Bean to Bar Complete Cocoa Production Line | Complete Processing Equipment from Cocoa Beans to Chocolate

Gusu Machinery offers a complete one-stop chocolate production line, suitable for small boutique workshops, medium-sized mass production factories, and large-scale automated production lines. The entire process, from cocoa bean roasting, peeling, grinding, refining, tempering, and shaping, is fully controllable, preserving the original aroma of cocoa to the greatest extent and ensuring the fine texture and luster of the finished chocolate.

I. Cocoa Bean Roasting – Cocoa Bean Roaster

Roasting is a crucial step in shaping the flavor of chocolate, determining its aroma, bitterness, and nutty flavor profile.

Constant temperature roasting removes moisture, evaporates acidic and astringent substances, and enhances the natural aroma of cocoa.

Core Equipment: Cocoa Bean Roaster
Intelligent temperature control, even heating, ensuring consistent flavor across batches.

II. Crushing and Hulling (Peeling and Removal) – Cocoa Bean Hulling Machine

Roasted cocoa beans are mechanically crushed and air-separated to separate the cocoa shell from the nibs.

The shell must be completely removed; otherwise, the chocolate will have a rough, astringent taste and contain impurities.

Core Equipment: Cocoa Bean Crushing and Hulling Machine (Peeling Machine)
High-purity peeling rate, preserving pure cocoa beans.

III. Chocolate Grinding – Chocolate Grinding System:

A one-stop system for grinding and refining the cocoa paste, achieving a uniform, silky smooth texture with a stable grinding fineness of 18-25 microns, preserving the natural aroma of cocoa.

Core Equipment: Chcoolate conche, Chocolate ball mill

IV. Tempering Process – Chocolate Tempering Machine

Precisely controls the heating and cooling curves to ensure cocoa butter forms a stable crystal structure.

Qualified tempered chocolate: smooth demolding, mirror-like gloss, less prone to bloom, and has a crisp and delicate texture.

Core Equipment: Fully Automatic Chocolate Tempering Machine

V. Casting and Molding – Chocolate Molding Line

Tempered chocolate paste is poured into molds for shaping, allowing for various types of chocolates such as two-tone, filled, and nut-filled varieties.

The shaped chocolate is then rapidly set in a constant-temperature, low-temperature cooling tunnel, ensuring a full shape, no deformation, and no bloom.

Core Equipment: Chocolate Molding Machine, Chocolate Cooling Tunnel