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 |