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Cacao Cucina

Cacao Cucina Visit us at http://cacaocucina.com. Cacao Cucina is a new line of quality equipment for bean-to-bar artisan chocolate makers. Come to the Cucina to see the equipment, run tests, and experience chocolate making first hand!

Cacao Cucina is a line of equipment for making chocolate from raw cocoa beans. Designed and manufactured by Bottom Line Process Technologies, Inc., Largo, FL, USA.

Operating as usual

04/01/2021

Looking forward to some sweet treats in your Easter basket? CandyWorx is proud to provide the high-quality equipment that produces your favorite holiday candy, from sweet and creamy chocolate eggs to tart and chewy candy. We wish you a happy and peaceful Easter weekend!

These are available in production sizes from 230 kg/hr (500 lbs) all the way up to 4550 kg/hr (10,000 lbs) an hour. Many...
02/05/2021

These are available in production sizes from 230 kg/hr (500 lbs) all the way up to 4550 kg/hr (10,000 lbs) an hour. Many installations include custom designed frames to suit your installation space challenges.

Did you know that each of our cooling drums comes with electrical controls housed in watertight NEMA 4X stainless steel enclosure? It also includes automatic controls for product temperature control and drum speed. To learn more, visit: https://www.candy-worx.com/machinery/continuous-cooling-drums

Lab Ball Mill
01/07/2021
Lab Ball Mill

Lab Ball Mill

The Cacao Cucina Lab Ball Mill

The ability of the Cacao Cucina® Tempering Machines to handle viscous chocolate recipes, along with their industrial des...
12/22/2020
Tempering Machine

The ability of the Cacao Cucina® Tempering Machines to handle viscous chocolate recipes, along with their industrial design for reliability and ease of sanitation, make them a natural choice for the small batch artisan chocolate-maker.

The Cacao Cucina Tempering Machine is a 10 or 25 kg batch tempering machine. Features include PLC touch screen controls, self-contained chiller unit, and ful...

Cacao Cucina® winnowers include a bean breaker designed specifically for cocoa beans. The breaker speed and breaking pre...
12/03/2020

Cacao Cucina® winnowers include a bean breaker designed specifically for cocoa beans. The breaker speed and breaking pressure are adjustable to allow for optimizing the size of the broken shell and nib pieces. The breakers are rugged, all stainless construction and can be easily accessed for inspection or cleaning.

Why are cocoa beans winnowed? Cocoa beans have an outer shell, but it is the inside of the bean, or nib, that is used in the chocolate-making process. The process of removing the shell from cocoa beans to obtain the nib is called winnowing. Learn more here: https://cacaocucina.com/winnowers/

Join us at CandyWorx's Equipment Showcase! CandyWorx is a fast-growing U.S. based confectionary equipment manufacturer t...
10/07/2020

Join us at CandyWorx's Equipment Showcase! CandyWorx is a fast-growing U.S. based confectionary equipment manufacturer that offers a unique expertise to help you overcome your production challenges. Our Equipment Showcase will feature custom machinery that specializes in continuous cooling drums, fondant production, panning, skids, pure sugar cooking, continuous extruding, and belt coating.

To learn more and to register, visit: https://www.gray.com/candy-worx-equipment-showcase/

We are excited to invite you to CandyWorx's inaugural live and interactive virtual Equipment Showcase on Wednesday, October 14 at 11am-Noon CST! To learn more and register, visit: https://www.gray.com/candy-worx-equipment-showcase/

Happy Valentine's Day Chocolate Lovers!
02/14/2020
NCA reveals America’s favorite Valentine’s Day chocolate filling

Happy Valentine's Day Chocolate Lovers!

Chocolate and candy are an iconic part of modern-day gifting, but while many people enjoy a piece of chocolate from a heart-shaped box during the Valentine’s Day season, not every consumer approaches selection in the same way, the National Confectioners Association reveals.

Trying to keep an open mind about this one . . .
09/06/2019
CocoTerra wants to make homemade bean-to-bar chocolate as easy as pie

Trying to keep an open mind about this one . . .

The all-in-one tabletop machine completes each step of the chocolate making process – from nib to conching to cooling – yielding a final product of real chocolate in about two hours, with the help of a digital recipe and guidance app.

The discerning eye will catch a brief clip of the RO-15 Cocoa Bean Roaster and liquor from the Nib Grinder around the 27...
05/28/2019
GASTROFÍSICA | El Secreto del Chocolate PERFECTO

The discerning eye will catch a brief clip of the RO-15 Cocoa Bean Roaster and liquor from the Nib Grinder around the 27 - 28 seconds mark. Thanks, Arcadi, for including us in your fun and educational video on Chocolate Tempering! In Spanish with English subtitles. ENJOY, and check out many other interesting videos from Tippe Top Physics!

El #chocolate es un manjar de dioses, ¡pero es TAN complicado de hacer...! Afortunadamente, la #ciencia viene al rescate: aprendiendo sobre cómo las grasas f...

From one of our newest clients, Dusso Chocolate, "with love and gratitude."  Located near Los Angeles, Dusso Chocolate w...
12/11/2018

From one of our newest clients, Dusso Chocolate, "with love and gratitude." Located near Los Angeles, Dusso Chocolate will be sold online and Whole Food Stores as Bean to Bar, Organic, Vegan, no sugar added! Look for this amazing chocolate in early 2019. Wishing you much success, and thanks for the VERY cool pic!

08/22/2018

FOR SALE - Gently used Winn-15 Mini Winnower and 1 ton organic fair trade cocoa beans from Belize. Location Northern California. Message if interested and I will put you in touch!

