While pricing the chocolates you need to count in the cost of raw products, time spent, any extra ingredients used like rum, wine, dry fruits or nuts and the packaging.

The pricing will also depend on whether you plan to sell the chocolates in packaged form or wholesale. If it is wholesale then price the chocolates according to grams and kilos. The more exotic your chocolates the higher its pricing.

If you work three to four hours per day and sell around two to three thousand pieces of chocolates per month you can expect to earn anywhere between Rs. 6000 to Rs. 10,000. If you plan to expand, then you can expect to earn Rs. 20,000 and above.

6. Make Your Business Grow

For starters begin by distributing samples to your relatives, friends and your neighbourhood. Spread your business initially by word of mouth. You can also advertise on your local cable channel or through pamphlets. Team up with your newspaper boy and slip in a pamphlet each with the newspaper. Showcase your delights in local exhibitions.

Certain food writers like Rashmi Uday Singh feature independent food and dessert caterers in their weekly newspaper columns. You can write in to them with your details.

You can also approach local gift or pastry stores to sell your pieces for a small commission. In case your chocolates are priced on a higher range like Rs. 300 per kilo, then look for high-end pastry shops.

Chocolates are in demand during festive seasons like New Year, Diwali, Christmas, weddings, birthdays, or when examination results are out. So make sure to take orders. You can also give discounts to those who place orders in bulk.

Handy Tips

• Water is chocolate's worst enemy as it can make your chocolate grainy. So if you are using double-boiler for melting the chocolate be extra careful.
• Never wash your chocolate moulds with soap. It will remove the slickness of the mould and make it difficult for you to get the chocolate off the mould. Always carefully dry your moulds after washing.
• To hasten the chocolate setting, put the moulds in the freezer for a few minutes. However, don't forget it in there, this will only cause your chocolates to become as hard as a rock.
• If your moulds are sticky, then coat them very lightly with a layer of vegetable oil.
• If you make any mistake while setting or designing the chocolate or it dribbles in the wrong places - don't touch it while it's wet. Wait for it to set. Then you can easily pick off the parts that you don't want.
• And keep yourself updated on the latest trends in chocolate business. Read up on the web and invest in pastry books. Find a niche for your chocolates.

(With inputs from Neetu Shamdasani, Neetu's Hobby and Cooking Classes, Mumbai)