Making handmade sweets is your own business. How to open a chocolate production and what to choose - a full-fledged workshop or a home confectionery

- Dedicated to chocolate lovers;)

I really love chocolate in all its forms. Bars, bars, with fillings, with nuts, you can’t list everything! But when I tried making chocolates at home, I became firmly hooked on them;) There are many different fillings that can be made from what you always have in the refrigerator (in general, lately I have begun to monitor the availability of a basic set; )), the process takes half an hour, and at the end we get fresh, tasty and varied candies to suit your mood;)) And their most important positive property is that whenever you want something sweet, you can go and prepare it, using a minimum of resources and getting the maximum pleasure;) Well, at the same time, you always know what your candy consists of (this is especially valuable lately): homemade chocolate contains no palm oils, no E-sheks, no flavorings or substitutes for natural products, but everything is the freshest and highest quality !

Today, on the eve of the New Year holidays, I will share with you my experiences, recipes and beautiful photographs! ;)

So, let's start by putting it on the table everything that might be useful:
- cocoa, carob, cocoa mass, chocolate in any of its forms (bars, drops)
- honey or condensed milk
- nuts
- coconut flakes
- powdered milk
- powdered sugar
- lemon or orange zest
- sesame
or what else do you love? :)
and a set of tools:
- several dry spoons of different sizes (in general, all tools and containers when working with chocolate should be dry)
- a deep plate or bowl (or several, if you make several different types at once, as I usually do :)))
- a small saucepan (for a steam bath. It’s better to immediately put it on the fire, boil the water, then the process will be faster)
- a deep plate, suitable in diameter to the saucepan (for a steam bath, to place on top and melt the chocolate in it)
- a board covered with baking paper
- shape and brush (if available)

I make two types of sweets, but there are a great many subtypes, the main thing is to let your imagination run wild. I'll give you some basic recipes and ideas, with quantities of ingredients and proportions, but remember that you can always vary the composition, thereby creating moody sweets, or simply using what you have in the refrigerator, rather than depending entirely on the recipe.

Truffles. I would like to call them my favorites, but of course they are not. Because I have a sweet tooth, bggggh
The basic rule is to mix the dry part with the wet part until it becomes dense so that you can form balls. The wet part in this case is condensed milk or honey, but if they are not available, you can knead with water or milk. The amount of wet part in any of my recipes is optional, it depends on the thickness of the honey or condensed milk or how much the dry part "takes". Therefore, do not rush to pour in the entire amount I stated, it may turn out too liquid and the truffle will not hold its shape, but this cannot be allowed. It is better to knead with your hands to better feel the mass.

Recipe No. 1 from here
5 tbsp. cocoa
5 tbsp. breadcrumbs (or cookie crumbs)
honey or condensed milk (unpredictable, because crackers take up a lot of liquid. If the condensed milk suddenly runs out, you can add water :))

Recipe No. 2
6 tbsp. milk powder
4 tbsp cocoa (I use dark cocoa, it is chocolateier than usual, so I use less cocoa in all my recipes. If you have light cocoa, change the proportion to your taste;))
2 tbsp. spoons of honey or condensed milk

Recipe No. 3
4 tbsp milk powder
4 tbsp cocoa
2 tbsp. powdered sugar
2 tbsp. honey

You can add chopped nuts (almonds, hazelnuts, walnuts, etc.), cognac or liqueur to any of the basic recipes (in this case, carefully monitor the amount of liquid). Truffles according to the 2nd and 3rd recipes turn out similar to chocolate toffee, according to the 1st recipe they are drier and crumbly.
Process the same everywhere: mix all dry ingredients until smooth, add nuts and mix. Add the liquid part a little at a time and mix with your hands, as if kneading dough. Let it sit for a few minutes. In the meantime, you can prepare the chocolate for coating, but more on that later ;)
Pinch off small pieces and form into balls, rolling them between your palms (I do this with disposable gloves). Place the balls on parchment paper, first dipping them into chocolate. Cool and pack beautifully :)

Truffles can be made not only in chocolate, but also rolled in cocoa, sesame seeds, nuts or coconut flakes. The main thing is to do this right away before they dry out :)

If you have a candy mold or any silicone ice mold, you have a lot of unknown possibilities in the world of chocolates :)
My favorites are coconut with almonds in white chocolate!


We will need:
- coconut flakes
- chopped almonds
- condensed milk
- a bar of white chocolate or white drops (the same filling can be “packed” into both milk and dark chocolate)
Process:
1. Melt the chocolate in a water bath and, using a brush, coat the bottom and walls of each cell in the mold


2. Place in the refrigerator for a few minutes to allow the chocolate to harden.
3. Meanwhile, mix coconut flakes with almonds, add tsp. condensed milk and mix. If the mixture is too dry, add more condensed milk, but do not overdo it! candies with liquid filling are more fragile and difficult to remove from the mold without damaging them.
4. Take out the mold with frozen chocolate and place the filling in each cell, leaving 2-3 mm to the edge.
5. Pour chocolate into the cells using a teaspoon to cover the bottom of each candy.


6. Cool and carefully remove the candies from the mold and package beautifully :)

Using the same principle, make candies with a variety of fillings:
- truffles (just add a little more liquid to make it soft)
- preserved fruits
- candied fruits and dried fruits (I chopped dried apricots and prunes in a blender)
- I even made it with banana!
- with milk filling (milk powder + condensed milk)
- You never know what else comes into your head?! :))

Of course, the fastest and easiest way is to melt tiles chocolate and dip the balls into it. And if you have chocolate drops, it’s also cheaper. You can, of course, melt it in the microwave, but I prefer to do it in a water bath, it’s easier to control the process and there’s less chance of overheating (and spoiling) the chocolate.
I'm such a nasty chocolate lover, I don't like store-bought dark or store-bought milk chocolate. But I do like dark chocolate just fine. To do this, I took half a tile of black and half a tile of milk. It tastes especially good with dried fruits :)

Of course you can cook chocolate from scratch. For this we need grated cocoa, cocoa butter and honey. But the main thing is not to overdo it with honey, otherwise the chocolate won’t harden.. I generally like it sweeter, so I’m still looking for my ideal recipe for homemade dark chocolate, but there is a basic recipe that I’m experimenting with :)
25 g cocoa butter
50 g grated cocoa
1 tsp honey
Melt the butter in a water bath, then add cocoa and melt, stirring constantly, add honey. Remove from heat and cool. The chocolate should begin to thicken. Dip the truffle balls one by one into the chocolate, roll and place on parchment. Or dip a brush in chocolate and coat the cells of the mold.

