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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.

What chocolate bars equipment do you need?

Mixer for production of chocolate with inclusions

Using the same mixing equipment for different recipes in chocolate manu...

Chocolate tempering and enrobing machine

Is your current enrobing solution wasting money? Do you need to reduce your runnin...

Vertical ball mills for chocolate refining

Powders of extremely high fineness can easily be produced with ball mills and a...

Small chocolate tablet wrapping machine

Are you looking for a small-scale wrapping machine that can pack small Neapolitan c...

Entry level bean to bar line

One of the challenges when setting up a small-scale cocoa processing factory is making all of t...

Flexible chocolate tablet wrapping machine

In the overcrowded and competitive confectionery industry, attractive chocolate...

Depositor for bakery products with vertical head movement

Are you looking to produce the widest range of extruded/deposi...

An entry-level chocolate enrober

Small chocolate enrober

Do you have a small-scale production environment but need the highest quality of enrobing? Higher qua...

High speed chocolate depositor

Do you need to be able to handle a wide variety of  product – for mouldings, long-fill,...

Chocolate depositor

Do you want the highest quality depositor for your small-to-medium production? Traditional depositors at ...

Depositor for aerated masses

Do you want to work with the most delicate aerated masses and maintain the highest quality prod...

Economic C-frame chocolate depositor

Are you losing time and money in downtime on your multi-product line? Traditional depo...

Energy saving chocolate tempering machine

Do you need to lower your energy consumption due to either rising power costs or...

Chocolate tempering machine

If your existing traditional chocolate tempering machines are costing money in increased energy ...

Aerator for fat based masses and crème fillings

If you work with fat-based center masses and cremes, is your current aerat...

High capacity cooling tunnel for chocolates

Do you need the highest quality from your high volume line? 24/7 running means...

Hygienic cooling tunnel for chocolates

Variable, precision cooling of a wide range of chocolate, chocolate-coated and creme...

Depositor for solid and filled chocolates

If you need to produce a wide range of chocolate products on a smaller productio...

Chocolate temper meter

To maintain and improve the quality of your chocolate production you need a chocolate temper meter for...

Chocolate analyzer

When designing new lines or new product – or looking for improvements in existing ones – testi...

Strand forming machine for 2 masses

Form two-ingredient mixes into the shapes and layer combinations required for your fina...

Strand forming machine for 3 masses

Form three ingredient mixes into the shapes and layer combinations required for your fi...

Strand forming machine for creamy mixtures

Turn your ingredients mixture into strands and slabs for further processing int...

Hygienic chocolate cooling tunnel

Quickly cool your product after cooking in preparation for further processing. This is a ...

High capacity tempering machine

Prepare chocolate mixes for application to your product as coatings. Enhance the attractiven...

Ice coating machine

Make consistent use of this high-quality, finish coat with your covered product. This is a coating machin...

Entry-level automatic cereal bar machine

Start up your manufacturing of cereal bars or produce smaller batches to test and ...

Strand forming machine

Form ingredient mixes into strands and slabs for further processing into bars, and other final product...

Hand moulding machine

Melting and tempering for convenient moulding of chocolates by hand.

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 pr...

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Tell us about your production challenge

When selecting production equipment for a production plant, it is important to talk to someone with experience in your field. Our industry experts have experience with various industrial applications. We’d love to help you!
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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.

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