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The Knack and the Art of Chocolate Making

August 2nd, 2010

chocolate-making.jpgWho needs stiff necks, broken backs, dark circles, endless traveling, and long working hours to be called modern? Thirty years back, anyone who simply stepped out of their house to earn money would have been called modern. Today, the concepts are different. A truly modern person, be it a man or a woman, is one who can define for themselves what being modern is. For many, it is about striking a balance between their ambitions and family, if at all they choose to have a family (or an ambition). Today, for this very reason, a large number of people, especially married women, choose to work from home. The scope is a wide one — from running a boutique, a beauty salon, a catering service to making handicrafts, decoration material, and trying one’s hand at making chocolates. Ah, chocolates — now there is an exotic, sinful, tempting, and mouth-watering business!

The skill of making chocolates harks back to antiquity. Chocolate was originally prepared by the Mesoamerican civilizations, using the seeds of the Theobroma cacao tree. The cultivation of the tree dates far back to the times of pre-Columbian civilizations such as the Maya and Aztec. Chocolate was made from the fermented, roasted and ground beans taken from the pod of the tropical cacao tree. The skill has been nurtured through ages and handed down from generation to generation. The Theobroma cacao tree is now grown throughout the tropics and chocolates are prepared throughout the world.

Most people make the first lot of chocolates for the fulfillment of a childhood dream, or as a consequence of a perfect reverie. The hobby usually gives way to a more serious attempt. Often people enroll for certified courses offered by training institutes. With Llots of hard work and the right marketing strategy you can make it big! Childhood dreams give way to ambitious goals.

The first customers are usually the ones that make the closest social circle. If a particular person’s chocolate making skills are good enough, the word travels around and the customer list expands. Apart from gossip, the Internet, magazines, and newspapers offer good avenues for marketing the business. Valentine’s Day and Christmas often bring numerous orders with them. Most people prefer to supply their products directly and independently. A few might supply to other, more established bakeries.

The initial investment necessary for anyone to start making chocolates is a very reasonable sum. The exact amount differs depending on the scale of the business. The ingredients required are chocolate bars, caramel, nuts, other fillings, sugar, and milk. Out of these, chocolate bars are usually the costliest. Gas, oven, and molds are obvious requirements.

The message is clear and simple — in this rapidly changing world of ours, fewer people want a 9 to 5 desk job. No one likes to be bossed around! Besides, our families don’t necessarily have to take a back seat in face of our careers. The idea is to find that perfect balance between both, and to make the fewest compromises of yourself and your loved ones.

This article was supplied by Swati Varma.

Related article: How to Make Easy Gourmet Chocolate Fudge

One Response to “The Knack and the Art of Chocolate Making”

  1. comment number 1 by: chocolate recovery software

    Thank you very much for this interesting article. I like chocolates very much.

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