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The Antique Laboratory

Between the late 19th century and first decade of the 20th, the commercial space became not only a place for sales, but also included a separate area for processing the product. The laboratory was equipped with professional, cutting-edge machinery for the production of chocolate, manufactured by the Lehmann company in Dresden and the Swiss Buehler at the turn of the century.

These machines covered all stages of production: the roasting of cocoa (carbon roasting);the separation of the cocoa fruit from the skins through a process that expels the skins by means of a fan and, at the same time, grinds the cocoa; the transformation into cocoa paste and powder with a mixer--a mill made up of a mobile granite table heated by rollers; the reduction of cakes of chocolate powder through a five-cylinder refiner and the subsequent processing in a flat basin of heated stone and granite that, through continuous and alternating movement, reduces acidity and makes the chocolate smooth and velvety; Finally, the final stages of the process—pouring the chocolate into molds and packaging.

A look at the ancient laboratory

Pfatisch G. Pasticceria Confetteria - Historical place of Italy - Via Sacchi 42 - 10128 Turin - Ph. 011 5683962 - PIVA 11696200010