Where to start making handmade sweets? Your own business: how to open a stationery store.

Chocolate business: is the game worth the candle?

With rising consumer incomes, when choosing chocolate products they are increasingly interested in quality. One of the places that offer exclusive handmade sweets is chocolatiers. How to run this business Caffe&Bar I found out from the experts.

Crisis in chocolate

“Handmade shaped chocolate is often used around the world as a gift for all occasions”

Recently, the well-known global communications agency JWT named 10 key trends that will determine the world picture in 2012. One of them is the little joys of life. Some companies are already promoting their products as stress relievers. Among them is chocolate.

“In a crisis, a lot of it is eaten. In addition, handmade shaped chocolate is often used in the world as a gift for all occasions,” states Andrey Kalmykov, manager of the consulting company Trade Help . He noted that the consumption of sweets also grew in 2009-2011.

At the same time, according to experts, the volume of chocolate consumption in Ukraine is 2 kg per year per capita, which is 2-4 times lower than in European countries. This suggests that the market has reserves for growth.

At the same time, as he says Saule Rapnikienė, founder of the Kyiv boutique of Belgian chocolate “Basic Instinct” , people are increasingly paying attention to the quality of the food they eat. Therefore, over time, “long-lasting” chocolate will give way to handmade chocolate made from natural products. Handmade chocolate is made either in special separate workshops, and then transported for sale to different points, or produced directly at a food establishment and immediately offered to customers. We will consider the second option.

According to Bela Arutyunova, Marketing Director of Volkonsky-Ukraine , the chocolate market in our country is gaining momentum. It is more fully represented in Western Ukraine, where the Lviv Chocolate Workshop operates (in addition to Lviv, its outlets also exist in Kyiv, Uzhgorod, Ivano-Frankivsk and Zhytomyr, where they operate under a franchising scheme). But in the capital there is not enough yet. And this despite the fact that in addition to the above-mentioned establishments, there are also such well-known cafes and pastry shops as “Reprise”, “D. A. Semadeni”, Greguar, “Papier-Mache”, “Kalina”, “Golden Ducat” and others.

The level of provision of cafes and confectioneries (in this segment we also include chocolate shops) even in the largest cities of Ukraine, as a rule, is almost an order of magnitude lower than similar indicators for megacities of developed European countries (for example, in Bruges for 120 thousand inhabitants there are 54 chocolate shops), - speaks Maxim Klyagin, consumer market analyst at the investment company Finam , - nevertheless, this segment itself looks very promising. After all, chocolatery is a rather interesting concept that is in demand among consumers, and at the same time is a rather marginal segment of the market.

Sweet life

The fact of the profitability of the chocolate shop, taking into account the novelty of the trend and insignificant competition, contributes to the entry of new players into the market

The fact that the profitability of chocolate shops, taking into account the comparative novelty of the trend and the still insignificant competition, may well form at very high levels (according to Maxim Klyagin, about 30% and above), contributes to the entry of new players into the market. If you decide to start this business, Saule Rapnikienė advises you to first study the market. Namely: is there a sufficient number of potential buyers in your city? For example, she predicts that Kyiv can “swallow” dozens of such establishments. But not in every city the income of the population allows them to buy quality chocolate.

Natalya Chernaya, analyst at the Proconsul group of companies , recommends choosing premises for your point on the first or ground floor on the central streets of the city (among the solvent public), on red lines, in places with active pedestrian traffic (to ensure attendance at 300-400 people per day). Mandatory requirements include: front entrance, room area: 60-100 m2, display windows are required. A big plus is the area in front of the entrance to the coffee shop, where tables can be moved in the summer.

Maxim Klyagin says that if there is free space in the building, then even 200-300 m2 can be occupied for an establishment. On the additional area (exceeding 100 m2), it is possible to equip a couple more tasting rooms for visitors, as, for example, was done in “Basic Instinct”. Or, in addition to the chocolate shop, create an ice cream shop, as in Papier-Mache (experts are not sure that establishments based on a single product can survive on the market). Or create a chocolate museum. The only such establishment in Ukraine was opened by Simferopol confectioner Nikolai Popov in his cafe Salon Du Chocolat. Here is the sculpture chocolate tree with figurines of Indians, and a life-size chocolate girl, and the Eiffel Tower, as well as a piano, Simferopol station, boxes, chocolate eggs, chocolate still lifes and landscapes, portraits of famous people, enclosed in chocolate frames. Visitors can order their own chocolate portrait from the museum.

