Chocolate Making Business is one if the most profitable Business idea which can be started with Low Investment.
Chocolate is produced from the seed of the cacao tree. Shockingly for some home plant specialists concerned to have their own reserve of chocolate, trees become just in tropical locales: Central America, the Caribbean, Indonesia, and Africa.
There different types of chocolate such as Unsweetened chocolate, Bittersweet, semisweet, or dark chocolate, Milk chocolate, White chocolate and Cocoa powder.
Chocolate Making Business Project Report, List of Machinery & Profit Margin.
#1 Potential of Chocolate Making Business (Market Opportunity)
Chocolate is a divine, celestial drink, the sweat of the stars, the vital seed, and divine nectar, the drink of the gods, panacea and universal medicine.
–Geronimo Piperni (1796)
Chocolate and its products are widely accepted across all over the world so demand for chocolate is always high.
No celebration is completed without using chocolate every ceremony like a birthday party, wedding, school parties etc has the presence of chocolate.
Nowadays in India people becoming health conscious and looking for dark chocolate which is full of calories, antioxidant property, having an exotic taste and also help for stress relief.
So there is no shortage in demand of the chocolate market, and this is a beneficial point for Chocolate Making Business owner.
#2 Registrations & Licenses for Chocolate Making Business
There are certain permits and licenses that you need to take from government authorities
Chocolate Making Business generally run at stores therefore the store typically required certificate of occupancy(CO), that is legal proof describe that your building is obeyed the government regulations
#1. Registration of Firm: You may start the small to medium chocolate making business either a Proprietorship or Partnership Firm.
If you are starting this business as One Person Company, then you have to register your firm as a proprietorship.
For Partnership operation, you have to register as a limited liability partnership (LLP) or Pvt. Ltd. Company with Registrar of Companies (ROC).
#2. GST Registration: after GST rule it is mandatory for every business holder to get GST number for good services
#3. Trade License: Obtain tread license.
#4. MSME/SSI Registration: if you have to apply for the government facility and scheme then you need to apply for MSME/SSI Registration.
#5. EPF Registration: this registration only required if your company have more than 20 employees or manufacturing unit
#6. ESI Registration: employee state insurance is required if you have more than 10 employees
#7. Trade Mark: you have to apply for trade license from local authorities
#8. Food Safety and Standard Authority of India (FSSAI): You need to take Food safety licenses which are compulsory for every food manufacturing industry
#9. IEC code: if you are planning to export the chocolate then you need to get IEC code.
#3 Area required for Chocolate Making Business (Location)
In Chocolate Making Business you are selling edibles food item, so you need to very care full about hygienic area or location that you are going to be selected for business
You have to follow serious instruction before selecting area the local health department will help you to select the area for business
If you had planned to start Chocolate Making Business from your home kitchen then you have to follow the instruction that mention by local governments such as you don’t cook other food in that area of business or pets are prohibited in that area location
There are such restriction that government apply so it is better to choose a commercial kitchen, which is online registered
The advantage of a commercial kitchen is that you can make it food restaurant during off hours
Before selecting an area for the manufacturing call local health department to ensure that the area is clean and well suitable for Chocolate Making Business
#4 Raw Materials for Candy Making Business
Chocolate is made up of different flavors,, and colors, you can create a different combination of food product to make chocolate
Food sampling selection is the most important part of this business that taste and quality of your food product depend on the raw material
There are ultimate flavors are present in the market that makes chocolate more delicious
Choose the flavor that should be accepted by consumers
You can add flavor such as fruity flavor, spicy flavor, sweet flavor etc
If you have knowledge about chocolate flavors with the help of research you can innovate your own new flavor that will be your identity in chocolate making industry
The color is also an important factor in chocolate making which attract the customer
Make sure that color is a combination of flavor example if you choose the orange flavor then color is must be an orange color
Color is part natural and behavior of human being. Such as Red depicts love, relationship; brown chocolates have their own charm passion,
You can add different color combination and shades
#5 List of Machinery Used in Chocolate Business
There are a certain thing that has to consider before chocolate making that are mold, machinery, and equipment
Chocolate Making Business industry required lots of machinery that makes business effective
Due to the huge costs equipment and machinery, some companies offer EMI option on Machinery purchase so there no need to worry about purchasing expensive machinery
Refrigerators, cutters, cooling system, melting hand tools, cheese waxing machines, panning, enrobing, spinning, vibrating, weighing machines and molding are some of the equipment that needs to initiate chocolate making business
Make sure that you are purchasing a good quality machine that helps you to get a good quality food product
List of Machinery and Equipment
- Hand tools
- Bean bar equipment
- Cheese waxing machines
- Chocolate refrigeration
- Weighing and finishing
- Packaging the Chocolate
The packaging is the first appearance of your brand to the customer
Customers will purchase it on the basis of the external appearance of chocolate
An attractive packaging and quality product helps to grow marketing of Chocolate Making Business
So you need to design your chocolate packaging pouch that attracts the customer and customer base will increase
You need to buy packaging machine where you can be packed you chocolate by your identical design and brand.
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Step 1: Cleaning
Chocolate making process starts with the cocoa beans, which are passed through the machine to remove the dried cocoa pulp, pieces of a pod and other extraneous material,
All the impurities and foreign material will be extracted with the help of vacuum equipment,
Cocoa beans are weighted and blend according to the specifications, Cocoa bean husks are passed on to the chemical industry which extracts valuable compounds.
Step 2: Roasting
The beans are roasted in large rotary cylinders for 1 to 2 hours at 120°C; roasting helps extracts valuable compounds which is chocolate.
