How Do You Set Up A Commercial Chocolate-Production Kitchen?
The process of setting up a commercial chocolate-production kitchen will depend on the type of chocolate you intend to produce. If creating chocolate from raw beans, you need equipment for roasting, grinding, conching, separating and tempering your chocolate. If creating chocolate confections from existing couveture—stock you obtain from another chocolatier—you need equipment to heat the chocolate and molds to shape it. Write a detailed business plan, and take the opportunity to think about production processes and necessary equipment. Check zoning, health and fire codes in reference to building a commercial chocolate-production kitchen in your area. Apply for construction permits and, if required, submit a plan review to your local health department. Order your roasting, conching and tempering pequipment from a company that specializes in professional chocolate-production equipment. Conching requires a vibrating machine to create a smooth texture. Tempering, the final stage of the
