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SET UP YOUR BEAN TO BAR COMPANY
You want to start a bean to bar company? Complement a bonbon chocolat business with a range of chocolates produced by yourself? We can teach you , guide you, assist you in this new step.
Below a sample of program many of our clients have followed before opening, with success, their brand. Contact us to adapt the topics to your specific needs. Check our list of clients.
Cacao beans quality : how to select? tasting and cut test- quality evaluation methods
Different cacaos from Venezuela
Roasting experimentations and tasting - Play around with roasting profiles according to observations from cut test and tasting of dry bean. Then taste the samples and evaluate results.
Cacao pod cut
Roast- start winnowing
Presentation on Bean to bar trends around the world
DAY 2: bean to licor production
Continue Roasting- Winnowing
Pre-grind and melanger operation (stone melanger)
Presentation on cacao of Venezuela- history- varities- export situation
Tasting licor – tasting of different defects in chocolate
Add sugar – how to evaluate the amount of sugar and (if any) cocoa butter to be added
Analysis of packaging and tasting of different chocolate styles
Presentation of your business plan & analysis together
Presentation of what is bonbon chocolat business
Packing / storing
Q& A session for your business plan
DAY 5 : option 1
Day at KAKAO bombones lab with an introduction to the bonbon chocolat making
Preparation of Ganaches & Pralinés
Home made transferts
DAY 5 : option 2
Discussion of equipment required for your business plan
The market of Speciality cacaos in Europe , USA and Japan and the marketing used
The market of bean to bar chocolate
EVALUATE THE QUALITY OF YOUR CACAO
You are planning to sell your cacao or buy cacao? We can teach you how the professionals of the speciality cacao market evaluate and communicate about quality and style, and set up a price.
The methods include the traditional visual and olfactory analysis, the cut test but also the internationally recognized "cacao grader" method developped 5 years ago by the Institute of Fine Cacao and Chocolate ( FCCI) that complements the traditional method with a complete , simple and clear organoleptic evaluation.
We can teach you how to do it yourself but if you have no time we can also analyse for you your cacao samples. We will send a full report and a set of licor and chocolates produced in the "optimal way" with your cacao.
MAKE CHOCOLATE FROM YOUR CACAO
You would like to know better your cacao, or reach the best possible chocolate from your cacao? With a sample of your cacao we will produce different versions of chocolate, made with various roasting/refining times so that you can discover with your senses the potential of your cacao.
The “recipe” of the bean to bar process will allow you or your cacao clients to avoid wasting time and money in finding out the best possible interpretation of your cacao: roasting time and temperature, refining time.
Chocolate bars most of the time do not bring enough income to pay the bills of your craft chocolate business. In addition , it is healthy to diversify products to better differenciate yourself from the competition.
We will coach you to develop a new range of products all around cacao and chococolate of course: nibs, inclusion bars, bonbons chocolat, pastries , granolas and drinks.
We will help you and your staff understand better your products and their difference /specificity compared to the ones of the competition.
You will be able to present them in a more effective (sales oriented) way to the clients and boost your sales.
We will also give you insights on the international marketing trends so that you can better plan the product development or acquisition and boost your business.