Let's make cocoa nibs
Find innovative production technology for making cocoa nibs and connect directly with world-leading specialists.
Known as part of the chocolate-making process, cocoa nibs come from the beans derived from the Theobroma cocoa tree. They are nothing else but cocoa beans that have been dried, fermented, and then cracked and separated from their husk.
Which cocoa nibs technology do you need?
Entry level bean to bar line
One of the challenges when setting up a small-scale cocoa processing factory is making all of th…
Small scale cocoa winnower
In the small-scale production of cocoa-based products, one of the challenges that manufacturers fa…
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…
Five deck cocoa bean winnower
Skin and shell removal from cocoa beans is necessary to produce great tasting chocolate. Comple…
Entry level cocoa roaster
The biggest challenge that small-scale cocoa processing manufacturers face is even and thorough roa…
Small capacity cocoa grinder
The first step of producing almost any kind of chocolate starts with grinding cocoa beans to get…
R&D roaster for cocoa beans
When designing a new chocolate line or experimenting with new ingredients for existing processes,…
High-Speed Pouch Packaging Machine
For large scale production of powders and liquids in a wide range of industry sectors, a …
Ball roaster for cocoa beans
Homogeneous roasting of cocoa beans is essential for the production of fine chocolate. Precise c…
Continuous high impact mixer
A high-impact mixer can help you to produce a homogeneous mixture when you are mixing powders an…
Continuous cocoa bean roasting line
When you are processing chocolate, after the conditioning and fermenting of cocoa, the f…
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From beans to nibs – Harvesting, drying and fermentation…
After harvesting, cocoa beans are not as sweet as chocolate, so to allow them to develop the chocolatey flavor we all love, they are gently mixed and left to rest for a few days (fermentation period). Fermentation can last up to 7 days in which the white pulp surrounding the cocoa beans is turned into alcohol by the yeasts in the air. Drying reduces the high level of moisture cocoa beans have after fermentation.
…roasting and winnowing
During roasting, cocoa beans break down and their shell becomes brittle so it can be easily removed (winnowing). Since the nibs are heavier than the husk, winnowing is usually done by blowing air through the beans to get rid of the shell. Nearly 30% of the weight of the cocoa beans is actually lost in the winnowing process. This step is crucial because if there is any shell residue left, it can give an unwanted flavor to the chocolate product.
Cocoa nibs making equipment - From bean to bar
Whether it’s compound chocolate, chocolate bonbons, or chocolate bars, in a bean-to-bar process you start the chocolate-making process from scratch. First, you need to roast and dry your beans. Pay attention to the roasting process; it’s when you roast that the flavors of the chocolate develop. After cracking and winnowing the cocoa beans, you need to refine cocoa nibs to turn them into chocolate.
