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Check out our tips and tricks for Chocolatier. If you sell too much of one type of chocolate, you'll saturate the market and prices will plummet. Change up your recipes every few months so that this doesn't happen. Don't buy ingredients you don't need. Any ingredients that aren't being used in production will deteriorate in storage and be lost. If you haggle with a merchant too often, he or she might get mad at you and actually raise prices. It's best to reserve haggling for when you need to buy super-expensive ingredients like truffle powder.
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