Chocolatier's Toolkit

The volume of investment in opening a chocolate shop, depending on the format, is $200-400 thousand. Director of the consulting company RestCon Andrey Petrakov clarifies that you can focus on costs of $2.5 thousand per m2 of total area.

Since the recipe for preparing chocolate products by hand requires high skill, the establishment will need good specialists - chocolatiers. There are few professional confectioners in Ukraine. Therefore, they often have to travel abroad for training and master classes - to France, Belgium or Switzerland.

These countries have the best developed chocolate business. And they also house the majority of companies and brands that supply chocolate as raw materials for chocolatiers (Belcolade, Blommer, Cacao Barry, Callebaut, Carma, El Rey, Felchin, Ghiradelli, Guittard, Lindt, Scharffen Berger, Valrhona, Van Leer, Wilbur ). The highest quality chocolate is from Cacao Barry, Valrhona, Callebaut and Carma. Moreover, its cost is quite high (about 80 UAH per kg). It depends on the amount of labor attracted by farmers to harvest cocoa beans, rising world prices for energy and fertilizers, and fluctuations in foreign exchange markets.

...What about the range?

In the world, fruit varieties of confectionery flavors are beginning to play an increasingly active role, says Andrey Kalmykov, in addition, non-standard tastes and aromas are increasingly being used - chili pepper, ginger. Products with changing taste, with a wide range of aromas in one product, are one of the trends in today's global confectionery market. By the way, herbal fillings are especially popular in Belgium now. They also make sweets with olives, dried tomatoes, and spices.

As for the size of the product, according to the world's leading confectioners, a chocolate candy should not be large. For example, in Belgium they believe that the weight of a truffle (one of the most popular candies in Ukraine) should not exceed 3-7 g. The candy should be in the mouth entirely the first time. It is clear that an establishment does not have to immediately “take aim” at a large assortment of goods. They usually start with several titles. It is worth noting that some chocolate establishments rely on sweets (for example, the Kharkov chain “Shokoladka”), while others focus on the production of only figured products (Petit Paris in Kharkov). According to Andrey Kalmykov, in most chocolateries in Europe they only use exclusive recipes chocolate products. They are studied and implemented by the owner of the establishment. At the same time, the basic tastes of the country are always in great demand. For example, in Ukraine it is milk chocolate, in the Baltics it is bitter chocolate. Of course, in our country there are also many cases when all the recipes are branded, original. It depends on the skill of the chocolatier.

How to make money on chocolate?

Now let's talk about financial and economic indicators.

Typically, the margin on handmade chocolate ranges from 25 to 100%. Figured items (say, animals in Petit Paris) sell for 30-80 UAH. And the price of individual chocolate works can reach up to 250 UAH. (Interestingly, Russian chocolatiers sell their products at about 1.5-2 times cheaper. Thus, they hope to create a new consumer culture.)

The assortment of one establishment can include up to 50 types of products. Experts say that at one point in a year you can sell up to 400 kg of handmade sweets, and if this point is in the center of a large city, then even more. But this chocolate is not the entire income of the establishment. Candy may account for, say, 50% of revenue.

Some economic indicators of chocolate shops in Ukraine depending on the format *

*According to market participants and open press

** - no data or do not sell candy by weight

The point is that to contain a separate confectionery shop- not a cheap pleasure. Therefore, the owners of such establishments use two more opportunities to earn money. Firstly, they sell their products externally. “With the possibility of full production capacity, retail and HoReCa are not only a possible, but a necessary market for additional income,” notes Bela Arutyunova. However, when collaborating with retail, it is worth considering two nuances. When delivering candies, it is important to preserve the appearance of fragile compositions, especially in the summer. In addition, unsold goods must be returned. The high demands that retailers place on suppliers also hinder development in this direction.

