August 25, 2008
I make gorgeous, high quality, fresh chocolates inc traditional truffles and moulded chocs. I have an environmental health signed off unit and comply with all legislation in UK. I will be targeting 4-5 star hotels and upmarket restaurants and would really appreciate a guide on what I should be charging per piece before I enter negotiations. I was thinking 50-60p piece wholesale, but a 5 star hotel chef I know suggested higher c80p+. I use Valrhona Manjari, plus where flavour matched Peruvian 64% for my ganache.
All advice appreciated!