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

Powders of extremely high fineness can easily be produced with ball mills and a...

Horizontal ball mill for chocolate refining

Powders of extremely high fineness can be produced with ball mills and agitate...

Three-Roll chocolate refiner

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

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

Mix cocoa liquor, cocoa powder, sugar, and lecithin in a small scale and refine sm...

Chocolate laboratory ball mill

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

Continuous chocolate line with vertical ball mills

To mix and refine cocoa liquor, cocoa powder, sugar, and lecithin, sev...

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

For mixing and refining cocoa liquor, cocoa powder, sugar, and lecit...

Batch chocolate line with horizontal ball mill

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

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 esp...

Chocolate truffle rolling machine

For automatic truffle ball enrobing.

Compact 4-arm spinner for chocolate

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

Big scale chocolate spinner

For larger production capacities of chocolate hollow figures.

Multi-nozzle chocolate decorator

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

De-moulder for flat bottom chocolates

De-moulding is often found to be a bottleneck in chocolate production and can be solv...

Larger versatile cooling belt for chocolates

Versatile cooling system for enrobed or deposited products.

Batch tempering machine for chocolate and fillings

Ideal for tempering chocolate-based fillings and flavored chocolate ba...

Semi-automatic moulding line for solid chocolates

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

Vertical cooling tower for chocolate moulds

Used for cooling one-shot products or chocolate blocs.

Horizontal cooling tunnels for chocolate moulds

The perfect tunnel for semi-automatic production lines.

Multi-row one shot chocolate depositor

The One-Shot technology is based upon the synchronized discharge of filling and shel...

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

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

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

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

Chocolate coating machine

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

Hygienic chocolate coating machine

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

Hygienic chocolate cooling tunnel

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

Chocolate refiner with chiller

Milled beans need further reduction in particle size before they can be sent to a conche for ...
bean to bar line for 10kg

Chocolate bean to bar line 10kg

Developing new products, producing specialty chocolates, laboratory testing, and in-shop pro...

Chocolate bean to bar line 200kg

Installing a chocolate production line that works efficiently and smoothly can be a dauntin...

Cylindrical batch roaster for chocolate

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

Longitudinal chocolate conche

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

Chocolate conche for small batches and laboratory use

Conching plays a critical role in the flavor development of chocola...

Energy efficient chocolate enrober

Do you need to reduce your energy costs and environmental impact, but need to maintain t...

Continuous chocolate enrober

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

Chocolate enrober with minimum changeover time

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

Chocolate tempering and enrobing machine

Is your current enrobing solution wasting money? Do you need to reduce your runnin...
An entry-level chocolate enrober

Small chocolate enrober

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

High speed chocolate depositor

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

Chocolate depositor

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

Economic C-frame chocolate depositor

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

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 ...

High capacity cooling tunnel for chocolates

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

Hygienic cooling tunnel for chocolates

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

Depositor for solid and filled chocolates

If you need to produce a wide range of chocolate products on a smaller productio...

Chocolate analyzer

When designing new lines or new product - or looking for improvements in existing ones - testing the impac...

Chocolate temper meter

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

Small scale packaging machine for chocolate figures

Chocolate figures are a popular product type that relies on “eye app...

Automatic packaging machine for chocolate figures

Chocolate figures represent a key market for confectionery producers, w...

Medium-speed flexible wrapping machine for chocolates

Larger scale wrapping of individual chocolate products demands gent...

High-speed flow pack wrapping machine for chocolates

Foil flow pack wrapping of chocolate products is an attractive and p...

High-speed bunch wrapping machine for chocolate

Bunch wrapping with aluminium foil is a popular method to use for an attra...

Industrial filter for liquid chocolate

When manufacturing liquid chocolate, it is crucial to remove contamination and ensur...

Flexible chocolate tablet wrapping machine

In the overcrowded and competitive confectionery industry, attractive chocolate...

Small chocolate tablet wrapping machine

Are you looking for a small-scale wrapping machine that can pack small Neapolitan c...

Chocolate decorator for extruded ice-cream

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

Small capacity chocolate melangeur

In order to produce the finest of chocolate products, yo...

Industrial melter for chocolate rework

Wastage or out-of-specification products are not uncommon in the chocolate manufactu...

High-speed chocolate block melt machine

If you produce chocolate using larger blocks instead of cocoa beans, chocolate melt...

Mixer for production of chocolate with inclusions

Using the same mixing equipment for different recipes in chocolate manu...

Refining plant for chocolate

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

Continuous liquid conche

For thin film treatment of chocolate, compound, and cocoa masses.

