The Process of making Chocolate Chocolate quality The Advantages of making chocolate with ChocoEasy ChocoEasy Chocolate-making mahcine sizes
Strawberry in melted chocolate
Chocolate-making machines home
Revolutionary 3 Step CHOCOEASY TM way to make quality chocolate.
  1. Mass Dry pre-grinding of sugar and milk powder to less than 200µm particle size.

  2. Melting of the cocoa butter and cocoa mass and mass dry conching.

  3. Homogeniation refining and wet conching for the development of aroma and flavour.

Process control guarantees maximum quality and unerring reproducibility.

Mass Dry pre-grinding of sugar and milk powder to less than 200µm particle size

homogenization refining and wet conching for the development of aroma and flavour
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