La Cabosse d'Or

The company La Cabosse d'Or on New Caledonia was founded in 1989.

La Cabosse d'Or makes chocolate in the traditional Belgian style – among them a range of praline and other kinds of chocolate with different flavors.

The chocolate products are mainly for local customers, but some of it is exported to Japan.

To do the moulding the owner of the company Mr. Grégory Aulotte has since 1990 used a Chocoma MT100 semi-automatic moulding machine

Win Sin Pte. Ltd.

Win Sin Pte. Ltd., Singapore, manufacture boutique pralines and customized chocolates.
Win Sin Pte. got their first Chocoma machine in year 1993 and have in 2005 acquired additional tempering and enrobing capacity.
Today Win Sin have a wide range of Chocoma chocolate processing equipment which include enrobing machines 5B24 & 2MP40, and tempering machines 6T20C22, 2T130 and the 4TX50  - all machines are under the control of Lead Machine Operator Mr. Azri Hamzah.

www.win-sin.com

Real Turkish Delight

Real Turkish Delight Confectionery was established in 1974 in Sydney, Australia. The first Chocoma machine was installed in 1995. Today the founder and chief chocolatier Mr. Bill Pektuzun and his team create everything from truffles to soft centres and nut clusters by means of Chocoma enrober 2MP24 with cooling tunnel, double tempering machine 6T20C22 and the MT100 moulding machine.

www.realturkishdelight.com.au

Edelweiss

The company Edelweiss is a leading manufacturer in Japan of pastry and high quality chocolate products. Based on high quality raw materials pastry, pralines and truffles are made and sold all over Japan.

In year 2006 a cooling tunnel of 10,6 meter was installed and used together with two 2MP40 enrobers in their Tokyo factory. The melting and tempering of the chocolate is done by three 2T130 machines.

The entire manufacturing is in the hands of Mr. Ueba.