ARTISAN BEAN-TO-BAR CHOCOLATE PRODUCTION
1. Crushing and separation.
The pre-roasted cocoa beans must be turned into nibs, stripped of vella (bean husks).
Our crusher with separator is perfect for this.
Next, you load the nibs into a melangeur or pack them for storage, and take out the vella from the bag for disposal, sale or processing.
2. Grinding the nibs and combining with other ingredients.
In order to make your own craft chocolate, you need to grind the ingredients and mix them properly in the melangeur.
The melangeur is a mill with heavy millstones that grind everything that falls under them.
The rotating bowl of the melange and special scrapers not only contribute to the high-quality grinding of all ingredients (up to 20 microns – these are such small particles that the whole mass feels homogeneous like butter), but also thoroughly mix the mass so that solid particles (cocoa, sugar, dry milk) hit each other and smoothed out.
Smooth particles will give that very silkiness of elite chocolate and will give you more delight from the taste.
For the preparation of such chocolate, you need from 48 to 72 hours of continuous grinding in the melangeur.
The kit is more profitable :
32 300 € 30 685 €
Benefit: 1 615 €
3. Unloading the chocolate.
When ready, the chocolate must be unloaded from the melangeur, poured into containers.
We recommend using a special vibrating sieve when unloading, which will retain in the fine mesh all possible non-grinded ingredients that could remain on the bushings or along the edges of the bowl during the work of the melangeur.
Filtering the chocolate ensures that not a single grain of cocoa or sugar crunches on your client’s teeth. After unloading, part of the chocolate can be placed in an automatic tempering machine for operation, and the remaining chocolate can be left to solidify (crystallize), removed from the container and stored in the form of briquettes or pieces on demand.
The finished chocolate, it does not matter whether it is prepared in a melangeur or bought in the form of callets, is placed in an automatic tempering machine, which must heat it up and turn it into a liquid state. Our automatic tempering machine holds up to 30 kg of chocolate.
Then, by pressing a pair of buttons, the process of automatic pre-crystallization (tempering) starts, which takes no more than 20 minutes. The chocolate begins to circulate and pour out of the “spout”, like from the faucet – already tempered.
No granite tables, spatulas or dirty aprons. The operator only has to bring the chocolate molds, place them on the vibrating table for a couple of seconds to expel the air from the chocolate, and transfer the filled molds on the tray.
Equipment and inventory to effectively complete the kit.
Leave a request for a consultation and we will help you decide.