Chocolate Making Equipment
Find innovative production technology for making chocolate and connect directly with world-leading specialists
Which chocolate equipment do you need?
Refining plant for chocolate
Achieving a balanced, velvety mouthfeel in chocolate is challenging. Larger particles in chocola…
Mixer for production of chocolate with inclusions
Using the same mixing equipment for different recipes in chocolate manuf…
High-speed chocolate block melt machine
If you produce chocolate using larger blocks instead of cocoa beans, chocolate melti…
Industrial melter for chocolate rework
Wastage or out-of-specification products are not uncommon in the chocolate manufactur…
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
It is not uncommon for ice-cream decorator units to become faulty and produce a …
Small chocolate tablet wrapping machine
Are you looking for a small-scale wrapping machine that can pack small Neapolitan ch…
Flexible chocolate tablet wrapping machine
In the overcrowded and competitive confectionery industry, attractive 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
Bunch wrapping with aluminium foil is a popular method to use for an attrac…
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
Larger scale wrapping of individual chocolate products demands gentl…
Automatic packaging machine for chocolate figures
Chocolate figures represent a key market for confectionery producers, wi…
Small scale packaging machine for chocolate figures
Chocolate figures are a popular product type that relies on “eye appe…
Chocolate temper meter
To maintain and improve the quality of your chocolate production, you need a chocolate temper meter for…
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
If you need to produce a wide range of chocolate products on a smaller production…
Hygienic cooling tunnel for chocolates
Variable, precision cooling of a wide range of chocolate, chocolate-coated and creme …
High capacity cooling tunnel for chocolates
Do you need the highest quality from your high volume line? 24/7 running means …
Chocolate tempering machine
If your existing traditional chocolate tempering machines are costing money in increased energy c…
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
Are you losing time and money in downtime on your multi-product line? Traditional depos…
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
Do you need to be able to handle a wide variety of product - for mouldings, long-fill, carame…
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
Is your current enrobing solution wasting money? Do you need to reduce your running…
Chocolate enrober with minimum changeover time
Is the efficiency of your high-volume, 24/7 multi-product line being impacte…
Continuous chocolate enrober
Do you need a large-scale 24/7 multi-product operation continuous chocolate enrober? Traditional…
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
Conching plays a critical role in the flavor development of chocolat…
Longitudinal chocolate conche
High-quality chocolate requires specialized conching. Precise control of temperature and mixing…
Cylindrical batch roaster for chocolate
Uniform roasting is essential for the production of great tasting chocolate. Precise…
Chocolate bean to bar line 200kg
Installing a chocolate production line that works efficiently and smoothly can be a daunting…
Chocolate bean to bar line 10kg
Developing new products, producing specialty chocolates, laboratory testing, and in-shop prod…
Chocolate refiner with chiller
Milled beans need further reduction in particle size before they can be sent to a conche for p…
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Refining plant for chocolate
Achieving a balanced, velvety mouthfeel in chocolate is challenging. Larger particles in chocola…
Mixer for production of chocolate with inclusions
Using the same mixing equipment for different recipes in chocolate manuf…
High-speed chocolate block melt machine
If you produce chocolate using larger blocks instead of cocoa beans, chocolate melti…
Industrial melter for chocolate rework
Wastage or out-of-specification products are not uncommon in the chocolate manufactur…
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
It is not uncommon for ice-cream decorator units to become faulty and produce a …
Small chocolate tablet wrapping machine
Are you looking for a small-scale wrapping machine that can pack small Neapolitan ch…
Flexible chocolate tablet wrapping machine
In the overcrowded and competitive confectionery industry, attractive 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
Bunch wrapping with aluminium foil is a popular method to use for an attrac…
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
Larger scale wrapping of individual chocolate products demands gentl…
Automatic packaging machine for chocolate figures
Chocolate figures represent a key market for confectionery producers, wi…
Small scale packaging machine for chocolate figures
Chocolate figures are a popular product type that relies on “eye appe…
Chocolate temper meter
To maintain and improve the quality of your chocolate production, you need a chocolate temper meter for…
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
If you need to produce a wide range of chocolate products on a smaller production…
Hygienic cooling tunnel for chocolates
Variable, precision cooling of a wide range of chocolate, chocolate-coated and creme …
High capacity cooling tunnel for chocolates
Do you need the highest quality from your high volume line? 24/7 running means …
