A chocolate production line is an integrated system that transforms raw cocoa ingredients into finished chocolate products (bars, pralines, truffles, etc.). The process involves several stages, from cocoa bean roasting to molding and packaging. Below is a detailed breakdown of a typical chocolate production line:

1. Cocoa Bean Processing

a) Cleaning & Sorting

• Removes foreign materials (stones, dust, metal) using sieves, magnets, and air classifiers.

b) Roasting

• Develops flavor and aroma by roasting beans at 120–150°C (time varies by recipe).

c) Winnowing

• Cracks beans and removes shells, leaving cocoa nibs.

2. Chocolate Mass Preparation

a) Grinding & Refining

• Cocoa nibs are ground into cocoa liquor (a paste).

• Sugar, milk powder (for milk chocolate), and additional cocoa butter are mixed in.

• Refined in a ball mill or 5-roll refiner to achieve a smooth particle size (15–25 microns).

• 

b) Conching

• A conche machine kneads and aerates the chocolate mass for 6–72 hours to:
  ✔ Develop flavor
  ✔ Reduce moisture & acidity
  ✔ Improve texture

• 

c) Tempering

• Chocolate is carefully cooled and reheated to stabilize cocoa butter crystals (Type V for shine and snap).

• Tempering machines ensure precise temperature control.

• 

3. Chocolate Molding & Forming

a) Depositing

• Liquid chocolate is poured into molds (bars, pralines, etc.).

• One-shot molding can add fillings (caramel, nuts, ganache) in the same step.

b) Cooling Tunnel

• Chocolates are cooled at 5–10°C to solidify properly.

c) Demolding

• Automated systems eject chocolates without damage.

4. Enrobing (For Filled Chocolates & Bars)

• Centers (wafers, nuts, caramel) are coated with chocolate in an enrobing machine.

• Excess chocolate is removed by air knives.

5. Packaging

• Flow wrapping (for bars)

• Boxing (for pralines)

• Metal detection & weight checks for quality control.

Types of Chocolate Production Lines

Production Capacity

• Small-scale: 50–500 kg/day

• Industrial: 1,000–10,000 kg/day

Would you like details on a specific stage (e.g., tempering mechanics) or a customized line setup?

Chocolate production line Images