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Our New Conching Machine

Experimenting with Madagascan Cocoa Nibs. #NewDirections #ArtisanAtPlay.

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6 Tiers Stainless Party Hotel Commercial 32.3" 82cm Chocolate Fountain Fondue $293.55

6 Tiers Stainless Party Hotel Commercial 32.3" 82cm Chocolate Fountain Fondue

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7 Tiers Chocolate Fountain Fondue Stainless Steel 40.5" High $611.10

7 Tiers Chocolate Fountain Fondue Stainless Steel 40.5" High

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110V Stainless Steel Automatic Oil Press Extraction Machine Oil Mill Commercial $179.48

110V Stainless Steel Automatic Oil Press Extraction Machine Oil Mill Commercial

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Automatic Powered Oil Press Machine Oil Expeller Extractor Hot Press CE $178.90

Automatic Powered Oil Press Machine Oil Expeller Extractor Hot Press CE

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Commercial 6 Tier Chocolate Fountain Machine Fondue Maker Heated Household Party $308.00

Commercial 6 Tier Chocolate Fountain Machine Fondue Maker Heated Household Party

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Large New 7 Tier Stainless Party Hotel Commercial 39" 100cm Chocolate Fountain $409.88

Large New 7 Tier Stainless Party Hotel Commercial 39" 100cm Chocolate Fountain

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Chocolate Fountain Machine Fondue Home Party Large Set Stainless Steel 6 Tier $310.00

Chocolate Fountain Machine Fondue Home Party Large Set Stainless Steel 6 Tier

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110V Stainless Steel Automatic Oil Press Machine Commercial Oil Mill Extraction $183.68

110V Stainless Steel Automatic Oil Press Machine Commercial Oil Mill Extraction

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7 Tiers Electric Chocolate Fondue Fountain Machine Sliver Waterfall Home Use $409.95

7 Tiers Electric Chocolate Fondue Fountain Machine Sliver Waterfall Home Use

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Oil Press Machine Automatic Oil Extraction Commerical Olive Extractor Expeller $1199.99

Oil Press Machine Automatic Oil Extraction Commerical Olive Extractor Expeller

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Nostalgia Chocolate Fountain $74.95

Nostalgia Chocolate Fountain

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110V Commercial Party Chocolate Fountain Electrical Chocolate Fondue 5-tier $339.48

110V Commercial Party Chocolate Fountain Electrical Chocolate Fondue 5-tier

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News & Reviews

[11/23/18, via ]
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Korea Times [11/22/18, via Korea Times]
'Our blood is Korean, but our flavor is Latin' The beans are then moved to a winnowing machine where they are crushed and filtered so only the cacao nibs remain. "The image people have of chocolate is junk food. But many consider cacao nibs to be a super food. This shows that if you make the  [...]

The Tribune [11/16/18, via The Tribune]
Raise the bar In contrast to industrial chocolate, we always take the slow, and wherever possible, manual route. Our chocolate is conched slowly over granite rather than high-speed stainless steel. Our chefs temper their chocolate by hand rather than relying on [...]

ConfectioneryNews.com [10/14/18, via ConfectioneryNews.com]
MacIntyre Chocolate Systems launches New Generation Refiner/Conche Range The machine can mix and refine fat based masses, and produce smooth refined and conched chocolate with particle sizes as low as 15 microns. Process parameters or 'recipes' can be stored in the PLC software for a given product to be selected and the  [...]

Engadget [12/19/17, via Engadget]
Geeks are using science to make the best chocolate ever Some makers then use a machine called a conche to mix and polish the chocolate and release volatile acids, making it even smoother and more like the European-style chocolate that we're used to eating. Finally, the chocolate must be heated and cooled to  [...]

ChocFact 7: 1847 Fry’s of York make first solid chocolate add melted cocoa butter to sugar & chocolate liquor. 1875… t.co/sdJeDalLW8 

Delivered today Chocolate Processing Machine Cacao Sheller with Winnower and Cracker Cacao Grinder Colloid Mill Con… t.co/KwVSeQ0QDr 

Chocolate Chocolate
Published by Dorling Kindersley Ltd 2016
ISBN 9780241288054,0241288053
224 pages
The Science of Chocolate The Science of Chocolate
Published by Royal Society of Chemistry 2017
ISBN 0854046003,9780854046003
175 pages
Confectionery and Chocolate Engineering Confectionery and Chocolate Engineering
Published by John Wiley & Sons 2010
ISBN 9781444396195,1444396196
712 pages
The Science of Chocolate The Science of Chocolate
Published by Royal Society of Chemistry 2017
ISBN 9780854049707,0854049703
240 pages

