Making Money Making Chocolate | Ep.110 | Craft Chocolate TV

[@True-id5ck]

This is great content. I love the advice. Having started an ice cream business and a bean to bar chocolate business, I know how damn hard it is and how lonely it can be. Everything you said was100% on the mark. Thanks for being such an honest and transparent voice of our industry. People need to hear this as its not all roses and Champagne. There is also plenty of nervous sleepless nights where one wonders if you are the biggest idiot on earth... but then I wouldn't trade any of it for the world.

[@CraftChocolateTV]

Masochists, maybe, but biggest idiots on Earth? Also maybe. Just kidding. It can be a lonely road at times, but the community you attract when pursuing your goals and passions is the biggest payoff in the end. It's definitely not all roses and champagne, but we love it! Thanks for watching and for your encouragement!

[@True-id5ck]

​@@CraftChocolateTV One subject that I often wish was covered is how you managed certain aspects of scaling up. Going from a one man show, to giving up control to your staff must have been tricky. I know it is for me as it's not easy when you are meticulous about the details and doing things right. Also, when you made the jump to ball mills, how did you manage to sell that huge leap in capacity? Did you hire dedicated sales staff or did you outsource that job to a distributor? Anyway, just my 2 cents on subjects that I would find interesting

[@CraftChocolateTV]

@@True-id5ck The growth part is definitely an episode's worth to get the information down. We have grown organically throughout our journey, letting demand dictate when to take the next steps as far scaling up. As far as mainaining the meticulous levels of detail, that is always ongoing. Finding great people who trust in the vision is key. At any given point in the week, there's still a good chance you'll find Dylan working on one of the production lines as well. The majority of our business is still local here in Hawaii, so we're able to do sales in-house, but we do have a distributor on the mainland. Those are some short forms answers to your questions. Hope that helps!

[@sacredcircus7646]

Thank you Dylan for reminding me that I as a chocolatier, I really Thank you Dylan for reminding me that I as a chocolatier, I really am not alone in the mission of bringing chocolate to the world. It’s amazing timing seeing this video as I’ve been contemplating all of these topics especially coming to terms with needing to spearhead my own path following my passion. ☀️ Aloha

[@CraftChocolateTV]

Finding your own way is key to doing this! What you want out of it and where you want to go will help guide you as you come to forks in the road and need to make decisions. Follow your own passion is the best place to start! Thanks for watching!

[@eduardmichel3783]

Very helpful!! Thanks again🙌🏽💪🏽💪🏽

[@marshallandcouk]

Thanks for all the videos. Thanks to your videos, we have managed to create a vegan and gluten bean to bar business in uk with no previous experience/knowledge about chocolate and has been running for 4 years. Thanks so much

[@CraftChocolateTV]

Wow! This means so much to us! Comments like these are why we do this! This is the best reward we could ask for! Congratulations on 4 years and here’s to many more to come!

[@marshallandcouk]

@@CraftChocolateTV Thank you. It would be great to have more videos on improving flavours to last longer and how to tell what flavours your tasting

[@lasoldu1996]

i've built my own melangers in Algeria , making 65kg per 24hours !! and my melangers are the fastest wet grinders on earth !!! and yes , chocolate making produce too much money haha !! glad that i'm following you since 2019 man

[@CraftChocolateTV]

Wow! You built your own? That's impressive! Thanks for your long-time support!

[@michellecelesteNW]

Totally agree about relentless optimism and focusing on the vision. Seeing your growth is helpful because I don't want to do that. Big manufacturing with all those machines... not exactly my vision. My little chocolate making venture in my business is just a branch so it's difficult to hone in on all the details of my tree I'm growing, as an analogy. I'm still in the first few years but gaining momentum. Now to adjust the sails.

[@CraftChocolateTV]

It’s great to know what you want, but just as important to know what you don’t want! Much success to you and your growing tree!

[@moojo-lerituelcacao7734]

looking forward the next classes ! we can't express with words the depth of our gratitude for the stunning works & sharings you do! Bravo Maestro

[@CraftChocolateTV]

That means so much to us! Thanks for your support!

