This is the third piece of equipment that you need to make bean to bar chocolate (although I am listing them in reverse order of use). First, you roast the cacao bean in your oven, or a coffee roaster if you have one. Then you need to separate the shell from the kernel inside. That is what this machine does. It cracks the shell and separates it from the kernel. Unfortunately, the job isn't really done yet. The shell is light and the kernel is heavy. So, you need to take your bucket outside and with a hair dryer and small handfuls at a time blow the husk away from the kernel. Chocolate Alchemy made this machine years ago. They now have a contraption that also does the blowing that is sold for $255.