Melangeur for Bean to Bar

Melangeur for Bean to Bar Chocolate

«Bean to Bar» refers to the process of making chocolate from the raw Cocoa bean ("Bean") all the way to the finished bar ("Bar").

In the process from the Cocoa bean to the finished Chocolate bar, there are countless steps that must be carried out so that the result is a melt-in-the-mouth Chocolate bar with a uniquely rich aroma. The «Bean to Bar» process reflects the complete, hands-on processing of the base ingredients right through to the fully finished Chocolate bar.

This Bean to Bar Melangeur has been designed specifically for the production of fine chocolate. A powerful motor ensures reliable and long-lasting operation. The two solid stone rollers inside the Melangeur rotate evenly, grinding and conching the Cocoa nibs into the finest chocolate.

To ensure that the grinding and mixing process runs ideally, two Scrapers are mounted inside, which greatly increases efficiency and has a significant influence on chocolate production that should not be underestimated.

This Melangeur also comes supplied with a Scraper and a quick-start guide.

To make your own Bean to Bar chocolate, it's best to briefly melt a little cocoa butter and add it to the Melangeur at the start. Then add the nibs at regular intervals, waiting each time until they have already become part of the mass, so that the process is not interrupted. Never add too many Cocoa nibs at once, as this could cause the Melangeur to stop and jam.

Once you have a nice Bean to Bar cocoa mass, you can add milk powder, sugar or other ingredients and then let the Melangeur run for up to 72 hours until the fineness and Liquid aroma have reached the desired level.

Technical Specifications for the Melangeur

The tilting model makes it easier to empty once the product is ready. A simple press of a button and you can tilt the Melangeur and pour your creation into the Bowl without removing the drum from the motor base. For easier cleaning, this can of course be done afterwards without any trouble.

This Bean to Bar Melangeur was designed specifically for the demands of chocolate production — built with durable and robust gears, fully sealed and stable ball bearings, Kevlar belts, and a safety cut-off to prevent overheating and to allow overnight operation. It is also very fast, quiet and energy-efficient. On average, the electricity costs for 48 hours of operation come to less than five Swiss francs.

Capacity: up to 4.5 kg Bean to Bar chocolate

Drum diameter: 241mm

Drum height: 159mm

Roller stone diameter: 4.125" (105mm)

Roller stone width: 1.75" (45mm)

Weight: 13.5 kg

Voltage: 230 V, 50 Hz

Power: 200 Watt

Plug: The unit itself comes with a Schuko plug, with an adapter for Switzerland included.