Post by jatkiss on Feb 4, 2008 19:11:24 GMT -5
My business partner and I are doing some serious research right now in what it will take to create a streamlined business for fine chocolate. In the research I have done, I haven't seen anyone going from bean to treat ?? No one that is small scale at least.
Couple issues we're seeing beyond the preparation factor and having to be in a commercial kitchen (which we're working through).
Buy in bulk, and you can see your profits rise, although many of the pieces we're seeing offered to us are for relatively small production. We need options for larger batches of chocolate at a time, but keeping things cost efficient. Of course we'll start with small scale tests, but that's something that we have to seriously look at in the future. I can see it now, JOHN WE NEED 10 MELANGERS !!! =- ).
The other thing we're concerned about is being able to meet demand as it rises. The processes we're looking at are VERY long, so storehousing product to be melted down at a later time become very serious concerns.
Honestly, I feel like getting the process down, and creating the chocolate is something I can get my head around much easier than sitting down and figuring out exactly what permits, and health codes need to be followed.
And is seems insane that we can't at least prep product at home to take to the kitchen for final product assembly. Especially when you're just letting the melanger sit there for 24-72 hours !!
Just things we're working through, as we put serious pencil to paper. Thank you John for all the answers that you have provided over the past week, it is VERY appreciated !!
- Jeff
Couple issues we're seeing beyond the preparation factor and having to be in a commercial kitchen (which we're working through).
Buy in bulk, and you can see your profits rise, although many of the pieces we're seeing offered to us are for relatively small production. We need options for larger batches of chocolate at a time, but keeping things cost efficient. Of course we'll start with small scale tests, but that's something that we have to seriously look at in the future. I can see it now, JOHN WE NEED 10 MELANGERS !!! =- ).
The other thing we're concerned about is being able to meet demand as it rises. The processes we're looking at are VERY long, so storehousing product to be melted down at a later time become very serious concerns.
Honestly, I feel like getting the process down, and creating the chocolate is something I can get my head around much easier than sitting down and figuring out exactly what permits, and health codes need to be followed.
And is seems insane that we can't at least prep product at home to take to the kitchen for final product assembly. Especially when you're just letting the melanger sit there for 24-72 hours !!
Just things we're working through, as we put serious pencil to paper. Thank you John for all the answers that you have provided over the past week, it is VERY appreciated !!
- Jeff