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WHAT IS THE DIFFERENCE BETWEEN A SPHERE REFINER AND A STONE REFINER FOR CHOCOLATE PROCESSING?

The ball refiner and the stone refiner are two types of machines used in the chocolate industry to refine and conching chocolate, but they differ in the grinding materials they use and in some aspects of their operation. Here are the key differences between the two:
  1. Grinding materials:
  • Sphere Refiner: Uses stainless steel, ceramic or glass spheres as the grinding media. The spheres rotate inside a chamber together with the chocolate mass, grinding and refining the cocoa and sugar particles in the chocolate.
  • Stone refiner: Uses granite or marble stones as the grinding medium. The stones rotate and grind the chocolate mass, which helps to refine the particles and smooth the texture of the chocolate.
  1. Resulting texture:
  • Sphere Refiner: Tends to produce a smoother, silkier chocolate due to the action of the spheres achieving a finer, more uniform grind.
  • Stone Refiner: Can produce chocolate with a slightly more grainy texture compared to the sphere refiner, but still produces a well-refined chocolate.
Refining speed:
  • Sphere Refiner: Tends to refine chocolate faster compared to the stone refiner due to the more aggressive grinding action of the spheres in the grind.
  • Stone Refiner: May require more time to achieve the same level of refinement due to the slower grinding action of the stones.
Maintenance and cleaning:
  • Sphere refiner: Requires less maintenance in terms of replacing grinding media (spheres) and is easier to clean.
  • Stone refiner: Stones can wear out over time and may require periodic replacement. Cleaning can be more laborious due to the need to remove and clean the stones.
The choice between a ball refiner and a stone refiner will depend on the preferences of the chocolate maker, the type of chocolate he wishes to produce and the specific characteristics of his manufacturing process. Both types of machines are effective in refining chocolate, but offer slightly different results in terms of texture and production speed.
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100% CHEF’S CONFI KIT: INNOVATION IN SNACK COATING

The 100% Chef Confi Kit is the ideal complement for pastry and confectionery lovers. Designed to easily coat and caramelize a wide variety of pieces using chocolate, caramel, gelatin and flour paste (Snack Cover), this versatile confectionery drum allows the incorporation of additional accessories, facilitating the creation of new and delicious snacks, both sweet and savory.

Coating Innovation and Versatility

This equipment opens a new avenue for experimenting with different coating techniques. To maximize its use, it is important that the operator has basic pastry knowledge. With the coating course offered by Kakaolate, you will be able to get the most out of the Confi Kit, creating unique snacks with perfect coatings.

One of the most outstanding advances of the Confi Kit is the incorporation of curved paddles, which favor the turning of the food, guaranteeing uniform and continuous coating. This not only optimizes the coating process, but also increases production efficiency.

Recipes with the 100% Chef Confi Kit

Recipe 1: Passion Fruit and Coconut Confections

  • Freeze coconut cubes and place them in the drum of the confectioner at minimum speed.
  • Add warm frosting slowly with a pastry bag.
  • Add chocolate until the sprinkles are slightly stuck together. Use a spatula to ensure continuous movement.
  • Keep temperature below 25 °C to combine hot and cold.
  • Let the dragées rotate for a few hours until they are rounded and then solidify them overnight.
  • The next day, swirl the dragées again, adding chocolate coating with a pipette, and sprinkle with coconut milk powder for a speckled finish.

Recipe 2: Salted Macadamia Nuts and Madras Curry Dragees

    • Mantén los ingredientes fríos y el espacio de trabajo entre 14 y 18 °C.
    • Freeze macadamia nuts for 15 minutes.
    • Pour the macadamias into the Confi Kit and add curry topping slowly and evenly.
    • Control the temperature so that it does not exceed 22 °C, preventing the topping from melting.
    • Solidify the coating overnight and repeat the process adding chocolate slowly.

Tips para el Recubrimiento con Chocolate

  • Utiliza un mínimo de 500 g de ingredientes base.
  • Puedes usar cualquier tipo de chocolate.
  • Tempera el chocolate a una temperatura de 4 o 5 °C por encima de lo habitual.

