Fundamentals of Business Organisation For Entrepreneurs

Project Work

Miss Me Chocolate
“Heart`s Chocolate”

Submitted to: Submitted by:

Amit Kumar Anshul
Manish
Liza
Divya
ACKNOWLEDGEMENT

The satisfaction and euphoria that Accompany the successful completion

of any task would be incomplete without mentioning the name of the
people whose constant guidance and encouragement has crowned all our
efforts with success.
Firstly I would like to thanks Mr. Amit Kumar for giving us his precious time
and guidance that help us a lot in completing this project.
Last but not the least I would like to thank all those people their immense
co-operation who helped us in any way and without help of these people
this project never be completed successfully
 Table of Contents

 Process of making chocolate

 Ingredients of chocolate
 Company profile
 Business plan & Strategy
 SWOT analysis
 Cost Sheet
 Scope
 Conclusion
Process of Making Chocolate
Hundreds of pounds of fermented and dried cocoa beans bundled in burlap sacks arrive at factories around the world
everyday, ready to be turned into fine bars and cocoa powder. Over a period of about one to three days, the bean is
transformed from tropical seed into treasured chocolate.
Roasting:
After being cleaned, the cocoa beans pass to the first critical step in flavor development at the factory: roasting. There are
two main approaches to roasting: roast the beans for a short time at high heat, which produces a strong chocolate flavor but
eliminates any subtle, floral notes and risks the development of charred flavors from over-roasting, or roast the beans for a
long time at low heat, which allows the more delicate flavors to come through but sacrifices the big, chocolate flavor.
Winnowing - Getting Rid of the Shells:

After roasting, the beans are put through a winnowing machine which removes the outer husks or shells, leaving behind the
roasted beans, now called nibs.
Milling - Making Cocoa Liquor
The nibs are then ground into a thick liquid called chocolate liquor, which essentially is cocoa solids suspended in cocoa
butter. Despite its name, chocolate liquor contains no alcohol.
Pressing Cocoa Powder and Cocoa Butter :
The processing now goes in a couple of different directions. Some batches of chocolate liquor are pressed to extract the
cocoa butter, which leaves a solid mass behind that is pulverized into cocoa powder. The remaining cocoa butter is reserved
to help in chocolate-making. Other batches of chocolate liquor are used directly to make chocolate.
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The Beginnings of Chocolate:
To make dark chocolate, chocolate liquor, sugar and other minor ingredients such as vanilla are mixed together and kneaded until well
blended. To make milk chocolate, milk and sugar are mixed together and then blended with chocolate liquor. This sweet combination of
ingredients is stirred until the Flavors are thoroughly combined.

Refining-Smoothing It All Out:

After being mixed, both dark and milk chocolates go through the same process. The mixture travels through a series of heavy rollers which
press the ingredients until the mixture is refined to a dry flake. Additional cocoa butter and a small amount of emulsifying agent are added
to the flake and then mixed to make a smooth paste ready for "conching.”

Conching - Kneading for Exquisite Flavour :

Conching further develops flavour by putting chocolate through a kneading process. The conches, as the machines are known, have heavy
rollers that plow back and forth through the chocolate mass anywhere from a few hours to up to seven days.

Tempering - Temperature Magic For A Perfect Product :

The mixture is then tempered, or passed through a heating, cooling and reheating process. Tempering allows you to solidify chocolate in a
way that keeps it glossy, causes it to break with a distinctive snap and allows it to melt smoothly in your mouth.

Moulding We're Getting Closer:

The mixture is then poured into moulds and cooled in a cooling chamber.

Finally - Something We Can Eat!

Once cooled, the chocolate is demoulded, packaged for distribution and is ready for savouring.

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 Ingredients of Chocolate
Pure chocolate comes from cocoa beans. A typical chocolate bar will also have:
 Sugar
 Milk powder (if its milk chocolate , not if it’s a dark)
 Cocoa Butter
 Lecithin
 Flavouring(like vanilla)
 Sometimes vegetable oil
Ingredient of MISS ME chocolates :
 Sugar
 Cocoa Butter
 Cocoa Solids
 Peanuts
 Milk Solids
 Chocolate Coated Raisins
 Almonds
 Honey

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 Miss Me Chocolate Company Profile
Miss Me Chocolate is a confectionery company dedicated to creating indulgent and memorable chocolate
experiences. Established in 2023, our passion for quality and creativity sets us apart in the world of sweet delights.

Mission Statement: Crafting moments of joy through exceptional chocolates, blending tradition with innovation.
Product Range:
Chocolate Bars: Immerse yourself in a symphony of flavors with our handcrafted chocolate bars, meticulously
made from premium cocoa beans.
Truffles and Pralines: Indulge in a divine experience with our exquisite truffles and pralines, each piece a testament
to the artistry of our chocolatiers.
Special Occasion Collections: Elevate celebrations with our limited-edition collections, carefully curated for
holidays, weddings, and other special moments.
Corporate Gifting: Impress clients and partners with bespoke chocolate gifts, customized to reflect your brand's
elegance and thoughtfulness.