It is difficult for a small company to work under a deferred payment scheme. Experts advise interacting with premium supermarket chains. If you offer them for sale valuable chocolate, then it is now customary to put it in boxes of muted natural colors, tie it with pastel-colored ribbons, or even ordinary twine.

Another opportunity for additional income, says Andrey Kalmykov, is the introduction of various “unsweetened” dishes (in particular, pancakes), fruits, alcoholic and soft drinks. The establishment will always have tea (medium + or premium level), coffee (including with milk), hot chocolate and cocoa at prices from 25 to 30 UAH. Naturally, the revenue, profitability and payback period of chocolate shops also depend on the format. For example, Saule Rapnikienė reported that in their format, payback occurs after the opening of the fourth boutique of the “Basic Instinct” type.

Pavel Guk, www.caffe-bar-hotel.com.ua

The raw material for the production of which is cocoa butter, which is a product of processing cocoa beans - the seeds of the chocolate tree, rich in theobromine and caffeine.

The product has become widespread throughout the world, becoming one of the most popular types of food; its taste is often used in cooking. Included in huge amount products, mainly dessert ones, such as puddings, cakes, mousses, cookies and pastries.

It comes in a variety of shapes (such as the heart symbol) and is traditional in some countries during holidays such as Easter and Valentine's Day. It is also used in hot and cold drinks such as chocolate and, of course, hot chocolate.

Types of chocolate

Depending on the composition, the following types are distinguished:

• Dark (bitter) chocolate made from grated cocoa, powder and cocoa butter. By changing the ratio between powder and cocoa mass, you can change taste characteristics- from bitter to sweet. The more grated cocoa, the more bitter the taste and brighter the aroma. The most bitter type is sold under the name “bitter”, the less bitter - under the name “dark”. Quite durable and only melts in oral cavity.
• Milk chocolate with additions are made from cocoa mass, cocoa butter, powdered sugar And . The most commonly used film powdered milk fat content 2.5% or dry cream. Aroma this species gives cocoa, the taste is made up of powdered sugar and milk powder. Has a light brown tint. Unlike the dark or bitter type, it melts easily both in the mouth and under the influence of environmental factors (high air temperature). The main raw material for the production of glazes.
• White chocolate made from cocoa butter, sugar, milk powder and vanillin without adding cocoa powder, so it is creamy in color (white) and does not contain theobromine. Also melts easily high temperatures air.
• Ruby from cocoa beans grown in Ivory Coast, Ecuador and Brazil. No berries or dyes are added to it. The new variety, called “ruby,” has a natural pink color and a berry flavor. The new product was created by one of the world leaders in this market, Barry Callebaut. The company worked on it for 13 years.

Special composition variations:

• Vegan. Can be either regular dark chocolate without milk, or based on soy, almond, coconut or rice milk.
• Diabetic. Designed for the sick diabetes mellitus. Instead of sugar, sweeteners such as sorbitol, xylitol, mannitol or isomalt are used.

Variants of chocolate products

• Porous chocolate is obtained from chocolate mass, which is poured into molds of ¾ volume, placed in vacuum boilers and kept in a liquid state (at a temperature of 40 ° C) for 4 hours. In a vacuum, due to the expansion of air bubbles, a porous tile structure is formed.
• Tiles. They can consist of contrasting white and dark (or milk) chocolate, which allows you to give the bar an original design. IN chocolate bars Various sweet fillings are often added.

Chocolate in other confectionery products

• Glazes for coating various confectionery products are usually based on milky form having dark color.
• Cocoa is often used to give chocolate flavor and aroma of dough, fillings, creams, etc. etc.

Powder and liquid chocolate

• Powder type is produced from cocoa mass and powdered sugar without or with the addition of dairy products.

Equipment for chocolate production

For its production and products made from it, the following equipment is used:

• Casting line;
• Tempering machines;
• Conche machines;
• Chocolate Mill;
• Ball mills;
• Mills for grinding sugar;
• Production lines nut butter and cocoa mass;
• Vacuum boilers for the production of porous types;
• Tanks for melting fat, etc.

The complete list depends on the specific product.

