Course Join The Community Episodes

The Blog

Find our latest episodes, news, and updates.

Scaling Your Chocolate Factory: Don't Make These Mistakes - Episode 61

business chocolate factory Jan 19, 2026
Image of ribbons of chocolate on prerefiner with text reading "Scaling Your Chocolate Factory".

A friend and fellow chocolate maker asked some questions about scaling a chocolate factory. The questions were so good that we decided to use the answers as an opportunity to make this episode. Whether your Bean-to-Bar Factory does 500 kg a year or 20 tons, there are certain features we feel are essential for long term success.

Craft Chocolate TV Free Newsletter

Be The First To Know!

Receive newsletters about our latest episodes, tips, live events, Q&As, online resources, and courses.

We hate SPAM. We will never sell your information, for any reason.

Categories

All Categories aging agroforestry agrotourism analysis ball mill bean-to-bar beans blending branding brazil business cacao cacao butter cacao seeds cacao trees cacao wine chocolate chocolate bars chocolate factory chocolate making cleaning conching coversation cracking craft chocolate dark chocolate design direct trade disease dominican republic episode equipment eurobean fair trade farming fermentation festivals flow wrapping fruit grafting grinding harvesting hawaii inclusions interview lydgate machines milk powder molding nibs off notes packaging packint pods post-harvest pre-refining pricing recipes refining roasting sourcing storage sugar tasting tempering terms texture white chocolate white labeling winnowing zorzal

Subscribe To Our Craft Chocolate Newsletter

Episodes, News, Events, and More Direct To Your Inbox.

You're safe with me. I'll never spam you or sell your contact info.