KADZAMA may look like just a manufacturing company — but it’s much more than that.
Founded in 2012 by chocolatiers passionate about bean-to-bar philosophy and specialty cocoa, KADZAMA started with one simple insight: if you wanted to make real craft chocolate — small-batch, high-quality, full control — you needed equipment. And there just wasn’t any. That need became our launchpad.
If you wanted to make your own craft chocolate — high-quality, in small batches, with full control at every stage — you needed the right equipment. That very need became the launchpad for our company.
A brief description of the company and its activities.
Today, we manufacture in Slovenia, surrounded by calm fields and Alpine views — a setting that mirrors our focus on craftsmanship. From here, we design and build equipment for small-scale artisans: chocolatiers, nut paste makers, and producers of fillings for baked goods and ice cream.
But KADZAMA isn’t just machines. We’re a team of engineers, confectionery technologists, marketers — a mix of hands-on experience and common sense. We share industry knowledge to help artisans — from newcomers to seasoned pros — find solutions, exchange ideas, and lea.
What are the main areas of activity of the company?
We focus on three key areas:
- Equipment manufacturing. That’s how it all began, and it’s still how most people know us. We make machines for craft chocolate and confectionery production: melangers, guitars, chocolate melters, spray cabins, and more. All tailored to small-scale production and tested in real working conditions.
- Education and guidance. We’ve grown a robust informational ecosystem. Not just “how to make chocolate,” but how to build a smart, sustainable business: planning, logistics, avoiding costly mistakes.
- Our own small-scale factory. Not a showroom, but a live R&D space. We test recipes, trial equipment, and observe performance — all of which feeds directly into the solutions we offer our clients.
What’s the news about new products or services?
We launch something new almost every year. Last year’s hit? Our cocoa and nut crusher — up to 80 kg/hour, single-pass peeling, compact, powerful, and yes — surprisingly stylish.
Before that, we noticed a trend: many clients were using the “velvet” spray technique — misting colored cocoa butter onto chocolate or into molds. Beautiful effect, messy aftermath. Cocoa butter ends up everywhere — floors, walls, machines. The cleanup? Nearly impossible.
So, we designed a spray booth. It looks simple, but the devil’s in the details — especially the two-stage air filtration system. You don’t need to hook it up to a central vent, and most importantly — no mess left behind. That may sound trivial, but if you’ve worked with velvet spraying, you know exactly how big of a deal that is.
Currently in the works: a new cocoa bean roaster, expanded panning machines lineup, and more melanger models. We keep evolving with artisans’ needs.
What are your product/service ranges?
We offer a fairly broad range of equipment, but we don’t just treat them as standalone units. We combine them into technological chains, making it easier for people to see how things work together.
Take our “tabletop factory,” for example — a compact setup that includes melter for chocolate, wheeled mixer, incubator for cocoa butter and a small vibrating table.
It fits on a kitchen counter and can yield up to 4,000 bars/month. Invest ~€4,000 and potentially earn €20,000 per month. Full-scale production — on one table.
Add a small panning machine and a guitar cutter — and you’re ready for retail. That’s 20–40 SKUs from just €8,000 worth of gear, in a 10–12 m² space.
And of course, melangers are our core. The heart of any bean-to-bar chocolate or nut paste workshop. We’ve been refining this line for years. While others compete on hourly output, we dig deeper. Because behind every machine is a person — and nowadays, finding reliable staff is tough everywhere, not just in Europe.
This is where our melangers shine. Load it, set the mode, and get back to working on recipes, packaging, marketing, or fairs. A day or two later (depending on the product), you come back to a perfectly conched chocolate.
For nut pastes, the process is shorter — you’ll check in a couple of times a day — but the machine still runs on its own, giving artisans time and energy back.
What is the state of the market where you’re currently active?
It’s a tough question, because the market isn’t the same everywhere. But globally, one major trend stands out: a sharp rise in cocoa prices over the past two years — and it’s still ongoing.
Let’s face it: cocoa was underpriced for years. Farmers struggled. That’s changing, and it’s fair. So now? Cocoa feels expensive — because it should.
But here’s the key: chocolate is just one product. Our advice? Diversify. Make bonbons, dragees, snacks, nut pastes, fillings. Work with more ingredients. It lowers raw material risk and strengthens your business.
Another factor: the difference between emerging chocolate markets and those with long-standing traditions. Where there’s no deep-rooted chocolate culture, people are often bolder — they try new things, experiment, test ideas. And often, that’s where new trends emerge.
Just look at Dubai — chocolate inspired by local culture, bold flavors, vibrant aesthetics — and it finds eager audiences far beyond the region.
So yes, the market is shifting. It’s getting pricier, more complex — but also brimming with new opportunities. For those ready to adapt and grow, it’s a good time.
What can you tell us about market trends?
First, specialty chocolate is finally catching on. More brands name origin — not as a gimmick, but because people care. They want to know where their cocoa comes from and what it tastes like. And it’s not just small makers anymore — big players are following.
Second, the “Dubai chocolate” effect. What started in premium luxury now reaches mainstream retail: bold colors, pistachio fillings, layered textures. It’s sparked global creativity — and yes, even raised pistachio prices.
Chocolate trends are now influencing the entire value chain — from nuts to packaging.
What are the most innovative products/services marketed?
Let’s be honest: true disruption in food is rare. But trends? They’re powerful.
The biggest one? Healthy eating. Less sugar, more fiber, added protein — what used to be fitness food is now everyday food. People want to feel good and eat smart.
Wellness products — that’s where things are heating up. Not “healthy” for marketing’s sake, but functional, balanced, clearly formulated foods.
And we’re part of that. We offer equipment that helps makers craft bars, pastes, and fillings — with clean labels, without extra sugar, with the right texture. A lot of people don’t know where to start: “How do I make a bar?” “What can I add to make it healthier?” — and that’s where we step in. With tools, know-how, and ideas.
What estimations do you have for the second half of 2025?
We’re noticing a shift: people are no longer just looking for a machine — they’re looking for a complete solution. From product idea to full-scale production and getting on store shelves.
We’re preparing for that. Expanding our equipment lineup for different formats and goals. Growing our consulting support — talking more about technologies, sharing hands-on experience, offering real-world cases. More and more, clients come not asking, “Which machine should I buy?” but “How do I make this product?” — and we’re ready to help.
We’re planning several new product launches in the second half of 2025 — prototypes are already in progress. Plus, we’re participating in four trade shows, including Host Milano — a key platform for us. Face-to-face market feedback, new partners, live reactions — it’s all vital, just as much as the equipment itself.
So yes — the plan is solid, the work is moving, and we’re heading into the second half of 2025 with confidence.