Chocolate production technology + video on how to make it

Raw materials and flavoring

The main raw materials for the production of chocolate and cocoa powder are cocoa beans - the seeds of the cocoa tree, which grows in tropical regions of the globe. The names of commercial varieties of cocoa beans correspond to the name of the area of ​​their production, country or port of export (Ghana, Bahia, Cameroon, Trinidad, etc.). Based on quality, cocoa beans are divided into two groups:

• noble (varietal), having delicate taste and a pleasant subtle aroma with many shades (Java, Trinidad, etc.);
• consumer (ordinary), having a bitter, tart, sour taste and strong aroma (Bahia, Para, etc.).

Cocoa beans are found in the pulp of the fruit of the cocoa tree, 30-50 pieces each, have an almond shape, about 2.5 cm long. The bean consists of a hard core formed by two cotyledons, an embryo (sprout) and a hard shell (cocoa shell).

Freshly picked cocoa beans do not have the taste and aroma properties characteristic of chocolate and cocoa powder; they have a bitter-tart taste and are pale in color. To improve the taste and aroma, they are subjected to fermentation and drying on plantations.

The main components of the dry matter of cocoa beans are fats, alkaloids - theobromine, caffeine (in small quantities), proteins, carbohydrates, tannins and minerals, organic acids, aromatic compounds and more.

Chocolate products often contain aromatic additives such as coffee, alcohol, cognac, vanillin, pepper, as well as food additives in the form of raisins, nuts, waffles, and candied fruits.

Currently exists large number various technologies with which you can create products of the highest quality. But, all the same, many confectioners prefer to use the old “old-fashioned” method.

As you can see, you can use anything in the production of chocolate, the main thing is that it is cocoa products. Of course, unfortunately, cocoa beans do not grow in our country, which is why most often confectionery companies in our country use either ready-made material from cocoa beans, or grind the cocoa beans themselves to a homogeneous mass, namely, into powder.

Process description

Chocolate mass is made from a mixture of sugar (usually powdered sugar), cocoa mass and cocoa butter, with the addition of flavoring and aromatic ingredients. The mixture is crushed using a melanger (solid particles should not be larger than 20 microns), mixed again with cocoa butter, cooled to 30-31 ° C, after which it enters the molding machine.

Detailed video:

There are currently a large number various products who were able to conquer every person around the world. There is also a large variety of semi-finished products. They, of course, are not as healthy as natural chocolate, but they have enough pleasant taste. Such semi-finished products are considered various candies, bars and much more.

Cost

The list of requirements for production includes maintaining cleanliness and order, having employees have sanitary records, and correct storage conditions for products and products. It turns out that producing high-quality goods even at the most simple recipes very cost effective. For example, for 1 kilogram of dark chocolate you will need:

• kilo of cocoa powder – 500 rubles;
• kilo of powdered sugar - 40 rubles;
• cocoa butter – approximately 60 rubles.

Thus, it turns out that the price of 1 kilogram of a product, which contains 70 percent cocoa powder and no artificial additives, is approximately 400 rubles. The retail price of a 200-gram tile starts from 200-250 rubles. Add here the costs of staff, rental premises, depreciation of equipment, taxes, and in any case the figure will be at least 200 percent of net profit.

You need to start your path into this business with the book “Chocolate” by William Curley, who is a true innovator in this world of sweets. He reveals the secrets of creating delicious and spectacular chocolate products. The reader will become familiar with the truly creative nature of the work of a master chocolatier. Curley begins his story by listing the qualities of chocolate, talking about the variety of its tastes, richness, texture and unique characteristics different varieties cocoa beans Step-by-step instructions and photographs will help you understand all the most important things - from tempering techniques to preparing the basic ganache.

Each section of the book includes a selection of delicacies - from simple classics like dark chocolate truffles, chocolate florentines and “ shortbread cookies for a millionaire" to more complex confectionery creations such as the "box" or the "Paris-Brest" cake. Each of the desserts is unique thanks not only exquisite taste, but also beauty.

If you decide to get an education or decide to hire/train staff.

In this material:

Today, small businesses are quite common; chocolate production is one of its promising areas for realizing one’s entrepreneurial potential and making a profit. The domestic market for chocolate products is developing rapidly from year to year. Despite the fact that many people prefer to lead a healthy lifestyle, limiting themselves to sweets, holidays the volume of chocolate sales increases several times and, as a result, profits can be about 200%.