If, after preparing all the sweets, you have there's still chocolate left, don't be upset! Add nuts, orange zest or mint oil, and maybe even red pepper (just a little!) and pour into molds! get another type of candy. If you don’t have a candy mold, no problem! pour chocolate into silicone muffin cups and get exclusive mini bars!

The main thing is not to stop your imagination and you will succeed!!

It would seem, why do we need recipes for chocolate candies if these sweets are presented in abundance on the shelves? Of course, the stores are now a real paradise for those with a sweet tooth - the assortment of confectionery products will take more than a dozen pages. But are homemade chocolates comparable to store-bought ones? Firstly, you prepare them only from proven ingredients, and secondly, you make dishes with love, which undoubtedly affects the taste.

Recipes for homemade chocolates with cocoa

Candies "Chocolate balls"

Ingredients:

• Vanilla crackers – 300 g
• Milk – 250 g
• Butter – 200 g
• Walnuts – 100 g
• – 100 g
• Powdered sugar – 50 g
• Sugar – 250 g

Preparation:

Mix cocoa powder with sugar, pour in hot milk and cook until the sugar dissolves. Pass the vanilla crackers through a meat grinder, pour the hot milk mixture over them, mix thoroughly and cool. Add softened butter, mix well until smooth. Make balls and roll them in a mixture of chopped walnuts, powdered sugar and cocoa. Place the chocolate candies with cocoa prepared according to this recipe in the refrigerator or freezer for 1 hour to harden.

Homemade chocolate candies “Sweet Tooth”

Ingredients:

• Dried apricots -100 g
• Raisins – 100 g
• Dried figs – 100 g
• Walnuts – 100 g
• Sweet almonds – 100 g
• Lemon – 2 pcs.
• Honey – 200 g
• Cocoa powder – 100 g

Preparation:

Mince dried apricots, raisins, figs, walnuts or sweet almonds and lemons. Add enough candied honey to the resulting mass to obtain the consistency of a stiff dough. Form balls and roll them in cocoa powder or powdered sugar. Let the homemade chocolates with cocoa prepared according to this recipe dry at room temperature for 3-4 hours and refrigerate.

Chocolates with almonds

Ingredients:

• Butter – 100 g
• Powdered sugar – ½ cup
• Cocoa powder – 100 g
• Almonds – 50 g

Preparation:

Before preparing these chocolates, melt the butter in a saucepan, add powdered sugar and cocoa powder, mix thoroughly, and let cool. Form into balls, place chopped sweet almonds (or raisins) inside each ball, roll in powdered sugar, and let dry at room temperature. Place in the refrigerator for final hardening.

Candies "Almonds in chocolate"

Ingredients:

200 g almonds

100 g chocolate (bitter, milk - whichever you prefer)

4 tbsp. spoons of cocoa

1 tbsp. spoon of powdered sugar

Preparation:

Preheat the oven to 100°C.

1. For this recipe for homemade chocolates, you need to pour the almonds onto a baking sheet and dry them in a preheated oven for

30–40 minutes.

2. Melt the chocolate in a water bath, do not stir!

3. Sift cocoa onto baking paper in a thick layer.

4. Dip almonds in chocolate, roll in cocoa.

5. Place almonds in a sieve and shake lightly to remove excess cocoa.

Serve sprinkled with powdered sugar.

How to make handmade chocolates: recipes with photos

Chocolate candies "Antoshka"

Ingredients:

• 1 can of condensed milk with cocoa or 1 can of regular condensed milk and 3 tablespoons of cocoa,
• 1 cup chopped walnuts,
• 2 tablespoons flour or breadcrumbs,
• a sheet of foil or thick parchment,
• some thick berry jam.

Preparation:

Place a closed tin of condensed milk in a saucepan, add water and cook over medium heat for 2 hours. If the water boils away, add so that the can is in the inlet. Then turn off the gas, wait until the jar cools down a little, and open the jar. Place the contents in a bowl. Add a glass of chopped nuts and stir. If it was condensed milk without cocoa, add 3 tablespoons of cocoa. Place a sheet of foil or parchment on a baking sheet and sprinkle it with breadcrumbs or flour. Use one teaspoon to scoop out the candy mixture and use the other to remove it onto a baking sheet. Place at a distance of 2 cm from one another. Place a jam berry on each flatbread. Dry the handmade chocolates prepared according to this recipe in the oven over medium heat for 15 minutes. Let them cool directly on the baking sheet, then carefully remove with a knife and place on a saucer.

Recipe for nut candy in tartlets with chocolate and coconut crumbs

Ingredients:

30 pieces of tartlets, a handful of hazelnuts and peanuts, 3 tbsp. l. sour cream, 2 tbsp. l. cocoa, 2 tbsp. l. sugar, 40 g butter

Preparation:

Products, the quantity of which is indicated in tablespoons, should be taken without a slide. Among the nuts you can take walnuts, cashews, and pistachios. However, hazelnuts and peanuts are the most common nuts for confectionery.

Lightly fry the nuts over moderate heat until the brown shell peels off. Without it, the dessert will turn out tastier and more aesthetically pleasing.

How to make chocolate icing for candies

For this recipe for making chocolate candies in a cezve, you need to measure out the ingredients for the chocolate glaze. You can use a different recipe if you have your own favorite in this matter. Options using milk, condensed milk, and ready-made chocolate are possible.

