Unique Corporate Event Venue Near Atlanta, GA
It’s Seriously Good
Quality Guarantee
Protective Packaging
Take a virtual tour of our state-of-the-art glass chocolate factory. See how the farms harvest and ferment our premium beans to individual works of art. Keep checking for future updates as we add interactive videos and information for each piece of chocolate equipment.
Can’t make it to Suwanee? Step inside our glass chocolate factory from wherever you are.
Specifically designed to properly roast cacao beans, through a multi-step temperature curve to produce the right flavor notes. When roasting is complete, the beans are dropped in the lower cooling section and then released.
Winnowing machines ‘crack’ the roasted cocoa beans into smaller pieces, called "cocoa kibbles", which are a mixture of nibs and shells (husk). The machine then uses vacuum and sieving to separate the lighter shells from the heavier nibs. Nibs is the chocolate and used for further processing.
Grinds the cacao nibs into an oatmeal-like paste, called cocoa mass. This process is a vital step in chocolate making and is responsible for creating the base for all chocolate products without adding heat to the product to save the flavor notes.
With thousands of small ball bearings, the cocoa mass is added with sugar (and milk solids for milk chocolate) to grind the mixture to an ultra-smooth 18-25 microns while cooling to preserve flavor notes. Fun Fact: Your tongue cannot sense particle sizes under 25 microns!
Very important in flavor development. Conching, while mixing and kneading, releases volatile flavors and acids, and promotes oxidation, which creates desirable aromatic flavor notes. These notes have been carefully preserved throughout the process with precise control of time and temperature.
A chocolate tempering machine, holding up to 130 lbs of chocolate, designed to heat, mix, and cool to perfectly crystallize chocolate to create a smooth, shiny and hard final product.
The red boxy machine on the table to your right is our 4K Cocoa Butter Printer. With the use of special colored, natural cocoa butter, we can print directly on the chocolate surface to create branding, photos, etc. Insert Oreo’s…hit print!
Our chocolate bar line. Connecting to a TOP EX machine, the chocolate “floods” over the chocolate molds as they are pushed through, scraping the top and sides at a rate of 825 chocolate bars per hour!
A one-of-a-kind machine in the US, our “One Shot Depositor” produces our truffles and bonbons. With a tube-within-a-tube, the outer tube containing chocolate makes the shell, while the inner tube with ganache fills the cavity all at the same time (“tuno”). This machine can also switch from a chocolate ganache to a frozen gelato center! Average production of 2,600 chocolate pieces per hour.
Gently vibrates the mold to release air bubbles without mixing the fragile chocolate shell and interior ganache together.
Accepts the molds from the Vibra and raises them up and pushes them to the top level of the long cooling tunnel.
A chocolate tempering machine, holding up to 130 lbs of chocolate, designed to heat, mix, and cool to perfectly crystallize chocolate to create a smooth, shiny, and hard final product.
The tank, holding approximately 440 lbs of liquid untempered chocolate, drip feeds into the TOP EX tempering machine. This slowly feeds the TOP EX to temper the chocolate to allow for continuous chocolate production.
The only piece of equipment from the US, our Savage copper kettle produces all of our butter caramel. The use of copper is very important for correct heat distribution as well as our 6” thick Precision Granite for cooling of the caramel.
For all our hollow chocolates, a preheated mold cavity is filled ~45% full, then the mold is closed and placed onto the Galileo arms using magnets. The machine then turns on two 360° axes, distributing chocolate to create a uniform shell.
All chocolate-covered nuts and fruits are produced on this panning machine. The white machine sprays chocolate into the drum to provide 5–9 coats of chocolate while the stainless tube in the center provides the right amount of hot/cold air to set the chocolate. Process takes 2–3 days.
The refrigerator-sized machine with a TV screen is our U-Line Shock Freezer. Used to rapidly freeze our gelato creations to preserve texture and flavor. This freezer will drop the temperature to a frosty -55°F in about 4 minutes!
R400 is a 400mm wide enrobing machine. Objects placed on the left travel under a flowing curtain of chocolate, coating both the top and bottom, then vibrating and blowing off excess. When complete, the chocolate pieces then go for a ~5 minute ride on our 12 meter long (40 ft) cooling tunnel.
Also known as a flow wrapper, this is how our chocolate bars, Schnappers and Bark Bites are wrapped. A custom machine to wrap chocolate while also cooling all the stainless-steel surfaces to prevent the chocolate from melting. Can wrap over 5,000 pieces per hour.
Continuously Churned Gelato is small batch gelato that is served soft-serve style through a continuously churned process. This prevents the stale or freezer burn issues commonly associated with gelato served pan-style in a typical freezer. These machines are imported from Italy and are the only ones of their kind in the USA.
Host your next celebration or event inside our state-of-the-art glass chocolate factory near Atlanta. From private tastings to hands-on chocolate-making classes, every event is thoughtful, premium, and unforgettable.