Take Your Creations to the Next Level

The Confi Kit is an essential tool for professionals looking to expand their repertoire in the world of coating and confectionery. Are you ready to innovate and perfect your techniques?
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Technology for Cocoa Entrepreneurs: Equipment, Machinery, and Comparisons to Get Off to a Good Start

Chocolate entrepreneurship needs more than just passion: it needs the right tools. Whether you are starting at home or setting up your first artisan workshop, this article will help you understand what technology you need to produce quality chocolate, without overstretching your investment.
Why is it key to choose the right machinery?
The technology you use has a direct impact on:
– The quality of the final product
– The efficiency of your production
– The return on your investment
Knowing the right equipment for your stage of your venture is the difference between a smooth process or one full of obstacles.
Lab-scale equipment: for a low-risk start-up
Perfect for entrepreneurs who are still in the testing or training phase.
Main equipment:
  • Mini roasters: for small quantities (500 g to 2 kg).
  • Compact refiners (such as Premier or Spectra)
  • Manual mills and melangers
  • Basic or manual tempering machines
  • Small silicone or polycarbonate moulds
Advantages:
Low initial cost  Ideal for experimenting with recipes and origins Easy to operate and maintain
Machinery for artisan workshops: semi-intensive production
If you are already in demand or are opening a chocolate shop, this equipment gives you capacity without losing the artisanal touch.
Recommended:
  • Automatic roasters from 3 to 6 kg.
  • Refiners with higher capacity (10 to 20 kg)
  • Professional conching machines
  • Tempering machines
  • Packing machines or molds in series
Benefits:
Improves efficiency
Reduce production times
Professionalize the product without losing authenticity
Key comparisons for entrepreneurs
Team
Laboratory Scale
Taller Artesanal
Toaster
Manual or mini (<2 kg)
Toaster / Cocoatown / Capacity: 20 lbs (10 kg)
Refiner
Premier/Spectra (2-5 kg)
Refinador Inclinable Premier – 10LBS / DIAMOND
Tempering machine
Manual or water bath
Kadzama 20kg Tempering Machine / Load Capacity: 10 to 20 Kg
Molding
Manual
Molds / Brunner
 
Tip:
Don’t buy on impulse: define your production volume, space and budget first.
 What if I want to grow later?
The good news is that you can scale modularly. Many brands offer compatible and expandable equipment that allows you to grow without having to replace everything.
Conclusion: your workshop needs a technological heart
Entrepreneurship in artisan chocolate doesn’t mean improvising. With the right technology, you can maintain the artisanal essence without sacrificing efficiency and quality. Machinery is your best ally to make the leap from hobby to profitable business.
Would you like to receive a personalized guide with technical specifications, prices and suppliers?
Write to us or subscribe to the blog and receive more tools to scale your venture.
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The star product of 2024: #Chocolate Bean to Bar.

According to research conducted by Barry Callebaut, the world’s leading #chocolate and #cocoa-based premium products group, nearly 70% of consumers want unique, multi-textured and multi-flavored chocolates. This trend is projected for global and regional chocolate markets in 2024 and beyond.
This finding is particularly encouraging for the Bean to Bar trade, which sees in this trend an opportunity to revalue its proposition. Bean to Bar chocolate producers are dedicated to every aspect of the process, from the care of the cocoa trees to the final packaging, participating meticulously in every detail to ensure the highest #quality of the product.
At Kakaolate, we carefully select the origin of the Colombian #cacao, which we then process to create our exclusive chocolate presentations. From the choice of specific varieties that meet our expectations of flavor and quality, to the packaging that not only protects the chocolate during transportation and storage, but also reinforces our commitment to sustainability, each step is carried out with precision.
It is essential to highlight the entire Bean to Bar process to understand that each chocolate bar represents the work, experience and passion accumulated throughout the life of the producers. This tradition has been the pillar of many generations.
Colombia is currently consolidating its position as one of the main cocoa growers at the international level, standing out for its flavor, tradition and sustainability throughout the production chain. This 2024 presents itself as an opportunity for significant growth, with a focus to further enhance its global presence. Would you like to learn more about the fascinating world of Bean to Bar chocolate? ¡Subscribe to our newsletter to receive the latest news, techniques and trends – don’t miss out!
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RECIPES AND FORMULATIONS: CREATE YOUR OWN BARS, CHOCOLATES AND TABLETOP CHOCOLATE

