Chocolates are loved by a lot of people across cultures and continents. It is one of the more universal and appealing products for souvenirs, corporate gifts, holidays, and many more occasions.
At TSC Chocolate, there’s a mix-and-match package to fit your business needs. Using our step-by-step customisation process, starting your own chocolate brand will be a sweet delight.
Here’s a complete guide to TSC Chocolate’s customisation process:
Step 1: Decide on a theme
What’s the occasion? Plan out your general idea of what you want your chocolates to be about. Usual themes could be Valentine’s, Mother’s Day, Christmas and other holidays. You could also go for themes based on your marketing plan such as ‘Tropical Holiday’, ‘Tutti-Frutti’, or other quirky ideas.
Step 2: Choose a chocolate product
We have the knowledge and experience to help you create your own chocolate line. Just choose from these product options:
- Panned Chocolates
As a classic method of chocolate-making, panning is one of the oldest techniques used by artisans that coats a hard centre, usually fruit or nut, using chocolate of varying viscosity and concentration. TSC’s panned chocolates are made using state-of-the-art panning machines that coat dragees evenly, resulting in a glossy finish and a smooth texture.
- Moulded Chocolates
Moulded chocolates are some of the most sought-after confectionery due to their ability to be shaped and moulded into creative designs. Moulded chocolates like pralines are best used to coat liquid centres such as caramel, coffee or dulce le leche.
- Enrobed Chocolates
If the panning technique coats solid nuts and fruits while moulding coats liquid centres, enrobed chocolates meet them in between. Enrobing coats a variety of semi-solid centres such as ganaches, honeycomb, and biscuits. They are also able to coat layers of wafers and cakes that enable our chocolatiers to create creative desserts.
As a classic method of chocolate-making, panning is one of the oldest techniques used by artisans that coats a hard centre, usually fruit or nut, using chocolate of varying viscosity and concentration. TSC’s panned chocolates are made using state-of-the-art panning machines that coat dragees evenly, resulting in a glossy finish and a smooth texture.
Moulded chocolates are some of the most sought-after confectionery due to their ability to be shaped and moulded into creative designs. Moulded chocolates like pralines are best used to coat liquid centres such as caramel, coffee or dulce le leche.
If the panning technique coats solid nuts and fruits while moulding coats liquid centres, enrobed chocolates meet them in between. Enrobing coats a variety of semi-solid centres such as ganaches, honeycomb, and biscuits. They are also able to coat layers of wafers and cakes that enable our chocolatiers to create creative desserts.
Step 3: Pick a chocolate type
Next, pick the type of chocolate you would want to use as the base of your chocolate:
- Dark Chocolate
Dark chocolate tastes a little bitter, since it has more cocoa solids and less cocoa butter. Dark chocolate is said to be good for your health, so it’s no surprise it has seen a surge in demand. There are different concentrations of dark chocolate popular in the market, such as 80% and 50% dark chocolate.
- Milk Chocolate
Milk chocolate is very common and widely used in a lot of confectionery. It’s caramelly, milky, and goes well with a lot of types of ganaches and centres. It can even be eaten by itself as a chocolate bar.
- White Chocolate
Buttery and sweet, white chocolate contains no cocoa solids and made entirely from cocoa butter. Commonly paired with cookie crumbs, it is often a crowd’s favourite.
- Ruby Chocolate
As the newest addition to the chocolate family, ruby chocolate has a very unique taste. It’s fruity, sweet, and have a hint of sour notes. Its pinkish hue will surely get people talking.
Dark chocolate tastes a little bitter, since it has more cocoa solids and less cocoa butter. Dark chocolate is said to be good for your health, so it’s no surprise it has seen a surge in demand. There are different concentrations of dark chocolate popular in the market, such as 80% and 50% dark chocolate.
Milk chocolate is very common and widely used in a lot of confectionery. It’s caramelly, milky, and goes well with a lot of types of ganaches and centres. It can even be eaten by itself as a chocolate bar.
Buttery and sweet, white chocolate contains no cocoa solids and made entirely from cocoa butter. Commonly paired with cookie crumbs, it is often a crowd’s favourite.
As the newest addition to the chocolate family, ruby chocolate has a very unique taste. It’s fruity, sweet, and have a hint of sour notes. Its pinkish hue will surely get people talking.
Step 4: Match with a filling
What do you want to have as the centre of the chocolate? You can have biscuits, wafers, nuts, raisins, or ganaches of many flavours.
Customers love popular ganache flavours such as tiramisu, strawberry, caramel or coconut. However, you can also have exciting and bold flavours such as durian, curry, ginger, or even Tongkat Ali! We have a long list of flavours to mix-and-match.
Step 5: Package, ship, sell!
The last step is choosing how to package your product and how it’s designed. TSC has a packaging service that can help you pick a suitable packaging and print your designs.
After your order is confirmed, you’ll just need to wait for the shipment. Once delivered, you’ll have your very own customised chocolates!
Ready to Start Customising Your Chocolates?
TSC Chocolate is with you throughout the entire customisation process. We have clear steps to follow and an experienced team who would be happy to guide you.
To know more about our OEM products and services, don’t hesitate to contact us and start your chocolate business with us!
