Chocolate Making Equipment

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

Chocolate
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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?

Refining plant for chocolate

Refining plant for chocolate

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

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…

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…

Industrial melter for chocolate rework

Industrial melter for chocolate rework

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

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…

Chocolate decorator for extruded ice-cream

Chocolate decorator for extruded ice-cream

It is not uncommon for ice-cream decorator units to become faulty and produce a …

Small chocolate tablet wrapping machine

Small chocolate tablet wrapping machine

Are you looking for a small-scale wrapping machine that can pack small Neapolitan ch…

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Flexible chocolate tablet wrapping machine

Flexible chocolate tablet wrapping machine

In the overcrowded and competitive confectionery industry, attractive chocolate …

Industrial filter for liquid chocolate

Industrial filter for liquid chocolate

When manufacturing liquid chocolate, it is crucial to remove contamination and ensure…

High-speed bunch wrapping machine for chocolate

High-speed bunch wrapping machine for chocolate

Bunch wrapping with aluminium foil is a popular method to use for an attrac…

High-speed flow pack wrapping machine for chocolates

High-speed flow pack wrapping machine for chocolates

Foil flow pack wrapping of chocolate products is an attractive and pr…

Medium-speed flexible wrapping machine for chocolates

Medium-speed flexible wrapping machine for chocolates

Larger scale wrapping of individual chocolate products demands gentl…

Automatic packaging machine for chocolate figures

Automatic packaging machine for chocolate figures

Chocolate figures represent a key market for confectionery producers, wi…

Small scale packaging machine for chocolate figures

Small scale packaging machine for chocolate figures

Chocolate figures are a popular product type that relies on “eye appe…

Chocolate temper meter

Chocolate temper meter

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

Chocolate analyzer

Chocolate analyzer

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

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…

Hygienic cooling tunnel for chocolates

Hygienic cooling tunnel for chocolates

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

High capacity cooling tunnel for chocolates

High capacity cooling tunnel for chocolates

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

Chocolate tempering machine

Chocolate tempering machine

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

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 …

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…

Chocolate depositor

Chocolate depositor

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

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High speed chocolate depositor

High speed chocolate depositor

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

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…

Chocolate tempering and enrobing machine

Chocolate tempering and enrobing machine

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

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…

Continuous chocolate enrober

Continuous chocolate enrober

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

Energy efficient chocolate enrober

Energy efficient chocolate enrober

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

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…

Longitudinal chocolate conche

Longitudinal chocolate conche

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

Cylindrical batch roaster for chocolate

Cylindrical batch roaster for chocolate

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

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…

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 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…

Stories about chocolate

Select your chocolate process

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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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