The Industrialization and Diversification of Chocolate machine industry

In the mid-18th century, the quality of chocolate is still rough and too strong, not gentle enough. The modern chocolate was made because of an accident.

In 1870, a chocolate manufacturer forgot to switch off the cutter which grinded cocoa beans in the store and went away for the weekend. Continuous operation of the machine for three days grinded cocoa beans into an extremely smooth fragrant chocolate powder. After much experimenting with different time and temperature, in 1879 he invented a machine called the conchage (meaning seashell) mixer, with bottom heating, grooved rollers in the liquid chocolate to keep scrolling back and forth, grinding cocoa beans smaller, more mellow soft and reach the mouth of the realm.

In 19th century, chocolate started large quantities, and promoted the progress of industrialization. Germans are masters of chocolate mass production machinery. A family with five brothers in German started production mechanization and made the achievements of the modern chocolate production equipment.

Time travels to 90’s of the last century, chocolate in China is still in its infancy. A Suzhou native who do the tea business found out chocolate will be the trend of the future in China. He bought the most advanced chocolate machine from Germany and started making chocolate machines. At that time, he made the decision to become the best chocolate making machinery China. Over 20 years later, his factory become the largest in China. His next goal is to become best chocolate machine global supplier.