In this era of paying equal attention to sweetness and quality, more and more chocolate lovers and professional craftsmen have begun to pursue the chocolate-making method from bean to bar. This article will provide you in-depth understanding of how to use a cocoa melanger, ball mill for chocolate making, and chocolate enrobing equipment to complete a truly handmade chocolate with silky taste and beautiful appearance.
The Power of Cocoa Melanger
The first step in making chocolate begins with shelling roasted cocoa beans and grinding them into pulp. Here, the cocoa melanger is an essential equipment. It uses the design of combining a traditional stone mill with the modern motor to finely grind cocoa beans for 48 hours or even longer, retaining cocoa butter and aroma to the greatest extent. The ground cocoa pulp not only tastes silky, but also can be added with raw materials such as sugar and milk powder as required to form a basic chocolate mixture.
Homogeneous Refinement of Ball Mill for Chocolate Making
Next, the preliminarily mixed chocolate liquid is put into a ball mill for chocolate making for further refinement. The chocolate ball mill grinds the chocolate mixture carefully through high-speed rotating stainless steel balls, making its particles reach the micron level and improving the fineness of taste. This step plays a decisive role in the stability, fluidity, and final luster of chocolate texture and is an indispensable part of modern chocolate technology.
Fine Processing of Chocolate Enrobing Equipment
The “drop-dead gorgeous” of a high-grade chocolate comes from its perfect coating. With chocolate enrobing equipment, molded nuts, dried fruits, biscuits, and other products can be wrapped in a uniform and smooth layer of chocolate. This kind of equipment supports constant temperature control and automatic conveying, which ensures that each chocolate has a uniform shape and a shiny shell, without repeated dipping by hand, greatly improving production efficiency and consistency of finished products.
Creative Recipe Recommendation: Hazelnut Chocolate Crisp Heart
Required Raw Materials
- Hazelnut kernel (baked and peeled) 100g
- 70% Dark Chocolate Pulp 200g
- Appropriate Amount of Cocoa Butter
- Sugar Powder 20g
Brief Description of Steps
- Put hazelnuts neatly on the conveyor belt.
- Preheat the chocolate coating machine and adjust the temperature of the chocolate paste to 32℃.
- Start the equipment, so that the surface of the hazelnut is evenly coated with chocolate paste.
- After the coating is completed, enter the cooling tunnel.
- Take out that finished product, package and store it.
Whole Line Integrated Solution
In addition to the above three core equipment, our company also provides a complete set of production line equipment, such as the cocoa bean roaster machine, cocoa winnowing machine, cocoa powder machine, and packaging machine, to meet the diversified needs of small workshops to large factories. Welcome to contact us for a customized chocolate equipment scheme!