Set the cezve to minimum heat. Stir the contents periodically. When the mass becomes homogeneous and produces a couple of “bubbles”, remove the chocolate glaze from the heat and let it cool slightly. Place the tartlets on a flat dish.

Hazelnut nuts are large, so one nut per tartlet will be enough. But the peanuts are too small, so we put 3 of them.

Pour the cooled (but not frozen) glaze over the nuts in the tartlets. This way the waffle will not soften and will retain its shape. The glaze does not flow, but literally slides out of the spout of the cezve in small portions. Using the edge of a teaspoon, scoop up coconut crumbs and crush them on top of the chocolate mass. The chocolate glaze will harden in the tartlets in literally 20 minutes, but will remain soft.

Look at the photo of handmade chocolates using these recipes - the result obtained is not inferior in appearance and taste to purchased products:

Simple recipes for making chocolates at home

Candies “Prunes in chocolate”

Ingredients:

• Prunes (pitted) – 200 g
• Chocolate – 100 g

Preparation:

To prepare chocolate candies according to this simple recipe, wash the prunes, pour boiling water over them for 20 minutes, drain in a colander, and drain. Melt the chocolate in a water bath and pour into a cup. Prick the prunes with a fork and dip them into the melted chocolate, then place on parchment paper to set. Repeat the procedure several times if the chocolate layer does not lie evenly.

Candies with walnuts in chocolate

Ingredients:

• Walnuts – 300 g
• Cookies – 100 g
• Honey -100 g
• Orange – 1 pc.
• White wine (grape) – 20 g
• Chocolate – 50 g

Preparation:

To make these chocolates at home, mix honey with ground walnuts, add grated orange zest, add orange juice and wine. Add the ground biscuits and mix thoroughly. Form small balls, roll them in grated chocolate, dry for 2-3 hours.

Candies "Grillage in chocolate"

Ingredients:

• Walnuts – 1 kg
• Ghee butter – 50 g
• Sawed sugar – 1 kg

Chocolate glaze

Preparation:

To make your own chocolate candies, dissolve sawn sugar in a thick-walled saucepan, add finely chopped walnuts and melted butter, mix thoroughly. Place the mixture on a greased baking sheet, roll out to a thickness of 7-10 mm, cut into pieces. Cover the cooled semi-finished products with chocolate glaze.

Recipe for making chocolates on a stick

Chocolates on a stick

Ingredients:

For the recipe for chocolate lollipops you will need 2 chocolate bars (you can have 1 milk and 1 white), lollipop sticks, foil, ribbons (optional).

Preparation:

Melt the chocolate in a steam bath. When it melts, cool. Next, pour into molds and refrigerate. After an hour, remove from the refrigerator and insert sticks - one into each candy.

As you can see in the photo, preparing chocolate candies according to these recipes is not at all difficult, but they look very appetizing:

Recipes for making Truffle chocolate candies at home

Handmade truffles with dried cherries

Number of servings: 8

Cooking time: preparation of ingredients (8–12 hours); actual preparation – 2 hours +

You will need:

• 250 g of excellent quality chocolate (with at least 75% cocoa content)
• 250 ml cream with a fat content of at least 35%
• 50 g butter
• 35 dried cherries
• 75 ml French cognac
• almonds, pistachios and cherries for decoration
• 4 tbsp. l. cocoa

Glaze:

• 150 g chocolate

Cooking method:

Preliminary:

1. To make chocolate candies according to this recipe, pour cognac over part of the cherries (23 berries), cover with cling film and leave for at least 12 hours to soak.

2. Chop the chocolate very finely and place in a bowl. Pour the cream into a saucepan and bring to a boil. Pour boiling cream over the chocolate and stir well until the chocolate has completely dissolved. Add butter and cool. Cover the mixture with cling film and refrigerate for 8 hours.

On the day of submission:

3. Remove the preparations from the refrigerator. It is better to take it out in parts so that the mass does not have time to melt.

4. If there is any liquid left in the cherries, drain the berries in a colander and then dry with paper towels.

5. Roll the frozen chocolate mass into balls the size of a walnut. Place a cherry in the center of each ball. To ensure the candies are the same size, use the same spoon when you pinch off the mass.

6. Place the finished truffles on plates covered with parchment or on a silicone mat and put them in the refrigerator for at least 15 minutes.

7. Decorations: finely chop a few dried cherries, almonds and pistachios. Be sure to remove the dark skins from the nuts first.

8. Glaze: melt the chocolate in a water bath and cool - it should not be hot, otherwise the truffles will start to melt. Place the truffles on skewers and dip into the glaze. Transfer to a wire rack (extra glaze will drip off) and garnish with cherries and nuts.

9. Leave until the chocolate sets. This amount of icing should be enough for 20 candies. Roll the remaining chocolate mixture in cocoa. Candies with different textures look amazing in one box!

10. Place the candies in parchment-lined containers and refrigerate for at least 1 hour.

11. Truffle chocolate candies prepared according to this recipe in 30 minutes. Remove from refrigerator before serving.

Sweets “Sharman” – chocolate truffles with cedar condensed milk

Ingredients:

• 200 g walnuts;
• 200 g dates;
• 100 g figs;
• 50 g cocoa beans;
• 2 tablespoons;
• 4–5 tablespoons of honey;
• 100 g poppy seeds for sprinkling;
• 2–3 tablespoons of dried apricot syrup;
• 100 g cedar cake;
• lemon zest.

Preparation:

To prepare chocolate candies at home according to this recipe, grind the walnuts in a mortar, food processor or meat grinder until they form coarse crumbs. Break some of the nuts into small pieces with your hands. Add chopped dates and figs. If the sweetness is not enough, add honey to taste, as well as cocoa butter and lemon zest. Grind the cocoa beans in a coffee grinder or high-speed blender to a flour and add to the candy dough. Knead thoroughly, form balls and roll them in poppy seeds. Using your finger, make indentations in the top of the candy.

