Intelligent chocolate ball mill, making the "silky taste" no longer rely on luck

The most troublesome part of making chocolate is the grinding process - traditional grinding tools always produce cocoa beans with a grainy texture, a bitter taste, and repeated filtering, which is time-consuming and laborious. But now with the intelligent chocolate ball mill, all these problems have been solved.

The new ball mill comes with a precise temperature control system that can stabilize the grinding temperature at around 45 ℃, perfectly stimulating the aroma of cocoa butter without causing nutrient loss. What's even more impressive is that it can set the grinding time and speed through the touch screen, with one click switching between coarse and fine grinding. The finest grinding can reach below 20 microns, which is three times more efficient than traditional equipment.

And it can also automatically monitor the humidity of the material. If the cocoa butter is too thick, it will remind you to add an appropriate amount of cocoa butter to avoid grinding out chocolate that is too hard. For chocolate workshops, there is no need to rely on experience to "gamble" on taste. One machine can consistently produce silky and delicate chocolate, and there will be more repeat customers!