[@misonibby8434]

Always appreciate your insights. Chocolate is my passion as well, i do make b2b for family and friends, and keep thinking if switching careers is the next stage. But then i recall your class at a chocolate festival in Seattle, and watch a video like this and realize maybe it is meant to stay a hobby.. Hats off to you, almost any b2b maker i visit and talk to even in Europe knows Manoa.

[@CraftChocolateTV]

We definitely don't want to discourage folks from starting a business, but it's great to ask questions about what you want out of your hobby and love of chocolate. Often times, turning our hobby into a business seems like the logical step once we get good at it, but sometimes a hobby purely for the love of it is more rewarding. It's up to the individual to decide if turning it into a business is their goal. Thanks for watching and much success to you wherever your chocolate journey takes you!

[@janetclark8754]

I am a lifelong learner and want to grow and make chocolate for the educational value only. I don't want to sell it to someone else, or produce for retail... I just love chocolate ;o). That being said, this video is spot on for those who want to start a business selling chocolate.

[@CraftChocolateTV]

Purely for the love of chocolate is the best way! Chocolate is a beautiful lifelong passion with an endless road of learning and enjoyment. Love this!

[@ninish5257]

Hi, Dylan! Ive been following your account for quite a while, in fact, your videos are my number 1 source of information and have been helping me a bunch with the chocolate brand that I build! Its been almost 2 years since I sell a bean-to-bars chocolate in Indonesia and as you mentioned, it was truly a thrilling experience. Your relentless in the chocolate industry truly inspired me. That aside, whats your opinion on the cacao bean prices that keep increasing? Do you think it will keep going up or will it come down anytime soon? Thanks! Will be looking up for the upcoming cacao course that you’ll publish!

[@CraftChocolateTV]

That's amazing! Congratulations on your bean-to-bar chocolate! The price will likely come down with better harvest predictions coming out of West Africa. Whether it comes down by a little or a lot is hard to say. It doesn't take much to destabilize the price! Unpredictable weather will continue to play a major part in cocoa prices.

[@bachnguyen836]

Yes. I am interested. Very informative videos.

[@CraftChocolateTV]

Standby! More news to come later this year!

[@Dylanhunter7]

Love you Dylan in a brotherly way. Keep your head up I can see something happened. I made some chocolate recently that turned out phenomenal, I’m in California and want to come visit sometime, I have family that lives 5 minutes from your factory; soon I will come say hi

[@CraftChocolateTV]

Brotherly love! Congrats on some phenomenal chocolate. Love to hear it! Drop by when you're in from the Mainland.

[@Tracy-zm8hf]

I admire you Dylan!

[@CraftChocolateTV]

Thank you! We do our best!

[@pdstewa]

Thanks for the valuable insight and keeping it real. I’ve bee in in the biz for 10-11yr and can relate to the challenges and experiencing loss and hardship. I can’t wait to come out to Hawaii to visit

[@CraftChocolateTV]

10+ years means you KNOW! Thanks for the support and here's to more decades ahead!

[@marie-laurepolydore3124]

Thank you so much for this video which is shedding light on this industry. I am very interested in continuing this business. Not sure I want to built a huge brand. I am still thinking about the question: why are you making chocolates. Thank you so much. I am interested in your course.

[@CraftChocolateTV]

It's a great question to start with! Do I want it to be a passion and hobby? Do I want to be a chocolate entrepreneur with a brand? What are my goals? Stay tuned for more course announcements and thanks for watching!

[@chinangah9200]

Hello Dylan your story and talk in the craft chocolate space is really inspiring. I’m a chocolate producer in Cameroon and I will love to visit and hopefully intern in your factory because I feel like I could learn a lot from you, please let me know what you

[@CraftChocolateTV]

Thanks for your kind words! I think your comment was cut short?

[@bushra2746623]

Wow great message from you Dlyan. I am very interested in learning and taking courses from you. chocolate manufacturing is one of my dream, master like you!

[@CraftChocolateTV]

We'll keep you posted as we begin to produce the courses. Thanks for watching!

