Roll or Mold? or both?

Hello Chocolate Lovers. I started my chocolate business in Albuquerque, NM about a year ago and am at the point where I need to ramp up production (and sales) to make this a viable business. I'm making truffles (molded and hand rolled) which I sell at the local Growers Market in season and to shops wholesale year round.Growth means investing in equipment.

I've gotten a lot of useful information here, soI thought I would pose this question to the group:Do I need tofocus on either molded pieces or rolled "round" truffles, or is it realistic to produce both? At this point I'm doing both - I've got 3 or 4 molds (i.e. different shapes)that i use, and I hand roll and dip a number of flavors. In looking at other choclatiers' web sites, it seems that most shops do one or the other, but not both. I'm assuming that this is because of the investment in equipment required, and the investment in skill/practice needed to make really good chocolate. Also to simplify packaging issues.

I work out of kitchen incubator, and don't plan on having my own retail shop (at least for the forseeable future). Is it feasible to do both styles, or should I pick one path and commit to that?

Thanks in advance for your responses,

Steve Whitman

Choco Canyon Artisan Chocolate