Chocolate Making Equipment

Find innovative production technology for making chocolate and connect directly with world-leading specialists

Chocolate
Tell us about your production challenge
You can’t buy happiness, but you can buy chocolate; that’s basically the same thing. We were not surprised to discover that chocolate - to be specific, cocoa beans – was so valuable that it was used as a currency in Mayan times. When making chocolate, cocoa beans need to be dried, fermented, and roasted before using chocolate making equipment to turn them into your favorite chocolate product.

Which chocolate equipment do you need?

Vertical ball mills for chocolate refining

Vertical ball mills for chocolate refining

Powders of extremely high fineness can easily be produced with ball mills and ag…

Horizontal ball mill for chocolate refining

Horizontal ball mill for chocolate refining

Powders of extremely high fineness can be produced with ball mills and agitated…

Three-Roll chocolate refiner

Three-Roll chocolate refiner

For mixing, rubbing and fine grinding in the production of chocolate mass, filling materials and…

Five Roll chocolate refiner

Five Roll chocolate refiner

When you want to produce high quality traditional chocolate, a 5 Roll Refiner gives you complete …

Mixer and refiner for chocolate compound

Mixer and refiner for chocolate compound

Mix cocoa liquor, cocoa powder, sugar, and lecithin in a small scale and refine sma…

Chocolate laboratory ball mill

Chocolate laboratory ball mill

The ball mills are a type of grinder, with a cylindrical shape, used in the process of grindin…

Continuous chocolate line with vertical ball mills

Continuous chocolate line with vertical ball mills

To mix and refine cocoa liquor, cocoa powder, sugar, and lecithin, seve…

Batch chocolate machine with vertical ball mill

Batch chocolate machine with vertical ball mill

To mix and refine cocoa liquor, cocoa powder, sugar, and lecithin, several …

Continuous chocolate line with horizontal ball mills

Continuous chocolate line with horizontal ball mills

For mixing and refining cocoa liquor, cocoa powder, sugar, and lecith…

Batch chocolate line with horizontal ball mill

Batch chocolate line with horizontal ball mill

To mix and refine cocoa liquor, cocoa powder, sugar, and lecithin, several m…

Cocoa and chocolate pumps

Cocoa and chocolate pumps

When you need a pump for cocoa liquor or to fill a cocoa butter press, you need a pump that is espe…

Chocolate truffle rolling machine

Chocolate truffle rolling machine

For automatic truffle ball enrobing.

Compact 4-arm spinner for chocolate

Compact 4-arm spinner for chocolate

For small productions or lab use in the manufacturing of chocolate hollow figures.

Big scale chocolate spinner

Big scale chocolate spinner

For larger production capacities of chocolate hollow figures.

Multi-nozzle chocolate decorator

Multi-nozzle chocolate decorator

Make zigzag, corner, or loop designs on your enrobed products.

De-moulder for flat bottom chocolates

De-moulder for flat bottom chocolates

De-moulding is often found to be a bottleneck in chocolate production and can be solve…

Larger versatile cooling belt for chocolates

Larger versatile cooling belt for chocolates

Versatile cooling system for enrobed or deposited products.

Batch tempering machine for chocolate and fillings

Batch tempering machine for chocolate and fillings

Ideal for tempering chocolate-based fillings and flavored chocolate bat…

Semi-automatic moulding line for solid chocolates

Semi-automatic moulding line for solid chocolates

Perfect for scaling up your production of tablets or filled chocolates.

Vertical cooling tower for chocolate moulds

Vertical cooling tower for chocolate moulds

Used for cooling one-shot products or chocolate blocs.

Horizontal cooling tunnels for chocolate moulds

Horizontal cooling tunnels for chocolate moulds

The perfect tunnel for semi-automatic production lines.

Multi-row one shot chocolate depositor

Multi-row one shot chocolate depositor

The One-Shot technology is based upon the synchronized discharge of filling and shell…

Servo driven chocolate depositor

Servo driven chocolate depositor

An automated depositor that can be used to deposit into moulds or to decorate surfaces with …

Chocolate enrober for medium production capacities

Chocolate enrober for medium production capacities

Premium enrober for capacities from 100 to 500 Kg/h.

Pump-driven chocolate depositor for drops, chips and chunks

Pump-driven chocolate depositor for drops, chips and chunks

For making drops, chips and chocolate chunks in a continuous …

Pump-driven chocolate depositor for mould filling

Pump-driven chocolate depositor for mould filling

A must-have when it comes to plain chocolate depositing.

