Artisanal bars from Michael Mischer Chocolates of Oakland, California. Photo by Melody Lan | THE NIBBLE.
May 2006 |
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Product Reviews / Main Nibbles / ChocolateFrom Pod to Palate: The Birth Of The BarPage 9: Making The Chocolate ~ Molding The Chocolate
This is Page 9 of a 10-page article on chocolate production. Click on the black links below to visit other pages.
Making The Chocolate
14. Molding There are different methods for producing chocolates: enrobing, hollow figure, layer-
The layer-and-cut procedure is used for chocolates consisting of various layers such as marzipan, nougat, croquant or fruits. The solid or semi-solid masses are laid on top of another, and after cooling cut into bite-sized pieces, that are often partially or entirely covered with chocolate.
Continue To Page 10: Packaging The Chocolate
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and-cutting and molding. Molding is the simples: solid shapes like bars and hearts are poured into molds, as shown at the right. The enrobing process (photo below) is the oldest method for producing chocolates: pre-shaped chocolates centers (caramel, creme, croquant, marzipan, nougat, nuts et al) can be hand-dipped by artisan chocolatiers and further ornamented with fruit pieces, nuts, candied violets, cocoa butter transfer designs or other flourishes on top. In larger operations, the centers are placed on a moving wire mesh belt which takes them to a coating machine. A shower of chocolate falls down to cover the centers in chocolate. 
The hollow figure process is used for hollow chocolates (like Easter bunnies) and for chocolates with liquid and semi-liquid fillings. Liquid chocolate couverture is poured into molds; the molds are then rotated so that the excess chocolate can drain away. The thin chocolate layer that sticks to the mold is solidified by cooling. A filling is then dispensed into the mold and covered with another thin layer of chocolate mass. 