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Episode 102 Overview
In Episodes 99, 100, and 101, I explored the whats, whys, and hows I would kit out the ultimate and budget chocolate and confectionery workshops I would want to own and run.
Episode 99 (Ultimate) did not include a brick-and-mortar retail component; Episode 100 (Budget) did, and Episode 101 focused on filling in the gaps, emphasizing capabilities for IRL retail.
In this episode, however, I will explore options for anyone looking at equipping a startup business where budget is a real concern, crafting a foundation for success. Addressing retail concerns will play a secondary role.
That’s the starting point for this episode. Again, I have to point out right up front that I am still not talking about kitting out a workshop for the lowest possible cost. My thinking and recommendations are about price/performance (aka value) ... what it takes to create the foundation for a successful startup craft chocolate business because, before the previous episode, Mike King of Encore Coffee & Chocolate emailed me and asked:
When you stated “budget” (workshop) - really what I was looking forward to was hearing your opinion on best value vs. budget.
When looking at tempering machines, does the startup go with a melter and silk, a Chocovision product, tabletop tempering or continuous tempering? What is the best equipment just above the hobbiest level.
Most startups will startup with hobby gear like I did, but where does it make sense to invest, where can you do more DIY solutions.?
While some of what I will be talking about may address the concerns of someone who “just” wants to make chocolate for themselves, family, and friends, the underlying premise of the episode is setting yourself up as a successful business; what it takes to be a profitable, or at least not one that has no hope of being profitable from the start.
For each main category of equipment capabilities, I will discuss at least two approaches, presenting trade-offs and dependencies to consider.
Recommendations
0️⃣ Underlying assumption
Even if you are not paying yourself wages or a salary, keep track of all the time you spend and assign a value to it. At least your state’s minimum wage, burdened to cover employment taxes, etc.
Know what it would cost to hire someone to do the work you’re doing “for free.”
1️⃣ Roasting
2️⃣ Cracking / Winnowing
Conversitech MI10 (10kg/hr)
DCM Breeze Mini (10-15kg/hr)
3️⃣ Refining / Conching
Conversitech R15 (15-18kg)
DCM 20 (11kg/batch – next size up is 22kg/batch; the 50)
Grind gage (grindometer)
4️⃣ Tempering (continuous)
Concerns; Suitability for tempering high-viscosity (2i) chocolates
Keychoc Infinity BX (24kg working bowl) Fairbank Depositing Head
ICB Chocotemper Top-11 (11kg working bowl) ICB Icebelt Top
FBM Aura (4kg working bowl, no attachment/upgrades
5️⃣ Tempering (batch)
FBM Quadro (10kg automatic, active cooling)
Chocovision Rev 3Z (automatic, passive cooling)
HomeChocolat Chocolatier (1kg, automatic, passive cooling)
EZTemper (silk maker)
Krea Swiss Melter (6kg/20kg, manual tempering)
6️⃣ Miscellaneous
Worktable & undercounter cooling/crystallization cabinet
Dehydrator
Induction cooktop
Thermal mixer
Shipping Scale
Scale (15kg; 1gr)
Scale (3kg; 0.1gr)
Thermometer / Hygrometer
Weather station
Timers (digital) (analog)
Storage Containers
Coolbot Pro (AC options) Tripp Lite SRCool 12K
Air Quality (ceiling) (floor) (electrostatic filters) (duct fans)
Dehumidifier (in-duct is an option w/central AC)
Dessicant packs (reusable, for refrigerators)
7️⃣ Options for selling your product
Alternatives to brick-and-mortar retail:
1) Online (integrated FG inventory management, sales taxes, labels)
2) Local Markets and Outlets
3) Out the loading dock door
Want to know how to make a small fortune in the chocolate business? Start with a big one.
— Anon
Questions?
If you have questions or want to comment, you can do so during the episode or, if you are a ChocolateLife member, you can add them in the Comments below at any time.
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Future Episodes
Salon du Chocolat NYC Preview – a special discount code on General Admission tickets will be revealed during the episode.
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