Problem: Article: What’s a distillery without stills? These are these first thing you’ll need to procure before you can get your distillery up and running. Decide whether it would be better to run with one or two small stills or invest in a large one that can handle a high rate of output. Along with a trustworthy still, you’ll require additional equipment like a boiler, mash tun and storage tanks, just to name a few.  Good stills are not cheap. Top-of-the-line varieties often go for between $50,000—250,000, which will constitute a big portion of your startup money.  Look into whether it’s possible to get some of your equipment secondhand. Be sure to verify that everything is in good working order before you commit to buying, though. Running a distillery isn't as simple as just churning out liquor. It will be important to think over the little considerations, as well, such as where your water will be coming from, how often supply orders should be placed to maintain productivity and what if any services will need to be subcontracted. These might not seem like major concerns, but the way you go about handling them can make or break a young business.  It may also be necessary to meet with your city's alcoholic beverage commission to get a rundown on the most up-to-date liquor laws.  Don't be discouraged if it all seems a little overwhelming at first. In many ways, learning the ins and outs of owning a business is a work in progress. Each time you face a difficult task or unexpected obstacle, you'll be better equipped to deal with it in the future. Before you can jump right into the brewing process, you’ll need to contract with a supplier who can provide you with the various things you’ll need to brew your signature liquors. This will include things like yeast, grains, fruits, spices and raw alcohol spirits. Take your time selecting high-quality ingredients that are consistent with your distilling philosophy.  Take advantage of local co-ops and markets that grow organic grains and produce. Liquors sourced with local ingredients are a big hit with alcohol enthusiasts and may prove to be a beneficial selling point.  Give your proprietary recipes a test run with friends, family and other connoisseurs before putting them into production. While specialty aged liquors are the most sought-after, they unfortunately take months or years to take on their potent, complex flavors. If you’re planning on distilling fine aged liquors, focus on cranking out “white” spirits in the early stages, such as vodka, gin or white whiskey, as these don’t require as much fermentation. This is a good way to get your product into people’s hands and make enough profit to keep the business afloat while your more refined batches have a chance to properly season.  Darker liquors like scotch, rum and brandy are aged in wooden barrels, which is where they get their deep color and flavor.  Offering a range of liquors is typically no more costly, and can potentially increase your profit margin by appealing to many different tastes. It’s unlikely that your distillery will become a commercial success overnight. It may take years or even decades to establish a reputation that will put you on the map. If you’re truly passionate about what you’re doing, though, don’t give up. As your practical skills and understanding of the many facets of distilling liquors grow, so will your business. Expect to put in the most work during the first few months while you’re still getting off the ground.
Summary: Purchase stills and other distilling equipment. Plot out the practical details of your operations. Find a source for your distilling ingredients. Start by making non-aged liquors. Work hard and be patient.

Problem: Article: Combine 3/4 cup of sugar, 1 1⁄2 tablespoons (22.2 ml) of all purpose flour, and 1/2 cup of unsweetened cocoa powder in a bowl. Mix them together with a fork or whisk to combine them evenly and remove any lumps there might have been. Bring a saucepan up to medium heat, then add 1 1/4 cups of milk, 2 tablespoons (29.6 ml) of unsalted butter, and 1⁄2 tablespoon (7.4 ml) of vanilla extract. Stir the ingredients until the butter has melted completely. Add more vanilla extract for stronger flavor, but don’t go overboard! If you try to dump all the dry ingredients into the saucepan at once, you’ll have a flour-bomb. Instead, add the dry ingredients little by little, whisking them into the wet ingredients to even out any lumps. Keep stirring the sauce to keep it from burning over the higher heat. After about five to six minutes, turn off the heat completely and add a pinch of salt to add depth to the flavor. There are many ways you can do this, so use whatever is handy in your kitchen.  The most obvious method would be to use a mortar and pestle. Snap the candy into smaller, more manageable pieces, and put them in the mortar a few at a time. Use the pestles to grind the candy down into a powder or small shards — whichever you prefer. You can also use a hammer or meat tenderizer. Place the candy cane in a sealable plastic bag, snapping it into smaller pieces to fit if needed. Place the bag on a stable surfaces, then pound at the candy with the hammer or meat tenderizer until it reaches the texture you prefer. Use whatever you can find around the house. Be creative, but be safe. Use a vegetable peeler to remove the outer skin from the apple, being careful not to cut your fingers in the process. Stand the apples up, then, using a sharp knife, slice down along the edges of the core to remove the edible flesh of the apple from the inedible core. Cut the edible flesh into smaller slices as you see fit. Lay them out either on a large plate or over a length of tin foil, if you want to avoid the extra dishes. You can finish your chocolate apples any way you like. Some choices might include:  Dip the entire apple slice in chocolate sauce, or dip only half the slice. Use a spoon to drizzle chocolate sauce lightly over the apple slices. Wag a spoonful of sauce quickly back and forth, allowing the chocolate to drizzle down lightly over the apple slices. Top them with the crushed candy, letting the sauce work as an adhesive. Put out a bowl of chocolate sauce and a bowl of crushed peppermint, allowing your guests to dip and sprinkle themselves, deciding how much garnish they want for their apples. Refrigerating them before serving them sets the chocolate a little bit, which some people prefer.
Summary:
Mix the dry ingredients for the chocolate sauce. Combine wet ingredients for chocolate sauce over heat. Add the dry ingredients a small portion at a time. Increase heat to medium-high and simmer. Crush the candy canes into powder. Peel and core your apples. Top the apple slices with chocolate sauce and crushed candy cane.