Bean to bar chocolate making in India is at a nascent stage and numerous startups require handholding to save time as they acknowledge that early mistakes can be expensive to make and they also realise the time value of money. We offer Bean to Bar Chocolate Incubator & Accelerator services with extensive experience in assisting several bean to bar chocolate brands in India for the last 7 years, Cocoashala understands the need for mentoring early stage startup bean to bar brands and offers tailored Incubation and Business acceleration services/solutions. Cocoashala’s Bean to Bar Business Incubator & Accelerator program is one such initiative and it supports early-stage and start-up bean to bar businesses through investments in training and short-term mentoring. Imagine having a dedicated team of chocolate experts by your side, guiding you through the intricate process of chocolate recipe development, innovation, and business growth. That’s exactly what Chocolate Incubation and Accelerator Services offer. Our Business incubator and Accelerator’s long-term goals are to:
- Assist Bean to Bar Chocolate brands to minimise the mistakes they can potentially make
- Help the businesses it supports to grow and become profitable quickly
- Help startups scale quickly
- Make a return on its investment (ROI)
The Benefits of Chocolate Incubation and Accelerator Services
- Customized Chocolate Creations: Whether you’re a chocolatier aiming to develop a signature line or a chocolate startup looking to create unique products, our services can craft chocolate recipes that align perfectly with your vision and goals.
- Expert Guidance: Our team of chocolate specialists has spent years honing their skills in the art and science of chocolate. With their expertise, you gain access to tried-and-true techniques, ingredient knowledge, and chocolate industry insights.
- Quality Assurance: Consistency is key in the chocolate world. Our services include rigorous recipe testing and quality control processes to ensure your creations can be replicated to perfection, every time.
- Cost Efficiency: We understand the importance of optimizing your production process. Our recipes are designed with efficiency in mind, reducing waste and maximizing your profitability.
- Innovation at Its Finest: Stay ahead of the competition with innovative chocolate creations. Our team explores novel flavor combinations, textures, and presentation techniques to keep your products fresh and exciting.
- Time Savings: Developing the perfect chocolate recipe can be a time-consuming endeavor. With Chocolate Incubation and Accelerator Services, you can save valuable time and resources, allowing you to focus on scaling your business.
- Marketability: A well-crafted, unique chocolate recipe can elevate your brand and attract new customers. Our services help you stand out in a crowded marketplace.
- Adaptability: Whether you’re a small artisan chocolatier or a large-scale manufacturer, our recipes can be tailored to suit your production scale, ensuring scalability without compromising on quality.
Our Client Experiences & Testimonials:
“Training and consultation from Nitin at Cocoashala was instrumental in kickstarting Paul And Mike in quick time. In addition to chocolate making, his insights about the Indian consumer were critical to create the right product portfolio” – Vikas Temani—Business Head, Paul & Mike Craft Chocolates, India. (https://www.thehindubusinessline.com/news/variety/chennai-start-up-cocoashala-churns-out-bean-to-bar-chocolate-entrepreneurs/article66107686.ece)
“Specifically for bean to bar chocolate, to understand how it is made,” he recommends keen parties pay a visit to Cocoashala School in Chennai. https://www.cntraveller.in/story/india-chocolate-making-how-to-advice-from-6-professionals/
Kumar and Palanisamy of Soklet took samples to Chennai-based L Nitin Chordia, India’s first certified chocolate taster, and asked him to give them a try. “If he wasn’t going to like them, both the idea and the chocolate were going to be binned,” said Palanisamy. But Chordia liked what they’d done and that led to birth of bean-to-bar brand Soklet. – Palanisamy, Co-Founder, Soklet Tree to Bar Chocolate, India. (https://brandequity.economictimes.indiatimes.com/news/business-of-brands/farmers-chocolatiers-look-to-create-a-market-for-indian-flavoured-chocolates/68018214)
“In the first workshop on chocolate making, I learnt about the process followed by chocolatiers. The second workshop was a step forward to getting the fermentation right, identifying the right flavours in the cacao, etc.,” – Akhil Grandhi, Founder, Bon Fiction Bean to Bar Chocolates, India. (https://www.thehindu.com/life-and-style/artisanal-craft-chocolates-made-in-rajahmundry/article66135297.ece)
“I studied at an institute in Tamil Nadu to master the art of bean-to-bar chocolate making.” – Paweena Wu, Founder, Savorworks Artisanal Chocolate (https://www.indulgexpress.com/food/trends/2023/jul/07/desi-twistindian-chocolatiers-making-waves-in-theartisanal-sweets-making-world-50748.html)
“I took a certified course of Bean to Bar Chocolate Making with Cocoashala to understand all the ins and outs of the process” – Sonali, Founder, Cacaoly (https://www.cacaoly.in/story)
Get in touch with Cocoashala @ nitin@cocoatrait.com or +919600064846 for details.