Chocolate Tempering Machines
Equipment for tempering, dosing, and enrobing chocolate is at the core of any bean-to-bar business, big or small.
Need something bigger? Browse our continuous tempering machines for semi-industrial and industrial chocolate production
How to choose the right chocolate tempering machine: batch vs continuous systems
Gami chocolate tempering machines for tempering, dosing, and enrobing bean-to-bar chocolate.
Tempering machines function by melting, cooling and heating chocolate to achieve perfect temper, a process which stabilizes the chocolate for shelf life, assures a uniformed appearance and texture and gives your chocolate that beautiful shine and snap. The chocolate is then ready to be dosed into moulds or used for enrobing to coat products with chocolate.
Alternatively, producers of confectionary or bakery products may use enrobing equipment to cover cakes or treats with coatings like icing or compound chocolate which don’t require tempering.
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Why Choose Artisan Industrial?
Better pricing
Get factory-direct pricing, plus expert guidance to help you choose the right equipment for your stage of growth.
Premium equipment
We exclusively represent top European brands known for quality, innovation, and long-term performance.
Local support
Based in Melbourne, we provide pre- and post-sale assistance across Australia, New Zealand and Oceania.
Proven expertise
With 25+ years of industry experience, we help you make confident, well-informed equipment choices.
Begin your bean-to-bar journey with our free guide
New to bean-to-bar chocolate? We packed our Beginner’s Guide with all the essentials, from roasting, winnowing and refining to tempering and moulding chocolate. It also features expert tips and industry insights to help you create great chocolate from the start. Download it to –
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Bean-To-Bar Chocolate Equipment
Starting or scaling a chocolate brand is an exciting journey, especially when you have expert support along the way. Explore the full process of making bean-to-bar chocolate, from the unroasted bean to the finished bar, as well as all the equipment you’ll need.
Chocolate And Confectionery Equipment
Batch-producing chocolate and confectionery is the art of using your skills and creative flair to make delicious treats that your customers can’t get enough of. Our equipment helps with every step, from tempering the chocolate to moulding it into the final bar.
Industrial Chocolate Equipment
Expert equipment designed to simplify chocolate production while optimising cost and efficiency. From semi to fully automated lines, capacities range from 10kg/hr to over 1,200 kg/hr. Equipment solutions for producing cocoa mass, chocolate, bars, pralines and spread creams, these machines adapt to a variety of production needs with precision and reliability.