The art of chocolate making goes far beyond taste. In this guide you will discover how to formulate authentic recipes, using key ingredients such as cocoa liquor, and how to adapt them according to the type of product you want to offer: from Bean to Bar bars to table chocolate with local identity.
Why is it important to know how to formulate?
A good formulation not only determines the taste, but also the flavor:
  • Texture and gloss.
  • Product shelf life.
  • Its differential value in the market.
Knowing how to formulate allows you to create a unique proposal, with its own identity, that remains consistent and profitable.
Base ingredient: Cocoa liquor or paste.
Cocoa liquor is the pure paste obtained after grinding the nibs. It is the base of any chocolate.
How is it used?
  • In chocolate bars, it is mixed with cocoa butter and sugar (depending on the desired percentage).
  • In table chocolate, it is sweetened and spiced to dissolve in water or milk.
Base recipe: Bean to Bar (70%)
Ingredients for 1 Kg:
  • 700 g de licor o pasta de cacao.
  • 300 g de azúcar refinada o morena.
  • 30 g de manteca de cacao (opcional).
Process:
  • Refine for 24 – 48 h.
  •  
  • Temper between 31 – 32 °C.
  • Pour into molds (Bars and table chocolate).
  • Cooling 16 – 18 °C.
Traditional recipe: Colombian table chocolate (100%)
Ingredients for 1 Kg:
  • 1,000 g cocoa liquor or cocoa paste.
  • 10 g cocoa butter (optional).
Process:
  • Melt the cocoa liquor or cocoa paste up to 50 °C.
  • Add the cocoa butter (previously melted).
  • Mold into bars or tablets at temperatures between 31 and 32 °C.
  • Pack with gloves to avoid melting the chocolate (body temperature 37°C).
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HOW TO MAKE HANDMADE CHOCOLATE AT HOME: STEP-BY-STEP GUIDE TO MAKING HANDMADE CHOCOLATE

How to make handmade chocolate at home: Step-by-step guide to making handmade chocolate

Chocolate is one of the few food products that has conquered people from all walks of life, cultures, ages and preferences. Its versatility and flavor make it appealing to a wide range of tastes, from pure artisan chocolate to those with different levels of sweetness.

This global reach demands very high quality standards in chocolate manufacturing. Although the production process may not be the most extensive in terms of time, its technical complexity and precise control at each stage are comparable to those of coffee, wine and cheese production. Each stage is crucial and can significantly influence the quality of the final product.

If you are an entrepreneur interested in the world of chocolate and want to know which machines optimize your production and guarantee a high quality product, here is a detailed guide to the key stages in the production of artisan chocolate:

Roasting: Cocoa beans are roasted to develop their flavor. This process can vary in temperature and time according to the desired flavor profile. It is essential to enhance the aromatic notes of Colombian and other types of cocoa.

Hulling: After roasting, the beans are hulled to separate the nibs from the shell. The nibs are the edible part that will be used to make chocolate.

Crushing: The nibs are ground into a paste called cocoa liquor. This process may involve a combination of crushing and grinding with a chocolate refining machine to obtain a fine, homogeneous paste.

Conching: The cocoa liquor is mixed with sugar and other ingredients in the conching machine. This process, which can take several hours, is crucial for developing the flavor and texture of the chocolate, eliminating harsh flavors and ensuring a smooth texture.

Tempering: The chocolate undergoes a tempering process in which it is heated and cooled in a controlled manner to ensure that the cocoa crystals form properly. This step is essential to obtain a glossy finish and prevent problems such as fat bloom.

Molding: The tempered chocolate is poured into molds to shape it. New ingredients, such as nuts or fruits, can be included at this stage if desired.

Cooling: Finally, the chocolate is cooled in a controlled manner in a chiller to solidify it and prepare it for packaging. This step is crucial to ensure that the chocolate maintains its quality and texture.

In summary, each stage of the chocolate manufacturing process is critical to achieving a high quality product. Modifying or replacing any of these steps can compromise the taste, texture, appearance and stability of the chocolate, negatively affecting the consumer experience.

By following these steps and using the right machines, such as a chocolate melting machine and other specialized equipment, you can create artisan chocolate that rivals the best chocolates in the world.

Dare to explore the art of chocolate making and enjoy the satisfaction of making your own chocolate from scratch!

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Bean to Bar Production: From Bean to Artisan Chocolate

CURIOUS ABOUT HOW A COCOA BEAN TRANSFORMS INTO A PREMIUM CHOCOLATE BAR?

