A Sweet Career as a Chocolatier
If you follow the news in the world of chocolate, you know that tumbling profits for chocolate giant Hershey are continuing. While declining sales may be a problem for big candy makers, gourmet chocolate makers enjoyed $2 billion in sales in 2006, according to a recent article in Business Week.
Monica Elliot, of Monica’s Chocolates , offers an inspiring success story to any chef aspiring to confectionary greatness. Elliot, who received some culinary training in her native Peru, taught herself to make chocolates from library books when she found herself without a job in rural Maine. Five years later, she does a brisk business from her website, to clients nationwide.
Elliot believes that the chocolate business is accessible to anyone. “You have to have patience - and enjoy the craft. Creativity is also necessary so you can make up your own signature recipes, ” advised Elliot in a phone interview.
While starting your own business can be a daunting prospect, a chocolate-based enterprise offers the benefits of low overhead costs and these gourmet treats are best when made in small batches, making them an ideal candidate for small-time confectioners.
Need more fuel for your sweet aspirations? Take some culinary courses. Formal training could provide you with the tools you need to get your chocolate enterprise off the ground.
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