We are still a very young company, but have been able to get going with a used Hilliard Little Dipper tempering machine, a fist full of dipping forks, & cups/boxes I was able to secure. We make cream centers and are building up the ability to produce more volume.
Short list of equipment
- Book by P. Greweling Chocolates and Confections: Formula, Theory, and Technique for the Artisan Confectioner - It's fantastic and will really help. The latest edition has info on setting up a chocolate shop.
Tempering Machine (Many will say this is optional, but make your life easier & spring for it.)
Depending on if you'll do Ganache, Cream Fondant, Caramels... you'll need different pots, kettles. You'll be the best judge here.
Molds as you suggested.
We have used a Square & iPhone to process credit/debit cards. It works fine.
Discovering that caramel will not stick to buttered parchment paper was a fantastic discovery for us.
a good thermometer or two
panning equipment is optional.
Display cases - Refrigeration may be needed
?? Humidity Controlled Display Cases??
a caramel cutter (rolling pin style) is useful, but you can get by with a knife & ruler.
assorted bowls, measuring spoons, cups, scale...
Please forgive the disjointed list. Just to re-emphasis the book I listed above has been a great help to me and many others.
Thanks for the valuable info. I will buy the book and am sure it will be helpful. When did you start your chocolate business?
Chocolate has been a family tradition for years and years, but we started selling last October.
Do you want to start from couverture or from beans?
I am kinda new in this industry, hence would like to start from couverture.
Thanks, appreciate your honest reply.