Prepare the cream. Beat the cedar cake with dried apricot syrup in a blender or wooden spoon. Add honey to taste. Mix until thick condensed milk forms. Place the finished cream into the recesses of the candies.

Candies "Chocolate truffles"

Ingredients:

• A glass (with top) of granulated sugar,
• 5 tablespoons of cream (you can use milk or water),
• 4 tablespoons butter,
• 1 egg white,
• half a glass of cocoa,
• half a glass of dry milk;

For sprinkling:

• 1 tablespoon of powdered sugar.
• 1 tablespoon crushed roasted walnuts.

Preparation:

Pour cream into a saucepan and add sugar. Place the pan over low heat, stirring occasionally, heat to a boil, and boil for 3 minutes. Remove the pan from the heat, turn off the gas. Add butter, cocoa (leave two tablespoons), and dry milk to the hot mixture. Mix everything well. Beat the protein into a strong foam and add it to the mixture. Grind the mixture for 10 minutes until smooth. To thicken the mixture, place it in a warm place for half an hour. Prepare the topping by mixing powdered sugar, walnuts and the rest of the cocoa. Cool the thickened mass in a cool place. Use a teaspoon to scoop out the mass and, helping with a knife, form candies (you can put pieces of nuts or jam cherries inside), rolling them in sprinkles. When all the candies are ready, put them in the cold (but not in the cold or in the refrigerator). The candies are ready tomorrow!

Here you can see photos for the homemade chocolate candy recipes suggested above:

Recipes for making sesame chocolates

And finally, learn how to make chocolates at home with the addition of sesame seeds.

Chocolates with sesame seeds

Ingredients:

• 300 g sugar
• 50 ml water
• 50 g cocoa powder
• 75 g butter
• 2 tbsp. spoons of baby formula (“Malyutka” or “Baby”)
• 2 tbsp. spoons of sesame

Chocolate candies with sesame recipe are prepared as follows:

1) Pour water into a stainless saucepan and add sugar. Place on medium heat. Stirring, bring to a boil, then cook for 5 minutes;

2) Add butter to the boiling syrup. Let the mixture simmer for 1 minute;

3) Add cocoa powder to the hot mixture and mix thoroughly;

4) Add the dry milk mixture;

5) Fry sesame seeds in a dry frying pan until golden brown, add to the candy mass;

6) Cover the saucepan with a lid or put it in a bag. When the mass has cooled, take a teaspoon of the mixture and form candies.

Look at the selection of photos for DIY chocolate candy recipes presented on this page:

Chocolate is a sought-after product that is popular all over the world. Both children and adults love him. After all, this is not only a delicacy, but also a healthy product that reduces stress, energizes and stimulates mental activity. A chocolate business is a pleasant investment. It features a significant initial investment and high profitability.

Prospects for the chocolate business

Russians love chocolate: not a single holiday is complete without it, and on weekdays, rarely does anyone refuse to treat themselves to this delicacy. In addition, chocolate is widely used as a gift - from ordinary bars to a set of elite sweets and handmade figurines. Therefore, the demand for chocolate is stable in any economic situation. During holidays, the demand for chocolate increases 3-4 times. Moreover, according to some data, sales increase by 1.5–2 times every year. All these factors make the production and sale of chocolate a promising business area.

The selection of chocolate sweets is huge

Business ideas

There are several options for organizing a chocolate business - from selling ready-made European chocolate to producing unusual chocolate bars.

Chocolate boutique

The simplest option is to open a chocolate shop where ready-made chocolate from foreign and Russian manufacturers will be sold. The simplicity of this business lies in the fact that you do not need to bear the costs of purchasing equipment, renting a workshop, or hiring confectioners and technologists. It is enough to rent a retail outlet in a place with a good flow of potential consumers (for example, in a shopping center or in the business part of the city), and hire several sales consultants. Of course, in this case you will have to invest in the purchase of chocolate (up to 1 million rubles).

The assortment of the chocolate boutique includes thousands of products

Typically, chocolate boutiques target consumers with above-average incomes, and they are in demand for elite chocolate. Among the Russian manufacturers are Korkunov, U Palycha, Konfael, but the brand is, of course, set by European manufacturers (Belgian, Swiss, German, Italian, American). These are world-famous brands Toblerone, Amedei, Wittamer, MoserRoth, Leonidas, Ghirardelli and others.

At the boutique, it is wise to open a small cafe with hot chocolate and various chocolate desserts. The aroma of hot chocolate in the boutique will encourage customers to buy sweets, and you can attract attention with the help of a chocolate fountain. Some cafes add a glass wall to the kitchen so customers can watch how the handmade delicacy is created.

To prepare a hot drink, melt chocolate pieces in milk

Chocolate production line

An automated chocolate production line is expensive equipment, but it allows you to produce large volumes of products and minimize human intervention in the production process. To set up such production, you will need an experienced technologist.

Handmade chocolates and sweets

Handmade chocolate is usually made from ready-made chocolate: it is tempered (melted), then nuts, fruits, spices and other ingredients are added, and then new bars are formed. Such chocolates look very attractive, so they are in demand as an original gift. The same goes for handmade sweets. Belgian chocolate is usually used as a starting material, as it has an amazing taste.

And you can even make chocolate bouquets from sweets.

A bouquet of chocolates looks very unusual

Fruits in chocolate

Fruits in chocolate are an excellent alternative to regular chocolates, in which the words “strawberry” and “cherry” most often mean fudge with added flavors. Citrus fruits and chocolate-covered bananas are a natural delicacy that will delight your loved ones and are suitable as a gift. The disadvantage of such products is their short shelf life. And the main advantage is that you don’t have to bother with making chocolate yourself; you just need to buy high-quality bars without additives and melt them.

