The chocolate industry is made up of various machines that perform baking, shredding, mixing and pressing functions of the incoming cocoa. Chocolate is offered on the market in a variety of products ranging from powdery textures of cocoa powder, pasty like cocoa creams, liquid like cocoa drinks, solid like chocolates. Chocolate as the final product is a mixture of three solids: cocoa mass, cocoa butter and sugar. At a temperature of about 37 oC only the cocoa butter melts, giving the mixture a fluid property. The control of the properties of cocoa butter is essential in the chocolate confectionery. The chocolate is part of various elements of pastries, such as ice cream, tarts, sweets, the LA IBÉRICA - AREQUIPA.