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Chocolate Block Production Line

2026-04-13 11:05:52

Chocolate block is one of the simplest and most popular chocolates. The production of chocolate block requires chocolate raw material processing equipment and molding equipment. First melt the solid fat in the melting tank, pour the granulated sugar into the sugar grinder machine and smash it for using. Then transfer the liquid fat to the mixer by pump, the cocoa powder is manually removed into the mixer to stir. In the mixer also need other ingredients of chocolate such as milk powder, whey powder, etc. The mixed mass is transported to the conche through the pump for grinding. In the conche, the chocolate mass is grinder through mixing and stirring to achieve the effects of homogenization, emulsification and deodorization. After 10-12 hours, the chocolate is grind to below 25 microns. The pump transfer the ground mass from the conche to the holding tank for the next step of molding and production. If it is real chocolate, a tempering machine is needed to adjust the temperature. The chocolate mass is transferred from the holding tank to the tempering machine by pump, and the tempered chocolate mass is transferred to the molding machine by pressure for forming.

Filled Chocolate Production Line

2026-04-13 11:05:15

Filled chocolate is one of many chocolate categories. Different sandwich flavors will bring a different experience to consumers. By changing the taste, you can increase the variety of chocolate. First melt the solid fat in the melting tank, pour the granulated sugar into the sugar grinder machine and smash it for using. Then transfer the liquid butter to the conche by pump. According to the formula, cocoa powder, powdered sugar, milk powder, whey powder, etc. are added to the conche in sequence. Generally, chocolate filling and chocolate have different recipes, which require two separate conche to grind. In the conche, the chocolate mass is grinder through mixing and stirring to achieve the effects of homogenization, emulsification and deodorization. After 10-12 hours, the chocolate is grind to below 25 microns. The chocolate filling and chocolate are respectively transported to the corresponding holding tank for storage in preparation for the next step of molding. If the chocolate is real chocolate, a tempering machine is needed to adjust the temperature. The chocolate mass is transported from the holding tank to the tempering machine by a pump, and the tempered chocolate mass is transported to the molding machine by pressure for forming. Ordinary fat chocolate can be producted by one shot molding line.

Chocolate Enrobing Production Line

2026-04-13 11:04:27

Chocolate enrobing production line is the coating of chocolate on the surface of wafers, cookies, omelets, custard pies, puffed food, etc. to enhance the taste and value of the product itself. First, the chocolate mass is ground by conche, and then the chocolate mass is transported to holding tank through pump for insulation. Then the chocolate mass transfer to coating machine hopper for storing through pump. The chocolate mass is transported to the tank on the upper part of the enrober by pump inside of the coating machine for spraying.

Chocolate Peanut Production Line

2026-04-13 11:00:07

Chocolate peanut is one of the popular chocolate products in recent years. Using simple recipe and equipment. Chocolate peanut after Chocolate coating, balancing, coloring and Polishing. First making chocolate mass by conche machine after grinding transfer to chocolate holding tank. If the customer doesn't plan to produce a chocolate slurry by himself, can also choose to buy a chocolate semi-finished product, melt the chocolate transfer to holding tank for using. Peanuts poured into the polishing machine, poured into or sprayed into the chocolate mass through the slurry system, requiring intermittent replacement of hot wind and cold wind during the coating process. Wrap the chocolate mass on the surface of the peanut. After the coating is completed, need to staticing for 24 hours then pour it into the polishing machine to carry out color and brightening oil polishing.

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What chocolate have you sent to your girlfriend

2018-03-07 11:06:06

Which brand of chocolate do you always send to your girlfriend? You must say "Godiva or Lindt".But this brand has been out, Today we will talk about the high level and high chocolate forced brands

Amedei

The boutique chocolate brand from Italy was founded by the world's first female chocolate master Cecilia Tessieri and her brother Alessio Tessieri.In the beginning, he made a monopoly on the 7 years' output of Chuao village, one of the good cocoa producing areas in Venezuela. After that, he only chose the top place cocoa beans. Most of them were their cocoa beans plantations. From its founding to now, just more than 20 years, Amedei is the world's top chocolate representative and won many gold medal in various chocolate Contest

Although,each of Amedei are delicious, but the most worth recommended or its Porcelana and 9, the former is the famous village of Chuao, the single source of chocolate, is used to 100% known rare pure Criollo cocoa beans (Porcelana), then the general chocolate do not know where to go high, also is the price of the latter; it is the combination of the 9 top manor cocoa works show a first-class technology deployment Amedei.

Amano

In the nearly European dominated boutique chocolate industry, the Amano from the United States is rather rare. What's more, it is the first American bean-to-bar chocolate awarded by Academy of Chocolate and tied with Amedei. It can be said that it is the most tasting Black Brand in the United States.

The most recommended Amano of Madagascar Madagascar 70%, thick berry and cocoa flavor, fresh and pleasant, it is the gold medal with Amedei Porcelana at that time.(cereal bar forming machine Manufacturers)

Akesson

Don't look at it with the simple packaging ugly in appearance, the Nordic cold fan of chocolate, is actually a prize winner, exemplary top Madagascar cocoa beans, by black chocolate lovers, this is a popular real for two years.

The father of Bertil Akesson, the founder of Akesson, was a Swedish diplomat in Paris. She settled in Madagascar in the 70s of last century and bought several manor gardens. Bertil started his cocoa bean planting Road, and he kept learning how to improve the quality of cocoa beans. Later, many famous chocolate brands came to buy cocoa beans planted in his home. After that, he began to try to use his own beans to make chocolate. As a result, he won a lot of awards at the end of his hand.(chocolate beans making machine)

If you taste the classic Madagascar 75% Criollo cocoa, will understand it deserved. Its elegant and delicate aroma, the entrance can feel fresh berry fruit and citrus fruit aroma, acidity is high and fresh, the aftertaste is rich, the whole is very harmonious and balanced. Akesson's manor also has pepper and spices besides cocoa beans. Therefore, some Akesson black chic will also add some pepper to it, giving it more complex flavor and interest. It is also worth trying. There are also many awards.

Chocolat Bonnat

The famous French brand of old chocolate, though packaging looks outdated, is a good source of many single origin chocolate lovers. It also won numerous awards in chocolate awards. Its status is quite high.

The first chocolate world is not a single origin concept. The cocoa beans here take a little, there is a little, but it can make chocolate anyway. But in the 80s of last century, Bonnat introduced a single origin chocolate series for the first time. There were 7 chocolates from 7 places of origin, and they were stunned by a lot of people at that time. It can be said that Bonnat is a worthy ancestor and pioneer of the single origin chocolate.(high quality chocolate bean equipment)

Today, Bonnat is probably cooperating with 35 cocoa producing areas around the world, so you will find that Bonnat's single origin chocolate is very comprehensive, and each of them has its own unique flavor and aroma.