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What's included

We recommend

Equipment and inventory to effectively complete the kit.

Additional inventory and equipment

Something that will come in handy in the kitchen.

1. Grinding and combining ingredients.

   The kit allows you to make your own chocolate from cocoa liquor. This means that you buy already roasted, chopped and pre-grinded 100% cocoa, in order to further mix it with other ingredients in the proportions that you need, and get chocolate. As you know, chocolate is a fatty product that does not contain water. Crystalline sugar and milk powder do not dissolve in fat, as in a glass of water. In order for the mass to be homogeneous, it is necessary to thoroughly grind the ingredients and mix them with each other.KADZAMA melangeurs are able to grind cocoa mass and solid ingredients in 48 hours so that the tongue perceives the mass as homogeneous, like butter. In addition to grinding, our mills perform the function of conching - kneading - this is necessary so that solid particles (cocoa, sugar, milk powder) hit each other and smooth out, thereby giving the chocolate that very silkiness and giving more pleasure from the taste.

   The beauty of working with cocoa liquor is the ability to manage recipes and the cost of chocolate. A kilogram of cocoa liquor costs about the same as a kilogram of finished dark chocolate with a cocoa content of 54%. But we understand that this chocolate contains 54% cocoa, and the remaining 46 are sugar, and a kilogram of sugar is significantly cheaper than cocoa. And if you add cocoa powder, you can even lower the furniture cost. What's more, you can choose from sweeteners, whether it's cheap white sugar, cane sugar, all kinds of sweeteners, or even honey. Do you want chocolate for athletes or for healthy lifestyle people? - add healthy nutritional supplements that they will appreciate. The range of tasks that you can solve expands if you have melangeurs.

2. Unloading the chocolate.

   When ready, the chocolate must be unloaded from the melangeur, poured into containers. We recommend using a special vibrating sieve when unloading, which will retain in the fine mesh all possible non-grinded ingredients that could remain on the bushings or along the edges of the bowl during the work of the melangeur. Filtering the chocolate ensures that not a single grain of cocoa or sugar crunches on your client's teeth. After unloading, part of the chocolate can be placed in an automatic tempering machine for operation, and the remaining chocolate can be left to solidify (crystallize), removed from the container and stored in the form of briquettes or pieces on demand.

3. Preparation for work with an automatic tempering machine.

   KADZAMA automatic tempering machine holds up to 30 kg of chocolate. You can load the mass both in solid and liquid form. If in solid form, then you are required to place the chocolate in the container and start the heating function. When the chocolate is completely liquid, press the pre-crystallization button and the chocolate will begin to circulate and get ready for work. It will take 15 minutes at most, after which you can get to work: cast your bars or connect the enrobing table.

4. Production of bars, candy fillings. Enrobing.

   As soon as the chocolate is pre-crystallized (tempered), you can start casting the molds. The flow of chocolate from the spout can be left continuous or you can turn on the dispensing function, which will allow, by pressing the pedal, to deposit exactly as much chocolate as you need (in grams). The dose in grams is set in the settings by pressing a couple of buttons. This is extremely helpful if you need to strictly follow the process flowchart and you need speed! The filled molds are then placed on a vibrating table to expel air bubbles from the chocolate. The table comes with a tempering machine.

   Enrobing. Those who know what manual enrobing is, how long and dirty it can be, dream of an automatic enrobing table. If you have such a table, then you simply spread the sliced ​​filling on a moving net that will roll your products through the chocolate wall of liquid tempered chocolate. The blower will blow off excess chocolate from the candies, and a special tapping mechanism will distribute the chocolate evenly over the product, after which it gets on the parchment paper. Next, you move the candies to a tray to fully crystallize. That's it. No forks for enrobing, no chocolate constantly thickening in a bowl, and all that is associated with manual enrobing.

5. Production of chopped chocolate and mendiants.

   As long as you are not faced with the task of producing the bars and candies, the chocolate in the tempering machine will always be ready for the production of other products that expand your range, for example, chopped chocolate and mendiants. Moreover, the auto-temp design allows you to connect additional modules to it, for example, a robot for pouring chocolate from KADZAMA, and program it for various scenarios of precise delivery of chocolate: the production of complex bas-reliefs or calligraphy with chocolate on cakes, gingerbread or cookies.