Most often, strawberries are covered with chocolate, but there are other options: cherries, tangerine and orange slices, kiwi

Chocolate figures

Chocolate figurines are often used as a romantic gift. They do not have a very long shelf life, and due to the fact that the figurines are usually made by hand, their cost is quite high. Small figures cost 80–200 rubles, and large compositions cost the consumer several thousand rubles. To sell them, you can open your own store or make products to order.

Chocolate hearts are usually chosen as a gift to a beloved girlfriend or wife, children like figurines of animals and cartoon characters, and a man who is a car enthusiast can be given the chocolate car of his dreams. There are also neutral topics. For example, a boss is presented with a horseshoe as a symbol of good luck or a chocolate million dollars. Chocolate paintings and medals are in demand. Corporate clients are in demand for chocolate figurines with a corporate brand, which are usually ordered in large quantities as gifts for clients and business partners, and company employees.

Large chocolate figures are usually made hollow

Chocolate cakes and pastries

Another chocolate product is chocolate cakes. The easiest way is to make them to order. Custom-made cakes with personalized greetings are a popular product that is purchased for birthdays of children and adults, corporate events, New Year's holidays, March 8, anniversaries, weddings, etc.

Chocolate cake with the name of the hero of the day is a great gift

Where to start: business registration

You can organize a chocolatier business in any form convenient for you. If you plan to start with a small amount of investment, register as an individual entrepreneur and choose one of the simplified taxation systems. If you plan to do business with partners, it is better to establish a limited liability company. Are you planning to sell chocolate wholesale to large customers? The LLC format would be preferable.

The registration procedure itself is simple; the tax office registers individual entrepreneurs and LLCs within three days. Provided that you prepare the documents correctly.

Documents for registration of individual entrepreneurs:

• application for state registration of individual entrepreneurs in form P21001 - completed by hand or in printed form;
• a copy of your passport (during a personal visit to the tax office, you must also provide the original so that the inspector can compare the data);
• a copy of the certificate of assignment of an individual tax number (TIN);
• original receipt of payment of state duty (800 rubles).

Documents for LLC registration:

• application in form P11001;
• decision of the sole founder or minutes of the general meeting of founders on the creation of an LLC;
• LLC charter (2 copies);
• receipt of payment of state duty (4 thousand rubles);
• documents confirming the presence of a legal address.

If you plan to make chocolate yourself, then choose the following classification codes for economic activities (OKVED):

• 15.84 - Production of cocoa, chocolate and sugar confectionery;
• 52.61 - Retail trade by orders;
• 52.62 - Retail trade in tents and markets;
• 52.63 - Other retail trade outside stores.

Permits

Since the production of chocolate belongs to the food industry, it is necessary to notify Rospotrebnadzor (which now serves as the sanitary and epidemiological station) about the start of activity. Rospotrebnadzor will be able to conduct a scheduled inspection only after three years, and an unscheduled inspection if a complaint is received against you. You must provide the recipe to Rospotrebnadzor to receive a certificate of conformity.

Another authority is the fire inspectorate. It issues a conclusion on the compliance of the working premises with standards (availability of communications, fire protection system, ventilation).

Chocolate production is regulated by the national standard GOST R 52821–2007, adopted in 2010. GOST contains general technical conditions: it determines the composition of various types of chocolate, its taste and smell, consistency, appearance, requirements for raw materials, labeling, packaging, etc.

Selecting a room

If you only plan to produce chocolate without opening a retail outlet, then the location of the workshop does not matter. You can even locate it in the suburbs, as rent is usually cheaper there. When opening a chocolate boutique, it is better to choose a location with high traffic - in the city center or a shopping center. It is best to place the store in a shopping center near gift shops.

This is what an equipped room for chocolate production looks like

As for the requirements for the workshop, they are standard - as for any food production: an area of ​​40 square meters, good ventilation, heating, hot and cold water. Walls up to a height of 1.5 meters must be tiled, and walls above a level of 1.5 meters must be covered with non-toxic paint.

The premises should be divided into several functional areas: the place of direct production, a warehouse for raw materials and finished products, a rest room for employees, and a toilet. The warehouse for raw materials and products must be at a constant temperature of 16 degrees. After all, if the temperature regime is not observed, the finished chocolate will melt and then harden, which will lead to the formation of an unsightly white coating.

Is it possible to make chocolate at home?

Unfortunately, when running a legal business, food production in an apartment or private house is prohibited. Even if you plan to produce a small volume with your own hands, it is necessary to remove the production premises from the housing stock. But it won’t be possible to do this for premises in a residential building.

Staff

For a chocolate workshop you will need a confectioner-technologist, workers, equipment maintenance personnel, a loader, a driver with a truck, a cleaner, an administrator, a sales manager, an accountant, and a manager. And if there is a store, then there are sales consultants. Of course, at first you can get by with little effort, but you will still need a technologist. You can perform the remaining functions yourself; it is better to outsource some things (for example, accounting, equipment maintenance and transportation services).

In order for chocolate products to be in demand among consumers, care should be taken to hire highly qualified personnel

In addition, the chocolate business often becomes a family business, so feel free to involve your wife (or husband), parents, and adult children. If you do not have experience in the field of chocolate production, it would be useful to take specialized courses (their cost is about 15 thousand rubles).

All employees working directly with chocolate must have health certificates.

Raw materials

You can use ready-made chocolate as a raw material - just melt it, add your ingredients, pour it into molds and cool. But if you plan to make chocolate from scratch, you'll need cocoa powder, cocoa butter, and powdered sugar.

The fruits of the chocolate tree are cocoa beans from which powder and butter are made.

They are inexpensive: cocoa powder - about 120 rubles, cocoa butter - 66 rubles, powdered sugar - 55 rubles per kilogram. GOST allows the addition of carob (carob) fruits to chocolate, which are half the price of cocoa powder - about 60 rubles per kilogram. And cocoa butter can be partially replaced with vegetable (palm) butter - it costs about 50 rubles per kilogram. Milk fat, peanut and coconut oil are also used as a cheaper substitute for cocoa butter. The use of such additives makes it possible to save up to 10% on raw materials.

