As featured in Chocolaterie magazine

On 8 October 2026, we unveiled the Chocolatier Pro in Brussels, in front of leading figures from the chocolate industry. Dominique Huret covered the evening for Chocolaterie magazine (Professional Media Group), and the article was published in French and Dutch on 13 October 2026.

Below is our English summary of the article. You can read the originals here: French | Dutch

A compact machine for small-scale production

Unveiled in Brussels, the Chocolatier Pro is a compact, fully automatic tempering machine designed for small batches. It is aimed at chocolatiers, pastry chefs, bakers and independent creators who cannot justify large, expensive tempering equipment.

Eight years of development

Inventor Liora Omer spent eight years developing the machine through Home Chocolat, a company founded in Cork, Ireland. The demonstration units were built by ATI Propel, which refined the mechanical and electronic design. Production is now being prepared.

Pricing and support

The article gives a recommended retail price of €499 excluding VAT, with professional pricing and volume discounts available. A successful Kickstarter campaign in February 2026 raised more than €64,000 from over 180 backers in 26 countries.

How it works

The countertop machine has a stainless-steel bowl, a sturdy base and a stirring spatula, with a built-in temperature probe that monitors the process. It handles up to 1 kg of chocolate, with around 900 g described as the most comfortable working quantity. Its operating range is 27 to 55°C. It tempers automatically without seed chocolate and holds working temperature for up to eight hours. The removable parts are dishwasher-safe. Preset programmes for dark, milk and white chocolate are complemented by custom and manual modes.

Industrial design

Tsachi Davidov, CEO of ATI Propel, described the challenge of turning Liora Omer’s many requirements into an attractive, high-performance product. The design team focused on a machine that sits naturally on a worktop without taking up too much space.

Why Brussels?

Liora explained that Belgium was chosen for the first public demonstration because it is a leading centre of chocolate expertise and innovation. The European launch will focus first on French-, German- and English-speaking markets with strong chocolate-making traditions.

Potential for professionals

Event co-organiser Laurence Koutny, founder of Art of Chocolate, highlighted the value of automated stirring, monitoring and tempering without seeding. In her view, staff could start the machine in the morning and work with tempered chocolate throughout the day, leaving chocolatiers free to develop recipes, create decorations and experiment.

This is an English summary of the article by Dominique Huret, published in Chocolaterie (Professional Media Group), not a verbatim translation.

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