Mike Turner starts with the biggest bar of chocolate you’ve ever seen.
He chisels away at it, chipping off a fist-sized piece that will be warmed to a glossy liquid, then cooled and poured into molds — the start of chocolate truffle shells.
Mike Turner pours warm liquid chocolate into a mold. (Mark Mulligan / The Herald)
Turner, clad in a white apron, moves easily from one stage of the process to the next. He’s a pro, the president of Redrim Chocolates.
But there’s no industrial kitchen, no aproned workers with an assembly-line task, no storefront with display cases and cash registers.
There’s just Turner in the kitchen of his suburban home in Monroe.
Redrim Chocolates is a home-based business, like more than half of the small businesses in the U.S., according to data from the federal Small Business Administration. It’s just Turner, his girlfriend and business partner, and a freezer full of ganache.
And a whole lot of chocolate truffles.
Read the rest of the story here.
Know a small business you think we should write about? Contact Herald writer Amy Rolph at arolph@heraldnet.com.
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