Bean to bar seems like a profitable, growing niche. I have friends who produce very high quality truffles and have been toying around with the idea. Two interesting things I've learned is 1) how many newcomers there are to the bean to bar scene in the US and 2) how small the universe of serious chocolate producers (from a truffle perspective at least) actually is.

Obligatory link to friends shop: http://www.mokayagr.com/