Chocolate is a plastic material from which you can create unusual and unique edible figures. This direction attracts many consumers, making the chocolate business very profitable. Do not be afraid of competition with large companies producing chocolate products. Even the smallest chocolate dot can find its own target audience, if it sells high-quality and tasty chocolate.

What difficulties might entrepreneurs face when starting a chocolate business? There are several of them:

1. High requirements for the packaging of chocolate products. High-quality, designer-designed packaging is not only a guarantee of the safety of chocolate, but also the attention of the client. A new product initially attracts only its design. Only after you have bought and tasted the chocolate can you fully appreciate its taste and quality. Therefore, it is important not to miss this moment and think through to the smallest detail the design of the future packaging and the materials for its manufacture.
2. Increased attention from regulatory authorities. Many are afraid to create chocolate production workshops due to the increased interest in this type of activity by sanitary and fire inspectors. It is important to note that the requirements imposed by these regulatory authorities will be no less than for other industries.

How to start a chocolate business?

The procedure may be as follows:

1. Carefully study the chocolate market and determine which product is in greatest demand among consumers. You definitely need to find out which company will be the most competitive in the market, what its chocolate production technology is.
2. Develop a business plan, since the company must be reputable. If you do not have enough knowledge for this, it will be useful to attend master classes on this topic or seek help from qualified specialists.
3. Develop your product range. It must be remembered that the more diverse the range of your chocolate products is, the more actively buyers will pay attention to it.
4. A chocolate production company must be registered. The main point in this process is to obtain a certificate giving permission to produce chocolate products.
5. Purchase necessary equipment for the production of chocolate.

To produce chocolate products on an industrial scale, the following equipment is required:

• ball mill;
• container for kindling raw materials;
• machine for producing chocolate mass;
• tempering unit;
• refrigeration tunnels.

It is necessary not to forget about the purchase of thermostats, conveyors, laboratory instruments for analysis finished products. A less expensive option is a manual chocolate production line. To start it, you will need the following equipment for chocolate production:

• tempering machine;
• various molds for casting (the more there are, the better);
• spatulas and stacks for chocolate mass;
• fridge.

Chocolate production requires a certain space for activities. A production workshop is required where the necessary equipment and work tables will be located. Space is required for storing raw materials and a warehouse for finished products. For people working in production, it is important to designate an area where they can have lunch and relax. When choosing a premises for the production of chocolate products, it is important to adhere to the basic requirements of sanitary regulatory authorities: the availability of cold and hot water, heating, ventilation and sewerage systems.

Raw materials for the production of chocolate products

As a rule, each manufacturer has his own chocolate recipe, which he keeps strictly secret. High-quality chocolate must contain: cocoa powder, cocoa butter and sugar. But in order to reduce the cost of finished products, a large number of artificial flavors, substitutes and palm oil are often added to the chocolate mass.

Belgian-made chocolate has become the most popular in this regard. Not only is it delicious, but it also melts well. It is used not only for making sweets, but also for glazing, decoration and cream fillings. Traditionally, this chocolate is produced in the form of tablets.

Technological diagram of chocolate production

The chocolate production scheme is as follows:

