The steps to making chocolate are:
- Roasting raw cacao beans
- Winnowing roasted beans to obtain the nib
- Grinding nibs into cocoa liquor
- Refining the liquor with other ingredients (sugar, milk powder, etc.)
- Tempering the refined chocolate
Our basic line has you covered every step of the way. Each piece of equipment comes as a complete package and is ready to put in operation out of the crate with minimal assembly or wiring. You will appreciate the heavy duty stainless steel design, operator control, and ease of use of the Cacao Cucina® line of equipment. A detailed safety and operations manual is also included with every machine.Pre-shipment training is available at our facility at no charge, and on-site assistance is available for a fee.
All machines were designed in-house specifically for chocolate processing. The weekly capacity of the basic line 200 – 1,000 lbs./week. We outline several production plan scenarios on the Kitchen Work Plan page, and you can get a basic idea of layout on the Kitchen Floor Plan page. Does Cacao Cucina® equipment make good chocolate? We let you be the judge. You are welcome to visit for a demonstration in our kitchen. Ship beans to us, and we’ll ship chocolate back to you. Or, we can send you samples from one of our previous chocolate trials. Either way, we’re sure you will agree that the system makes quality chocolate you will be proud to call your own.
We provide many details, photos, and video throughout the site for each piece of our equipment. We invite you to visit each equipment page for more in-depth information. We also walk you through the complete bean-to-bar process. Whether you are interested in a single machine, or a full line, we are happy to work with you. Feel free to call with any technical questions.