Welcome to our Entry Level section for chocolatiers starting up in chocolate. We hope this section is helpful but remember that this is a guide only and what you need will depend on the products you want to make and the budget you have available. 

1. Please start by reading this complete "Entry-Level" page.
2. Then read the chocolate Processes page for more in-depth information about chocolate production.
3. Once you have read these, you might want to read the Starting Up In Chocolate page for information about the considerations you need to make when starting up a chocolate business (keep in mind you can start chocolate-making as a hobby!). 

Take your time, enjoy the site and once you have read what you need select the products you would need from below and call us to discuss your requirements.

• What you might need - the breakdown of items
• Sample Package
• Students - Please refer to our FAQ page for information for chocolate projects

What you might need - the breakdown of items:

1) You will need a quality chocolate recipe book and we are the exclusive agents for one of the best books around - The Masterclass "Belgian Chocolates" book by master Belgian Chocolatier Roger Geerts. Luxury Belgian chocolates and other products are explained in detail, alongside the recipes, tips and hints. This is a must and you will treasure this book, guaranteed. Order it online in minutes by credit card & your book can be dispatched on the same day to anywhere in the world!

2) You will need quality chocolate to work with - suppliers we recommend are listed on our Links page.

3) Machines - Just melting chocolate and pouring it into a mould isn't enough - the chocolate will come out dull and lifeless, the surface will not be smooth and it will be hard to de-mould. You will need a method of melting and tempering the chocolate so it is ready to be worked with and fit to any shape you place it in. On an entry-level basis we find this is easiest with a 1-2Kg automatic machine for those that are less experienced or do not have the time to manually temper. Correct tempering will give a smooth and shiny finish, whereas if you just melt chocolate and mould it you will see the difference. This process allows the chocolate to be "mouldable" and fit to any shape it is poured into properly, then be released / demoulded with ease. The next machine model up is the Prefamac 15kg moulding machine - benchtop, compact and ideal for smaller work areas, shops and exhibitions. Of course this costs more, but it will give you a 15Kg batch verses a 1-2Kg batch.

• Read up more about Working With Chocolate and the Tempering Process on the Chocolate Processes page.

4) If you do not need moulds to create your chocolate shapes and are planning to simply coat a filling with chocolate (coating truffles, fruit, nuts or marzipan squares for example) we recommend the dipping forks to create a decorative finish. Products that have been enrobed with chocolate such as fudge, marzipan, fruit, toffee etc may need to be finished with a dipping fork. Standard chocolates made from moulds will not need a finish as they are complete designs (seashells, caraques, tablets etc.)

5) The vibrating table is optional in the beginning if your budget is really tight, but we do recommend it to ensure an even, bubble-free finish when using moulds. With our more powerful vibrating tables, the mould only needs to be held on the table surface for 1-2 seconds. Air can get trapped when you fill the mould with chocolate and will not look very appetizing on the finished chocolate. The vibrating table will save you time and effort, guaranteeing no bubbles!

There are many more items to use in your workshop - click here to browse our Equipment or here for our Moulds section. You may also want to look at the other Machinery we can provide.

Here is a sample package we recommend for you to start making your very own delicious, luxury chocolates. You will need to consider your particular product and budget - if in any doubt call us on 01273 777 002 for a chat about what you might need:

• 1 x "Belgian Chocolates" Recipe Book by Roger Geerts - £45 + postage
• 1 x 1-2Kg Chocolate Automatic Tempering Vessel (Revolation 2) - £396 (FREE postage) OR
• 1 x 15Kg Prefamac Melting / Tempering / Moulding Machine - request current quote
• 5-10 x Praline Moulds (Varied Designs) - £12.31 each or less
• 1 x Scraper to scrape excess chocolate off the filled mould - From £4
• 1 x Vibrating Table to completely remove air bubbles - from £290
• 3 x Dipping Forks (optional) - around £5 each

You might also want to look at things like packaging (in our Links section) or foil from Chocolate World (Equipment & Utensils section) to finish off the product etc.

We recommend that you also read the following for more related information:

• Processes of preparing chocolate - The low-down on what's involved in making chocolate
• Starting-Up in Chocolate - What you need to know when planning
• Students - Please refer to our FAQ page for information for chocolate projects

[Click for more information on each item]