Cacao Consulting offers a multitude of comanufacturing solutions.
When it comes to creating a new idea we offer proof of concept solutions as well long term solutions after a concept has proven marketable and scalable.
Our goal in working with our clients is to save them from costly mistakes.
Refining and Conching
Refining is where we grind the cocoa into liquid chocolate particles in order to produce a smooth texture that is desirable.
Conching is an additional step developed by Rodolphe Lindt in which the chocolate is agitated and heated, allowing for flavor profiles to emerge.
Chips and Drops
Chocolate Chips and Drops created for baking, frozen treats, nutrition bars, and melting or snacking are a common ingredient necessity; we are proud to offer both stock and custom wafers and chips.
Chocolate molding is the process of making chocolate pieces by shaping melted chocolate inside of rigid molds. A mold is a hollowed plastic frame that is filled with the liquid melted chocolate and other fillings. As the chocolate hardens or sets inside the mold, it becomes shiny and adopts the shape of the mold.
Candy Coating and Panning
Panning is one of the arts of chocolate making in which a rotating pan is filled with objects that are to receive a coating of chocolate. This process can also be applied to candy coating. Cacao Consulting works with clean label no- and low- calorie sweeteners and chocolate for panning or candy coating.
Enrobing is a process that involves covering a confection or snack with chocolate or chocolate coatings. Cacao Consulting works with this equipment in a multitude of applications, from nutritional dietary products to confectionary products.