1. Processing of cocoa beans. This process is designed to soften the tart taste of the beans and enhance their pleasant aroma.
2. Cleaning and sorting of fruits. This procedure is carried out mechanically on special sorting machines.
3. Roasting beans. Heat treatment designed to improve taste characteristics fruits, remove excess moisture and kill existing microflora. The heating temperature varies within +150°C.
4. Crushing. The grains are cooled to +30°C and sent to the crushing apparatus. As a result, what remains is cocoa nibs. It is worth noting that for the production of chocolate highest quality suitable cereals whose particles do not exceed 8 mm.
5. Making grated cocoa. To do this, the cereal is ground into the smallest particles.
6. Making cocoa butter. To do this, grated cocoa is pressed. From the total amount of starting material, about 48% oil can be obtained.
7. Chocolate production is completely mechanized. The recipe for future chocolate is developed by specialists; the ratio of ingredients will determine what type of chocolate you end up with: bitter, milk, dessert. Nuts, raisins and other flavoring ingredients can be added to the chocolate mass. All ingredients are mixed in a machine at a temperature of about +45°C.
8. The crumbling process involves mixing the prepared chocolate mass with flavors and phosphatide concentrates.
9. Tempering takes place on special continuous machines. Thanks to this process, the chocolate mass acquires required quantity cocoa butter crystals, which ensure the solidification of chocolate and the formation of a beautiful glossy surface. If manufactured porous chocolate, then before the tempering stage the chocolate mass is actively saturated with air bubbles.
10. Forming chocolate. The finished chocolate mass is poured into special molds. After pouring, the mold is placed on a vibrating conveyor, which allows you to evenly distribute the chocolate and remove excess air from it. To produce high quality chocolate, it is important to maintain compliance temperature regime. The sweet mass at a temperature of 45°C is cooled to +33°C. Before the mold continues to cool, it must be left for at least half an hour, stirring occasionally.

Final stage of production

It is important to package the finished chocolate correctly. This will help protect the chocolate product from external influences. negative factors. Beautiful and original packaging will attract more consumers. For this purpose, aluminum foil and a paper label are used. The packaging stage is carried out automatically in all production facilities.

The chocolate business will be profitable if you initially take into account all the pitfalls and thoroughly prepare for the launch of production. If you produce high-quality chocolate, you will be guaranteed a constant influx of customers.

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In addition, a small chocolate business brings great benefits and pays off fairly quickly.

To open a chocolate business, you need to rent the right premises, since cocoa beans, a raw material, are very demanding in terms of living conditions. Therefore, the room for chocolate production must be very well ventilated and always dry - chocolate does not like moisture, and the temperature in this room should be no more than 17 degrees.

Like the production of any other food product, the chocolate business requires the premises to comply with sanitary standards, complete cleanliness and constant fight against dust and dirt.

Equipment for chocolate production

In order to open chocolate production, you need to purchase special equipment. First of all, this is a cauldron in which the fat will melt. Its average cost is from 300 thousand rubles. A ball mill for mixing components will cost more than one and a half million rubles, and a tempering machine will cost at least a million.

In order for production to be continuous, there must be several conches, each costing at least half a million. Cooling the molding will require a special refrigeration tunnel, the cost of which is from two and a half million.

In addition, a large amount of auxiliary equipment will be required: conveyor belts, hoods, thermostats for folding ready-made chocolate, as well as pipelines. All additional equipment will cost the entrepreneur an average of 5 million rubles.

Raw materials

Raw materials for chocolate production consist of three main ingredients: powder, cocoa butter and powdered sugar. The most important ingredient - powder - costs from 500 rubles per kilogram, but in some industries it is replaced with carob powder - carob, since it costs only 60 rubles per kilogram.

The quality of the chocolate consequently deteriorates. And cocoa butter can be replaced with milk fat or palm oil.

Sales

Tell me, are you by chance one of the people who cannot imagine their life without chocolate? Yes? You are not alone! It is precisely because of the mass consumption of these products that chocolate producers and sellers have always been able to survive any crisis without any significant losses. Therefore, if you are thinking about starting this type of business, we suggest that you figure out together how to open a chocolate store.

Highlights

There are several options for conducting this matter. First of all, you can simply open a chocolate boutique selling confectionery products that you will purchase from suppliers. You can also establish your own production and sell products either through your own store or through retail chains.

Advantages of the chocolate business

The advantages of this type of activity include the following:

• constant demand for products (it is difficult to imagine a time when people will stop buying chocolates);
• small starting capital (if you plan to produce chocolate in small quantities for retail sales, rather than large-scale production);

• lack of difficulties in the technology of producing chocolate products: at the initial stage it is not at all difficult to master the basic tricks of the process, later you will be able to use your skills and experience to create your own recipe;

• high income: according to experts, entrepreneurs engaged in this area can easily count on a profit of 200%.

