Making Chocolate Bars
Find innovative production technology for making chocolate bars and connect directly with world-leading specialists
Chocolate bars are popular snacks and gifts for many occasions and events, dating back to the Mayans and the Aztecs. They may also include other ingredients such as caramel, fruits, or nuts. Considering making chocolate bars? Make sure, though, that your chocolate bar making equipment can cover various processes such as grinding and melting, tempering, refining, and cooling.
Technology picks for chocolate bars
Artisan line for fine chocolate mass production
In chocolate manufacturing, achieving a high-quality final product from ra...
Bean to bar chocolate production equipment
Producing high-quality chocolate from cocoa beans requires precise control over...
Chocolate enrober for bars, cookies, and wafers
In the confectionery industry, achieving consistent coating on products li...
High-speed wrapping system for chocolate bars
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Stories about chocolate bars
Tell us about your production challenge
Which chocolate bar making equipment can help you in making chocolate bars?
Chocolate bars are bar-shaped confections made of solid chocolate. The whole bean to bar chocolate making equipment focuses on two main processes: roasting and winnowing of cacao nibs and chocolate tempering. If you are sourcing tempered chocolate, your process will focus on melting your raw materials, refining, and cooling.
Tempering the chocolate allows the formation of Type V crystals, while refining the chocolate reduces the particle size of cocoa solids and crystals to 10 to 30 microns. Once the desired texture and flavor profile is achieved, a filling machine transfers your slurry to clean and dry molds.
A conveyor belt vibrates and shakes the mold to ensure proper settling of chocolate and removal of all air bubbles. Then chocolate is sent to a refrigeration room and allowed to cool. After cooling and solidifying, chocolate bars are removed from the molds, and you can then pack and wrap them in foil or paper packaging following the appropriate labeling standards.
Can you create chocolate bars without tempering the chocolate?
Definitely. That’s because some chocolate bars are made with compound chocolate. Compared to pure chocolate, compound chocolate comprises approximately 35-40% hard fat, 8-18% cocoa, about 2% milk solids, lecithin, and flavor. Isn’t anything missing? That’s right, cocoa butter.
Vegetable fats such as coconut oil and palm oil are used to replace cocoa butter in compound chocolate. Since there is no cocoa butter, you don’t have to temper your chocolate but simply melt it at approximately 35°C to 37°C. In this case, chocolate bars are not made by molding, but compound chocolate is used to replace enrobed chocolate on a product.
Pink is not just a color and ruby chocolate bars are proof of that
Last 2017, Barry Callebaut introduced the fourth variant of chocolate along with milk, dark and white varieties: the ruby chocolate. Compared to the chocolate we know, this type had a pink color and a slightly sweet and sour flavor. Ruby chocolate is made from the ruby cocoa beans by minimizing fermentation (no more than three days or less), treating them with an acid, and removing fatty acids to retain the color.
If you are planning to produce ruby chocolate bars, you can still use the same chocolate bar processing method. To make your ruby chocolate bars, you will also need to grind and melt the beans or bars, subject these to tempering and refinement, and finally to cooling, cutting, and packaging. Other than the ruby cacao beans, there is no difference in their production method or chocolate bar making equipment compared to pure chocolates, so get that pink on if you can!
Healthy chocolate bars: a dream or reality?
Chocolate bars and chocolate are not really considered a healthy food in general. However, studies have shown that there are compounds in chocolate that are helpful in maintaining overall body health.
The main ingredient, cocoa, contains flavonoids, such as catechin, epicatechin, and procyanidins, which help lower cholesterol, reduce inflammation, and improve blood flow. In addition, there have been studies proving it can be beneficial for your brain by enhancing the blood flow needed for memory and thinking.
Focusing on cocoa, you can efficiently market high-cocoa, high purity dark chocolates for these health effects. Higher cocoa content translates to a higher amount of these flavonoids, thereby increasing the health value of your chocolate bars. Some chocolate brands also add extra flavonoids for additional nutritional value. Furthermore, you may consider adding fresh ingredients, such as fruits, vegetables, or nuts. Healthy artificial sweeteners, such as stevia and coconut sugar, may also be considered to improve sweetness while reducing calories.
Processing steps involved in chocolate bars making
Which chocolate bars technology do you need?