We agree - chocolate wins over coffee!!
03/01/2018
Americans believe treats, healthy lifestyle compatible: Mars Wrigley report

We agree - chocolate wins over coffee!!

It’s fine to have a treat. Really, you can do so and, most importantly, still lead a healthy lifestyle. That what 98 percent of 1,000 Americans surveyed last year told Mars Wrigley Confectionery U.S. In addition, nearly three out of four people (73 percent) indulge in treats “just b...

This is an interesting Chocolate Sensory Wheel - a bit different than other Chocolate Tasting Wheels I have seen.  Take ...
01/30/2018
Unraveling the taste of chocolate: Barry Callebaut introduces sensory language

This is an interesting Chocolate Sensory Wheel - a bit different than other Chocolate Tasting Wheels I have seen. Take a look!

30 Jan 2018 --- Barry Callebaut has introduced a sensory language and tasting ritual that will help chocolate professionals and consumers to understand and express the richness of chocolate taste. Cocoa and chocolate sensory scientists from Barry Callebaut and Givaudan did extensive research to deve...

We have worked with some excellent beans from Venezuela.  If anyone has a reliable source in the US for premium VZ beans...
01/12/2018
Venezuela’s chocolate provides an economic lifeline

We have worked with some excellent beans from Venezuela. If anyone has a reliable source in the US for premium VZ beans, please let me know!

New Venezuelan chocolatiers are producing gourmet bars allowing them to make a living amid the collapse of a socialist economic system.

01/10/2018

New phone number 1.727.507.7887 and back in production on Friday!😀

Happy New Year!  We spent the holidays moving our shop to a much larger fabrication space.  Getting our machines hooked ...
01/02/2018

Happy New Year! We spent the holidays moving our shop to a much larger fabrication space. Getting our machines hooked up this week. Address updated. Phone number will be updated January 9. Looking forward to building lots of chocolate machines in 2018!

Happy Chocolate Day USA!!
10/28/2017
National Chocolate Day

Happy Chocolate Day USA!!

Dark chocolate, Milk chocolate & White chocolate... doesn't matter ... Enjoy #NationalChocolateDay all day!

Chef Michael Laiskonis speaks to the importance of process control in crafting quality chocolate.  Although directed tow...
08/28/2017
ICE Chocolate Lab: The First Two Years

Chef Michael Laiskonis speaks to the importance of process control in crafting quality chocolate. Although directed towards culinary education, the content applies to anyone interested in the art and science of bean-to-bar chocolate. Enjoy!

It’s hard to believe that it’s been two years since we launched ICE’s bean-to-bar Chocolate Lab (the first education-focused lab of its kind!). We decided to...

The latest podcast from The Slow Melt - Valrhona!
07/18/2017
Makers Series 3: Valrhona

The latest podcast from The Slow Melt - Valrhona!

Valrhona was founded in 1922 by Albéric Guironnet in the small village of Tain L’Hermitage, France, and is now also based in Brooklyn, USA. The company is dedicated to enhancing the flavors of rare...

Wish us luck as we present a seminar on "The True Value of Bean to Bar Chocolate" at the ACF National Convention in Orla...
07/08/2017

Wish us luck as we present a seminar on "The True Value of Bean to Bar Chocolate" at the ACF National Convention in Orlando this week! #CookCraftCreate

Address

25523 W Ruff St
Clearwater, FL
60585-5433

Opening Hours

Monday 8:30am - 5pm
Tuesday 8:30am - 5pm
Wednesday 8:30am - 5pm
Thursday 8:30am - 5pm
Friday 8:30am - 5pm

Telephone

(815) 676-5006

Products

Cocoa Bean Roaster, Cocoa Bean Winnower, Nib Grinder, Chocolate Maker, Tempering Machine, and more.

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Comments

spffc email is [email protected]
we are interested to know more about all cacao machines from your group. SPFFC is newly engaged with cacao production and processing in Davao city - Philippines.
Please see if you guys can get in touch please thanks a lot regards from Australia
Mmmmmmh + chocolate song ?:
Under the leadership of Creative Director Michael Laiskonis, every day in ICE’s Chocolate Lab is an opportunity for research and experimentation. Step inside the lab—filled with equipment from Cacao Cucina—as we unwrap the chocolate making process from bean-to-bar, and discover just what it takes to create this beloved treat. To learn more about the nation's first education-focused bean-to-bar chocolate facility, visit ICE.edu/chocolate.
As we get ready to begin classes in the ICE Chocolate Lab with our bean-to-bar Cacao Cucina equipment, Michael Laiskonis shares some surprising facts about the different stages of the chocolate making process.
I congratulate Cacao Cucina on the new vibratory feeding system for your Winnowers. Well, i know you are expecting us, very soon Nigerians will make chocolates with Cacao Cucina Machines.
Hello, thanks for the great work you are doing. am interested in purchasingWinn-15. 15 kg/hr cocoa bean winnower , cocoa nib grinder,Laboratory Ball Mill. Please send me a quote for these machine for my small scale bean to bar business. Looking forward to doing business with you. Regards, Stephen Sembuya C.E.O - PINK FOODS IND P.O Box 26608, Kampala. Uganda Tel: +256-774-133427
Hello, thanks for the great work you are doing. am interested in purchasing a Winn-15. 15 kg/hr cocoa bean winnower , cocoa nib grinder,Laboratory Ball Mill. Please send me a quote for these machine for my small scale bean to bar business. Looking forward to doing business with you. Regards, Stephen Sembuya C.E.O - PINK FOODS IND P.O Box 26608, Kampala. Uganda Tel: +256-774-133427
some imformations about my company. we need price of equipment-200kg/week,