We are still a very young company, but have been able to get going with a usedHilliard Little Dipper tempering machine, a fist full of dipping forks, & cups/boxes I was able to secure. We make cream centers and are building up the ability to produce more volume.
Short list of equipment
- Book by P. Greweling Chocolates and Confections: Formula, Theory, and Technique for the Artisan Confectioner - It's fantastic and will really help. The latest edition has info on setting upa chocolate shop.
- Tempering Machine (Many will say this is optional, but make your life easier & spring for it.)
- Depending on if you'll do Ganache, Cream Fondant, Caramels... you'll need different pots, kettles. You'll be the best judge here.
- Dipping Forks
- Molds as you suggested.
- We have used a Square & iPhoneto process credit/debit cards. It works fine.
- Discovering that caramel will not stick to buttered parchment paper was a fantastic discovery for us.
- A good thermometer or two
- Fire extinguisher
- Panning equipment (optional)
- Display cases - Refrigeration may be needed
- ?? Humidity Controlled Display Cases??
- A caramel cutter (rolling pin style) is useful, but you can get by with a knife & ruler.
- Assorted bowls, measuring spoons, cups, scale...
- wax paper
Please forgive the disjointed list. Just to re-emphasis the book I listed above has been a great help to me and many others.