A bean to bar chocolate making machine can make the entire process easy and convenient. The following article will talk about the pros and cons of several popular models.
We will look at the melangeur from Nanci’s, the Nate Saal melangeur, and the Stephan mixer.
Each of these machines has a different purpose and price range.
Purchasing a machine based on your needs is a smart investment.
Weigh your options carefully before making a final purchase.
After many years of working at Lockheed Martin and the City of Tampa’s Water Department, Nanci moved to Eugene, Oregon, in 2000.
There she became interested in the home coffee roasting movement and discovered Sweet Maria.
As a home brewer, Nanci had already experimented with making craft beers.
Now she wanted to bring her skills to a commercial setting, so she designed her own melangeur bean to bar chocolate making machine.
While Nanci’s melangeurs are sold on her website, other melangeurs are now found in the factories of many other bean-to-bar chocolate makers.
The melangeur is the standard for most, though many larger makers have started using Nanci’s beans as their starting point.
Today, almost half of Nanci’s customers buy her machines for their own use. After all, chocolate making is not hard!
Nate Saal’s melangeur
A melangeur bean to bar chocolate making machine is a new way to make delicious chocolate in the comfort of your own home.
This appliance is designed by Nate Saal, a former networking technology executive who began work on the machine over five years ago.
He has filed patents in Japan, China, and France and worked with design studio Ammunition, which has designed products for companies including Apple, Ember, and Cafe-X.
The melangeur bean to bar chocolate making machine uses a combination of manual and automated methods.
It has an interactive screen and a single silver knob.
The machine’s app will let users explore cacao through reference articles, recipes, and community interactions.
The machine will make delicious chocolate within two hours.
While most bean-to-bar chocolate making machines require manual labor, the melangeur is completely automated and can be operated with the touch of a button.
The CocoaTown bean to bar chocolate making machinery is designed to be a multipurpose appliance for artisan craft chocolate makers.
It includes the Roaster, Cracker, Winnower, Melanger, and Grindeur. This machine can be customized to suit any chocopreneur’s requirements.
The company has been working with chocopreneurs from over 100 countries and has won numerous awards for its technology.
The system includes a drum roaster, cracker, winnower, and a patented grinder that comes in various sizes.
Despite its complexity, the CocoaTown melanger costs less than $4,000, making it affordable for even the most aspiring chocolate makers.
The machine can also accommodate small-scale farmers, as they do not need a large manufacturing facility to manufacture high-quality chocolate bars.
A new addition to the world of bean-to-bar chocolate making is the Stephan mixer.
This compact, versatile device has several benefits over conventional chocolate making machines, including a scraper arm and rotating blades for stirring and blending.
The Stephan mixer also features a lowered boiling point, which helps remove the moisture that can carry aroma molecules.
It also has attachments for temperature and pressure control.
With all these benefits, the Stephan mixer is the perfect tool for any home chocolatier.
The Mast Brothers were willfully dishonest when it came to bean-to-bar chocolates, and Scott Craig chronicled the episode in a four-part series.
This sort of dishonesty is a disgrace to any chocolate maker. Bean-to-bar chocolates require sourcing beans from various origins and paying shipping charges.
This is not an inexpensive endeavor for smaller chocolate makers, who are unlikely to realize the economies of scale.
The cacao pod seed itself must be transformed into chocolate in order for it to be worth eating.
A Spectra melangeur is a stone grinder that turns cocoa nibs into a thick oily paste. The machine is perfect for making both commercial and raw chocolates.
Its two large revolving granite rollers and slab create intense grinding action that turns cacao nibs into an oily paste.
It then liquefies the chocolate. A Spectra melangeur can be rented or purchased for personal use.
Most bean-to-bar chocolate makers do it themselves, while others use commercially available machines.
They also roast the beans themselves, which takes some engineering skills and knowledge of chemistry.
Generally, a Spectra melangeur is suitable for medium-scale businesses, but if you’re just starting out, you might want to consider building a homemade machine.
However, these machines are large and expensive. This may be a good option if you’re making small batches for your customers.