Quality of chocolate is Depending on the variety of the beans used. Proper roasting is one of the keys to quality chocolate.
When cocoa beans are roast it will drop the moisture content, its color change to dark brown and you can feel the characteristic aroma of chocolate.
Step 3: Shell Removal
Cocoa beans are cooled quickly. The shell of cocoa bean is becoming brittle after roasting which is easily removed,
Beans are passed through the serrated cones with the help of winnowing machine; serrated cones are cracked the cocoa beans.
After cracking of the beans, mechanical sieves separate the broken beans according to broken shape and size of the beans
Gain fans are blown away the lighter shell of the nibs (the purest form of chocolate, before anything else, is added)
Nibs are blended with 8 to10 varieties; these blend that keep up a consistent quality and draws out the kind of every specific flavor of chocolate.
Step 4: Grounding Nibs
Nibs are grounded in the grinder and passed through mill machine to make the paste of cocoa beans.
The paste of cocoa is passed through the hydraulic pressure to get cocoa butter.
Cocoa butter is pure and valuable fat with a marked aroma; Nibs contain 50% of cocoa butter, Cocoa butter gives the fine structure and attractive glaze to the chocolate.
The heat generated by the by grinding melts the cocoa butter, the liquid form is known as chocolate liquor.
Chocolate liquor pours into molds and allows it to solidify to get bitter chocolate; bitter chocolate is an unsweetened cake of chocolate
Step 5: Separation of Cocoa Butter
Chocolate liquor is pumped into hydraulic presses of 25 tons of weight, liquor is pressed using the hydraulic presses 80% cocoa butter will be removed.
Chocolate butter or fat drain through the metallic container as a yellow viscous liquid and it is collected for use in chocolate manufacturing.
Cocoa butter melts at 30°C to 33 °C just above the room temperature, therefore it needs proper storage so it can be kept for a long time period.
The by-product cocoa butter is an important component of chocolate; the chocolate bar is made up of 25% of chocolate butter.
The cake that left after processing will be crushed to make the cocoa powder which milled and sifted to vertically mounted steel rollers where cocoa and sugar is pulverized to 30 microns.
Manufacturers add non-fat milk, flavors, sugar and other ingredients. The resulting product will contain between 10 and 22% cocoa butter.
In the “Dutch” process, alkali is added to the cocoa as a processing agent which helps to develop milder flavor and has a darker appearance.
Step 6: Adding Ingredients
At this stage, ingredients are added as per the requirement of individual recipes; the blending of cocoa paste and ingredients gives it ultimate taste.
Ingredients are mixed with mixer until form the homogeneous paste with a pleasant taste.
Step 7: Conching and Refining
This is the most important refining process.
In this process; chocolate is developing flavors and changes the texture at a controlled temperature, this process allows the ingredients to mix well.
Conching machine is assembled with heavy rollers that plow back and forth through the chocolate paste; Contemporary technologies can grind the chocolate particles enormously fine, which can reduce conching times (conching time of chocolate is varying according to the chocolate flavor).
Under constant speed and temperature, roller produces the specific stir which will create distinct chocolate flavors, while stirring cocoa butter and lecithin are added to obtain smoothness.
Step 8: Cooling & Reheating
The still warm conched chocolate is poured in tempering machine so that it can be slowly cooled.
Uniform structure of the chocolate is maintained with this process also helps to increase storage life and prevents separation when the chocolate is poured into chocolate molds.
Step 9: Temporary Storing
Conches machine are always filled with chocolate so molding machine will get an only fine smooth paste of chocolate.
It is easy to convert the smooth chocolate paste into the chocolate products using the molding machine.
Chocolate is converted into the solid blocks for storage purpose.
Step 10: Shipping
Generally, Chocolate is shipped in liquid form.
If chocolate is shipped into the solid block it needs to be reheated before further processing so that they liquefy again.
#7 How to sell Chocolate
Local market (retail market)
Search for the local market that needs the chocolate products regularly.
You can start your selling by asking your friend and family to promote the product also you can take the help of retailer
The retailer will help you to sell your product or at least help to introduce your product to the customer
You can sell the chocolate products in your city wholesale market.
You can create sampling package with the printed information on it then distribute it with food store, restaurant, schools, and glossary.
Register your business on B2B websites like
etc. where you can sell your product on bulk orders.
Register your business on B2C websites like
etc. where you can sell your product directly to the customer.
Brand and Uniqueness
There is much competition in this Chocolate Making industry, the marketing depends on how you promote your Product Brand
You need to plan different approaches to attract customer
#Product sampling: The product sampling is an important part of any food production business, which helps to grow business
Offer free chocolate samples at the supermarket, food fair, gatherings, parties, mall and other such places
Use attractive promoting material also gets feedback from those people who tasted your chocolate
Product sampling create awareness about your product brand in the public
After tasting your chocolate brand the like wood people will buy your chocolate again and again by paying you money
Social media marketing is another best way to promote your brand By making use of Facebook and Twitter, you can keep contact to local clients informed of a new product, and let them know when a fresh batch of chocolate has just been prepared.
#Sell Events: You can sell your chocolate to event Management Company that arranges the birthday party, wedding party, public ceremony
Tell them to introduce your product to the customer
That will help to increase your client base and make more contact related to your Chocolate Making Business.
Here we have given Complete Business Plan of Chocolate Making Business. . So if you have any query related to this Business comment us. we will definitely answer your question.
Chocolate Making Business 7 Steps Business Plan
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