Everything you need to
start producing chocolate.
One partner. One complete solution. Whether you're launching a new chocolate business or expanding your current production, we design complete production concepts tailored to your ambitions — from machines and moulds to recipes, training and expert guidance, brought together into one integrated solution.
One partner, end to end.
Every chocolate business is unique. That's why we don't simply sell machines — our specialists combine the right equipment, moulds, accessories and know-how into one turnkey solution, translating complex processes into practical, efficient workflows. From your first consultation to installation, training and ongoing support, we stay by your side every step of the way.
Designed around your production
Every concept is tailored to your products, production capacity and future growth.
Everything from one partner
Machines, moulds, accessories, recipes, installation and training — all perfectly matched.
Proven expertise
Built on decades of experience serving chocolatiers, pastry chefs and industrial manufacturers worldwide.
Ready to grow
Start efficiently today while leaving room to expand tomorrow.
Everything you need, in one footprint.
Automatic tempering
The CW40 melts and tempers up to 40 kg of chocolate continuously, all day — perfect gloss and snap, fully automatic. (60 & 80 kg available.)
Moulding & dosing
A moulding machine plus the Easyfill doser fill shells and fillings row by row — the same exact amount every time, hygienically.
Heating & cooling
A 200 kg hot cupboard holds melted chocolate ready to go; the refrigerated worktable cools your moulds at the right temperature and humidity.
Mixing & conching
Planetary mixer, Robot-Cook and a table-top conche for fillings, ganaches and even small-batch bean-to-bar.
Moulds & tooling
A 200-mould selection from the world's largest polycarbonate range, plus a complete artisan toolkit — scrapers, palette knives, scales, spray gun and more.
Made in Antwerp
Designed, built, delivered and commissioned by Chocolate World — installed and running, not flat-packed.
Temper → mould → fill → cool → finish.
1 · Temper
Couverture is melted and tempered continuously for a clean release and lasting shine.
2 · Mould
Shells are cast in polycarbonate moulds via the moulding machine or dosing head.
3 · Fill
The Easyfill doses fillings precisely into every cavity — consistent and cost-effective.
4 · Cool
Filled moulds set on the refrigerated worktable; stock is held warm in the heating cabinet.
5 · Finish
Demould, decorate and package — your artisan chocolates, ready to sell.
Grow the line as you grow.
Start with the core production concept, then add the modules that match what you make.
Enrobing
The M1300A enrobing line — double chocolate curtain, vibrating station and air blower — covers centres at volume. Full, bottom-only or partial.
Truffle
Truffle grill, mill and chocolate-shavings machine give truffles their signature rustic finish — straight from the production concept.
Panning
Coat nuts and centres in chocolate or caramelised sugar with our patented 16 L panning machine, or the 15–20 kg caramelising drum.
Semi-industrial
Step up to the M1800 automatic moulding line and cooling tunnels for higher volumes — a ≈ 12 × 6 m configuration.
With Chocolate World, success is guaranteed.
40+ years
Experience designing and equipping chocolate production the world over.
One factory
Moulds, machines and concepts engineered and supported from Hoboken, Antwerp.
Concept to commissioning
We scope, configure, build, install and tune the line — then hand it over running.
Training included
Get your team up to speed at the Belgian Chocolate School.
Request the concept.
Tell us your product, your volume and your space — we'll put together the right configuration and a quotation.
Talk to our team →