Webinar: Tips for Starting or Growing a Bean-to-Bar Chocolate Company
4/3/2025
1:00 PM - 2:00 PM EST



Registration ends on 4/4/2025



Event Description

Description:

There is a misconception that the Bean-to-Bar process is complicated and tedious. It is actually more of a meditative process, if you focus and enjoy making chocolate. You are also helping the cocoa farmers to earn more income and helping your customers eat healthier chocolate - they can eat chocolate without the guilt.

In this webinar, Andal Balu, President & Cofounder of CocoaTown will share practical tips to start and grow your craft chocolate business. You will learn how to start the business on a shoe-string budget. Whether starting or growing the business, know the things to consider in buying the equipment, packaging, marketing and creating a win-win relationship between you and farmers and customers. You will also learn how to minimize your investment but maximize your impact on cocoa farmers, your customers and your bottomline. 

For example buying 100% couverture from the farmers instead of buying beans has the following benefits:
Less initial investment & operating expenses for the start-up – need fewer machines, less real estate, labor & utility costs. Less S&H costs- beans takes more volume. Also beans have around 6% moisture content, 20% of husk – which means at least 25%  of what we pay is not usable. Couverture is dense and compact. Cost of labor is less in origin countries. In addition, it does not need refrigerated transportation. Importing as couverture is still considered as ingredient – less import fees. You can still innovate and add whatever ingredients you want and all you need are the melangers/grinders and tempering machines. More benefit for the farmers – the more the commodity is processed, better the value for the farmer – they do not have to go to bed hungry

Presenter Bio:

Andal Balu is the President and Co-Founder of CocoaTown, a pioneering company that has empowered chocopreneurs in over 100 countries by providing essential equipment, education, and exposure.

With a Masters degree in Botany and experience as an Agricultural Research Scientist, Andal embarked on her entrepreneurial journey by co-founding Inno Concepts Inc. in 1992, specializing in trading specialty kitchen equipment for Indian cooking. In 2008, Andal co-founded CocoaTown, aiming to navigate through the challenging economic landscape at the time.

At CocoaTown, Andal assumes multiple crucial roles, overseeing accounting, marketing, sales, and customer service. Her dedication and expertise have led to remarkable achievements and recognition. She has received esteemed awards, including the Innovation in Chocolate Industry award from the Fine Chocolate Industry Association and the Exporter of the Year award from the Georgia Department of Economic Development. Andal's influence extends beyond her company, as she serves on the board for the Fine Chocolate Industry Association, actively contributing to the advancement and growth of the industry & FCIA.

Apart from her professional endeavors, Andal's love for travel and cultural exploration is evident. Proficient in multiple Indian languages and English, she cherishes the opportunity to connect with people from different backgrounds. With an optimistic outlook, Andal aspires to visit 100 countries before 2030, immersing herself in diverse cultures and broadening her understanding of the world. Her passion, entrepreneurial spirit, and commitment to empowering others have cemented her position as a trailblazer in the chocolate industry and beyond.