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Chocolate coating making equipment

Chocolate in its liquid form is a versatile confection that can serve as a coating for different desserts. The liquid chocolate-making process utilizes a chocolate coating machine and goes through a number of steps before achieving a fine, high gloss, and sharp look. What makes all of this possible is the process of tempering.

Which chocolate coatings equipment do you need?

Automatic batch tempering machine

Automatic batch tempering machine

Automatic tempering machine, for batch process in a medium scale production.

Chocolate coating machine

Chocolate coating machine

Coat your product with chocolate or caramel. This is a chocolate coating machine born of many years…

Hygienic chocolate coating machine

Hygienic chocolate coating machine

Coat your product with chocolate or caramel. This is a next-generation chocolate coating …

High capacity tempering machine

High capacity tempering machine

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

High capacity compound conditioner

High capacity compound conditioner

Enhance the appearance of coatings applied to your product by control the crystal composi…

Chocolate conche for small batches and laboratory use

Chocolate conche for small batches and laboratory use

Conching plays a critical role in the flavor development of chocolat…

Energy efficient chocolate enrober

Energy efficient chocolate enrober

Do you need to reduce your energy costs and environmental impact, but need to maintain th…

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Continuous chocolate enrober

Continuous chocolate enrober

Do you need a large-scale 24/7 multi-product operation continuous chocolate enrober? Traditional…

Chocolate enrober with minimum changeover time

Chocolate enrober with minimum changeover time

Is the efficiency of your high-volume, 24/7 multi-product line being impacte…

Chocolate tempering and enrobing machine

Chocolate tempering and enrobing machine

Is your current enrobing solution wasting money? Do you need to reduce your running…

An entry-level chocolate enrober

Small chocolate enrober

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

Economic C-frame chocolate depositor

Economic C-frame chocolate depositor

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

Energy saving chocolate tempering machine

Energy saving chocolate tempering machine

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

Chocolate tempering machine

Chocolate tempering machine

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

Depositor for solid and filled chocolates

Depositor for solid and filled chocolates

If you need to produce a wide range of chocolate products on a smaller production…

Chocolate analyzer

Chocolate analyzer

When designing new lines or new product - or looking for improvements in existing ones - testing the impact…

Chocolate temper meter

Chocolate temper meter

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

Small scale cocoa beans processing machine

Small scale cocoa beans processing machine

For the highest quality chocolate production, complete control of the entire pro…

Entry level bean-to-bar machine

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 capacity cocoa grinder

Small capacity cocoa grinder

The first step of producing almost any kind of chocolate starts with grinding cocoa beans to get…

Small capacity chocolate melangeur

Small capacity chocolate melangeur

In order to produce the finest of chocolate products, you need the cocoa nibs to be grind…

Entry level cocoa roaster

Entry level cocoa roaster

The biggest challenge that small-scale cocoa processing manufacturers face is even and thorough roa…

Entry level bean to bar line

Entry level bean to bar line

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

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Industrial melter for chocolate rework

Industrial melter for chocolate rework

Wastage or out-of-specification products are not uncommon in the chocolate manufactur…

High-speed chocolate block melt machine

High-speed chocolate block melt machine

If you produce chocolate using larger blocks instead of cocoa beans, chocolate melti…

Mixer for production of chocolate with inclusions

Mixer for production of chocolate with inclusions

Using the same mixing equipment for different recipes in chocolate manuf…

Refining plant for chocolate

Refining plant for chocolate

Achieving a balanced, velvety mouthfeel in chocolate is challenging. Larger particles in chocola…

Stories about Chocolate coatings

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Primary standards of chocolate coatings

The FDA has specific qualifications for classifying standard-of-identity chocolate, each of them with certain levels of cocoa solids and milk solids. For instance, sweet chocolate requires a minimum of 15% of chocolate liquor and up to 12% of milk solids. Meanwhile, semi-sweet and bittersweet chocolate raise the chocolate liquor to 35%. The FDA also requires that chocolates have only cocoa butter and dairy fat as fats. Otherwise, they are not considered chocolate by US standards anymore.

The European Union, however, allows up to 5% of vegetable fats in their chocolate products. In pure and semi-sweet chocolates, cocoa solids play a major role. They provide distinctive flavors that will eventually evolve once the manufacturing process takes place. In contrast, milk chocolates have dairy solids as the main source of solids in chocolate. Depending on the dairy ingredient, the flavor profiles might be different.

Importance of tempering and advantages of using chocolate coating machines

Producers employ tempering due to the unique crystallization process of cocoa butter. They melt the chocolate out, then remove any crystal formations and cool the chocolate at an optimal temperature. It cannot be too high or too low, so stable crystals, such as beta crystals, can form and remain in place. If you compare it to regular solidification, tempering provides the best appearance and texture of the chocolate that doesn’t degrade over time. To achieve this, the chocolate tempering machine heats chocolate to 50 °C (122 °F) for the melting process and cools it down to 27 °C (80.6 °F), allowing beta crystals to form.

Chocolate coating alternatives

Due to consumers’ health concerns, the industry has been using healthy oils and fats in various food products. These also include chocolates. Manufacturers are constantly researching cheap and healthy alternative compound coatings for chocolates. Instead of cocoa butter, vegetable fats can be a low-cost alternative in producing chocolate coatings using reliable chocolate coating machines in the process. They should also deliver improved texture, taste, and stability because of increased pure fat content in vegetable oils, such as coconut oil. Vegetable-fat, compound coatings are also healthier due to the reduced sugar content. They are comparable to cocoa butter in terms of quality, even without tempering.

Processing steps involved in chocolate-coatings making

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