The fourth programme in BBC1′s The Apprentice is on this evening. Rebecca’s Chocolates manager Rachel Lynch speculates on the candidates’ challenge. REBECCA’S CHOCOLATES has been successfully selling sweets across the island and in the UK for more than a decade from its Oatlands factory.

In tonight’s episode of The Apprentice, the two teams have to mass-produce candy to sell at London Zoo in just two days.

Rachel Lynch has managed the business for eight years. The 36-year-old gave her thoughts on what might make the teams a success.

‘With an outside sales pitch at an attraction like this, the weather plays a big part in what products will be successful,’ she said.

‘Having to plan a long time in advance, before an accurate forecast, can be quite a gamble. But with the short space of time the candidates have, they should have a fair idea of what weather to expect before choosing their product range.’

She said chocolate treats were an all-time favourite among youngsters. But they were less popular in hot weather.

Billed as the world’s hardest job interview, the BBC reality TV show scrutinises the candidates’ abilities in a range of weekly tasks in their bid to secure a job with business tycoon Sir Alan Sugar.

Each week, he fires the worst performer.

The third weekly task had been designed to test their marketing and sales skills.

Miss Lynch’s first experience of an outside sales pitch at a large attraction was street vending in Town at last year’s Liberation Day celebrations.

Rebecca’s Chocolates set up a stall at the bus terminus.

The business enjoyed a great day’s trading.

‘As it was a hot day, we sold lots and lots of fudge but not so much chocolate. If the candidates don’t want to waste stock they are going to have to select their product carefully.’

She said Liberation Day had been a success because of the passing trade. London Zoo should be comparably busy.

From her experience, chocolate treats covered in hundreds of thousands were very popular with children, providing it was not too hot.

Another issue when commercially producing chocolate products was the volatile price of the raw material.

Miss Lynch said: ‘We source very high quality chocolate from Belgium and the market price is always varying, which ultimately affects our margin.’