[@antoniopolak6650]

I opened my company in Japan around 3 years ago, we are seeing a growth of around 10% each year( first year was in profit) and this year we are expecting 20% and next 2025 40% . We are mainly selling bars, but also have baked goods and sweets and drinks and in summer ice cream( all chocolate based and themed). and we started to do wholesale of our sweets to a big company in japan. we see a constant growth , we have a problem with space ( in japan space is like gold 😁) . thinking of opening a new bigger spaced shop. i hope business will keep on growing and that economy will be ok. we don't have anywhere near the numbers that you have mentioned at the beginning, but in 5 years we can reach them i hope 😁 i wish luck to your company have been following you for years, i hope that i can come one day to Hawaii and visit your factory.

[@CraftChocolateTV]

Your growth numbers are incredible! Congratulations! Baked goods and other products are a great way to broaden your offerings. Thank you for the well wishes and we wish you the same! Please do come and visit! Much continued growth and success to you and your business.

[@EvangMercybello-e9x]

I can relate with this very well as someone who is starting up a manufacturing company. I will need to come back and keep watching this video. You are the best! thank you for sharing

[@CraftChocolateTV]

So happy it is useful for you! Much success to you and your new manufacturing business!

[@NecWilson-px2uv]

I am interested in learning or taking courses from a chocolate master like you!

[@CraftChocolateTV]

What would you be most interested in learning from a course?

[@giacomomineo73]

Thanks for that. I am making chocolate and I have a nice brand but honestly I am struggling to grow and understanding marketing. My goal really is to build a niche of clients that order my product online because of the quality and keep the buisness relatively small. Just me taking care of all the process and keep experimenting, in particular with ageing with spirits, to make great high quality chocolate. I know I have some great bars (I won also some awards) but the clients I have are very inconsistent. Chocolate seems to be a very emotional driven type of product.

[@CraftChocolateTV]

We still share your struggles in regards to understanding growth and marketing and we learn as we go as well. Defining your goals for your business is important. We also know makers who do everything themselves. It is possible, but it's really difficult and ends up consuming a lot of your life and time. Chocolate is definitely an emotional product! We have emotional connections to it formed from childhood onward.

[@DannyFernandezAcebo]

Thank you for all the knowledge you share! Its great, sage, and inspiring. One topic I’f love to see you detail is micro ferments. Good for us farm starters.:)

[@CraftChocolateTV]

Thanks for the suggestion! We'll add it to the list!

[@Esellssomething]

Good Morning Dylan. A course would be interesting to do. We are trying to get started from home and have developed a nice recipe and would be interested in bringing it to market. Learning what would be the most frugal way to go about that would be great. Thank you for all your videos been following you since almost the beginning.

[@CraftChocolateTV]

We're in development on the courses as we speak! It's exciting to hear you have a recipe you are happy with. What type of bar(s) are you interested in making? This particular episode has some general overview for advice on getting started. The first course we're developing is on making chocolate, which it sound like you are already well-versed in. Future courses might include starting a chocolate company. Stay tuned and thanks for watching!

[@Esellssomething]

@@CraftChocolateTV Thank you for responding back. Yes we’ve been playing with a recipe we’ve developed. Looking forward to the course, there’s always something to be learned. Would there be a way to speak with you via phone? I’d love to pick your brain as to the best low cost option to start? I’d greatly appreciate your mentoring. I tried reaching out but no one answered the phones when I called. Thank you in advance for your time.

[@EvangMercybello-e9x]

I will be happy to see the classes

[@CraftChocolateTV]

We're already in production!

[@rmarasa628]

Hello. Great video. I've watched many others in the past as well. I am originally from Boston, Ma, but moved to Ecuador 8 years ago. Since Ecuador has a lot of high quality cacao trees I got interested in the whole process of chocolate making. I purchased some very high-quality beans from a chocolate business that failed. I also bought a melanger, and molds. I started making chocolate bars, and have to say the whole process, by hand, was extremely laborious. I contemplated starting a business, but realized my passion, such as I see you have, wasn't there. So now, it's just small hobby:) Keep up the great videos:)

[@CraftChocolateTV]

Ecuador does have exceptional beans! We have sourced from there for years. It's a really rewarding (and delicious) hobby to have! It is also, as you mention, very labourious. The business side of it even more so! I think it's great that you decided to maintain it as a hobby and passion! Often the best and most rewarding hobbies are the ones that don't demand we profit from them. Then it is truly all about the love of chocolate! All of the best with your hobby.

