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Bean to Bar Equipment

Making batches of chocolate with consistency and in volume requires skill and chocolate making equipment, often referred to as bean to bar 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 temper and mould into bars or use for making confections. Equipment can be scaled from 300 kg a week up to 5000 kg utilizing various technologies for every step of the bean to bar process. Click her to learn more about the rapidly growing bean to bar chocolate movement in the U.S.

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