Chocolate tempering machine
If your existing traditional chocolate tempering machines are costing money in increased energy c…
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
Are you losing time and money in downtime on your multi-product line? Traditional depos…
Chocolate depositor
Do you want the highest quality depositor for your small-to-medium production? Traditional depositors at t…
High speed chocolate depositor
Do you need to be able to handle a wide variety of product - for mouldings, long-fill, carame…
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
Is your current enrobing solution wasting money? Do you need to reduce your running…
Chocolate enrober with minimum changeover time
Is the efficiency of your high-volume, 24/7 multi-product line being impacte…
Continuous chocolate enrober
Do you need a large-scale 24/7 multi-product operation continuous chocolate enrober? Traditional…
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
Conching plays a critical role in the flavor development of chocolat…
Longitudinal chocolate conche
High-quality chocolate requires specialized conching. Precise control of temperature and mixing…
Cylindrical batch roaster for chocolate
Uniform roasting is essential for the production of great tasting chocolate. Precise…
Chocolate bean to bar line 200kg
Installing a chocolate production line that works efficiently and smoothly can be a daunting…
Chocolate bean to bar line 10kg
Developing new products, producing specialty chocolates, laboratory testing, and in-shop prod…
Chocolate refiner with chiller
Milled beans need further reduction in particle size before they can be sent to a conche for p…
Hygienic chocolate cooling tunnel
Quickly cool your product after cooking in preparation for further processing. This is a l…
Hygienic chocolate coating machine
Coat your product with chocolate or caramel. This is a next-generation chocolate coating …
Chocolate coating machine
Coat your product with chocolate or caramel. This is a chocolate coating machine born of many years…
Pump-driven chocolate depositor for mould filling
A must-have when it comes to plain chocolate depositing.
Pump-driven chocolate depositor for drops, chips and chunks
For making drops, chips and chocolate chunks in a continuous …
Chocolate enrober for medium production capacities
Premium enrober for capacities from 100 to 500 Kg/h.
Servo driven chocolate depositor
An automated depositor that can be used to deposit into moulds or to decorate surfaces with …
Multi-row one shot chocolate depositor
The One-Shot technology is based upon the synchronized discharge of filling and shell…
Horizontal cooling tunnels for chocolate moulds
The perfect tunnel for semi-automatic production lines.
Vertical cooling tower for chocolate moulds
Used for cooling one-shot products or chocolate blocs.
Semi-automatic moulding line for solid chocolates
Perfect for scaling up your production of tablets or filled chocolates.
Batch tempering machine for chocolate and fillings
Ideal for tempering chocolate-based fillings and flavored chocolate bat…
Larger versatile cooling belt for chocolates
Versatile cooling system for enrobed or deposited products.
De-moulder for flat bottom chocolates
De-moulding is often found to be a bottleneck in chocolate production and can be solve…
Multi-nozzle chocolate decorator
Make zigzag, corner, or loop designs on your enrobed products.
Big scale chocolate spinner
For larger production capacities of chocolate hollow figures.
Compact 4-arm spinner for chocolate
For small productions or lab use in the manufacturing of chocolate hollow figures.
Chocolate truffle rolling machine
For automatic truffle ball enrobing.
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…
Batch chocolate line with horizontal ball mill
To mix and refine cocoa liquor, cocoa powder, sugar, and lecithin, several m…
Continuous chocolate line with horizontal ball mills
For mixing and refining cocoa liquor, cocoa powder, sugar, and lecith…
Batch chocolate machine with vertical ball mill
To mix and refine cocoa liquor, cocoa powder, sugar, and lecithin, several …
Chocolate laboratory ball mill
The ball mills are a type of grinder, with a cylindrical shape, used in the process of grindin…
Mixer and refiner for chocolate compound
Mix cocoa liquor, cocoa powder, sugar, and lecithin in a small scale and refine sma…
Five Roll chocolate refiner
When you want to produce high quality traditional chocolate, a 5 Roll Refiner gives you complete …
Three-Roll chocolate refiner
For mixing, rubbing and fine grinding in the production of chocolate mass, filling materials and…
Horizontal ball mill for chocolate refining
Powders of extremely high fineness can be produced with ball mills and agitated…
Vertical ball mills for chocolate refining
Powders of extremely high fineness can easily be produced with ball mills and ag…
Carton Tray Forming Machine for Biscuits
Trays used as packaging for products for biscuits, cookies, chocolates and other sw…
Cartoning Machine For Snacks and Sweets
When producing different snacks and sweets, each product will match a different cart…
Standard FFS machine for spreads and sauces in mini portions
In the food industry, from a microbiological point of view, …
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 capacity cocoa grinder
The first step of producing almost any kind of chocolate starts with grinding cocoa beans to get…
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…
Filling machine for viscous products
