Chocolatier consultant

[Yasu]

Hi Chocolatiers,

I'm trying to get an idea as to how much it would typically  cost for a professional chocolatier to develop a chocolate recipe based on certain specified ingredients.  What would be the average hourly rate charged? 

 

Also, I'm looking for a chocolatier consultant in the SAn Francisco Bay Area if anyone is interested, feel free to message me.  Thanks. 

[Kerry Beal]

Don't know if most people charge by hourly rate - I've always charged per recipe. I suppose the cost may vary depending on the difficulty of incorporating the specified ingredients. 

 

What are you hoping your consultant will do for you?

[Yasu]

Thank you Kerry. What would an average rate be per recipe? 

[Kerry Beal]

What the market will bear I'd say. Probably somewhere between $500 and $1000 depending on whether available water testing is included in the recipe development.

[Yasu]

That's very helpful, thank you.   Appreciate the quick response. 

[Lisa Shock]

Here in Phoenix, a savory side certified chef I know charges $1,700/day for consulting. Good luck!

[Stu Jordan]

We do quite a bit of contract manufacturing. I have found a charge of $750 + tax seems to be sufficient to cover our recipe development time, and the clients we have are happy with the price.