Medium-speed end load cartoner for food and beverage packaging
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Chocolate tempering quality analyzer
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Chocolate block flaking solution
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Heating cabinets for chocolate processing
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Chocolate melting trays for small-scale applications
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Chocolate moulding system for small-scale production
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Pneumatic scrapers for chocolate mould filling
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Chocolate tempering system for mould filling and vibrating
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Cooling tunnel for biscuits and chocolates
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Continuous cooler for biscuits and chocolates
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Melting and mixing kettle for chocolate production
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Chocolate moulding system for small batch production
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Cooling tunnel for industrial pre-cooling
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Industrial chocolate flaking system
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Double heating cabinet for melting and preheating chocolate
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Compact chocolate flake maker
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Electric melting tray for small-scale chocolate applications
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Dosing system for kügel chocolate moulds
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Chocolate filling application system for manons
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Mini praline dosing system
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Filling system for chocolates and pralines
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Chocolate coating system for nuts and small biscuits
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Compact chocolate moulding system
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Compact chocolate moulding solution 3-in-1
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Linear belt vibratory weigh filler for solid chocolate
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Automatic one-shot moulding line for chocolate production
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Chocolate moulding line for center-filled chocolates
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Chocolate one-shot moulding line
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Chocolate wrapping machine for confectionery production
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Conching solution for chocolate processing
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Laboratory type ball mill for chocolate and bakery applications
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Automatic chocolate shell moulding line
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Industrial chocolate ball mill for uniform grinding
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Chocolate cooling tunnel
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Laboratory refiner/conche for chocolate processing
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Commercial chocolate refiner/conche
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Chocolate refiner/conche system
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Top-loading cartoner for bar and confectionery packaging
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Twin station fold wrapping machine for chocolate bars
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Horizontal flow wrap solution for chocolate bars
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Entry-level moulding machine for small to medium production
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High speed rolling line for confectionery production
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High-speed overwrapping for display boxes
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Vertical cartoning system for confectionery products
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Industrial case rejector for faulty packaging
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Stainless steel chocolate tank for storage and processing
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Waxing station for confectionery products
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Cooling tunnel for confectionery extrusion
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Confectionery cutting system for accurate results
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Three-side sealing flow pack machine
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Thin chocolate shell forming
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Flow wrapper for preformed pieces
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Fully automatic chocolate processing line
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Laboratory batch chocolate processing unit
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Chocolate processing unit for mixing, grinding, and conching
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Chocolate processing unit for mixing and grinding
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Automatic chocolate processing line
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Ball mill refiner for cocoa liquor and chocolate production
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Chocolate processing production line
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One-shot chocolate depositing system
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Double-overthrow conche for chocolate production
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Five-roll refiner for chocolate production
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Continuous moulding line for chocolates
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Loose mould line for chocolate production
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Vertical case packer for reusable and Rsc cases
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Vision-guided variety pack solution for confectioneries
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Wrapper for flat bottomed chocolate articles
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Neapolitan chocolate wrapping solution
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Chocolate moulding line for filled and inclusions bars
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Automatic wrapping for small products
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High speed horizontal flow wrapper for food products
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Multi-style candy and chocolate wrapper
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Double twist wrapping solution for candy packaging
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Chocolate production belt line
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Flexible chocolate moulding line for limited space production
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High capacity chocolate moulding line
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Chocolate quality analysis instrument
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Chocolate temper measurement device
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Cooling simulator for chocolate production optimization
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Laboratory roller for chocolate production
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Energy efficient chocolate tempering solution
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Chocolate enrober for large scale production
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Extruder and depositor for confectionery production
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Flexible depositor and extruder for small-scale production
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Depositing system for solid and filled chocolates
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Chocolate depositor for small to medium production
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Depositor for solid and filled chocolates
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Small scale chocolate enrober
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Conveyor system for chocolate production lines
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Cooling unit for chocolate mass extrusion
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Auxiliary feeder mixer for chocolate production
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Filling and weighing station for chocolate production
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Industrial guillotine for precision cutting
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Industrial melting tank for chocolate and confectionery production
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Chocolate pump for consistent mass transport
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Cooling tunnel for chocolate and bakery products
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Rotating stencil depositor for confectionery products
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Small scale chip depositor for confectionery production
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Depositor and extruder for confectionery production
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Aeration and aroma mixing system for chocolate production
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Chocolate quality measuring instrument
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Robotic chocolate assortment system
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Accurate chocolate tempering measurement tool
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Spiral freezer for bakery and confectionery
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Side seal shrink packaging machine
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Plate and counter mould storage system for confectionery products
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Accumulation conveyor for controlled feeding in packaging lines
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Flexible high-speed wrapping machine for chocolate products
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High-speed wrapping machine for chocolate or compressed powder products
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Modular high-speed wrapper for chocolate flow packs
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High-speed cartoning system for primary wrapped products
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High-speed wrapping system for chocolate bars
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High-speed chocolate wrapping system
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Centrifugal pump station for chocolate coating applications
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Horizontal flow wrapper for food packaging
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Sprinkling system for decorating confectionery products
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Praline and bar product take-off system
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Longitudinal slitting system for confectionery production
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Transverse cutting systems for confectionery production
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All around sprinkling systems for confectionery
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Chocolate decoration systems for confectionery production
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Automated chocolate decoration system
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Manifold system for producing weight-accurate ropes of chocolate or fruit masses
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Volume-precise moulding for chocolate and fat masses
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Continuous mixer for confectionery and bakery ingredients
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Flavour and colour dosing system
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Industrial enrobing solution for quality coatings
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Compact chocolate enrobing system
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Enrobing system for full, half, and bottom coating of chocolates
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Professional chocolate tempering system
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Automatic chocolate mould loader
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Industrial chocolate conching solution
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Flowpack packaging machine for chocolate products
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Chocolate enrobing, moulding, and cooling tunnel
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Chocolate truffle extruder
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Cartoning Machine For Snacks and Sweets
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Mixer for production of chocolate with inclusions
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Industrial melter for chocolate rework
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High-speed chocolate block melt machine
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Entry level cocoa roaster
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Entry level bean to bar line
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Flexible chocolate tablet wrapping machine
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Vertical cartoning machine
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Strand forming machine for 3 masses
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Hygienic chocolate cooling tunnel
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Ice coating machine
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Hand moulding machine
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Versatile X-ray inspection system
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