Chocolate Lover Santosh Tiptur Readies The Conche - Eater DC

sexy love glamour display pop displays storefront storedisplay pointofpurchase retaildisplay manker storefixture interactivedisplay pmdi pmdesigns philmanker Photo by Phil Manker on Flickr

The Conche, a 2,880-square-feet mecca of all things sweet, will feature a walk-up window, chocolate shop, chocolate-infused cocktails, cooking classes, and more. The man in charge is executive chef and founder Santosh Tiptur, the pastry chef behind similarly themed Co Co. Sala in D. C. Design firm Arminco Inc. was charged with creating a chocolate factory of sorts inside, complete with textured milk chocolate-colored walls and accents, cozy whipped cream-colored tufted leather banquettes, and vintage-inspired confection-centric metal posters. The dining room features a 300-square-foot ‘Chocolate Lab’, where diners can watch the chocolate making from scratch behind large clear glass windows. The restaurant also features a working conche machine which Tiptur had custom made in Switzerland.

[via dc.eater.com]

Novel conching process opens doors for small firms to produce own chocolate mass - ConfectioneryNews.com

nc chocolate raleigh 2010 escazu beantobar Photo by sisterbeer on Flickr

Smaller chocolate companies typically purchase chocolate mass from suppliers as the equipment and process often proves too costly. German equipment supplier Lipp Mischtechnik GmbH, Mannheim has developed a new conching process that independent researchers claim is affordable for smaller companies. The main principal of coarse conching is to perform the conching step first and grinding (roll refining) afterwards. Chocolate mass is usually produced by roll refining first followed by conching, but Lipp Mischtechnik developed a conching machine with a high shear head in the kneading zone of the conch, that it calls a ‘vortex chamber’, which allows the...

[via www.confectionerynews.com]

Ein Haar trägt eine Schokoladentafel

Fotos ansehen4 BilderIndustrie 4.0 – die Schüler bestaunen eine vollautomatische Produktionsstraße. © Dorothea Lenhardt„Was will ich später mal werden?“ Eine Frage, die sich jeder im Leben stellen muss und die er sich eigentlich nicht früh genug stellen kann. Um denen zu helfen, die noch keine Antwort auf diese Frage gefunden haben, veranstaltet die Ehrhart-Schott-Schule (ESSS) jährlich den Tag der offenen Tür „Technik in Aktion“ und präsentiert ihre diversen Fachrichtungen in spannenden...

Schokolade: Hersteller kämpfen gegen Kinderarbeit

falseDie Schweiz ist berühmt für ihre Schokolade. Das hat nicht zuletzt mit dem Erfindergeist der Eidgenossen zu tun. Sie haben die Produktion des süßen Naschwerks einst revolutioniert. 1826 baute der Schweizer Philippe Suchard die erste Maschine zur Vermengung von Zucker und Kakaopulver. Dessen Landsmann Rodolphe Lindt entwickelte diesen Mélangeur im Jahr 1879 entscheidend weiter. Bis dahin war Schokolade brüchig und sandig. Mit der von Lindt erfundenen Conchiermaschine wurde sie weich und...

München heute Biermesse in München / Zulauf bei der Münchner SPD / Faschingsumzug

Biermesse in München / Zulauf bei der Münchner SPD / Faschingsumzug Auf der Biermesse "Braukunst Live" können Besucher verschiedene Biere testen.(Foto: Robert Haas) Was die Stadt sonst noch bewegt. Sie haben klangvolle Namen wie "Wuide Hehna", "Hopfen Bazi" oder "In your Face" und schmecken nach Blaubeere, Schokolade oder Koriander: die Biere auf der Braukunst-Messe in München. Hippe Craftbeer- und Traditionsbrauer haben dort am Wochenende...

Bad Homburg Erinnerungen an „Albert“

„Die Sache hat keine Aussicht auf Erfolg.“ Die Experten waren sich einig, als Werner Reimers 1928 das von ihm erworbene Patent für ein stufenloses Getriebe zur Grundlage seines Unternehmens machte. Reimers machte seinen Weg, die Firma „P.I.V. Antrieb Werner Reimers GmbH & Co. KG“ wurde im Lauf der Jahre zum größten industriellen Arbeitgeber der Kurstadt. Sie wurde zum „Modellunternehmen in der DAF“ und Anfang der 40er Jahre zum nationalsozialistischen Musterbetrieb.Kein Wunder, dass...