Our Chocolate Ball Mill

Type S

Productivity: 20kg/h
Power: 3.6kW
Voltage: 380V
Weight: 160kg
Dimensions: 1100 x 800 x 700mm (HxLxW)

Made with stainless steel.
Includes recirculation system for chocolate!

Type L

Productivity: 60kg/h
Power: 7kW
Voltage: 380V
Weight: 320kg
Dimensions: 1600 x 1100 x 800mm (HxLxW)

Made with stainless steel.
Includes recirculation system for chocolate!

So where does chocolate come from?

  • Growing and Harvesting

    After the pods are removed from the cacao tree, they are transported for breaking. Approximately 1000 cacao beans will produce 1kg of bittersweet chocolate.

  • Packing and Shipping

    The fermentation process takes from two to eight days. Afterwards, the beans are sun-dried, process that takes 1-2 weeks, and the color changes from reddish to dark brown. It is only after roasting that the chocolate aroma becomes pronounced.

  • Refining and Processing

    Conching further refines the chocolate mass with continued grinding. Now the maker adds more ingredients such as sugar, milk powder and other BIO flavorings. Chocolate liquor is blended with cocoa butter in various quantities to make different types of chocolate.

  • Enjoying Chocolate

    The final process is called tempering. This causes the surface of the chocolate to appear matte, and makes the chocolate crumble rather than snap when broken.

Anyone can make chocolate with our ball mills!

It's so easy!


Chocolate!

Just one hour to enjoy CHOCOLATE made to your own taste! Easy like 1-2-3-4:

  • connect the machine to the power grid, turn on the water heating,
  • add oil or fat (preferably liquid) and start the mixer,
  • add sugar powder, add lecithin and let them mix for 30minutes,
  • add cocoa mass and flavorings, mix for another 30minutes.

  • Ingredients

    Here are our recommendations for getting the purest, tastiest and finest chocolate one can enjoy:

    Dark chocolate: 50% sugar, 40% cocoa mass, 10% cocoa butter, 0.4% lecithin;
    Milk chocolate: 40% sugar, 30% cocoa mass, 20% cocoa butter, 10% milk powder, 0.4% lecithin;
    White chocolate: 50% sugar, 40% cocoa butter, 10% milk powder, 0.4% lecithin.

    But Chocolate is not the only product you can create with this machine:

    Chocolate imitation: Replace cocoa butter with another fat - usually palm, but newer producers use totally hydrogenated coconut oil, shea oil, sal oil etc. These fats (oils), used in a proportion of 20% to 40%, are added along sugar (40% to 60%), cocoa mass (5% to 30%) and lecithin (always 0.4%). Of course one can add a lot of other ingredients: milk powder, whey powder, almond flour, hazelnut paste, etc.

    Chocolate crème: The term of chocolate creme is improperly used - according to European Union norms, certain ingredient rules must be followed when using the word "chocolate". Here the range of crèmes one can obtain is limited only by the imagination. As a rule of thumb, the fat percentage should be between 30% and 50% and 0.4% lecithin.




    1 chocolate ball mill AVAILABLE at the moment!

    Contact us if you love chocolate and wish to make chocolate based products for everyone!