We, everyone at CocoaTown LLC, thank all artisan chocolatiers for nominating CocoaTown for "Innovation in Fine Chocolate Products" award for EXCELLENCE IN FINE CHOCOLATE award by the Fine Chocolate Industry Association (FCIA). Awards Ceremony was on Saturday January 19, 2013 in San Francisco, CA USA. We won this award because of all the support and feedback from our customers and we thank you for that. While it is a challenge to develop commercial products for an emerging industry, it is heartening to see that the community recognized our hardwork and commitment. We strive to keep up with your expectations. For more details please visit http://www.finechocolateindustry.org/excellence.php.
elcome to cocoatown.com by CocoaTown LLC. We are the manufacturers and marketers for complete train of CocoaT line of appliances to help the chocolatier prepare gourmet chocolates – from bean to bar – the authentic way with modern convenience.
CocoaT Grindeur® line of cocoa grinder / melanguer (melanger) combo appliances, CocoaT mini Roaster, CocoaT mini pregrinder are readily available. We are introducing CocoaT pregrinders, CocoaT power Crackers, Commercial CocoaT Roasters soon.
We also sell Brazil, Ecuador and Venezuela origin beans, cocoa nibs, cocoa butter and vanilla in small or bulk quantities. We are working on introducing cocoa beans from India.
We supply innovative and specialized food preparation machinery to prepare gourmet foods. Like any other food product, making gourmet chocolate is an art and science. We at cocoatown.com understand the chemistry, physics, and mechanics of chocolate grinding process. To consistently make the best chocolate, the chocolatier needs three basic elements;
- The best raw materials
- Thorough understanding of the process
- Right equipment
Raw Materials: The beans make a lot of difference in the final outcome. Gourmet chocolatiers are focusing on the beans from single origin, organically grown, ethically traded, sustainable cocoa farming etc. They modify their recipe and process based on origin and variety of beans as cocoa butter content varies accordingly.
Process:There are several sources including forums like thechocolatelife that discuss the process variables that are important to make the best quality gourmet chocolate every time. The chocolate making involves the critical steps in the following order:
Procuring, Roasting, Cracking, Winnowing, Pregrinding, Grinding, Conching, Tempering, Molding.
Most chocolatiers are making their chocolates from couverture (existing chocolate block). When they choose this option, they just temper and mold the chocolate and do not have the control of the source or origin of the cocoa beans. Since most of the chocolatier get their couverture from the same sources, they have limited scope for innovation and individuality.Gourmet chocolatiers on the other hand start the process from procuring or grinding. So far, the melangers to grind cocoa nibs into chocolate were bulky (to process more than 100 lbs of cocoa nibs at a time), took up more space, and costed thousands of dollars.
Equipment: Since the chocolatiers need the equipment that can process 1 – 100 lbs of cocoa nibs, we have developed Melangers (melanguers or melangeurs) to grind the cocoa nibs in small volumes and Grindeurs (grinder + melangeur combo) to scale up the production capabilities.
Our Grindeur® line of cocoa grinders and accessories will help you to completely control the critical process variables and to impart the chocolatier’s "signature" into their chocolate consistently.
Our CocoaT Pregrinders (mini version for small scale and commercial version for bulk grinding) reduce the cocoa nibs in to cocoa powder. Using the cocoa powder instead of the cocoa nibs as the starting point in the Grindeur reduces the grinding time to just 10-15 hours from 80 to 90 hours. This increases the efficiency of the whole operation.