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Chocolate & Confectionery

Chocolate is Tomric’s bread and butter (or perhaps cocoa butter).

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Gelato & Ice Cream

Chocolate and Ice Cream are a match made in heaven.

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Bakery & Pastry

Pastry and chocolate have always been closely intertwined, and to…

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Coffee & Nuts

Just like with cocoa beans, roasting and processing coffee beans…

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Non-Food

On of the greatest aspects of TLM’s line of flow…

Infused Chocolates and Edibles

Upgrade your THC and CBD infused chocolate and edibles production…

Meet The Team
About Us
Tom Elsinghorst

President

Tom is proud to continue his father’s legacy, who founded Tomric in 1962. His decades of experience have made him a familiar and well respected individual in the confectionery industry. However, his greatest sense of fulfillment comes from the success that Tomric enjoys through the team efforts and hard work of the people he works with.
Bill Szablewski

Operations Manager

Bill oversees all mold and package manufacturing operations. Every aspect – from sculpting, tool making, and manufacturing, to inventory management and shipping – all function as smoothly as possible thanks to his efforts, to ensure we deliver the highest quality product possible to our customers.
Bill Braungart

Technical Sales Manager

As a Technical Sales Manager, Bill works with customers daily to develop individualized solutions for customers’ chocolate making and packaging needs. Bill’s in-depth knowledge of the equipment Tomric sells is a vital asset in helping our customers determine what solution is best for them.
Dawn Delzer

Director of Customer Experience

As the Director of Customer Experience at Tomric, Dawn leads our team in delivering top-tier service and support to our customers. Her dedication to creating seamless, positive interactions ensures that every customer receives the guidance and solutions they need.
Ben Ziller

Corporate Chocolatier

Ben is dedicated to making sure our customers have the knowledge and skills they need to operate their Selmi equipment with confidence. Whether you’re looking for guidance on tempering chocolate, troubleshooting a machine, or exploring new techniques, Ben is here to help. With his expertise in culinary applications, he’s your go-to resource for all things chocolate and confectionery. Don’t hesitate to reach out with any questions!
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Learn from the Experts
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Chef demoing a strawberry rhubarb praline recipe

03.31.2020

Recipe Demo with Chef Brian
Strawberry Rhubarb Ganache
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Training with Executive Pastry Chef Florent Cheveau