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Mini-production of chocolate bars and chopped chocolate | All kits

A compact chocolate factory on your table

A set of professional equipment for the production of chocolate bars, medals and bas-reliefs, which you can even install at home.
What you can do:
  • Chocolate bars
  • Chopped chocolate
  • Mendiants
  • Chocolate candies
Recommended kit configuration
Recommended kit configuration

What's included

Vibrating table for chocolate candies
Incubator for cocoa butter crystals (Easy tempering machine)
Chocolate tempering bowl 20 kg
Wheeled mixer for chocolate
The kit is more profitable

We recommend

Equipment and inventory to effectively complete the kit.

Stack trolley for confectionery
Shelf for the 20 kg chocolate tempering bowl
Frame for stuffing 10 mm (stainless steel)
Frame for stuffing 15 mm (stainless steel)
Frame for stuffing 22.5 mm (stainless steel)
Frame for stuffing 30 mm (stainless steel)
Frame for stuffing 10 mm (mini)
Frame for stuffing 15 mm (mini)
Frame for stuffing 22.5 mm (mini)
Frame for stuffing 30 mm (mini)
Difficult choice?

Leave a request for a consultation and we will help you decide.

Additional inventory and equipment

Something that will come in handy in the kitchen.

  • Refrigerator
  • storage racks
  • Desktop
  • high-capacity microwave
  • Libra
  • hair dryer (better construction)
  • Blender
  • Mixer
  • cutter (this is such a big blender)
  • Stove (gas, electric or induction)
  • Freezer
  • Large containers
  • Small containers
  • silicone spatula
  • Spatulas
  • Scrapers
  • The palette
  • Whisk
  • Silicone Mat
  • Large saucepan
  • A small saucepan
  • Sieve
  • Scissors
  • Pastry bags (+ attachments)
  • Office knife
  • confectionery paper
  • disposable bags
  • Transfer film
  • Latex gloves
  • kandurin brush
How it works

ready-made chocolate

Kit of equipment for the production on the base of ready-made chocolate.

Learn more

  1. Melting the chocolate

    Ready-made chocolate is sold in different forms: culet, "buttons", discs or mini bricks. Before working with it, it must be melted (or dissolved). The Mini Tempering bowl will melt the chocolate by itself and keep it liquid at a constant temperature you set for as long as you need it. This will allow you to have access to the liquid chocolate at any time.

  2. Precrystallization

    The main ingredient in any chocolate is cocoa butter. Cocoa butter molecules can be structured in 6 different types of crystals, but in order for the chocolate not to melt in the hands, to be solid, homogeneous and beautiful, we need the crystal lattice of the butter to consist mainly of only one type of crystals - the most stable, which melting temperature is 34 ° C and above. To do this, the chocolate must be pre-crystallized before work – it means prepared. There are different ways: tempering, seeding, dissolving. But the fastest and, most importantly, the cleanest method is the addition of a concentrate of stable cocoa butter crystals (also called "silk"), for the preparation of which a special incubator is needed. It works like this: you simply place a piece of solid butter into this incubator and after 12 hours it turns into a paste containing only stable crystals. All you need is to add silk in the amount of 0.2% of the total mass to the liquid chocolate and mix it. And that's it - the chocolate is ready to go.

  3. Production of bars and chopped chocolate

    Adjust the spout of the wheel mixer so that the flow of chocolate off the wheel is comfortable to work with. Place the vibrating table next to the tempering bowl and start pouring the chocolate into the molds, moving the filled molds onto the vibrating tabler to expel any air bubbles and then onto the table. In this way approximately 200 bars per hour can be cast - an excellent result for micro-production.

    For the production of chopped chocolate, we recommend using stuffing frames to form the chocolate slabs, which are then split into pieces. We recommend storing chocolate after crystallization at a temperature of 18-20 ° C on trays inserted into a tray stack trolley. The tray stack trolley is open, which allows air to circulate freely and gives you quick access to the product.

KADZAMA equipment kits for different tasksbeta
Take the first steps in your kitchen or complete the shop with a capacity of up to 5 tons of chocolate per month.
Semi-automatic production of chocolate products from cocoa liquor/cocoa mass.
Bean-to-bar Comfort
Semi-automatic production of chocolate bars, truffles and enrobed chocolate candies
Mini production of bon-bons
Mini-production of chocolate bars and chopped chocolate
Mini-production of nut pastes and urbeches
Mini-production of truffles
Mini-production of chocolate candies and dragees
Mini-production of chocolate dragees
More kits are on the way...
We will contact you in our working hours.
Thank you!
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