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Find innovative production technology for making chocolate coatings and connect directly with world-leading specialists.
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 tempering machine, for batch process in a medium scale production.
Chocolate coating machine
Coat your product with chocolate or caramel. This is a chocolate coating machine born of many years…
Hygienic chocolate coating machine
Coat your product with chocolate or caramel. This is a next-generation chocolate coating …
High capacity tempering machine
Prepare chocolate mixes for application to your product as coatings. Enhance the attractivene…
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
Conching plays a critical role in the flavor development of chocolat…
Energy efficient chocolate enrober
Do you need to reduce your energy costs and environmental impact, but need to maintain th…
Continuous chocolate enrober
Do you need a large-scale 24/7 multi-product operation continuous chocolate enrober? Traditional…
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
Is your current enrobing solution wasting money? Do you need to reduce your running…
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
Are you losing time and money in downtime on your multi-product line? Traditional depos…
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 c…
Depositor for solid and filled chocolates
If you need to produce a wide range of chocolate products on a smaller production…
Chocolate analyzer
When designing new lines or new product - or looking for improvements in existing ones - testing the impact…
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
For the highest quality chocolate production, complete control of the entire pro…
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
The first step of producing almost any kind of chocolate starts with grinding cocoa beans to get…
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
The biggest challenge that small-scale cocoa processing manufacturers face is even and thorough roa…
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
Wastage or out-of-specification products are not uncommon in the chocolate manufactur…
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
Using the same mixing equipment for different recipes in chocolate manuf…
Refining plant for chocolate
Achieving a balanced, velvety mouthfeel in chocolate is challenging. Larger particles in chocola…
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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.
