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8:07 am
July 5, 2006
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Hello Everyone,
I have seen this new system for chocolate making called “Chocoeasy”
http://www.chocoeasy.com/
Has anyone seen any stats on this or know any companies that use it? I think it is new but there is like zero info on their site…It looks like a smart idea to have a all incompasing system(except for roasting I think)…but was wondering if it was any good and wanted to see some info on it…
Robert
http://www.chocolateguild.com
Robert
8:40 am
August 6, 2006
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Chocoeasy is made by “NETZSCH Mahlen & Dispergieren”:
[url]http://www.netzsch-feinmahltechnik.de/[/url]
A PDF-file about Chocoeasy:
[url]http://www.netzsch-feinmahltechnik.de/information/pdf/e/chocoeasy_e.pdf[/url]
An interview about Chocoeasy:
[url]http://www.foodengineeringmag.com/CDA/Archives/aa6190115c2f8010VgnVCM100000f932a8c0____[/url]
Average price for Chocoeasy 50 is 50.000,00 EUR according to this source (Chocolate Alchemy Forum):
[url]http://chocolatetalk.proboards56.com/index.cgi?board=general&action=display&thread=1142287637&page=2[/url]
Chocoeasy looks interesting. Have you requested whitepapers Robert?
“Porcelana: The Holy Grail of Pure Criollos” (Maricel E. Presilla)
12:28 am
July 5, 2006
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I just requested info yesterday from them so I should be getting more info soon…looks like an interesting system and would be nice for the small artisan if it was a good system and completely controlable and not automated…
Thanks for your info…I will post more on here when I get more info…
3:03 am
October 20, 2005
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Any new info on this one Robert?
11:31 am
September 30, 2004
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What would you like to know about it?
9:59 am
October 20, 2005
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Sebastian – more a curiosity thing than anything else. I know you (and many others) are active on the Chocolate Alchemy site, so I apologise to those who are not, but the easiest way to ask my question is: is the machine a “giant Santha”? Or does it do more? Does it do it more accurately (ie., temperatures can be specifically set)?
The price difference between the machine and a (admittedly smaller) grinding machine, in the Santha, is large and (coming from a zero background in chocolate production) I was just trying to learn what other options during the production process would be so appealing to see the increase in price. Having read about chocolate production the “Alchemy way” I wanted to see if there were other steps in other production processes. Its a learning question from my perspective rather than something I’m looking to purchase 
12:22 pm
September 30, 2004
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It’s very different than the santha – it’s essentially a ball mill – think of a hollow tube that’s 1/2 filled with metal balls. your coarse product flows into one end of the tube and through the bed of metal balls. as it does this, the metal balls smash into one another, catching some of the coarse raw materials in between them, and breaking them into smaller raw materials..it’s made specifically for chocolate production, whereas the santha has been adapted to it. it’s going to make much larger batch sizes, and you’ll have more control over the process, and it’ll be easier to clean.
