Bean-to-Bar Machines

Bean-to-bar machines and bean to bar chocolate equipment for chocolate makers who want to control every step of bean to bar chocolate making, from roasted cocoa beans to tempered bars. This collection covers the whole line: cocoa bean cracking and winnowing, stone grinding, ball mill refining, conching, cocoa butter pressing and tempering, with equipment from FBM (Italy), Chocolate World (Belgium) and Bilait (Italy). Sold by Zucchero Canada from Calgary and delivered across Canada.

Not sure which machines you need? Tell us how many kilograms of chocolate you want to make per week and what you will make (bars, bonbons, spreads). Contact our team and we will help you plan each stage of your line.

Bean-to-bar chocolate making machines by process stage

Every bean-to-bar line follows the same order: roast, crack and winnow, grind and refine, conch, then temper. The capacities below come from each machine's product page.

Cocoa bean cracking and winnowing machines

After roasting, the beans are cracked into nibs and the shells are blown away. The Ninja Kid is a cocoa bean cracker and chocolate winnowing machine that does both at 25–30 kg of beans per hour, with adjustable cutting, a removable hopper and minimal dust. New to roasting? Read How to Roast Cacao Beans.

Chocolate grinders and refiners: melanger or ball mill?

Both turn nibs into smooth chocolate; they do it differently.

• Chocolate melanger (stone grinder). Granite stones grind the nibs in a bowl until the cocoa butter is released and the mass flows. The Rumbo Kid and Rumbo 120 use a solid granite base, granite millstones, a direct-drive motor with no belts or gears, and forced hot air up to 75 °C to speed up cocoa butter release.
• Ball mill chocolate refiner. Steel balls refine the mass to a set particle size: 20–25 microns on the Taobroma and Tao Kid, down to 18–20 microns on the BMR25. The FBM ball mills add a pump and a touchscreen PLC that stores your recipes, so every batch repeats the same way.

Looking for a chocolate melanger machine or a cocoa bean grinding machine for small-batch chocolate production? The tabletop M1025 grinds and conches 1.3–4.5 kg batches on 110V, and the Rumbo Kid and Rumbo 120 take 28 kg and 120 kg.

The Taobroma, Tao Kid and M1025 also refine nut pastes such as gianduja, spreadable creams and nut butters. See our Nut Butter Production Guide.

Melting and conching equipment

Conching develops flavour and texture. The Kleego 50 combines a 50 kg melting tank with a 35 kg conche; the Kleego 100 scales to a 100 kg tank and a 65 kg conche and cuts conching to under 3 hours. Both are melter and conching machines with counter-rotating stirrers, forced hot air and CPU control of speed, airflow and temperature, then pump the chocolate straight into a tempering machine. Learn more in What is Conching in Chocolate Making?

Cocoa butter press

The Sting is a tabletop press that extracts 35–45% of the cocoa butter from nibs at about 1 kg per hour, using a steel screw and a heating band. The remaining cocoa solids can be turned into cocoa powder, so you get two products from the same beans.

Professional tempering equipment for bean-to-bar

The last step gives your bars their shine and snap. The Aura is a compact continuous temperer of about 10 kg/h for small producers. The Chocolate World CW range tempers continuously with an Archimedes screw, from the CW12 (up to 45 kg/h) to the CW80 (up to 200 kg/h), and connects to Chocolate World enrobing and dosing equipment. Compare every model in our tempering machines collection.

How to choose bean-to-bar equipment

• Start from your volume. Batch sizes here go from 1.3–4.5 kg on the tabletop M1025 to a 120 kg bowl on the Rumbo 120, and tempering from about 10 kg/h (Aura) to 200 kg/h (CW80). Size each stage to the same weekly volume so no machine becomes the bottleneck.
• Match the machine to what you make. For bars and bonbons you need every stage through tempering. For gianduja, spreads and nut butters, the Taobroma, Tao Kid and M1025 refine nut pastes too.
• Check your power supply. The M1025 runs on 110V; the CW24 Delight and CW40 come in single-phase or three-phase, and the CW80 is three-phase.
• Source your beans. Start with single-origin raw cocoa beans from Venezuela, Ecuador and Peru.

Lead times, power and financing

• Lead time. Most FBM machines are made to order in Italy: about 14 to 25 days of production depending on the model, then about 4 weeks by sea. Several models offer air express at extra cost. The exact lead time is on each product page.
• Power. The M1025 runs on 110V. The CW24 Delight and CW40 come in single-phase or three-phase; the CW80 is three-phase. Check the electrical details on each product page, or ask us before you order.
• Financing. Rent-Try-Buy, lease and loan options through our partner EconoLease. See equipment financing, and use our payback calculator to see how many months a machine takes to pay for itself.
• 5% off orders over $500 CAD, applied automatically at checkout.