The “Bean to Bar” approach is revolutionizing the artisan chocolate industry. In this article, we break down each stage of the process in a clear and practical manner, ideal for those looking to embark on a purposeful chocolate-making journey.
What is Bean to Bar?
“Bean to Bar” signifies that the producer oversees the entire process: from selecting the cocoa bean to molding the final chocolate product. Unlike brands that purchase pre-made chocolate, Bean to Bar producers work directly with raw cocoa, ensuring quality, traceability, and unique flavors.
  1. Selection and Origin of the Bean
It all starts in the field. Choosing the right bean is the first step toward exceptional chocolate.
¿Considerations?
  • Genetic variety (Criollo, Trinitario, Forastero, etc.)
  • Cultivation region and terroir (soil, climate, altitude)
  • Good agricultural practices by the cocoa Farmer
Notable Origins:
  • Tumaco, Colombia: Floral and fruity profile
  • Quipile: Sweet notes with body
  • Santander: Intense cocoa with balanced bitterness
 
  1. Drying and Roasting the Bean
After fermentation and drying, cocoa beans are roasted to enhance their flavors.
Key Tips:
  • Each origin requires a distinct roasting profile.
  • Time and temperature directly influence flavor notes.
Outcome:
Notes of nuts, caramel, fruits, wine, wood… each bean is a world of its own!
  1. Winnowing and Grinding
Post-roasting, the bean is cracked, and the shell is removed to obtain cocoa nibs.
Equipment Used:
  • Cocoatown (Winnower)
  • Grinder or refiner (to produce cocoa liquor)
The result is a thick, aromatic paste that already tastes like chocolate… but it’s not ready yet.
  1. Conching and Refining
Conching smooths the texture and helps evaporate volatile acids. It’s a crucial step for achieving fine chocolate.
Duration:
Can range from 12 to 72 hours, depending on the chocolatier’s style.
¿Benefits?
  • Silky texture
  • Better flavor integration
  • More defined aroma
 
  1. Tempering and Molding
Once conched, the chocolate is precisely cooled to achieve a shiny and crisp structure.
Tempering:
  • Aligns cocoa butter crystals
  • Enhances finish and shelf life
Molding:
  • Poured into molds and cooled
  • Defines the final shape of the chocolate (bars, bonbons, figures, etc.)
Conclusion: Bean to Bar, an Artisan Process with Purpose
Bean to Bar chocolate is more than just a product; it’s an experience that honors cocoa, the producer, and the consumer. It’s a model that champions quality, fair trade, and transparency at every stage.
Interested in learning more or starting your own Bean to Bar project?
Explore our blog and become a cocoa artisan with impact.
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Origin Stories and Colombian Cacao: Tales from Cacao-Growing Regions, Producer Profiles, and the Richness of National Cacao.

Discover the regions, hands, and flavors that bring our chocolate to life.
Colombian cacao is more than just a raw material: it’s culture, territory, and living history. In this blog section, we aim to take you to the heart of cacao-producing regions, introduce you to their producers, and show you how each bean has a story to tell.

What Makes Colombian Cacao Unique?

Colombia is renowned for its genetic diversity of fine and aromatic cacao, resulting in a variety of sensory profiles: fruity, floral, citrusy, spicy, and more.
Each region imparts its own signature to the bean, thanks to factors such as:
  • Altitude and climate
  • Traditional agricultural practices
  • Fermentation and drying with ancestral knowledge
Producer Profiles: The Guardians of Flavor
Meet those who make Colombian cacao possible:
Doña Yolanda – Quipile, Cundinamarca
A producer of Criollo cacao with floral notes and mild acidity. She has been cultivating in harmony with the land for over 15 years.
Asociación Asoprocao – Mapiripán, Meta
A community that transitioned from illicit crops to cacao as a symbol of peace. Their cacao has fruity tones and a story of resilience.
Don Ernesto – Tumaco, Nariño
A specialist in long fermentation, his cacao stands out for its intensity and notes of tropical fruits. He exports to Bean-to-Bar brands in Europe.
Tumaco: Cacao with body and character, ideal for intense blends.
Quipile: Delicate, floral, and slightly acidic.
Mapiripán: Fruity profile, with great potential in directed fermentations.
Santander: Classic, with a good base for blends or 70% chocolates.
 
Stories That Inspire
“When we plant cacao, we plant peace”.
— Producer in Meta.
 
“This cacao tastes like our mountain, the river, and the effort of my entire family”.
— Cacao grower from Santander.
 
Why Know the Origin?
Knowing the origin allows you to:
 
  • Differentiate yourself in the market with authentic storytelling.
  • Value the producer and pay a fair price.
  • Create products with identity and purpose.
 
Want to Learn More Stories?
Each month, we highlight a region and a sensory profile.
Follow us on our social networks!

 

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Training and Courses: Access Workshops, Training Dates, and News from Kakaolate’s Educational Program.