But it is worth considering that the use of cheaper ingredients affects the taste of chocolate. So if you plan to produce elite chocolate and emphasize its high quality, use the classic recipe.

Chocolate is very diverse. The most popular types: black, milk, bitter, white, aerated chocolate. You can produce chocolate for diabetics, vegans, and those on a diet.

Aerated chocolate is saturated with air bubbles, and white chocolate is made using cocoa butter (without cocoa powder)

The composition of the main types of chocolate is regulated by GOST. Thus, dark chocolate must contain at least 55% cocoa powder and at least 33% cocoa butter, dark chocolate - 40 and 20%, respectively, milk chocolate - at least 25% cocoa products, at least 12% milk solids, at least 2 .5% milk fat.

Alcohol is sometimes used as a flavoring additive. And of course, chocolate with grated, crushed and whole nuts is very popular: hazelnuts, almonds, cashews, peanuts, peeled pistachios, etc. Whole nuts must be roasted and fresh, otherwise a rancid nut will spoil the taste of the entire bar. Pieces of fruit, raisins, waffles, cinnamon, sesame seeds, puffed rice, marmalade and much more are added to chocolate. There are also completely unusual combinations: chocolate with figs, chili peppers, lemon zest, thyme, olives, ginger, dried tomatoes. The fillings for sweets and chocolate bars are also very diverse. In addition to nuts, these are various sweets, soufflés, jelly, nougat. Truffles and pralines are also popular among those with a sweet tooth.

It is important to consider that chocolate usually does not last long - 2–6 months.

Experiment, track which chocolate is in demand, come up with something new and unusual to interest the consumer.

Technological process and equipment

There are fully automated chocolate production lines that allow you to save on hiring employees. But this is expensive equipment. For example, the Russian-made automatic chocolate molding line AC 275 One Shot costs 6.65 million rubles in its basic configuration. An automated line can be operated by 1-2 people, while manual production will require 8-10 people.

Scheme of chocolate production on an automated line

To understand what equipment you need to make chocolate, you need to familiarize yourself with the production technology. It includes several stages:

1. Rolling - grinding components in a special mill.
2. Conching - thoroughly mixing all ingredients. First, cocoa powder and powdered sugar are mixed, then the liquid evaporates from the mixture, after which the dry mixture is mixed with cocoa butter. As a result, a homogeneous (homogenized) mass is formed. Conching rollers are made of granite, since steel and plastic are not suitable for mixing heated chocolate. Conching directly affects the taste of the chocolate - the longer it is conched, the better. Therefore, elite chocolate is conched for 5–15 days, regular chocolate for 1–3 days.
3. Tempering is the cooling (or heating) and crystallization of chocolate at a controlled temperature.
4. Molding - filling molds (special molds for chocolate) with the finished mass and hardening.
5. Wrapping - packaging chocolate in foil.

If you plan to make handmade chocolates and candies from ready-made bars, the whole process comes down to three steps: melting the chocolate (tempering), adding filling and molding.

As you can see, the chocolate production technology is quite simple. However, it requires significant investment in equipment. You will need:

• fat boiler for melting cocoa butter;
• a ball mill for rolling, filled with steel balls similar to bearings;
• 3–4 conche machines (melanger) for continuous mixing;
• vertical refrigeration tunnel for cooling molded chocolate or candies.

For small production, conche machines with a capacity of 200 kg are suitable.

Additional equipment includes industrial air conditioning, hoods, thermostats, conveyor belts, heated piping, molds and stamping machines, wrapping machines (capable of wrapping up to 360 tiles per minute), spatulas, scrapers, etc.

To sell chocolate in a store, you will need refrigerated display cases that maintain a temperature of 15–20 degrees.

Table: cost of capital equipment for a chocolate production workshop

Distribution of chocolate products and marketing

The ways to market chocolate depend on what products you will produce and who you will target. If you have a workshop with large production volumes that boasts high-quality products, then you can offer them to other confectionery enterprises that produce desserts, candies and other sweets, as well as cafes and restaurants. If you are focused on end consumers, have developed attractive packaging and a memorable brand, then try to negotiate directly with stores and retail chains. It’s not easy to get on the shelves of large chains, but their turnover is high. You can negotiate with chocolate boutiques, which are found in almost all big cities.

Another option is to open your own store. This may be a point directly next to the workshop, but it is better to focus on shopping centers and city streets with a large flow of pedestrians.

An elite chocolate store can now be found in every major shopping center

Many small businesses, especially those with hand-made production, make chocolate only to order. You can promote it through your own website, social networks, local media, city portals and forums. This method avoids the risk of overproduction and spoilage of unclaimed chocolate.

Of course, at the initial stage you will have to invest in advertising. Use all the methods available to you - from distributing leaflets on the streets (they can be sprinkled with a special perfume with a chocolate scent) to advertising on television. If you are planning to open a chocolate boutique, arrange a grand opening with free tastings. In the future, tastings of new positions can be held once a month.

Franchise or own brand

The main advantage of a franchise is that you will work under an already promoted brand known to consumers. The franchisor will help you organize production and establish distribution channels. However, to become a franchisee (buy a franchise), you need to pay 50 thousand rubles. Some franchises require royalties - monthly payments from profits to the franchisor.

Frade handmade chocolate outlet

Most franchises on the Russian market are offers for the sale of finished products from popular brands. For example, you can become a franchisee of the Belgian company Baccarat, which offers handmade chocolates. Of the Russian companies, Frade, a Kazan manufacturer of handmade chocolate, offers a franchise. You can sell Frade chocolate in your city by paying a lump-sum (entry) fee of 50-100 thousand rubles. The Konfael franchise costs from 150 thousand to 12 million rubles, Choconel - from 620 thousand rubles, Candy Shop - from 600 thousand rubles.

