Chocolate Conching Equipment
Find innovative chocolate conching equipment and connect directly with world-leading technology suppliers.
The best things in life are determined by randomness. This is precisely what happened to Rodolphe Lindt in 1879 when he invented chocolate conching. He left his chocolate in the mixer running overnight by pure chance, discovering that the chocolate had a less grainy texture and tasted better the next day. Conching chocolate involves mixing and aerating liquid chocolate, where acids and volatiles evaporate from the chocolate to promote flavor development. With the help of chocolate conching equipment, your chocolate can reach the most delicate flavor and smoothest texture.
Which chocolate conching equipment equipment 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…
Continuous liquid conche
For thin film treatment of chocolate, compound, and cocoa masses.
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
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 lecith…
Batch chocolate line with horizontal ball mill
To mix and refine cocoa liquor, cocoa powder, sugar, and lecithin, several m…
Entry level bean-to-bar machine
The production of high-quality chocolate from the bean can often be out of the reach of small…
Longitudinal chocolate conche
High-quality chocolate requires specialized conching. Precise control of temperature and mixing…