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Quality Assurance: We source only the finest cocoa beans, ensuring a commitment to sustainable and ethical
practices. Our chocolates undergo rigorous quality control, guaranteeing a consistently delightful experience with
every bite.
Social Responsibility: Beyond our commitment to crafting exceptional chocolates, we actively engage in community
initiatives and sustainable sourcing practices, embodying a sense of responsibility towards society. we donate 5% of
our profit to orphan children and girl`s education.

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 BUSINESS PLAN & STRATEGY

Firstly to attract the target audience towards the chocolate product the company will place a low promotional price for
the chocolate for time being and will also distribute some free sample in the market to make feel the audience of the
caramelized taste of milk chocolate coated peanuts.
The target audience for this chocolate is the younger generation, children and also middle age groups who like chocolate.
The Company has planned to launch the small pack worth Rs 20 and Rs 40 so that the audience are intended to purchase
MISS ME chocolates. There will be some offer also associated with the purchase of two packs of chocolate.
• We directly supply our products to retailers.
• We share our profit margins with retailers.
• We Introduce various offers for our product.

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 SWOT Analysis

Strengths:-
• We can provide employment to people in various sectors like Marketing, Food technology, Website designing and
maintenance, advertisement, packaging etc
• The Company is a respected employer that values its workforce.
• We collab with various café`s and stores near various schools and colleges to target the youth audinance.
• The company provides better quality of chocolate at competitive prices.
Weaknesses:
• Transportation and its costs giant because of the size of the company.
• Production costs are high.
• A lot of work just to keep the company running in an orderly and organised way.
• Very hard to store chocolate at low temperature in various high temperature regions.

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Opportunities:
• Expansion into new countries around the globe.
• Expand product range in order to target multiple user groups.
• Production of sugar free chocolates
• Increase in control over market segment.
Threats:
• High international taxes on goods ,specially beverages and confectionary goods.
• Increasing transportation cost
• Not so easy to enter in market. Various National & International Brands like Cadbury, nestle & Amul etc. already
present in market which offers a vivid range of Products.

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 Cost Sheet
Total Output=4,50,000

Particulars Cost Per Unit Total Cost

Raw Material
Sugar=3,00,000
Cocoa Butter=3,00,000
Cocoa Solids=3,20,000
Peanuts=2,00,000 5 .04 22,70,000
Chocolate Coated Raisins=4,00,000
Almonds=3,00,000
Honey=50,000
Milk Solids=2,00,000

Direct Labour=7,00,000 1.55 7,00,000

Carriage on Material=2,40,000 0.53 2,40,000
Prime Cost: 7.12 32,10,000

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Factory Expenses:-
Fixed –
Deprecation on Plant and Machinery=2,50,000
Rent=1,50,000
Power and Consumable Stores=1,50,000
Factory Insurance=1,50,000 2.33 10,50,000
Supervisions Salary=50,000
Variable-
Electricity Charges=50,000
Power and Consumable Stores=1,00,000
Running Expenses of Machine=1,50,000
Factory Cost:- 9.45 42,60,000
Office and administration Expenses:-
Office staff salary=10,00,000
Rent=80,000
Computer=1,20,000
Furniture=3,20,000 4.4 19,80,000
Telephone=10,000
Carriage outward=20,000
Depreciation on Furniture=50,000
Salaries to administrative staff=3,70,000
Rent,rates and taxes=30,000
Office and administration Cost:- 13.86 62,40,000

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Selling & Distribution Expenses:-
Advertisement =4,00,000
Packing cost=1,50,000 1.55 7,00,000
Transportation Expenses=1,50,000

Total Cost 15.41 69,40,000

Net Profit 4.59 20,60,000

Sales 20 90,00,000
 Scope Of Our Business

• Our Chocolate has a great scope in Indian market as it is a different kind of product amongst all other chocolates
under different brands.
• The Chocolate will be launched before Christmas and new Year with attractive packing and with offers so the
chocolate will capture the market quickly.
• The India chocolate market size reached US$ 2.4 Billion in 2022. Looking forward, IMARC Group expects the
market to reach US$ 4.1 Billion by 2028, exhibiting a growth rate (CAGR) of 8.8% during 2023-2028. The rise of e-
commerce platforms across the country, the easy access to a wide range of domestic and international chocolate
products, and the introduction of new flavors and packaging formats are among the key factors driving the
market growth.(India Chocolate Market Share, Size, Industry Growth 2023-2028 (imarcgroup.com))
• According to some surveys every six person in ten person consumes chocolates in India.

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 Conclusion

As we compare our company product with some other company`s product, the chocolate may seem to be same as
other chocolates existing in the market but it has a distinct taste of its own and also the main difference is the
marketing strategy and the profit margin ensured. As we know if strong competitors are already exist in the market,
it gets really very tough to enter into the chocolate market. Instead of all of these if we give value of money product
to the customers, we can definitely compete with the competitors and can draw the positive attitude of the
customer towards the product.

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 ThankYou
Anshul, Liza, Divya, Manish
+918607423172,8988045545
anshulkiroriwal@gmail.com
Missmechocos.co.in

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