At the Cucina
Cacao Cucina invites you to Make Chocolate Today!
Evaluate the Cacao Cucina equipment line firsthand!
We think it's important to test and evaluate equipment prior to making a purchase. If you're in the market for small batch chocolate production equipment, we encourage you to visit our facility. In our test kitchen, you can process chocolate from raw beans to finished product. You will see the entire process, not just one or two steps. Plus, you will be able to evaluate the quality of finished chocolate produced from the Cacao Cucina system. All of your process questions will be answered in one visit. Offering comprehensive product testing makes Cacao Cucina a unique supplier in the chocolate equipment industry.
Bring your beans and leave with chocolate!
Our chocolate kitchen is equipped with a Cocoa Bean Roaster, a Winn-15 Mini Winnower, a Nib Grinder, a CM-10 Chocolate Maker, and a Tempering Machine. We are happy to arrange trials for prospective clients. If you are unable to visit the Cucina, ship us your beans. We'll ship your chocolate back to you!
Equipment Training
Clients who purchase Cacao Cucina equipment are invited for training at our facility prior to shipment. There is never a fee for client training at the Cucina.
Testing of Value-Added Cacao Products
We have equipment to produce nib, cocoa butter, press cake, and chocolate liquor. If you have projects in any of these areas, or if you think any of these process technologies could apply to your product, give us a call. We can work with you on a contract basis to advance your R&D efforts.
We Hope to Meet You Soon!
We have had visitors from across the US, Trinidad, France, South Africa, Japan, Australia, and Papua New Guinea. Many of our visitors tell us that our equipment makes some of the best artisan chocolate they have tasted. If you are ready to launch or expand your artisan chocolate business, come see for yourself if Cacao Cucina equipment is right for you.
Contact addam@cacaocucina.com for to schedule your equipment demonstration.
