Explore our chocolate machinery for industry
Scaling and mastering production for small and medium-sized chocolatiers
This guide delves into the everyday challenges small and medium-sized chocolate manufacturers face as they attempt to scale production. From choosing the right equipment to identifying and addressing production bottlenecks, we provide practical advice to ensure you can increase your output without compromising the artisanal quality.
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REFERENCES
Chocolates Theobroma
Chocolates Theobroma was founded in 1995 by Ms. Perl and Mr. Isac Davidovits in a central region of Venezuela. Today the company is a leading local manufacturer of Chocolate Vermicelli, chocolate bars and a [...]
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Boulangerie Patisserie Dagobert
For Mrs. and Mr. Lodi the creation of hand made chocolate started in France 1989. In 1997 the family removed to Quebec in Canada where they established “Boulangerie Patisserie Dagobert. In the new facilities [...]
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Zürich S.A.
In 1977 the company Zürich S.A. was established by Mr. Rolf Meier in Guatemala – Ciudad. Today a central unit is manufacturing “all that by hand can be made of chocolate. It is both [...]
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Master Chocolat Bernard & Sons
Five generations of experience are in the hands and mind of the international award winner mr. Bernard Callebaut, Master chocolatier at “Master Chocolat Bernard & Sons” in Calgary, Canada. Since the mid 1980’ies mr. [...]
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Neuchatel Chocolates
Located on the East coast of the USA, manufactures exquisite chocolate confections from traditional European-style truffles to their unique Swiss Chips®, chocolate covered potato chips. For many years, Neuchatel Chocolates has been operating several [...]
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The Chocolate Studio
The Chocolate Studio in Cape Town is offering specialised training workshops to entry level chefs, non professionals and chocolate enthusiasts. During the workshops the participants will obtain a better understanding of the world of [...]
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Sally Williams Fine Foods
Since year 2004, Mrs. Dorothy Solomon from the the company Sally Williams Fine Foods, South Africa, has made enrobed soft-textured gourmet nougat by means of 2T130pT tempering system and a 2MP24 enrober with a [...]
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Mrs. Yvonne Johansen
Located in the Denmark Mrs. Yvonne Johansen opens in year 2015 a local chocolate outlet offering high end pralines. The tempered chocolate supply is based on the proto type of the double melting and [...]
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Based in Copenhagen, Denmark, we at ChocoMa have over 75 years of experience in producing reliable and efficient chocolate processing equipment.
Our mission, established by our founder Mr. Ibsen Sr., is to help our clients deliver exceptional chocolate experiences.
We provide a comprehensive range of machinery for artisans and semi-industrial chocolate producers, emphasizing flexibility and robust design.
Our equipment supports businesses as they grow, ensuring consistent quality and functionality. Our agents worldwide offer first-class service, reflecting our commitment to our customers.
