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Lineup of professional chocolate tempering machines in different sizes
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Professional Chocolate Tempering Machine Comparison: Pavoni, Bilait, Pomati, Chocolate World and FBM

Every professional chocolate tempering machine we sell, from the 3 kg Pavoni MiniTemper to the 80 kg Chocolate World CW80, compared by tank, hourly output, power and power supply, with which machin...

b2bComparison of a low-impact melanger and a traditional chocolate conche

Low-Impact vs Traditional Conching: Which Method Fits Your Chocolate?

Low-impact conching trades time for aroma; high-energy conching trades aroma for speed. See what a 200 kg research trial measured, which method fits your beans, and which conche fits your batch size.

b2bThin stream of melted chocolate falling into a glossy pool

Chocolate Viscosity: What It Is, Why It Matters and How to Control It

Chocolate viscosity explained for producers: yield value and plastic viscosity, why flow matters for moulding and enrobing, what cocoa butter, particle size, moisture, lecithin, PGPR and temper do ...

b2bMelted chocolate poured into a clear chocolate mold held by a gloved hand

How to Mold Chocolate: Step-by-Step Technique for Polycarbonate and Silicone Molds

How to mold chocolate step by step: tempered chocolate, a clean mould at about 20°C, shells, filling, sealing, setting and demoulding, plus when to use polycarbonate or silicone moulds.

b2bLiquid, gel, powder and oil-based food colours in small dishes on white marble

What Is Red Food Colouring Made From? Natural vs Synthetic, and Red for Chocolate

Red food colouring is either synthetic, like the azo dye Red 40, or natural, from beets, paprika, fruit and vegetable juices or carmine from cochineal insects. Here is what each red is made from, w...

b2bBowls of chocolate chips, cocoa nibs and melted chocolate with a whisk and knife on a white surface

What Chocolate Is Best for Melting and Dipping? Couverture, Temperatures and Melters

Couverture is the best chocolate for melting: here is what the 31% cocoa butter minimum means, the melting and working temperatures for dark, milk and white chocolate, what to use for dipping straw...