Mixer and kneader for sugar based recipes

For the production of chocolate paste based on refined or icing sugar, the decis...

Continuous cocoa bean roasting line

When you are processing chocolate, after the conditioning and fermenting of cocoa, the ...

Cocoa liquor grinding line

After roasting and cracking chocolate beans (without husks), the following process is the grindin...

Automatic continuous tempering machine

Very powerful and easy-to-use automatic tempering machine, for artisan chocolatiers....

Enrobing attachment for an automatic tempering machine

Used in the confectionery industry to coat nuts, ice cream, toffee...

Small cooling belt for tempering/enrobing

For larger productions of chocolate after coating, enrobing or tempering in a co...

Industrial mini-tempering machine

Mainly used to feed enrobers, small depositors and decorating systems.

Automatic book-moulding system

Closes 'book-moulds' in order to produce eggs, balls, sea shells, and other 3-dimensional fig...

Hand moulding machine

Melting and tempering for convenient moulding of chocolates by hand.

Moulding line for pralines, tablets and cups

To automatize the process of moulding pralines, tablets, and cups in artisan ...

Automatic batch tempering machine

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

Compact enrober

Cost-effective enrober for medium productions.

Medium sized melting tanks

Melter for medium-sized chocolatiers, so that you always have different kinds of chocolate availa...

Single row piston depositor for soft fillings

For depositing soft fillings directly onto the cooling belts.

One shot depositor with 3D movement

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

Metal detection system for aluminum packages

The magneto reflection system is ideal for detection of metals in aluminium f...

Whipping machine for soft candy

Prepare your ingredients for any whipped or aerated product component. This is a pressurized...

High capacity tempering machine

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

High capacity compound conditioner

Enhance the appearance of coatings applied to your product by control the crystal compos...

Ice coating machine

Make consistent use of this high-quality, finish coat with your covered product. This is a coating machin...

Nut and cheese grater

Smearing, clumping and crumbling are common problems when cheese and other soft textured foodstuffs are...

Five deck cocoa bean winnower

Skin and shell removal from cocoa beans is necessary to produce great tasting chocolate. Compl...

Ball roaster for cocoa beans

Homogeneous roasting of cocoa beans is essential for the production of fine chocolate. Precise ...

Rotating stencil depositor

Do you need to produce patterned products in good volumes but are concerned about quality? Tradit...

Depositor for caramel, jam and toffee

Do you have a multi product line that you wish could handle high and low viscosity ma...

Multi-functional food processor for a high sugar percentage pastes production

For the ...

Small scale nut grinder

Many confectionery and bakery processes rely on the uniform grinding of raw ingredients such as nuts,...

Small scale dragee coating machine

Coated dragée products such as Jordan Almonds or hard-coated candies are very popular, b...

R&D roaster for cocoa beans

When designing a new chocolate line or experimenting with new ingredients for existing processes...

Small scale nut chopping machine

Many confectionery and bakery products use nuts as a key ingredient or decoration. The abil...

Filling machine for viscous products

Chocolate paste and other viscous liquids require special handling to obtain the optim...

Small scale cocoa beans processing machine

For the highest quality chocolate production, complete control of the entire pr...

Entry level bean-to-bar machine

The production of high-quality chocolate from the bean can often be out of the reach of smal...

Small capacity cocoa grinder

The first step of producing almost any kind of chocolate starts...

Entry level bean to bar line

One of the challenges when setting up a small-scale cocoa proce...

Standard FFS machine for spreads and sauces in mini portions

In the food industry, from a microbiological point of view,...

Cocoa butter filter-liquor blocking line

Cocoa butter, when pressed, is never totally free of solids. The process requires ...

Air classifier mill

Suitable for the comminution of numerous products and it's utilized in every branch of industry. It is al...

Conical screw mixer

When you want to mix segregative, free-flowing powders and pastes that require perfect mixing quality and...

Conical screw vacuum dryer

The conical screw vacuum dryer is particularly suitable for the final drying of powders, granules...

Continuous high impact mixer

A high-impact mixer can help you to produce a homogeneous mixture when you are mixing powders a...

Mixing and fluid bed granulation

A mixing & fluid bed granulation system is the combination of a fluid bed dryer and a h...

Mid-shear mixer

Mid shear mixers are typically used for processes where high shear leads to product deformation and low shear ...

Vertical paddle dryer

Enable vacuum, atmospheric and pressurized processing of a variety of materials such as powders, filter...

Automatic continuous tempering machine with pump

Continuous tempering machine for medium scale process.

One shot depositor with 2D movement

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

Piston filler for creams into moulds

The perfect cream filler, which the main feature is its accuracy and that can contain ...

