Tempering Machines
Tempering is the process of taking chocolate through a specific sequence of heating, cooling, and re-heating to develop the most stable fat crystals in the cocoa butter. This results in a finished chocolate with shine and snap.
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Explore CandyWorx’s full line of chocolate equipment.
Remove ferrous metals, oversized pieces, undersized debris, and stones with the bean cleaner. Learn More
In a single, self-contained machine, your chocolate will be mixed, refined, and conched. Learn More
Designed for artisan chocolate, this vibratory sifter minimizes the presence of unrefined particles. Learn More
Develop unique flavor, reduce moisture content, and destroy bacteria when you roast cocoa beans. Learn More
Efficiently produce cocoa butter from beans with this machine. Learn More
The versatile refiner is used for recipe formulation and process development of chocolate. Learn More
The nib grinder processes large nibs into liquor efficiently to a uniform particle size reduction. Learn More
Develop the most stable fat crystals in the cocoa butter through a specific sequence of heating, cooling, and re-heating. Learn More
Designed specifically for cocoa beans, the winnower will remove the shell from the beans to obtain the nib. Learn More
Enjoy an efficient, repeatable, and flexible depositor for ‘anything that pours’ with custom molds. Learn More
This benchtop machine will verify your finished product and assist with scale-up to full production levels. Learn More
Create accurate and repeatable results with custom designed and multi-functional systems. Learn More
Efficiently engross and polish or glaze nuts, raisins, large lentils, and more. Learn More
Ensure your confectionery coated products are uniform while saving time, labor, and cost operation. Learn More
This benchtop machine will verify your finished product and assist with scale-up to full production levels. Learn More
CandyWorx provides confectionery, chocolate, &
cannabis industries quality machinery and services.
