La pâtisserie
Camurri Industries
La pâtisserie, c’est l’art d’émerveiller avec précision
ELEGANCE
In pasticceria nulla è lasciato al caso: ogni grammo conta, ogni gesto racconta.
PRECISIONE
Modern bakeries as ateliers: the evolution of experience
In recent years, the bakery has transformed from a simple store to an experiential place, often resembling an art gallery. The products are not just good, but become visual works, to be observed even before they are enjoyed.
Many great masters have opened flagship stores or ateliers where the environment is carefully designed down to the smallest detail: custom-made furniture, displays lit like museum vitrines, open workshops. This is where the world’s best chocolatier makes the difference, equipment such as Camurri chocolatiers, the fountain module or elegant dispensers find their place, helping to reinforce the identity of the place with a distinctive and professional design.
Camurri collaborates with the most granid brands: Venchi, Lindt, Mariebelle, Angelina, Ladurée, Callebaut, Slitti
Cocoa: living matter
Cocoa is the soul of modern chocolate making. From raw beans to single-origin selections, each variety tells a story of a territory, a history, and a unique flavor profile. Contemporary confectionery has learned to enhance it with refined techniques and selected ingredients, giving rise to a new way of interpreting dessert.
Camurri chocolatiers support this vision, offering reliable tools to transform cocoa into memorable experiences
Experience and quality in every cup of hot chocolate
Camurri Industries supports you with a dedicated solution designed to enhance your offering: our professional bain-marie chocolate dispenser, ideal for keeping hot chocolate at the perfect temperature and with the right creaminess—always ready to be served.
We can assist you throughout the season with ongoing supply and flexible solutions, also in combination with our machines, to ensure efficient service and consistent quality.
Contact us to receive a sample or visit our showroom to discover and taste our hot chocolate.
Explore the Camurri Gourmet line and choose the very best.
To melt the chocolate
To melt chocolate The Baby Chocolatier is the best countertop chocolate maker, allowing constant temperature and perfect thermal control to process dark, milk or white chocolate without compromising texture or aroma.
The Baby chocolatier has a capacity of a 1 Liter, a small unit perfect for pairing with the most elaborate chocolate drinks or toppings with ice cream, churros, whiskey, fruit, blue cheese.
With ice cream thanks to the thermal shock, the fondant creates a crunchy layer on the chocolate. A real treat for those who consume it.
For hot chocolate and creams
Ideal for serving to the public, but also for in-house production of ganache, spreadable creams, fillings or eggnog. The mixing system ensures a velvety and uniform consistency.
The Camurri chocolate (La Cioccolatiera) maker is the best chocolate maker around for small and large quantities. It takes chocolate excellence off the premises: the Camurri chocolatier adapts to cloisters, fairs and outdoor spaces, maintaining ideal temperature and creaminess, always.
To attract attention
The fountain module transforms each counter into a focal point: a continuous pour of chocolate that engages the senses and invites purchase. Perfect for pastry shops, events or tastings.
The Camurri Fountain is the best in the market guarantees maximum food hygiene thanks to the separation between the stage module and the production module: the product being dispensed never comes into contact with external or exposed components, maintaining integrity, quality and safety in every service.
The Camurri fountain is perfect for catering to engage people in tasting via fruit skewers. By removing the protective case, the intense scent of chocolate wafts into the room, capturing attention and captivating the senses: an experience that starts with the sense of smell and irresistibly invites people to taste.
CHOCOLATE!
Classic hot chocolate
- 1 L vegetable milk (oat, soy, almond)
- 100 g vegan dark chocolate
- 2 tablespoons bitter cocoa
- Agave syrup or brown sugar
Spiced hot chocolate (Aztec style)
- 1 L milk
- 230g RMC chocolate
- 2 teaspoons bitter cocoa
- 1 chili-flavored button
- 1/2 teaspoon cinnamon
White chocolate with vanilla
- 1 L milk
- 200 g white chocolate
- 1/2 teaspoon natural vanilla extract
- A pinch of salt
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