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 …

Hygienic chocolate cooling tunnel

Hygienic chocolate cooling tunnel

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

Chocolate refiner with chiller

Chocolate refiner with chiller

Milled beans need further reduction in particle size before they can be sent to a conche for p…

bean to bar line for 10kg

Chocolate bean to bar line 10kg

Developing new products, producing specialty chocolates, laboratory testing, and in-shop prod…

Chocolate bean to bar line 200kg

Chocolate bean to bar line 200kg

Installing a chocolate production line that works efficiently and smoothly can be a daunting…

Cylindrical batch roaster for chocolate

Cylindrical batch roaster for chocolate

Uniform roasting is essential for the production of great tasting chocolate. Precise…

Longitudinal chocolate conche

Longitudinal chocolate conche

High-quality chocolate requires specialized conching. Precise control of temperature and mixing…

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…

Stories about chocolate

Select your chocolate process

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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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Everything starts with cocoa beans

Whatever chocolate product you want to make, your chocolate production process starts with cocoa beans. After leaving them to ferment for a few days, the beans are dried to reduce the moisture level.

Roasting is vital because it develops the chocolate flavor. The beans break down in the roaster, and the shell is removed through the winnowing step, separating the cocoa nibs from their husk. If there is any residual shell, this could affect the flavor of the chocolate.

Cocoa butter - more than chocolate

After removing cocoa nibs from their shells, they are ground into a thick paste called cocoa liquor which is pressed to separate the solid content from the butter. To remove its strong natural odor, cocoa butter is sometimes deodorized by steam injection during chocolate production.

Other than in chocolate making, manufacturers make cocoa butter odorless and tasteless through steam and vacuum extraction for use in various industries such as pharmaceuticals.

Chocolate bars, chocolate bonbons, chocolate coatings… the list goes on, you name it

Chocolate making equipment – from beans to bars

Chocolate bars are bar-shaped confections made of solid chocolate. They may also include other ingredients such as caramel, fruits or nuts. Once tempered, chocolate is poured into plastic molds where vibrations are applied to remove all the air bubbles.

After cooling and solidifying, chocolate bars are removed from the molds and wrapped in foil or paper packaging. Make sure your chocolate making equipment includes grinders, molding machines and refiners.

Bonbons and Truffles: Brothers without scuffles

Chocolate bonbons and truffle balls are similar chocolate products, usually mistaken for each other. Which makes what, then?

Both require chocolate tempering, can be molded or enrobed, and can come in many designs. The same chocolate making equipment for bonbons and truffles can be used to produce each other. The difference lies in their core, literally.

You can consider chocolate-shelled products as truffles when their core is filled with ganache. A tempering machine raises the temperature of the chocolate to 46°C before cooling it to around 26°C. A second process then reheats it to 30°C.

On the other hand, bonbons have cores made of fruit puree, caramel, nut pastes, and many more. The process starts filling the molds with tempered chocolate to form the shell. To get rid of any air bubbles, molds must be vibrated. After hardening, the shell is filled and sealed with another chocolate layer.

Tempering – the essence for making chocolate coating

Chocolate coating used for cakes or other desserts is nothing more than chocolate in its liquid form. To get the snap and the gloss look tempering step is all that matters.

Chocolate makers employ tempering because of the unique process of cocoa butter crystallization. The process involves heating and cooling the chocolate so that the fats (cocoa butter) crystallize evenly.

Do you always need a chocolate tempering machine for making your chocolate coating?

No, definitely not.

Compound chocolate is also known as compound coating since it is widely used for coating candy bars. Since there is no cocoa butter, compound coatings don’t need to be tempered, but simply melted and used.

Compound chocolate is made from cocoa, vegetable fats, and sweeteners. Vegetable fats such as coconut oil and palm oil are used as replacements for cocoa butter and instead of chocolate liquor, it has cocoa powder inside.

Molding vs. enrobing for your chocolate products

Choosing to use a chocolate enrober or a chocolate melting machine depends on the design of your chocolate product and its filling.

When using molding, you need to form the shell of your product first, fill it with a flavoring, cover it and cool it. Compared to molding, enrobing is a faster method. You have to form the core of your product first and then you can pour your liquid chocolate over it.

Enrobing machines can also work with several ingredients, such as nuts or chili powder.

Think pink! Ruby chocolate makes its entrance

Ruby chocolate is the fourth variant of chocolate, along with milk, dark and white varieties. It has a natural pink color and the taste is sweet and sour. Made from 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, you can still use the same chocolate making equipment. Grind and melt the beans, subject the pink chocolate to tempering and refinement, and finally cool, cut, and pack your ruby chocolate product.

Chocolate making equipment in action

Chocolate bar decoration

Chocolate analyzers explained

Complete chocolate line

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