Semi automatic machine for tempering chocolate, ensuring a flawless finish in the final product.
Good quality of final products
Allows precise control of melting temperatures and tempering for each type of product: milk chocolate, bittersweet, bitter, and white.
Easy to operate
Current and programmed temperatures using independent displays, facilitate the tempering process with a high precision microprocessor controllers.
Superb tempering quality that lasts for a long time.
3 kg per turn*
Designed with the latest technological requirements on the market and in accordance with the demands of professional chocolatiers. The Mini Chocomachine is developed to produce the same level of high quality production as that of the Chocomachine, but at a much lower cost, so that it can be used by people just starting out in the chocolate business.
A serious machine for demanding chocolatiers. Ideal for chocolate makers of all levels, at home or in the lab.
* The capacity refers to the amount of chocolate in the bowl, and cooling time changes depending on the temperature of the working environment.
The cooling time of the chocolate is from 1 hour to an environment conditioned at 20 ° C considering the whole chocolate melted at a temperature of 45 ° C.
1. The only machine of this size with an autonomous cooling system for the tempering process - no air conditioned environment required.
2. Fast production, allows the insertion of chocolate pieces directly into the vat, without previously melting them in microwaves or electric melters.
3. More efficient, precise temperature adjustment control for chocolate tempering.
4. Eliminates chocolate waste.
5. No marble plates are necessary for chocolate cooling. The machine heats and cools the chocolate without the need of auxiliary processes.
6. Superior than standardized products - flawless and higher in quality.
7. Allows the production of small and delicate forms, working together with the Vibro desk.
8. Easy to clean.
9. Compatible with several kinds of chocolate.
10. Removable vat, easy to handle the chocolate after the tempering process.
11. A temperature sensor installed in a hermetic enclosure avoids potential electrical problems and interruptions during operation.
12. Transparent upper cover allows a clear view of the product.
13. Can program temperature according to the chocolate being used.
|Consumption of electricity
||Length = 463 mm,
Width = 362 mm,
Height = 547 mm.
|Gross Weight with crate
1 Mini Chocomachine + Vibro Desk.
1 Mini Chocomachine with white chocolate + 1 Mini Chocomachine with bittersweet chocolate + 1 Mini Chocomachine with milk chocolate + 1 Mini Chocomachine with bitter chocolate + Vibro Desk.
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 go on to explain why those chocolate bars are the best and then choose their favorite brand from each country, the ones they consider to have the best flavor.
What makes Belgian chocolate so special? Using avant-garde technology to process the best cocoa produces an unparalleled chocolate mixture.Experts’ favorite brand: Pierre Marcolini. The reason for their choice: The cocoa beans used in this chocolate are imported from farms that are recognized for producing the best cocoa beans in the world, which imparts an exquisite flavor.
What makes French chocolate so special? The use of 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 - perfectly melting in the mouth.
What makes Swiss chocolate so special? The quality of the milk used to produce their chocolate is superior than that of other countries.Experts’ favorite brand: Lindt.The reason for their choice: Despite being produced on an 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 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. They use novel textures and exquisite fillings to create 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. The primary purpose is to form stable crystals in the cocoa butter, which allows the chocolate to quickly harden in the mold and makes it easier to be removed from it. It also provides an excellent sheen, texture, and flavor to the chocolate.
Chocomachine offers accurate and correct temperature variations, achieving an optimal sheen to the chocolate and ensuring perfect product quality.
The graph shows the correct tempering of milk chocolate.
From left to right: all fat crystals melted; heat withdrawal with no crystals formed;
crystal formation (stable and non-stable);
non-stable crystals melted, only the stable crystals remain.
The history of chocolate can be traced to the ancient Aztec civilization. The Aztecs worshiped the god Quetzalcoalt; who, among other things, gave then cocoa. Chocolate cups were, at the time, called ‘tchocolath’.
In 60 b.c., the Mayans created the first cocoa plantations, which greatly improved their economy at harvest times. In Aztec and Maia civilizations, only the nobles could consume chocolate. The Incas, however, produced enough cocoa to supply their entire population. At the time, the pulp was used for food and the seed was used as change during economic trading.
In 1502, when Columbus arrived in the Americas, the Aztecs gave him cocoa and chocolate, but he did not realize its importance. In 1519, when Hernando Cortez came to conquer Mexico, the Aztecs received him cordially; they thought he was the reincarnation of Quetzalcoalt. He took special note of the "tchocolath", which was bitter and spiced with vanilla and honey. The Aztecs also added peppers and hallucinogenic mushrooms.
Cortez, admiring the spirituality of the fruit and intent on increasing the wealth of his country, started a plantation in Spain. To soften the bitter taste, they sweetened it with honey. With the knowledge acquired by the Aztecs, chocolate soon took hold of the royal family and it remained a secret in the Spanish court for decades.
At the beginning of the XVI century, chocolate was brought from Spain to Italy, and from there quickly spread to France. When the Spanish could no longer sustain the chocolate demand using Mexican and Guatemalan plantations, they started planting on Venezuela who in turn became the main supplier.
The industrial revolution made chocolate accessible to all people; and its production was perfected by the Dutch and the Swiss, who obtained the powder and fat separated from one another.
During the second half of the XX century, chocolate began to vary in relation to local cultures and custom. Cocoa came to Brazil in the XVIII century, and quickly became one of the largest suppliers in the world, due largely in part to plagues decreasing the production of other countries. However, by 2004, Brazil had fallen to the fifth place, harvesting about 16 tons annually.