Chocolate paste and other viscous liquids require special handling to obtain the optimu…
Small scale nut chopping machine
Many confectionery and bakery products use nuts as a key ingredient or decoration. The abili…
R&D roaster for cocoa beans
When designing a new chocolate line or experimenting with new ingredients for existing processes,…
Small scale dragee coating machine
Coated dragée products such as Jordan Almonds or hard-coated candies are very popular, bu…
Small scale nut grinder
Many confectionery and bakery processes rely on the uniform grinding of raw ingredients such as nuts, …
Multi-functional food processor for a high sugar percentage pastes production
For the development and production of hig…
Depositor for caramel, jam and toffee
Do you have a multi product line that you wish could handle high and low viscosity mas…
Rotating stencil depositor
Do you need to produce patterned products in good volumes but are concerned about quality? Traditi…
Ball roaster for cocoa beans
Homogeneous roasting of cocoa beans is essential for the production of fine chocolate. Precise c…
Five deck cocoa bean winnower
Skin and shell removal from cocoa beans is necessary to produce great tasting chocolate. Comple…
Nut and cheese grater
Smearing, clumping and crumbling are common problems when cheese and other soft textured foodstuffs are …
Ice coating machine
Make consistent use of this high-quality, finish coat with your covered product. This is a coating machine…
High capacity compound conditioner
Enhance the appearance of coatings applied to your product by control the crystal composi…
High capacity tempering machine
Prepare chocolate mixes for application to your product as coatings. Enhance the attractivene…
Whipping machine for soft candy
Prepare your ingredients for any whipped or aerated product component. This is a pressurized …
Metal detection system for aluminum packages
The magneto reflection system is ideal for detection of metals in aluminium fo…
One shot depositor with 3D movement
The One-Shot technology is based upon the synchronized discharge of filling and shell ma…
Single row piston depositor for soft fillings
For depositing soft fillings directly onto the cooling belts.
Medium sized melting tanks
Melter for medium-sized chocolatiers, so that you always have different kinds of chocolate availab…
Compact enrober
Cost-effective enrober for medium productions.
Automatic batch tempering machine
Automatic tempering machine, for batch process in a medium scale production.
Moulding line for pralines, tablets and cups
To automatize the process of moulding pralines, tablets, and cups in artisan p…
Hand moulding machine
Melting and tempering for convenient moulding of chocolates by hand.
Automatic book-moulding system
Closes 'book-moulds' in order to produce eggs, balls, sea shells, and other 3-dimensional figu…
Industrial mini-tempering machine
Mainly used to feed enrobers, small depositors and decorating systems.
Small cooling belt for tempering/enrobing
For larger productions of chocolate after coating, enrobing or tempering in a con…
Enrobing attachment for an automatic tempering machine
Used in the confectionery industry to coat nuts, ice cream, toffee,…
Automatic continuous tempering machine
Very powerful and easy-to-use automatic tempering machine, for artisan chocolatiers. …
Cocoa liquor grinding line
After roasting and cracking chocolate beans (without husks), the following process is the grinding…
Continuous cocoa bean roasting line
When you are processing chocolate, after the conditioning and fermenting of cocoa, the f…
Mixer and kneader for sugar based recipes
For the production of chocolate paste based on refined or icing sugar, the decisi…
Continuous liquid conche
For thin film treatment of chocolate, compound, and cocoa masses.
Flexible mixing system for whipped cream and pastries
Delicacies such as meringue, ganache, and marzipan undergo various p…
Non-Destructive Crack Detection Vessel Testing
Using traditional types of inspection methods when inspecting vessels may po…
Robotic case packing machine for snack bags
Automated packing with robotic suction arms can quickly pickup packaged product…
Confectionery bags case packer for large scale
Mass production lines need faster and more efficient package processing to m…
Industrial washer for plastic crates
In the food production sector, hygiene regulations are getting stringent by the day. Es…
Horizontal cartoner for food products
Depending on the primary product packages, food products like confectionery (biscuits …
Wraparound case packer
Packaging companies need to pay attention to personalization in shape and design in addition to the att…
High-clean FFS machine for butter in mini portions
With the production of dairy products such as butter in mini portions o…
Entry-level high volume package seal tester
Manufactured food products need to be packed in gas-filled pouches to ensure th…
Small scale cocoa winnower
In the small-scale production of cocoa-based products, one of the challenges that manufacturers fa…
Entry level cocoa roaster
The biggest challenge that small-scale cocoa processing manufacturers face is even and thorough roa…
Mobile depositor of tiger wash
Manufacturers of tiger bread and other similar consumables often find that achieving perfect r…
Mobile high speed depositor of pizza sauce
As the demand for ready-made pizzas continues to grow, businesses face tremendou…
Flash drying grinder for powders
Drying and grinding can be an important feature when trying to process products such as raw …