At Kakaolate, we are committed to sharing our knowledge and passion for artisan chocolate. Our educational program offers a variety of workshops and courses designed for entrepreneurs, chocolatiers, and enthusiasts eager to delve into the world of Bean to Bar chocolate making.
Why Train with Kakaolate?
Our courses go beyond recipes — they are proven methods focused on:
  • Profitability for small businesses
  • Technical and artisan mastery
  • Connection to the origin of Colombian cacao
 
Additionally, they are designed for entrepreneurs at all levels — from the curious beginner to the seasoned chocolatier.
Available Courses
  1. Bean to Bar Workshop (In-Person)
  • Learn the full process:
  • Bean selection and roasting
  • Refining and conching
  • Tempering, molding, and packaging
  • Calculations to scale your production
Ideal for those looking to create their own chocolate brand from scratch.
 
  1. Artisanal Panning Workshop
Discover how to coat nibs, nuts, and dried fruits with chocolate.
Includes:
  • Manual and semi-automatic panning techniques
  • Use of a panning drum
  • Chocolate formulation for coating
  • Tips for storage and packaging
Perfect for creating gourmet products with high commercial value.
 
Dates and Upcoming Workshops
Our workshops are held monthly with limited spots available.
Contact our advisor and reserve your spot in advance.
Follow us on social media to receive updates on new dates, discounts, and special workshops:
HTTPS://WWW.INSTAGRAM.COM/KAKAOLATE_CHOCOLAT/
 
What’s Included in Each Workshop?
  • Hands-on classes using real equipment
  • Materials kit and downloadable manual
  • Access to a private group with post-workshop support
  • Kakaolate Certificate of Participation
Modalities
In-person in Bogotá (full workshop with equipment)
 
Become a Purpose-Driven Chocolatier
Learning to transform cacao from its origin gives you power: the power to create authentic products, connect with the land, and generate income doing what you love.
 
Ready to Take the Leap?
Explore our course calendar and book your spot today!
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Start a Business with Cacao: Practical guides, legal advice, and tools to help you start your own chocolate business

¿Te apasiona el chocolate y sueñas con convertirlo en tu fuente de ingresos?

Are you passionate about chocolate and dream of turning it into your source of income?
Then this article is for you. Here, you’ll find everything you need to start a chocolate business—from practical guides and legal guidance to downloadable tools that will help you turn a sweet idea into a profitable venture.
Why Start a Business with Cacao?
Artisan chocolate is having a moment: consumers are looking for more authentic products with traceability, real ingredients, and handmade processes. Starting a business with cacao is not just a great business opportunity—it’s also a way to add value to Colombian agriculture, promote fair trade, and create unique experiences.
Practical Guides for Chocolate Entrepreneurs
Here are the key steps to help you get started with clarity:
Step-by-Step Guide to Starting Out
  • Choose the type of chocolate you want to produce (bars, bonbons, couvertures, etc.)
  • Learn about the full process: from the bean to the finished producto
  • Define your target audience and value proposition
  • Develop your brand identity
Profitable Business Models
  • Brick-and-mortar or online chocolate shop
  • Private-label production for other brands
  • Customized chocolates for events
  • Training workshops and sensory experiences
Business Plan for Chocolate Shops
  • Market análisis
  • Cost and profitability estimates
  • Sales projections
  • Marketing plan and distribution channels
 
Artisan vs. Semi-Industrial Production
Understand the pros and cons of each approach based on your budget, production volume, and growth goals.
 
Legal Tips to Keep in Mind
Legalizing your business from the start avoids future issues and builds trust with your customers.
Key aspects:
  • Trademark and trade name registration
  • Health permits (INVIMA)
  • Requirements for selling food products
  • Nutritional labeling and regulatory compliance
Planning to export? You’ll also need to certify your facility and comply with international regulations.
Useful Tools to Get Started
  • Business plan template
  • Production cost spreadsheet
  • Basic equipment checklist
  • Price and margin calculator
  • Directory of reliable suppliers
 
Tips to Scale Your Business
Once you’re up and running, we recommend:
  • Developing a digital marketing strategy via social media and Google
  • Telling your brand story: where your cacao comes from, who transforms it, what makes it special
  • Creating partnerships with other entrepreneurs, farmers, or food brands
  • Participating in trade fairs, competitions, or getting certifications (organic, fair trade, vegan, etc.)
 
Conclusion: Your Chocolate Business Starts Today
Starting a chocolate business is a passionate adventure with great potential. With the right tools, the proper knowledge, and a genuine story behind your product, you can build a business that’s not only profitable but also meaningful.