Let's make 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.
Which chocolate bars technology do you need?
Cartoning Machine For Snacks and Sweets
When producing different snacks and sweets, each product will match a different cart…
Flexible chocolate tablet wrapping machine
In the overcrowded and competitive confectionery industry, attractive chocolate …
Agitator bead mill for functional foods and flavors
Fine-grinding solid flavors to improve taste properties and integratio…
Refining plant for chocolate
Achieving a balanced, velvety mouthfeel in chocolate is challenging. Larger particles in chocola…
Mixer for production of chocolate with inclusions
Using the same mixing equipment for different recipes in chocolate manuf…
High-speed chocolate block melt machine
If you produce chocolate using larger blocks instead of cocoa beans, chocolate melti…
Industrial melter for chocolate rework
Wastage or out-of-specification products are not uncommon in the chocolate manufactur…
Industrial washer for plastic crates
In the food production sector, hygiene regulations are getting stringent by the day. Es…
Horizontal cartoner for food products
Depending on the primary product packages, food products like confectionery (biscuits …
Vertical cartoning machine
In the food industry, a large number of bulk products like for example pasta, need to be packed in…
High speed carton closing machine
Choosing a carton closing machine becomes a significant consideration when the closing of …
Tunnel washer for food containers
With an increase in demand for production across food service and manufacturing companies,…
Entry level bean to bar line
One of the challenges when setting up a small-scale cocoa processing factory is making all of th…
Entry level cocoa roaster
The biggest challenge that small-scale cocoa processing manufacturers face is even and thorough roa…
Small capacity chocolate melangeur
In order to produce the finest of chocolate products, you need the cocoa nibs to be grind…
Small capacity cocoa grinder
The first step of producing almost any kind of chocolate starts with grinding cocoa beans to get…
Small chocolate tablet wrapping machine
Are you looking for a small-scale wrapping machine that can pack small Neapolitan ch…
Entry level bean-to-bar machine
The production of high-quality chocolate from the bean can often be out of the reach of small…
Small scale cocoa beans processing machine
For the highest quality chocolate production, complete control of the entire pro…
Entry level cooker for cereal bar production
The creation of high-quality, flavourful crunch bars, brittles and similar pro…
Entry level cereal bar cutting table
The small-scale manual production of crunchy cereal bars, brittles, and similar product…
Mixer for aeration of confectionery and bakery products
Aerated products can be difficult to mix thoroughly without reduci…
Entry-level automatic cereal bar machine
Start up your manufacturing of cereal bars or produce smaller batches to test and t…
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Ice coating machine
Make consistent use of this high-quality, finish coat with your covered product. This is a coating machine…
High capacity tempering machine
Prepare chocolate mixes for application to your product as coatings. Enhance the attractivene…
Hygienic chocolate cooling tunnel
Quickly cool your product after cooking in preparation for further processing. This is a l…
Strand forming machine for creamy mixtures
Turn your ingredients mixture into strands and slabs for further processing into…
Strand forming machine for 3 masses
Form three ingredient mixes into the shapes and layer combinations required for your fin…
Strand forming machine for 2 masses
Form two-ingredient mixes into the shapes and layer combinations required for your final…
Strand forming machine
Form ingredient mixes into strands and slabs for further processing into bars, and other final product …
Whipping machine for soft candy
Prepare your ingredients for any whipped or aerated product component. This is a pressurized …
Versatile X-ray inspection system
Versatile X-ray inspection system for product weight, quantity and shape to detect the pre…
Hand moulding machine
Melting and tempering for convenient moulding of chocolates by hand.
Vertical ball mills for chocolate refining
Powders of extremely high fineness can easily be produced with ball mills and ag…
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Contact usWhich 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.
