For Bean-to-Bar Makers

Complete chocolate making from the cacao bean

Bean-to-bar chocolate making is a craft that demands specialized equipment at every stage — from roasting and winnowing to refining, conching, and molding. Zucchero Canada supplies the complete machinery pipeline plus single-origin raw cacao beans from Venezuelan, Ecuadorian, and Peruvian fine cacao estates. Build your chocolate from the bean up.

Single-origin raw beans

Fine-flavor cocoa beans from Río Caribe Superior, Gibraltar Criollo, Sur del Lago, Carenero, Hacienda Victoria Ecuador, and Ucayali Peru — traceable, fermented, sun-dried.

Complete processing machinery

Crackers and winnowers for shell removal, ball mill refiners, conches for flavor development, and cocoa butter extraction presses. Artisan-scale to medium commercial capacity.

Tempering & molding

Tempering machines sized for craft producers, plus tablet and bar molds for finished product. Complete the journey from bean to finished bar.

Cocoa derivatives reference

Natural cocoa butter, cocoa powder, nibs, and cocoa liquor from the same Venezuelan origins — for recipe development and production scaling.

Starting or expanding your bean-to-bar operation?

Bean-to-bar requires specialized equipment choices at every stage. Our team helps craft chocolate makers plan their equipment pipeline and source traceable beans.

📧 Contact us: Get in touch with our team