Cocoa producers

CHOCOLATE MAKER COCOA AND CHOCOLATE MACHINES is a team of specialists of cocoa machines and cocoa bean trading that is offering expertise for professionnals and beginners in one place. We offers chocolate makers a total package for craft making bean to bar chocolate. Cocoa beans, machines and training are the core business of our company. We can advise you for your choice of cocoa beans and type of machines (Bean to Bar, cocoa beans selection, cocoa roaster, cocoa cracker, cocoa winnower, cocoa melangeur, cocoa refiner conche, cocoa tempering machine, cocoa wheel tempering machine, packing solutions) to suit your company's profile.

Cacao has been cultivated by many cultures for at least three millennia and chocolate processing consists of a multistep process which, starting from cocoa beans, involves fermentation, drying, roasting, nib grinding and refining, conching and tempering. Chocolate processing is complex and requires several technological operations and processes to achieve the desired product quality.

After fermentation, the beans are dried, cleaned, and roasted. The shell is removed to produce cacao nibs, which are then ground to cocoa mass, unadulterated chocolate in rough form. Once the cocoa mass is liquefied by heating, it is called chocolate liquor. The liquor also may be cooled and processed into its two components: cocoa solids and cocoa butter.

We offer the best selection of machines and bean to bar line for Artisan chocolatier that need efficient and reliable tools to pruduce chocolate bonbons from raw beans.


Dark chocolate contains between 30% and 99% cocoa mass. The other main ingredients are cocoa butter, sugar, lecithin, vanilla.
The sweet dark chocolate has more than 35% of cocoa mass and less than 12% milk.
The bittersweet chocolate (called also natural) has at least 35%-45% cocoa mass. Its other ingredients are cocoa butter, vanilla, lecithin and 1/3 sugar content.
Unsweetened dark chocolate (also called baking chocolate) contains pure cocoa mass with a high cocoa fat content. This kind of chocolate is similar to natural chocolate, but it has a more bitter taste and less amount of sugar.
The baking chocolate has a solid structure and strong, intense, aroma.

Milk chocolate was created in 1875 by Daniel Peter in Switzerland, using the condensed milk invented by Henri Nestle. Milk chocolate’s cocoa mass content is varying in the different countries all over the world.
For example, in the USA Milk chocolate has to have at least 10% and it can go up to 20% cocoa solids.
In the European Union and UK cocoa solids should be minimum 30%, in Japan 21% cocoa content and in Canada minimum 25% cocoa solids and no less than 15% cocoa mass. Milk content is over 12% and there is also sugar in it.
According to European regulations the milk solids content in the milk chocolate shouldn’t be less than 14%.

White chocolate do not contain cocoa mass, unlike the other chocolate types. This type of chocolate is manufactured on the basis of cocoa butter only.
White chocolate contains around 20% cocoa butter, 55% or more sugar, 14% cow milk or milk powder, lecithin and vanilla. It is characterized by a mild and pleasant taste.

Aerated chocolate was invented in 1947 by Rowntree pouring air in the liquid cocoa mass, then cooling it and the result is bubbles in the chocolate. Nowadays you can find aerated milk chocolate, aerated dark chocolate and of course aerated white chocolate.

Ruby chocolate latest innovation in chocolate patented by Barry-Callebaut in 2015 and introduced in 2017. The production process is a trade secret. Chocolate color is pink.

Couverture chocolate are all chocolates with a cocoa mass higher than 70%. In some cases, cocoa mass content can be higher. The total fat content in couverture is between 30% and 40%.


The antioxidants rich content of the cocoa boosts brain function and regulates heart pressure improving blood circulation opening the blood vessels thanks to theobromine, increasing oxygen supply to the brain and therefore improving its function.

Regular chocolate consumption of cocoa-rich chocolate decreases cholesterol levels and the risk of heart diseases, thus lowering chances of heart attacks, and it strengthens the immune system.

Chocolate consumption also prevents the development of different diseases such as atherosclerosis, heart diseases such as hypertensive heart disease and others.

Finally the most important is that regular chocolate consumption can make you happy because after taking a bite from a chocolate bar, the body starts producing an additional amount of endorphins and this activates the brain’s pleasure center.



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