Example Services - fully Tailored to Your neeDS

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Individual or team coaching

Remote or on-site coaching

Classroom or on-the-line coaching

1-2-1 or groups

Specialist Chocolate Training and Workshops

Business and Material Strategy Workshops

Interim team coaching and leadership

Basic, Intermediate or Masterclass levels available

Call outs and emergency visits

Cocoa processing optimisation (bean processing, roasting, nib milling, cocoa powder production, cocoa butter production)

Chocolate manufacturing (Refinery) optimisation

Chocolate processing optimisation (tempering, enrobing, moulding, depositing, cooling) 

Plant recommendation and commissioning support 

Export production risk assessments and optimisation

Hot weather risk assessments and optimisation  

Specialist bloom and fat migration investigations

Trial support (new ingredient/new recipe/new supplier change)

Product quality troubleshooting including bloom investigations

Short term staffing support

Recipe cost saving programs

Process improvements to enable new recipe implementation

Value improvement programs

SKU rationalisation

Business continuity project management (eg. currency or geo-political sourcing risk mitigation)

Supply failure incident management and futureproofing

Supplier performance improvement

Supplier partner development

New supplier and new ingredient introduction

Identifies and improves points of weakness in terms of productivity, business continuity and quality

Increases overall efficiency and profitability.

Typical scope :

Recipe specification and design

Procurement processes

Supply and delivery

On site material storage

Use and application - tempering, enrobing, moulding, depositing, cooling

Finished product handling 

Warehousing and distribution

Skills gaps and training needs

New chocolate recipe development from concept to launch

Nutritional improvement project management (dairy free, sugar reduction, saturated fat reduction, calorie reduction etc)

Technical roadmap and platform development 

Development of Regionally and Globally compliant chocolate recipes 

Continuous Chocolate Improvement through Ongoing Line Support and Coaching

A support program designed to step-change the performance of your people and processes

It considers your people, product, procedures, equipment and materials

The requirement for change is identified, enabled, managed and supported