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Bean To Bar Chocolate Making Equipment

Making batches of chocolate with consistency and in volume requires skill and chocolate making equipment, and it takes time and patience to learn the craft. From selecting your cacao beans to working with your ingredients and determining your manufacturing processes, artisan chocolate makers must work in steps to create their uniquely crafted chocolate profiles, then must temper and mould it into bars for chocolate for making confections.  Equipment can be scaled from 300 kg a week up to 5000 kg utilizing various technologies for every step of the process. 

TCF Sales provides bean to bar equipment for making chocolate from the bean. Offering a complete line of equipment from European manufacturer F.B.M., chocolate makers can crack and winnow, pre-grind, grind, conch and then temper and mould their chocolate into bars using equipment designed to handle thicker or more viscous craft chocolate, including two ingredient chocolate.

Several times throughout the year, a bean to bar class is offered in Las Vegas to demonstrate the process of making chocolate from the bean, usually in conjunction with a major industry trade show. If you are interested, please contact TCF Sales at 512-201-4443 for more information. 

Also, learn more about the rapidly growing bean to bar chocolate movement in the U.S. 

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