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Koog aan de Zaan (NL)

Bean to bar machinery

Discovering the secrets behind bean to bar machinery

Bean to bar chocolate has been gaining popularity in recent years. The process of making chocolate from scratch has been a tradition for ages. It wasn’t until the industrial revolution that chocolate production became more automated. However, with the rise of craft chocolate, many chocolate makers are going back to their roots and making chocolate using artisan machinery.

Keep on reading if you want to explore the secrets of bean to bar machinery. You will learn more about different types of machinery, their capabilities, and how they contribute to the chocolate making process.

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What does bean to bar chocolate mean?

Bean to bar chocolate is the process of making chocolate from raw cocoa beans. In short, we describe it as follows: Take the cocoa beans and roast them, remove the outer shell, and grind them into cocoa nibs. From there, the nibs are refined, conched, and tempered to make chocolate. Bean to bar chocolate is often associated with small-batch, artisanal chocolate makers who prioritize quality and flavor over quantity.

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Bean to bar machinery

Bean to bar machinery is designed specifically for making chocolate from scratch. There are many different types of machines used in the bean to bar chocolate making process, each with its own unique function. Let’s take a closer look at some of the most common types of machines:

  • Roasting chamber: The roasting chamber is where the raw cocoa beans are roasted. This machine is designed to roast the beans evenly and consistently. The beans are placed inside the chamber and rotated while hot air circulates around them. Roasting time and temperature are critical to the flavor of the chocolate. The beans must be roasted long enough to develop the desired flavor profile but not too long, or they will become burnt and bitter.
  • Bean to nib roasting: The bean to nib roasting machine is used to roast the cocoa beans and then separate the outer shell from the nibs. The roasting process releases the oils from the beans, making them easier to remove. Once the shells are removed, the nibs can be ground into a paste to make chocolate.
  • Refining machines: Refining machines are used to grind the cocoa nibs into a smooth paste. This process involves crushing the nibs between two or more rollers. The rollers can be conical or cylindrical and can vary in size and configuration. The number of rollers used in the refining process can range from three to five, depending on the machine. The more rollers a machine has, the finer the chocolate particles will be.
  • Ball refiner: The ball refiner is a type of refining machine that uses steel balls to crush the cocoa particles. The machine has a rotating cylinder filled with steel balls that grind the cocoa particles, creating a smoother texture. The ball refiner is often used in conjunction with a 3-roll refiner to achieve the desired particle size.
  • Tempering machines: Tempering machines are used to control the temperature of the chocolate during the tempering process. The tempering process involves heating and cooling the chocolate to specific temperatures to create a stable crystal structure. This structure ensures that the chocolate has a glossy appearance, a snap when broken, and doesn’t melt at room temperature.
  • Bar chocolate machines: Bar chocolate machines are used to create chocolate bars of various shapes and sizes. These machines can mold and deposit chocolate into various molds and shapes, including bars, balls, chips, and flakes. The machines can be manual or fully automated, depending on the production capacity and requirements.
  • Butter presses: Butter presses are used to extract cocoa butter from cocoa liquor. The machine uses a hydraulic press to extract the cocoa butter, leaving behind cocoa powder. The cocoa butter can then be used in the chocolate making process.
  • Cleaning & classification Equipment: Cleaning and classification equipment is used to clean the cocoa beans and classify them according to size. This process ensures that the beans are free of debris and are of uniform size, which is essential for roasting and grinding.
  • Auxiliary equipment: In addition to the primary machinery used in the bean to bar chocolate making process, there is also auxiliary equipment that plays a vital role in the production of high-quality chocolate. Vibrating tables, cane sugar mills, and chocolate dispensers are just a few examples of auxiliary equipment used in chocolate production.
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Personalized recipes: Creating unique aromatic profiles

One of the advantages of bean to bar chocolate making is the ability to create personalized recipes. By experimenting with different types of cocoa beans and roasting methods, chocolate makers can create unique flavor profiles and aromatic notes.

Some chocolate makers even prefer to use single origin cocoa beans, which are beans from a specific geographic location. Single origin chocolate has a distinct flavor and aroma that reflects the terroir of the region where the beans were grown.

While other chocolate makers prefer to blend different types of beans to create a more complex flavor profile. Blending allows chocolate makers to balance the flavors and create a unique taste that cannot be replicated with single origin beans. What type of cacao beans you should use, completely depends on your situation and special wishes.


Bean to bar chocolate making is a complex and rewarding process. With the right equipment and a personalized recipe, anyone would be able to create high-quality artisan chocolate. But, from roasting the beans to molding the bars, each step in the process requires precision and attention to detail. By using artisanal machinery, you are able to create chocolate that is truly unique and reflects the flavors and aromas of the cocoa beans. Whether you’re a small-batch chocolate maker or a large producer, the key to success is finding the right balance between heat, refining capabilities, and the roasting process to create chocolate that is smooth, creamy, and full of flavor.

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