By Ching Lik Hii, Flávio Meira Borém | Drying and Roasting of Cocoa and Coffee

 

Downsized Equipment:

Artisanal or crafted chocolate is an emerging niche market with remarkable growth. The products are exotically tailored and bean materials are sourced directly from farmers.

Instead of melting and molding using store-bought chocolate, the crafters instead implement the bean to bar approach. They buy whole cocoa beans and diligently follow proper chocolate making steps from roasting to tempering.

For this market segment, a roaster which dedicated to crafters handles less than 15 kg of cocoa beans in a batch system. A relatively small size CocoaT junior roaster works with at least 2 kg beans (Cocoatown, 2017).

Excerpt from Drying and Roasting of Cocoa and Coffee, edited by Ching Lik Hii, Flávio Meira Borém.