Versatile X-ray inspection system

Versatile X-ray inspection system for product weight, quantity and shape to detect the pr...

Metal detection system

The inspection system automatically determines the best frequencies to maximize sensitivity for both f...

High-sensitivity metal detection system

Highly efficient metal detector with enhanced quality control and reporting capabil...

Strand forming machine

Form ingredient mixes into strands and slabs for further processing into bars, and other final product...

Strand forming machine for 2 masses

Form two-ingredient mixes into the shapes and layer combinations required for your fina...

Strand forming machine for creamy mixtures

Turn your ingredients mixture into strands and slabs for further processing int...

High capacity decorator

Enhance the appearance of your product by applying final finishing touches and designs. This is a ser...

Basic mixer for granular foods

Straightforward blending solution for mixtures of beans, nuts, berries & powdered foods, ...

Entry-level automatic cereal bar machine

Start up your manufacturing of cereal bars or produce smaller batches to test and ...

Industrial nut grater

Pressure from the grinding process can cause damage to food products as well as induce unwanted heating...

Grinder for spices and coffee

Gentle grinding of coffee down to all grades from coarse to fine requires high precision proce...

Cocoa cooler

The roasting time is as important to the roasting process as the temperature. Beans left in the roaster for cooli...

Compact cylindrical roaster for beans, nibs and nuts

Roasting times and temperature can vary depending on the type of pro...

Extruder for bakery masses

Are you looking to produce the widest range of extruded/deposited products possible, but don't wa...

Depositor for bakery products with vertical head movement

Are you looking to produce the widest range of extruded/deposi...

Depositor for aerated masses

Do you want to work with the most delicate aerated masses and maintain the highest quality prod...

Aerator for fat based masses and crème fillings

If you work with fat-based center masses and cremes, is your current aerat...

Compact extruder for bakery masses

Do you need the highest quality single mass products? Traditional machinery can be too a...

C-frame extruder for bakery masses

If you want to produce the highest quality product using more delicate masses, tradition...

Planetary mixer for confectionery and bakery production

For the best quality confectionar...

Vacuum cooker for concentrating sauces and purees

When producing high quality prepared fo...

Food processor for making fruit jams for pastries

In a bakery environment fruit jams are ...

Easy to use food processor for gastronomy sauces and pastes

For the development and prod...

High-Speed Pouch Packaging Machine

For large scale production of powders and liquids in a wide range of industry sectors, a...

Small sugar mill for entry level production

Sugar powder is a key ingredient in a wide range of bakery, confectionery, and...

Entry-level infrared nut drying machine

For small scale production of cocoa beans and nuts, the use of traditional toasters...

X-ray inspection machine for jars

Inspection of glass jars and bottles for foreign object contamination is a vital part of ...

Medium-speed flexible double twist wrapping machine for jelly

A traditional double-twist wrap is a popular method for pa...

High-speed cut & wrap fold machine

For large scale production of toffees, caramels and chewy candy products, speed of throu...

Microdosing system for bakery industry

Storage and dosing of powdered minor ingredients such as flavourings, colours and si...

Continuous dryer machine

Traditional drying methods in the pet food, aquafeed, and extruded food industry can be the most ene...

Milling and drying machine for fine powders

When you need to produce ultra-fine powders, the milling and drying process em...

Flash drying grinder for powders

Drying and grinding can be an important feature when trying to process products such as raw...

Mobile high speed depositor of pizza sauce

As the demand for ready-made pizzas continues to grow, businesses face tremendo...

Mobile depositor of tiger wash

Manufacturers of tiger bread and other similar consumables often find that achieving perfect ...

Entry level cocoa roaster

The biggest challenge that small-scale cocoa processing manufactur...

Small scale cocoa winnower

In the small-scale production of cocoa-based products, one of the...

Entry-level high volume package seal tester

Manufactured food products need to be packed in gas-filled pouches to ensure t...

High-clean FFS machine for butter in mini portions

With the production of dairy products such as butter in mini portions ...

Wraparound case packer

Packaging companies need to pay attention to personalization in shape and design in addition to the at...

Horizontal cartoner for food products

Depending on the primary product packages, food products like confectionery (biscuits...

Industrial washer for plastic crates

In the food production sector, hygiene regulations are getting stringent by the day. E...

Confectionery bags case packer for large scale

Mass production lines need faster and more efficient package processing to ...

Robotic case packing machine for snack bags

Automated packing with robotic suction arms can quickly pickup packaged produc...

Non-Destructive Crack Detection Vessel Testing

Using traditional types of inspection methods when inspecting vessels may p...
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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!
Contact us

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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