ChocoFresh is a comprehensive program enabling retailers to create high quality, fresh chocolates on-premise with a minimal investment in capital and human resources.

ChocoFresh is modular - it can work in a busy mall location, an in-store bakery, an airport kiosk, as a fully built out retail storefront or anything in between. Whether viewed as a stand alone retail concept or as an add on to an existing operation, ChocoFresh provides operators with an exciting and cost-effective retail concept in a food category which is large, sustainable and growing - chocolate.

In an area of less than 150 square feet, ChocoFresh's proprietary line of equipment can be installed. Because of the simplicity in operating the equipment, almost anyone can be trained to create high quality chocolate in a matter of hours.

The ChocoFresh team has assembled a complete program – from chocolate, fillings and other ingredients - marketed under the NEW WORLD CHOCOLATE label - to production equipment and merchandising equipment to molds, utensils and packaging - to facilitate entry into on-site fresh chocolate production.

HOW EASY IS IT ?

The basic steps in making finished chocolates are as follows:

a)Melting the chocolate. A supply of pre-melted chocolate is not essential, but increases production capacity, especially if one wants to offer dark, milk and white pieces. Melting could be handled by a number of means – depending on the available kitchen setup – but the raw chocolate must be heated slowly and not burned. ChocoFresh offers a chocolate warming unit to facilitate this process. Once melted, the next step is . . .

b)Tempering the chocolate – bringing chocolate into temper simply means readying the product temperature for handling. This is accomplished by using a piece of equipment called an Automatic Tempering Machine. This automatic tempering machine can melt (if no other melting mechanism is available) and temper large quantities (up to 50 pounds on the small machine, over 80 pounds on the larger one) of chocolate to the right temperature for the next step, which is . . .

c)Molding – this step creates the chocolate shell. ChocoFresh provides a supply of molds which are filled and consist of a variety of unique chocolate shapes (cocoa beans, ovals, pyramids, etc.) – there are literally hundreds from which to choose. This process is made substantially easier by utilizing a dosing head (an option to the tempering unit but highly recommended).

A dosing head divides the flow of tempered chocolate into the cavities of the molds. The dosing ahead makes for a cleaner operation and usually precludes the formation of air bubbles in the shell (air bubbles are not desired). Most of the molds contain 21 pieces (3 rows of 7 cavities). Once the shells are molded, they need to be cooled, a process which takes only minutes at room temperature. After cooling, the shells are ready for . . .

d)Filling -  the next step of the process. The ChocoFresh process makes this a simple step by selling ganache-style, ready-to-use fillings in a variety of flavors under its New World Chocolate label – from hazelnut to coconut to raspberry. Ganache is a high quality filling or topping normally made from chocolate and cream. The filling process uses a piece of equipment called an Easyfill Machine, which allows up to 8 chocolates to be filled simultaneously with one easy motion - kind of like pulling the handle on a slot machine -  and a mold of 21 to be filled literally in seconds. Once filled, the chocolate then need to be cooled for 15 minutes, before . . .

e)Finishing, or enclosing the chocolate. This basically completes the shell. This step is identical to molding above but quicker as only the bottom of the piece needs to be enclosed. After enclosure, the finished piece needs to be cooled and allowed to "set up," which takes a bit longer than the other two cooling cycles (preferably 60 minutes in a cooler or several hours at room temperature). Once finished, the chocolates are ready for…

f)Demolding & Packaging, or preparing the finished chocolates for sale. This is a fairly simple and straightforward process.

That's it . . . as you can see the ChocoFresh program makes fresh chocolate production quick and easy! Most people with no background in chocolate making can be taught this process in a matter of hours.