Developing a Chocolate Line

Hey Everyone,

I'm looking for advice on developing a chocolate line.

Here are some basic questions running through my mind:

1) Other than making products, selling them and learning by trial and error, how does one know what kinds of products sell well and which ones don't? (Pralines (filled chocolates) vs. truffles (European-style) vs. bars vs. solid products, etc.

2) Same question for ganaches, creams, fillings, etc. How do you know what people want? Do you just narrow it down by trail and error or are there basic recipes that are sure-sellers?

3) How do you price your products?

4) Is it best to start your product line small and build?

Thanks for any advice you can offer a newbie!

Jeff