Flaws

Like any other business, the chocolate business, in addition to its advantages, also has its disadvantages. These include the following:

• In order for your products to be competitive, you need to make them unique and attractive to the consumer, which, given the current diversity in the chocolate market, is not such an easy task.
• Even if you are planning to open a large enterprise, you are unlikely to be able to compete with the main leaders in the production of confectionery products, since they have been working on developing their own brands for many years and have invested a lot of money in their promotion and advertising. However, within one city you may well be able to take a place in the niche of this product.

How to open a chocolate shop with your own small production

This option is optimal for beginning entrepreneurs who do not have large sums of money for initial investments. So, if you want to retail the chocolate you have created, the business plan for such a business, first of all, should include clauses on renting premises and purchasing the necessary production and commercial equipment.

Choosing a store format

If you decide to open a chocolate boutique, then first you need to decide on its format. So, you can focus exclusively on exclusive products own production or, in addition, collaborate with other suppliers.

In addition, you can offer your clients the creation of custom chocolate products. You also need to decide on the price category of your goods: it is desirable that there be a wide range of products on sale at different prices, which will attract a larger number of buyers to your boutique.

Selecting a room

When pondering the question of how to open a chocolate store, every budding entrepreneur thinks about where to place his boutique. It is advisable to select places with high traffic: for example, you can rent premises in a large shopping and entertainment center.

If you prefer a street format store, then give preference to busy pedestrian streets. As for the area, you can start a business with a small department of 10-12 square meters. However, the optimal area for a chocolate shop is 30 square meters.

Boutique design and equipment

Particular attention should be paid to selecting a suitable design for your store. As a rule, to decorate boutiques of this kind, they use chocolate-cream tones that match the color of the product you are selling.

Also don’t forget about stylish shelving and refrigeration chambers for storing confectionery products. In addition, your store must be equipped with air conditioning, since as the temperature rises, chocolate very quickly loses its presentation.

Recruitment

While understanding the intricacies of how to open a chocolate store, you need to pay attention to hiring qualified workers. For a small boutique, one salesperson per shift will be enough. In this case, you need to either select an employee who has experience working in establishments of this kind, or conduct appropriate training so that the employee has a good understanding of the assortment, can help customers with their choice and can beautifully design gift sets.

If you are going to sell your own products, then for its production you will need to hire professional pastry chef, who knows all the secrets of this process.

Assortment

You can quickly attract regular customers if your boutique offers customers a wide range of products, including confectionery products with the most with different fillings, chocolate of all types (black, white, milk, with additives and without fillers), truffles, figurines and chocolate fountains. It also makes sense to put up for sale items dedicated to various holidays. These delicacies will sell out very quickly.

Advertising and promotion

During the first time your chocolate boutique opens, don’t be lazy to spend time and money on its active advertising. Consider a bonus system for regular customers, organize product tastings, give small gifts to customers when making a large purchase, etc. Also, such a business can be actively promoted using social networks.

Equipment for making chocolate

If you are planning to open a store with a small workshop for making chocolate products, then you will not need to purchase an entire production line, including expensive units.

So, it is quite possible to get by with a high-quality oven and refrigerators.

However, if you are planning large-scale production, then you cannot do without the appropriate equipment. Typically, such a production line is intended for the production of high-quality chocolate, dehydrated chocolate spread, figured chocolate, glaze for coating ice cream and confectionery, chocolates(both with and without filling) and castings of sweets and bars.

We invite you to learn more about what equipment is used for chocolate.

A special chocolate casting line is designed for the production of products with or without fillers. Using it, you can make both candies and bars (in one or three stages, depending on the design of the unit). The chocolate production equipment also includes a tempering machine. It allows you to obtain a homogeneous chilled chocolate mass with a stable form of cocoa butter.

Conches are used to remove excess moisture and residual tannins from the raw materials themselves. The chocolate mill is used to produce natural products, chocolate with vegetable oils, as well as chocolate and cocoa mass. A ball mill is used to grind and mix chocolate and cream masses.

Molds for the production of chocolate are designed to give confectionery product the required type. Since this equipment is quite complex, you will have to spend at least 10 million rubles to purchase it. In this regard, not every novice entrepreneur can afford to open such a business.

Today we briefly talked about how to open a chocolate shop and introduced you to the equipment necessary to produce this beloved delicacy. We hope that this information will help you, and soon we will be able to visit your chocolate boutique.