To start with I have to give all the writers in the forum a big Thank You for all the interesting and valuable information. I doubt I will ever find another site that is so informative.
My wife and I recently enrolled ourselves in an online chocolate making course and we are at the end stage of the course. This course has been quite helpful, where you learn about the cacao, chocolate history, tempering techniques, supply sourcing and on how to make your very own Truffle, Ganache, etc.
In time we intend to either start a chocolate stall in a mall or supply gourmet chocolate to retail shops who simply import chocolate. However in order to take this step, I would like to hear your valuable advice, especially on what types of equipment will be required. So far we have been tempering chocolate by hand on top of a marble, i would assume that we would require a tempering machine, melting machine. The chocolate will be made at home mainly at first and then supplied directly to shops etc.
Thanks in advance for your inputs.
updated by @thechocolateman: 04/16/15 06:13:11AM