The liquid tempered chocolate is deposited into a metal or plastic mold in the shape of the final product. The molding process can be other done manually or mechanically.
Before molding, the chocolate is kept at 30-32° C and delivered to warmed plastic or metal molds with a metering pump. The filled molds pass over a vibrating shaker to let the trapped air escape.
They then pass through a cooling channel where by slow cooling, the mass hardens and finally at 10° C, the final chocolate products falls out of the mold.
The main types of molds include solid, shell and hollow molding.
Solid molding: the process is primarily used to produce small novelty items and bars. A chocolate with a low plastic viscosity is desired for the proper release of entrapped air. Solid chocolate e.g., Hershey’s Milk Chocolate Bar, is the most common molding.
Shell molding: It is a process by which a liquid or soft center is incorporated inside a chocolate shell. The centers are usually somewhat soft, from truffles, fudges, creams and cordial cherries to semiliquid caramels and liqueurs.
Hollow molding: The items most commonly associated with hollow molding include Easter eggs, bunny rabbits, and Santa Clauses. Chocolates is deposited into one-half of the mold, the mod is then closed and rotated so that the liquid chocolate completely coats the inside surface of the mold.
Molding process of chocolate
