Dear all,
I live in the UK, have been making my own chocolate for a couple of years and am an avid reader of the forum.
I am now considering to start up a small bean to bar business (I know, another one...
) and am wondering how you started to set up production.
I have read a few times now that a few of you have started up in your garage. I am just a bit confused on how this is possible unless you have water and electricity connected? I have electricity in my garage but no water so inspectors will probably not sign the space off.
However, renting a part time kitchen space for chocolate is neigh impossible as it takes so long to produce.
I am just wondering how you dealt with this challenge.
Also, what kind of insurance did you take out? Did insurers have an issue with the machines potentially running over night when nobody is there to supervise?
Is it okay to store the cocoa beans in the same space in which you make chocolate?
Your help would be very much appreciated.