekoko ebesoloko esonyuka ngenxa yezizathu ezahlukeneyo, kubandakanya ukuphazamiseka kokubonelela okubangelwa ngubhubhane wehlabathi kunye nokutshintsha kwemozulu okuchaphazela amasimi ekoko.Ezi zinto zibangele ukuhla kwemveliso ye-cocoa, ekhokelela ekunqongopheni kunye nokunyuka kwamaxabiso alandelayo.Iingcali ziqikelela ukuba lo mkhwa unokuqhubeka kwikamva elibonakalayo, elibeka isoyikiso ekufikeleleni kwetshokholethi kumthengi oqhelekileyo.

Nangona kunjalo, impumelelo yeForrat ekugcineni amaxabiso angaguquguquki ibonisa ukuba kukho amaqhinga anokuthi athathwe ngabaxumi be-chocolati ukuze banciphise umthwalo wemali kubathengi.Ngokuphumeza amanyathelo okugcina iindleko kunye nokulawula ngokucophelela inkqubo yokuvelisa, i-Forrat ifumene indlela yokugcina umgangatho kunye nencasa yeetshokolethi zakhe ngelixa igcina amaxabiso ahambelanayo.

Enye itshokolethi, uSophie Laurent, uthathe indlela eyahlukileyo kancinane.Kunokuba unciphise iikona okanye ukuphazamisa umgangatho, uLaurent ugxininise ekuguquleni uluhlu lwemveliso yakhe.Ngokuzisa iincasa ezintsha kunye nokwenziwa kwetshokholethi ekhethekileyo, ukwazile ukuvelisa ingeniso eyongezelelweyo, emenza ukuba afumane iindleko ezongezelelekileyo zekoko ngaphandle kokuzidlulisela kubathengi.

Ezi ndlela zintsha zetshokolethi zibonelela ngethemba kubathandi betshokolethi abaxhalabileyo malunga nokunyuka kwamaxabiso.Ukukwazi kwabo ukulungelelanisa kunye nokufumana izisombululo zokudala kubonisa ukuba kunokwenzeka ukukhangela imingeni eyenziwa ngamaxabiso e-cocoa abizayo ngaphandle kokunciphisa incasa okanye umthwalo wabathengi.Ngokubeka phambili ukwaneliseka kwabathengi kunye nokujonga ezinye iindlela zokuvelisa ingeniso, ii-chocolatiers zinokukhusela amashishini abo kwaye ziqinisekise ukufumaneka kweetshokholethi ezifikelelekayo kodwa ezikumgangatho ophezulu.

Ukuqukumbela, ngelixa iingxelo zokunyuka kwamaxabiso e-cocoa zinokuqala ukuphakamisa inkxalabo malunga nokufikeleleka kwetshokolethi, i-chocolatiers efana noMarc Forrat kunye noSophie Laurent baye babonisa ukuba kukho iindlela zokunciphisa impembelelo.Impumelelo yabo ekugcineni amaxabiso kunye nokubonelela ngamava etshokholethi akhethekileyo abonisa ukuba ikamva letshokholethi linokuhlala liswiti, kokubini kwincasa kunye nokufikeleleka.