Chocolate Cooking System

The chocolate cooking line is designed for high efficiency, consistent quality, and easy maintenance. The process starts in the melting tank, where cocoa butter, cocoa liquor, sugar, and other raw materials are heated and melted under controlled temperature (45–55°C) and gentle stirring to avoid burning and ensure smoothness.

Once fully melted, the liquid chocolate is pumped to the weighing tank, which ensures accurate proportioning of all components via high-precision weighing sensors. After batching, the chocolate mass enters the refiner for primary grinding, breaking down large particles and improving mixture homogeneity. The pre-refined chocolate then goes into the ball mill, where rotating steel balls provide impact, shear, and friction to grind the mass to ultra-fine particles, achieving a smooth, glossy texture and stable viscosity. Finally, the finished chocolate is delivered to the storage tank with temperature control and slow agitation, ready for tempering, molding, or enrobing.