We are able to invent, design and realize machines for the processing of the chocolate: Enrobing machines, to allow the enrobing with chocolate (both completely and only in part) of the most different kinds of products such as snacks, biscuits and cereals tablet; Horizontal continuing tempering machines, studied to supply a continuous flow of tempered chocolate, also with high viscosity recipes or containing solid ingredients; Batch-vertical tempering machine, machines able to stabilize every kind of fat based cream, by means of a careful temperature control and an accurate product mixing action.