[@elcoquípelú]

EXCELLENT... As always you do and give this advise and info videos! Hello 👋 from 🇵🇷 PR

[@CraftChocolateTV]

We do our best! Thanks for watching!

[@chocodelsol3703]

great!

[@CraftChocolateTV]

Thanks!

[@CacaoWorksInc]

Interested in the courses and would be a very sound investment as I go to market! As for content, I would love to see more 'advanced' concepts for chocolate makers that already have the basics down (in large part to your previous 109 videos!). You can find videos everywhere on chocolate history, melanging, etc but to tackle more tricky concepts like building your own winnower that actually WORKS well, infusing beans with spirits and how to do it, aging beans (in barrels) and playing with atypical chocolate ingredients (savory) or even value like this video on HOW to break into retail effectively (farmers markets vs. ecom vs. door to door cold calling for wholesale contracts) or the like would be of HUGE value that I can't find anywhere else and have to salvage this knowledge wherever I can! IICT courses and other chocolate making courses are good, but looking to a pioneer like Manoa to kick it to the next level!

[@CraftChocolateTV]

These are all great suggestionsf or episodes! As we mentioned in this episode, your own retails space is how we did it and it's what we consider to be the best way, but it will depend on each individual and their personal and professional goals, both short and long-term. Thanks for watching and stay tuned for more episodes and course announcements!

[@blasterxt9]

Thank you sir and also give information about how to start as small

[@YouandMecakes]

Hi, just started bean to bar chocolat in the name of 999 chocolat in india and very near to founder of cocotown nearest town, learned lot from your videos, thank u so much.

[@CraftChocolateTV]

Congratulations on your new business! What does the name of your company mean? Are you sourcing cacao from India? There are a lot of great cacao and chocolate projects happening in India. Much success to you and 999 Chocolat and thanks for watching!

[@khimhanscheidegger9434]

Thank you for your video; the information you provided is invaluable. I am looking forward to your chocolate course. :)

[@CraftChocolateTV]

It's always great to hear the information is useful. What are you most interested in learning from a course? Thanks for watching!

[@h7opolo]

invaluable advice, hombre. danke

[@CraftChocolateTV]

14 years of hard lessons to get here!

[@matthewhoskisson8767]

I'd like to hear more about what's included in the chocolate courses.

[@CraftChocolateTV]

Stay tuned! We're in develop and will have new to share soon!

[@grimm6858]

Wow you are my Idol Dylan!

[@CraftChocolateTV]

🥰

[@leonardohernandezcabrera7541]

I started in 2019 at 29 years old but then COVID put things on pause and now I am resuming that business little by little

[@CraftChocolateTV]

Oof. Quite a time for all of us, but having just started? Happy to hear you're getting back up to speed, little by little!

[@leonardohernandezcabrera7541]

@@CraftChocolateTV yeah just have two premier stone melangers 4.5kg each but I managed to do more than bars like Brownies, chocolate ice creams and some granulated chocolate to prepare hot drinks

[@NwachukwuAmaka-wk4ox]

Hello Dylan, trying to start my own chocolate company here in Nigeria, but the price of cocoa is just expensive i don't know how one can make money and I really love the craft, with little knowledge i have on it because we have very few people making the real chocolate so the knowledge is not available i have to depend on the internet and it hasn't been easy especially tempering, i just really need help right now 😢

[@howesadventures8048]

Hi and thanks for all your amazing videos, I would like your take on using the Tomric spider fridge with a Gami Diva 25, I am thinking of this as I am just starting and space is everything, what is your take on that? another question is instead of the Gami is the Tomric equipment better to use. Thanks in advance

[@CraftChocolateTV]

We haven’t used those before, so we won’t be much help!

[@satishpinnamaneni4123]

Sure please start chocolate courses...🙂 I am going to start my chocolate company, so it will help.

[@CraftChocolateTV]

That's exciting! What information would be most useful to you from a course?

[@satishpinnamaneni4123]

@@CraftChocolateTV Thanks for your reply. We are expecting the course to cover primarily regarding composition and molecular structures. The reaction of cocoa during fermentation,roasting and conching will help to understand more about the process of making chocolate. Detailed information about inclusions and infusions in our bar. Basic information about bon bons and spreads will also help more. Thank you..🙂

[@arturolopez4926]

Hey, can you explain how do you Deliver your orders/ chocolate bars to your clientes? I mean, what type of packaging You use

[@elcoquípelú]

There's a video of what your looking for.