Milling and drying machine for fine powders
When you need to produce ultra-fine powders, the milling and drying process emp…
Continuous dryer machine
Traditional drying methods in the pet food, aquafeed, and extruded food industry can be the most ener…
Microdosing system for bakery industry
Storage and dosing of powdered minor ingredients such as flavourings, colours and sim…
High-speed cut & wrap fold machine
For large scale production of toffees, caramels and chewy candy products, speed of throug…
Medium-speed flexible double twist wrapping machine for jelly
A traditional double-twist wrap is a popular method for pac…
X-ray inspection machine for jars
Inspection of glass jars and bottles for foreign object contamination is a vital part of p…
Entry-level infrared nut drying machine
For small scale production of cocoa beans and nuts, the use of traditional toasters …
Small sugar mill for entry level production
Sugar powder is a key ingredient in a wide range of bakery, confectionery, and …
High-Speed Pouch Packaging Machine
For large scale production of powders and liquids in a wide range of industry sectors, a …
Easy to use food processor for gastronomy sauces and pastes
For the development and production of high quality gastronomy…
Food processor for making fruit jams for pastries
In a bakery environment fruit jams are often used for the decoration or …
Vacuum cooker for concentrating sauces and purees
When producing high quality prepared food, concentrating products for sa…
Planetary mixer for confectionery and bakery production
For the best quality confectionary and bakery products, controllab…
C-frame extruder for bakery masses
If you want to produce the highest quality product using more delicate masses, traditiona…
Compact extruder for bakery masses
Do you need the highest quality single mass products? Traditional machinery can be too ag…
Aerator for fat based masses and crème fillings
If you work with fat-based center masses and cremes, is your current aerati…
Depositor for aerated masses
Do you want to work with the most delicate aerated masses and maintain the highest quality produ…
Depositor for bakery products with vertical head movement
Are you looking to produce the widest range of extruded/deposit…
Extruder for bakery masses
Are you looking to produce the widest range of extruded/deposited products possible, but don't wan…
Compact cylindrical roaster for beans, nibs and nuts
Roasting times and temperature can vary depending on the type of prod…
Cocoa cooler
The roasting time is as important to the roasting process as the temperature. Beans left in the roaster for coolin…
Grinder for spices and coffee
Gentle grinding of coffee down to all grades from coarse to fine requires high precision proces…
Industrial nut grater
Pressure from the grinding process can cause damage to food products as well as induce unwanted heating …
Entry-level automatic cereal bar machine
Start up your manufacturing of cereal bars or produce smaller batches to test and t…
Basic mixer for granular foods
Straightforward blending solution for mixtures of beans, nuts, berries & powdered foods, f…
High capacity decorator
Enhance the appearance of your product by applying final finishing touches and designs. This is a serv…
Strand forming machine for creamy mixtures
Turn your ingredients mixture into strands and slabs for further processing into…
Strand forming machine for 2 masses
Form two-ingredient mixes into the shapes and layer combinations required for your final…
Strand forming machine
Form ingredient mixes into strands and slabs for further processing into bars, and other final product …
High-sensitivity metal detection system
Highly efficient metal detector with enhanced quality control and reporting capabili…
Metal detection system
The inspection system automatically determines the best frequencies to maximize sensitivity for both fe…
Versatile X-ray inspection system
Versatile X-ray inspection system for product weight, quantity and shape to detect the pre…
Piston filler for creams into moulds
The perfect cream filler, which the main feature is its accuracy and that can contain s…
One shot depositor with 2D movement
The One-Shot technology is based upon the synchronized discharge of filling and shell ma…
Automatic continuous tempering machine with pump
Continuous tempering machine for medium scale process.
Vertical paddle dryer
Enable vacuum, atmospheric and pressurized processing of a variety of materials such as powders, filter …
Mid-shear mixer
Mid shear mixers are typically used for processes where high shear leads to product deformation and low shear r…
Mixing and fluid bed granulation
A mixing & fluid bed granulation system is the combination of a fluid bed dryer and a hi…
Continuous high impact mixer
A high-impact mixer can help you to produce a homogeneous mixture when you are mixing powders an…
Conical screw vacuum dryer
The conical screw vacuum dryer is particularly suitable for the final drying of powders, granules,…
Conical screw mixer
When you want to mix segregative, free-flowing powders and pastes that require perfect mixing quality and …
Air classifier mill
Suitable for the comminution of numerous products and it's utilized in every branch of industry. It is als…
Cocoa butter filter-liquor blocking line
Cocoa butter, when pressed, is never totally free of solids. The process requires f…
Stories about chocolate
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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.