Discussion Assignment 1: Researching Business Models & Products
Learning Objective: Start to formulate the kind of chocolatier you want to be.
Discussion Assignment: Researching
Business Models & Products
There are many different types of chocolate operations and products, which makes research an essential first step towards accomplishing your goals. It is never too early to look to others for inspiration. Even if you are not sure of your exact career path at this time, this exercise will help you to understand the possibilities.
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Learning Objective: Understand some basic methods of working with chocolate
Working with chocolate
Creating the right conditions, using the right tools
The ideal kitchen or production space temperature for working with chocolate is 64 -70°F (18 - 21°C). You want the humidity somewhere between 50 - 65%. If your workspace differs from the recommendations in either temperature or humidity (or both), you'll need to experiment and compensate when practicing your techniques to be successful.
Am I buying tempered or untempered chocolate?
The two smooth shiny discs below are examples of correctly tempered dark and milk chocolate. The other two discs show you what the same chocolate looks like when it has been allowed to harden without being tempered.
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Learning Objective: Understand how other chocolatiers position their business as well as the multitude of product offerings around the world
Small and medium-sized chocolate companies
This is a random list of independent chocolatiers from our database of over 1,500. It will give you an understanding of the state of the industry. Use this list OR the complete directory of chocolatiers on our www.chocomap.com site to start your research for your competitive analysis. We've also included some of our Ecole Chocolat graduates.
Also remember that these are only chocolatiers who have a website (or are described on one), others do not. You'll want to research your local trading area by also using the phonebook, community business organizations such as the Chamber of Commerce and lists or records that might be available at your local government offices.
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About Chocolate Terms in the Program
It was important for us in developing this curriculum to be aware of the terms we were using to talk about products or techniques. Your understanding of how chocolate industry professionals, chocolatiers and chefs refer to different chocolates and ingredients becomes extremely important to your education and later, your credibility. I've added some pronunciation cues for those terms that are unfamiliar or not pronounced as they read in English.
In this information page, we talk about professional chocolate terms as you start to focus on chocolate techniques. There is so much to learn that we want to keep your focused one step at a time so you retain what you learn. Later throughout the curriculum, as new terms for processes, equipment, or ingredients are introduced, they will be defined in their context.
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Student supplies and equipment
A review of the following ingredients and equipment
Chocolate supplies
You need to have bulk chocolate on hand. For use in molding or enrobing, chocolatiers use a chocolate that is at least 32% cocoa butter – it's sometimes called "couverture" or "covering" chocolate in the industry. You may want to look for that, but any good quality chocolate will work for your practice during the program. Do not buy a "baking" chocolate or chocolate chips that you buy at the supermarket or drug store. Those are formulated for baking not for creating bonbons, confections or bars.
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The program's learning objectives:
Module 1: Informational and research pages
- Research the General Reference pages.
Module 2: Product knowledge
- Understand the history of chocolate, as well as modern chocolate cultivation and processing.
- Become familiar with chocolatiers, chocolate manufacturers and equipment suppliers. Identify their operations and product offerings.
- Master the art of tempering fine chocolate by hand and by seeding.
Module 3: Physiology of taste
- Understand the chemistry of chocolate and what determines its flavor and texture in order to create successful chocolate recipes and exceptional products.
- Use your knowledge of chocolate taste and chemistry to develop an individual chocolate-tasting palate.
- Be able to identify the quality and flavor nuances of chocolate by taste.
Module 4: Technique and production
- Start to develop a proficiency in chocolate making (including chocolate tempering, dipping, decorating and molding) in order to produce a consistent product each and every time.
- Create and practice chocolate-making recipe formulas.
- Explore the creative side of chocolate making by developing products that have great taste and eye appeal.
Module 5: Developing a "plan of action"
- Know what it will take to position yourself (or your business) as an expert in fine chocolate production.
- Understand how to set up your production space to maximize efficiency and profitability. Create a production plan.
- Begin to source your chocolate, ingredients and packaging.
- Identify market need in order to position your products in the market.
- Understand the importance of well-crafted promotional messages and materials.
Copyright: Original non-credited content contained in the Ecole Chocolat Program curriculum is Copyright © Wilmor Publishing Corp. As a student, you may download material displayed on this website for your own personal, non-commercial use only. You may not distribute (for commercial or other purposes), edit, modify, re-use or transmit any of the text, images, database or other content without express written permission from Wilmor Publishing Corp.
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