Financial plan

Below are the approximate costs of opening a chocolate shop.

Table: initial and ongoing costs for organizing chocolate production

Cost and profitability

Chocolate production is highly profitable - an average of 200%. Judge for yourself: the cost of 1 kg of chocolate is 400–600 rubles, a bar of chocolate in the retail chain (200 grams) is 100–200 rubles. This allows you to receive from 300 thousand to 2 million rubles of profit per month.

Considering the high cost of equipment, the average payback period for chocolate production is from 10 months to 2 years.

Video: how to run a chocolate business

Thus, if you decide to invest in chocolate production, it is better to focus on producing a high-quality product with unusual additives, because it is in constant demand. Although the equipment is quite expensive, the costs will quickly pay off. In this area you can earn up to 2 million rubles per month.

Sweets are confectionery products made from sugar-based mass with various additives. They differ in shape, taste, aroma and processing method.

Technological stages

The production of sweets is divided into several stages.

1. The very first is preparing a mass of sugar, molasses, agar, water, butter, milk and flavorings. Depending on the type, its composition and the temperature at which the ingredients are mixed and acquire the desired consistency are determined.
2. The next stage is the formation of the candy. The most common method is casting the mass into starch. It allows you to make many types of candies. When pouring, the fondant needs 70 degrees; milk and fruit filling – 100; jelly on agar - 75, on pectin - 95, on carageenan - 80. The production of sweets with liqueur filling is possible at 95 degrees. For formation, sifted and dried corn starch is used. In addition to the formation of the candy body, it also participates in removing excess moisture from the surface by absorbing it.
3. The third stage is glazing. Candy production may or may not involve this process. Glaze is needed to ensure that the product remains fresh longer, not hard and dry. It can also be chocolate. Confectionery glaze does not become covered with a whitish coating, since it does not have fatty subsidence. But real chocolate is not immune to this. Although such plaque is harmless, the appearance can be spoiled.
4. Drying completes the production of candies. It is carried out in special chambers with the possibility of cooling for the fastest structuring of the body and hardening of the glaze or chocolate. Then all that remains is to pack the delicious products into wrappers or boxes.

Ingredients for candy production

This type of sweet consists mostly of sugar. Sweets may also contain molasses, berries and fruits, honey, nuts, sunflowers, and sesame. In addition, cocoa mass, cocoa butter, cocoa powder, dairy products, wine, coffee and vanilla. Components such as fats of animal origin, less often of vegetable origin, and eggs are also included in the composition of the candy mass, which can be very different.

• For example, fudge uses a syrup made from sugar. Sweets are prepared by boiling it with molasses.
• If you add milk, you get milk fudge, and if you add baked milk, you get creme brulee.
• Dairy fillings differ from fudge in their higher content of this product. Fruit mass is obtained by boiling fruits and berries with the addition of flavorings and aromas.
• Jelly fillings consist of sugar, molasses, gelatin or agar. Fruit and berry raw materials are often added.
• Praline and nut fillings consist of roasted nuts, sugar and fat. The aerated mass resembles gelatinous foam and is prepared from sugar-treacle syrup, egg whites, agar and flavoring additives.
• The filling for grilled meat includes fruit mass or sugar and crushed nuts. Marzipan candies are prepared by grinding almonds with molasses and powdered sugar.
• Cream fillings consist of mixed and whipped chocolate, fondant and praline mixtures with fats. Liqueur additives are prepared from sugar, alcohol solution and flavoring additives.

Equipment

The candy mass is cast into starch using a special candy casting machine. Piston pumps deliver the mixture through a heating funnel. Equipment for the production of candies from fondant, fruit, jelly and milk mass is equipped with a gear pump. It is used to pump the mass into the funnels of the casting machine.

The liqueur and whipped mixture is loaded manually. Special equipment for the production of candies stamps cells of various shapes and sizes. It is used to prevent the structure of products in trays from being destroyed.

To store products, a warehouse with a temperature of 20 degrees and humidity of up to 75% is used.

Caramel making technology

The process consists of preparing the mass, cooling it, dosing, rolling and molding, dividing the layer into candies, and feeding it into packaging. Initially, the moisture content of molasses caramel syrup is about 15%. During the boiling process, it decreases tenfold.

Then the resulting mass is molded and cooled to 45 degrees, wrapped in a wrapper, packaged in bundles and packed in boxes. The technology for producing caramel candies requires the presence of a digester with a stirrer, an intermediate container, a temperature table, forming rollers, a conveyor-type cooling machine, a vibrating tray and packaging tables. This line has a capacity of 150 kg of caramel per hour and costs approximately 1.3 million rubles.

Truffle preparation technology

A similar amount will be required to purchase equipment for the production of truffle sweets. They are made from cocoa, iris essence, and coconut oil. The process of creating truffles consists of the following operations: preparing the candy mass, tempering (the production of chocolate candies cannot be done without it), forming the body, cooling, sprinkling with cocoa powder, finishing and packaging.

The production line is made of a digester, tempering machine, churning, depositing, cooling conveyor equipment, glazing machines, steam generator, conveying belt for feeding products for stacking. It has a productivity of 150 kg per hour and costs from one to one and a half million rubles. The equipment usually pays for itself in 6-8 months.

Dragee preparation technology

The cheapest line for making small round sweets coated in sugar. A dragee is a body with an outer coating rolled onto it. This is done in a special rotating boiler installed at an angle. First, the base is prepared, which is then panned and glossed.

Finished products are packaged and packaged. This is the simplest and cheapest production, including a micromill, a digester, a coating drum, a sugar sifter, and a packaging machine. Such a line costs 200 thousand rubles and produces 100 kg of product per hour. To install it, you will need a room of 30 m2, and only three people can operate it.

Hi all! Vika Leping is with you, and today I will tell you how to make delicious chocolates at home, because February 14 is coming soon, and gifts for Valentine's Day, as we all know, are primarily chocolates. So your chosen one or chosen one will definitely appreciate handmade sweets and excessive efforts.

