The Craft Chocolate Blueprint

• Bean to bar versus compound moulding, and why only one supports a premium price
• Who should not start this — the capital genuinely at risk, before the roadmap

• The real input cost: mandi rate versus fine-flavour rate, both dated and sourced
• Where Indian cocoa grows, and how to buy direct at the farm gate
• The cocoa price trap — the market moved 60% in twelve months

• Sorting and roasting, and the roast log that is the whole business
• Cracking and winnowing, and why the husk is not waste
• Grinding and conching — the step that sets your capacity
• Tempering, and the humidity problem that ruins batches

• The machine list, in the order you buy it
• The room itself: temperature, humidity, layout
• FSSAI under the rules that changed on 1 April 2026 — most guides online are now wrong
• Labelling, and the fat rule that gets brands fined

• What one 45 g bar costs, line by line, with the assumptions written out
• A monthly P&L at a modest volume, and the three things it does not show you
• Break-even in bars per day
• Pricing, gifting orders, shelf life and cold chain
• Risk register, schemes, a 12-month roadmap and a 90-day checklist

Yes, if you have capital and patience. Every step is explained from zero. No, if you want income without a production room.

No. Part 4 covers the machine list, the room, and how to get quotations instead of guessing.

Both. English and Hindi in the same document, switchable at the top of the page.

A private link right after payment, plus email. It opens in any browser.

Yes. Email animesh@firmgenie.in.