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Post by bob1520 on Dec 9, 2006 11:37:12 GMT -5
Hi all - I have a general question. Sitting at breakfast this AM, my daughters and wife were saying how much they enjoy the chocolates I've been making. I've made a batch of white chocolate from scratch on the Santha (it didn't turn out as well as I'd like - not as nice as Lindt yet) but its getting there, and I'm working right now on a batch of DR dark from beans. Also - I've been playing with commercially available chocolates for molding - adding flavors, textures, etc - coming up with some nice things. ANyway - the discussion naturally turned to money and business and profit. What must we do - if anything - to sell the chocolates we make. I can see getting a business license, but how about FDA approval of the manufacturing site (my kitchen), or some sort of FCC approval if we sell over state lines?
Anyone have any thoughts on this? Anyone doing it?
Thanks.
Bob
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Post by sugaralchemy on Dec 13, 2006 12:52:51 GMT -5
I would suggest you contact your state health department to get started. They are your first stop determining which laws apply to you in terms of food production for sale.
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Post by dlhschocolover on Mar 26, 2007 12:49:29 GMT -5
:)Hi.
Either your state "health" department OR your state's AGRICULTURE department (as is the case in PA).
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Post by Brad on Mar 26, 2007 18:10:44 GMT -5
Hi.
I don't want to rain on your parade, but have you figured out yet exactly what it costs in time and materials to make each pound of your chocolate?
There's a VERY good economic reason why chocolate companies don't make their own chocolate, and they can get the beans at a price of around $2 per pound.
I own several business ventures, have given it some serious thought, and have tried to sharpen the pencil as much as possible, but with the quantities that you can make at home, it's going to create nothing but blood sweat and tears for you.
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Post by vermontchocolate on Apr 9, 2007 14:01:10 GMT -5
Hi:
I agree with Brad. It's not as easy as you might think. Unfortunately too many people rush into business solely on the fact that their families, neighbors, friends, co-workers love what they make and simply urge them to go forward. I know of several people who have sold their chocolates at fairs, church sales etc., and have rushed to open a shop, only to find that the hoards of people who crowded their tables at fairs, weren't exactly lining up at their door. Needless to say, they all went out of business. Not sure how much you actually know about chocolate, so you also need to perfect it before you even think of the next step. A mistake in the food industry is not easily forgiven by consumers. Think about the last time you had a lousy meal or lousy piece of chocolate, would you go back to that restaurant or buy that chocolate again?
I have been in the chocolate business since 1983. I started making chocolate in my New York City apartment kitchen (standing room for one only) and moved to Vermont in 1991. This was way before anyone knew much about chocolate in the USA other than Hershey..... At this moment in time, the competition is fierce with so many choices.....
Whatever you decide to do, I wish you the best.
Linda
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Post by Brad on Apr 9, 2007 22:01:46 GMT -5
Well written Linda. I've even been tempted by the encouragement of my family and friends. It's real easy to do.
Here's a quick and dirty calculation of the cost of a 70% dark (given prices on this site, AND lower amounts of Chocolate liquor to save money):
6lbs (amount safely created in Santha)
40% Cocoa Beans - $27.00 30% Cocoa Butter - $18.00 Vanilla Beans - $5.00 29.5% Sugar - $2.00
Labour - 1 Hour @ $20 per hour (have to include this because nobody's in business to work for free)
Total: $72 / 6 = $12 per pound
This does not include the labour to make the pralines or truffles, or whatever.
Average food business rules put food cost at around 30% of final retail, which means that you would have to charge $40 per pound of chocolate - JUST FOR THE COVERTURE!!
If you can sell your chocolate for that high of a price, you are in the wrong business! You need to be selling BIG ticket items such as office towers, bridges, and lakefront property in the Sahara.
These aren't my made up numbers, these are the REAL numbers.
Brad
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Post by chokee55 on May 14, 2007 21:32:35 GMT -5
If you're planning to have a big chocolate business, then you should get a business license. You can ask your municipality regarding the other requirements for getting a license. ____________ Alora About the Mazda Speed 3
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Post by Brad on May 14, 2007 23:55:56 GMT -5
There's a lot more to it than just a business license.
You will also need: Food Services Permit Certification from the local Health Board Business License Incorporation Documents Liability Insurance Fire Safety Inspection and approval City Planning Approval (some places don't permit industrial/commercial food establishments) ...and the list goes on.
and on
and on.
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Post by mistacandy on Mar 16, 2008 11:23:33 GMT -5
I sell my chocolate to people and friends, but I dont make it from the bean. I buy 100% chocolate (cocoa liquor) and mix it with all the other ingredients in the santha! It saves lots of time and money yet it still turns out great! Try it! I got a 11 lb block of cocoa liquor at www.chocolatebysparrow.com/ and if you want to buy cocoa butter at bulk, i also purchased it there!
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