The only equipment that allows perfect homogenization and tempering of the product, ensuring flawless and brightness.
Versatility
Equipment designed to perform 4 simultaneously tasks:
Melting the chocolate.
Tempering.
Dosing.
Bubble suppression throught automatic vibration.
Product quality
Allows a precise control of the melting temperature for each type of product, milk chocolate, bittersweet etc, ensuring a perfect homogenization.
Anti clogging dosage control
Ergonomic pedal for chocolate flow interruption, safety system to prevent chocolate solidification inside the equipment while dosing.
High production
Production of tempered chocolate up to 20 kg.
Easy to operate
Real temperatures programmed with separated displays facilitate tempering operation control.
Vibration desk
Air bubble suppression from the molds, already included in the equipment.
Fast and continuous production, this equipment allows the insertion of chocolate pieces directly into the melting cylinder, with no need of microwaves or other electric melting devices before tempering.
More efficiency, precise adjustment of the tempering temperature.
Eliminates chocolate wasting during the mold dosing process.
Elaboration of a standardized product, flawless and with superior quality.
No chocolate accumulation at mold sides, assuring the hygiene.
Production of small and delicate forms, due to the efficient air bubbles supression.
Easy cleaning equipment.
Ready to work with many different kinds of chocolate.
The World’s Top-Quality Chocolate
Experts say that the world’s top-quality chocolate is basically produced in three countries: Belgium, France and Switzerland. They also explain why those chocolate bars are superior and choose each country’s favorite brand, which they consider to have the best flavor.
BELGIUM
What makes Belgian chocolate so special: the best cocoa processing and production of chocolate mixture, a result of the local industry’s avant-garde technology.
Experts’ favorite brand: Pierre Marcolini.
The reason for their choice: Cocoa beans used in the production of this chocolate are imported from farms recognized for producing the best cocoa beans in the world, which imparts an exquisite flavor.
FRANCE
What makes French chocolate so special: the largest variety of original and top-quality flavors.
Experts’ favorite brand: La Maison du Chocolat.
The reason for their choice: The chocolate mixture is produced exclusively with cocoa butter. By not using any other type of fat, the chocolate is superior in taste, with a perfect melting in the mouth.
SWITZERLAND
What makes Swiss chocolate so special: The quality of the milk used to produce their chocolate is superior to other countries.
Experts’ favorite brand: Lindt.
The reason for their choice: Despite being produced in industrial scale, this chocolate has a perfect balance between the flavors of cocoa and milk.
The Secrets of Top-Quality Chocolate
What do the world’s top-quality chocolates have in common?
1) They are produced with only the best cocoa beans, coming from countries such as Ecuador, São Tomé and Príncipe.
2) Cocoa mass accounts for 70% of the recipe. In lower-quality chocolate bars, the mixture contains mostly fat, such as hydrogenated fat, coconut oil, and palm oil.
3) Creativity prevails: novel textures and exquisite fillings for a gourmet taste.
Chocolate consumption in Kg/year/person
1st - Germany; 2nd - Belgium; 3rd - Switzerland; 4th - England; 5th - Austria
The Importance of Tempering Chocolate
Because of the nature of cocoa butter, chocolate must be tempered or precrystallized.
Tempering is a controlled-crystallization process with the primary purpose of forming stable crystals in cocoa butter, which allows quick chocolate hardening in the mold, easy unmolding, and provides excellent sheen, texture and flavor characteristics to the chocolate.
Chocomachine offers accurate and correct temperature variation to achieve optimal sheen in chocolate and ensure perfect quality of the product.
Graph showing the correct tempering of milk chocolate.
From left to right: all fat crystals melted; heat withdrawal with no crystals formation;
crystals formation (stable and non stable ones);
non stable crystals melted, remaining only the stable ones.
Chocolate History
Chocolate's history begins at the Aztec civilization, that worship the god Quetzalcoalt, whom among other things gave then cocoa, chocolate's cups were, at the time, called “tchocolath”. On 60 b.C., the Mayas started the first plantations of cocoa, which greatly improved their economic at harvest times. While on Aztec and Maia civilizations only noble would consume chocolate, the Incans produce enough cocoa for supplying all population. At the time, the pulp was used for food and the seed for change for economical trades.
When in 1502 a.C. Colombo got to the Americas the Aztecs gave him cocoa and chocolate but he saw no importance on that. Only in 1519 when Hernando Cortez got to Mexico for conquering it, the Aztecs received him cordially, for they consider him the reincarnation of Quetzalcoalt, the "tchocolath" served was bitter and spiced, many times with vanilla and honey. Were also added peppers and hallucinogens mushrooms.
Cortez the, admired by the spirituality of the fruit, and intending to increase wealthy of his country, started a plantation in Spain, and for softening the bitter taste they sweetish with honey. With the knowledge acquired by the Aztecs, chocolate soon took place between the royal family and the Spanish court remaining secretly for decades.
At the beginning of the XVI century, chocolate was brought from Spain to Italy, soon spreading through France too. When Spanish could no longer sustain the chocolate demands with Mexicans and Guatemalans plantations, they started planting on Venezuela whom turned to be the main supplier.
With the industrial revolution, chocolate turned to be accessible to the people, and it's fabrication were perfected by the Dutch and the Swiss, who obtain the powder and fat separated from one another.
At the second half of the XX century chocolate got different kinds according with the local cultures. In Brazil cocoa came at the XVIII century, and for over a hole century Brazil was one of the major supplier in the world, there had been a decrease of that amount for plagues and competition with other countries. However, on 2004, Brazil got back to the fifth position harvesting about 16 tons.
Bibliography: BATISTA, A.P.S.A., NALON, F.L. Chocolate: sua história e principais características. Brasilia. 2008
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