Use Cocoa Machine: Convert Beans to Liquor Efficiently

Date:2025-1-19 Author:Yolanda

As a globally popular dessert, chocolate can bring endless delicious enjoyment whether it is used as a snack or in various pastries and drinks. In the process of making chocolate, the chocolate preparation process is a crucial link. Today, we will introduce you in detail how to use cocoa machine and melting chocolate machine to make pure chocolate.

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Use of Cocoa Machine: From Cocoa Beans to Cocoa Liquid

The first step in making chocolate is indeed the processing of cocoa beans, using a cocoa machine to convert cocoa beans into cocoa liquor.

Crushing and Shelling Cocoa BeansGrinding Cocoa NibsUniformity and Smoothness of Cocoa Liquor

Put the cocoa beans into the machine to crush and remove the bean shells.
After crushing, extract the cocoa nibs and prepare them for subsequent processing.

Use the high-temperature grinding function of the cocoa machine to grind the cocoa nibs into fine cocoa liquor.
High temperature releases cocoa butter and blends into cocoa solids to form a uniform chocolate base.

The machine ensures that the cocoa liquor is uniform and smooth to avoid uneven particles.
The ground cocoa liquor has a delicate, smooth texture and is a thick fluid.

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Melting Chocolate Machine: Melting and Mixing Chocolate

The second step in chocolate making is to finely mix the ingredients such as cocoa liquor, cocoa butter, and sugar, and melt the ingredients through a melting chocolate machine to ensure the smooth taste of chocolate.

Raw Material Preparation and Proportioning

Mix cocoa liquor, cocoa butter, sugar (and possible milk powder, etc.) in proportion.
Different proportions and ingredients (such as milk powder or spices) will affect the taste and flavor of chocolate.

Melting Ingredients with a Melting Chocolate Machine

Place the mixed ingredients into the melting chocolate machine.
The temperature control system inside the machine ensures that the ingredients melt evenly to avoid overheating or scorching.

Temperature Control Function

The machine ensures a stable temperature, usually between 45°C and 50°C, to avoid excessive temperatures.
Accurate temperature control helps maintain the smooth taste of cocoa butter.

Automatic Stirring and Mixing

The machine’s stirring system ensures that the ingredients are evenly mixed to avoid lumps or precipitation.
Automatic stirring maintains the smooth texture of the chocolate paste.

Avoid Bubbles and Impurities

The machine controls the stirring speed and temperature to avoid bubbles and impurities, ensuring the purity of the chocolate.

Adjustable Melting and Stirring Program

The machine has adjustable melting and stirring programs to optimize the effect according to different chocolate types.

Multi - Function Machine Chocolate Machine for Various Chocolate Processes

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Chocolate Molding and Decoration

The final stage of chocolate making is tempering and cooling, cooling the chocolate to 28-30°C to ensure good crystallization and gloss. After tempering, the chocolate is poured into molds to cool and shape and can be decorated with nuts or spices. The whole process can be precisely controlled by the melting chocolate machine to ensure perfect results.

Innovative chocolate preparation process for creating unique chocolate textures

Traditional chocolate preparation process for classic chocolate flavor

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Choose the Right Equipment to Create Professional Chocolate

By using a cocoa machine and melting chocolate machine, you can not only improve production efficiency but also ensure that each piece of chocolate meets strict quality standards. Whether it is a small family workshop or a large manufacturer, the right equipment is crucial. We also provide pillow packing machines, chocolate tempering wheel machines, and other equipment to help you realize the full process automation of chocolate production. Please feel free to contact us.