What to give your loved one on February 14 (or your beloved, of course) is one of the most frequently asked questions on the eve of the holiday called Valentine's Day. Gifts for Valentine's Day are, in fact, classic - handmade chocolates, a Valentine's card and flowers. There’s no need to be smart about it, and you shouldn’t expect expensive gifts either, because in Catholic countries, where this holiday came to us from, this is a sign of bad taste.

On this day, you can simply prepare dinner for your loved one, open a bottle of your favorite wine, sit in a romantic setting, and for dessert eat an original gift for February 14th - the most delicious candies in the world, made with love and from natural ingredients. Look at the composition of store-bought sweets, I’m sure you’ll count more than 20 incomprehensible items. I will only use 3 + filler as desired. Just 3 ingredients! Can you imagine?

When I wondered how to make chocolate at home, I realized that almost all chocolate recipes are a mixture of cocoa powder and butter, and this is completely wrong, because real chocolate is made not from cake powder, but from real cocoa beans and butter cocoa, and these are its irreplaceable ingredients. Therefore, I turned to a vegan friend for advice, who helped me with the proportions :) So, if you don’t yet know what to give your girlfriend or boyfriend on February 14th, let’s start preparing gifts from sweets.

So, a step-by-step photo recipe for chocolates, or how to make chocolates at home.

Ingredients

• - grated beans (raw cocoa) - 50-100 g
• - 50 gr
• - maple syrup or other sweeteners - to taste
• - or milk (powdered), coconut or regular - to taste and optional
• - dried fruits, seeds, berries - optional

Cooking method

How to make chocolate at home? Yes, very simple! All you need are quality ingredients and silicone candy molds. The given amount of ingredients is enough for about 20 pieces. Let’s start cooking, although it’s more like meditation :) By the way, you most likely already realized that you don’t have to use a candy mold, you can also make a chocolate bar 😉

We start making chocolate by preparing all the ingredients. I will put cashews or hazelnuts in each candy and raisins in some. In our family, I’m the only one who loves it, so there won’t be many of them :) Chop raw cocoa and cocoa butter into pieces, so they will melt faster.

Prepare a water bath. If you don’t know how to make a water bath, then look at the photo below. Take a saucepan, pour a liter of water into it, bring it to a boil, reduce the heat to a minimum, and put a large bowl or frying pan or saucepan on top, the main thing is that it is heat-resistant, otherwise it will burst like mine.

Now put the grated cocoa beans and cocoa butter in a bowl over a water bath, stir with a silicone spatula until completely dissolved and turn off the heat. Handmade chocolate is almost ready :)

Add any sweetener. 1 teaspoon at a time, stir until dissolved, then taste. If necessary, add more. Also, if desired, you can add regular or coconut cream/milk at this point, then you will prepare regular milk or vegan milk chocolate.

By the way, if you are preparing regular milk chocolate, then to enhance the creamy taste you can also add butter or ghee, which also hardens well. [ ] And another important point! The more milk, the more cocoa butter there should be in relation to the beans, otherwise homemade chocolates may not harden. That’s why the number of beans I have varies from 50 to 100 grams.

Here's the hot chocolate recipe! However, the recipe for chocolate sweets has not yet come to an end. Take a silicone mold or pour hot chocolate into the recesses. I did this with a teaspoon, it’s more convenient.

It is important to consider that if you want to add filling to delicious chocolates, you do not need to add to the very edges, otherwise the cocoa chocolate will flow over the sides.

Lay out the fillings. You can drown nuts or dried fruits in chocolate, but I like it better when the filling is visible. Small but delicious gifts for lovers are almost ready!

And if you don’t have enough molds, you can pour the remaining real chocolate into muffin tins, for example. Place the delicious chocolates in the refrigerator for about 1 hour.

Remove from the refrigerator and carefully remove the natural chocolate from the molds. Now you know how to make chocolates at home! 🙂 On mine you can see dots - this is honey. Such delicious gifts for Valentine's Day can be put in a beautiful box with a bow, or served on a plate 😉

Here are the super quick results!

A short recipe: chocolates at home, or how to make chocolate at home

1. Melt cocoa butter and grated cocoa beans in a water bath, mix and turn off the heat.
2. Add 1 teaspoon of honey or other sweetener, stir until completely dissolved, taste, add more if necessary.
3. If desired, add a little regular or coconut milk/cream (to taste), while reducing the amount of cocoa beans added (think ahead!). [ Addition: I didn’t have any problems adding Ghee and liquid coconut cream, but one of my friends’ chocolate separated for unknown reasons, so perhaps to completely eliminate the possibility of separation, you should use milk powder!]
4. Pour into molds, put in the refrigerator for 1 hour, then carefully remove the finished natural chocolates.
5. Now you know how chocolate candies are made!

Small delicious gifts for Valentine's Day are ready. As you can see, the recipes for both dark and milk chocolate turned out to be very simple. By the way, my boyfriend Seryozha and I will go to a French restaurant on February 14 to try different delicacies. Honestly, I’ve never been to such a restaurant before, so I’m expecting something especially tasty and interesting. Then I’ll share my impressions of what I ate. What will you do with yourself on this wonderful Valentine's Day?

I’ll also try really hard to post another recipe. sweets, but already berry, from agar-agar . More precisely, I’ll try to have time to cook, take photos and tell you everything :) And so as not to miss anything, , it's free! In addition, when you subscribe, you will receive as a gift a whole collection of complete recipes of 20 dishes that can be prepared very quickly, from 5 to 30 minutes, which will save a lot of your time! Eating quickly and tasty is real!

And Vika Leping was with you! Try to bring chocolate recipes to life, like, leave comments, rate, tell us what you did and remember that everyone can cook deliciously, that you are more talented than you can imagine and, of course, enjoy your food! I love you, be happy!