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Jason Vishnefske is the co-founder and master chocolatier of Santa Barbara Chocolate Company and has a wealth of experience in the chocolate business.His letter below includes some great recommendations to starting your own chocolate shop...
Gift cards, coffee, tea, gelato and ice cream are all good ancillary options.
The chocolate shops that I have seen with the fastest and easiest success have been ones that open up where there is foot traffic.
People shopping along a quaint street, along the path walking to a movie theatre, in a mall or in a hotel mezzanine are all good options.
As far as selling your artisan chocolates, I recommend offering them by the box, piece and by weight. For example a gift shopper might find it easier buying by weight as a one pound gift box while a wedding planner or bride might prefer to buy chocolates by the piece because they have an exact number of guests they need to offer chocolates.
Having a glass candy case is a great way to show what you offer.