[@CraftChocolateTV]

It's a real challenge to ship out of Hawaii due to our higher temperatures. Fortunately, the majority of our business is in Hawaii. For the mainland, we have a distributor that we send larger shipments to in order to protect them from melting. From there, they're able to distribute on the mainland. In general, makers will use insulated packaging and often ice packs to keep the chocolate from melting. Shipping in the cooler months is preferable as well. The summer is often not possible for makers.

[@bethleuenberger4820]

yes humidity can wreck havoc to the chocolate grinding.the more I learn the more I understand why it is in cold countries where they produce the biggest amounts of chocolate and even the machinery to make chocolate.Ghana where cocoa is a commodity, meaning the number one way the whole country makes money.they wanted to compete with European countries in making chocolate instead of selling them all their cocoa.they even legally designated a tax free zone to sell their chocolate from. the air conditioning was a major issue there and humidity.like here in Hawaii.the company I work at grows cocoa and I make 100 bars a month.Coffee is the main crop.I want to tell my boss unless you want to invest as much money as you have for coffee a couple million dollars give or take,we will never be able to make more chocolate products.i loved the episodes where the owner of the Italian machine company did an episode.Packinard os some such name.

[@CraftChocolateTV]

Tempering is the main issue with warmer climates, so one way to address that is to find a way to temper our cocoa liquor closer to where it will be distributed. Shipping out of hotter climates will often ruin the temper, but shipping cocoa liquor isn't a problem.

[@suhailmohamed2839]

Consider me as someone with zero past experience. No knowledge about chocolate making. But totally interested in building a brand like you. Would these videos help me build one? Im scared to jump in. What would be your advice?

[@CraftChocolateTV]

That's why we make these! To help folks like you learn either as a passion or career. Our videos can definitely help you understand cacao, chocolate, and the business better. We're also developing a course that we'll be launching early next year that goes into far more depth on the entire process. But our existing library on KZbin is extensive and full of helpful information to get you started on your journey! Our advice, dabble with making chocolate at home and see if it hooks you like it has so many of us.

[@tylerdingman3819]

How can I get more information on co manufacturing? Unless you only do this for certain companies or companies that you’ve had a longer relationship with

[@CraftChocolateTV]

You can reach out to us through the contact on our website. Let me know if you have any issues.

[@ZuqZuq-vi4bk]

What is your opinion about compound chocolate and it's retail business as a brand?

[@CraftChocolateTV]

We consider compound chocolate different than craft chocolate. It's a different market and customer entirely.

[@ahmedtijani9]

Hi I’m from Ghana, am planning to start chocolate making I have been watching most of your videos and is very helpful, I can’t wait to see you starting the series chocolate course. Thank you.

[@CraftChocolateTV]

We wish you much luck with your plans! Stay tuned for the courses.

[@KenricBrooks]

Good morning. I'm in Ghana. I own a Cocoa Farm and have been experimenting making chocolate with the beans.

[@ahmedtijani9]

@@KenricBrooks That’s great bro. Do you have a wet grinder ( malenger) and where did you bought from and thank you.

[@ahmedtijani9]

@@KenricBrooks I wish you great outcome.

[@ahmedtijani9]

@@KenricBrooks I wish you a great outcome

[@enwongo-abasiokon3743]

I am interested in the chocolate courses

[@CraftChocolateTV]

We'll keep you posted!

[@ajishashafin9746]

Hy,can you show us how you made the machines at the beginning of you business.? Please suggest the volume of melager for beginners .?

[@CraftChocolateTV]

It depends on how much chocolate you want to make. Start small in the beginning, especially if it’s as a hobby, and go from there.

[@wandertrips3283]

Thanks to this channel I’ve just got my first small melanger🥲

[@CraftChocolateTV]

That's so exciting! Congratulations! Which one did you get?

[@wandertrips3283]

@@CraftChocolateTV a 4 kg Premier. Excited bc I’m coming back to Ecuador (home country) in a couple of weeks to try some things out!

[@ahmedtijani9]

@@wandertrips3283 I wish you all the best