As we know a cocoa bean has to undergo a lot of processes before it can be called chocolate. Industrial chocolate making process includes several complex operations for the development of flavor and texture. Chocolate is first mixed and grounded to give a mixture of the correctly sized particles. The production and structuring of the solid material prior to molding involves a further complex step, which is called tempering, in which the chocolate is heated and sheared prior to its final solidification.

But, how does chocolate get its shape? Using the process of chocolate casting and solidification. Different types of shapes are produced commercially: bars or blocks, in which chocolate is poured into molds and set. Chocolate coating is applied on the inner sides and filled with chocolates (bonbons, “sweets��?), which consist of a molded chocolate shell and a surrounding a center.

The first step is to fill a cold mold with hot melted chocolate. It is then inverted to leave a shell of the desired thickness. Next, the center material is then poured in to fill the shell. The third step is another layer of chocolate is added above the filling to form the base of the sweet. Finally the mold is inverted, and the sweet falls out of the mold.

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Many problems can occur during this process. The incorrect control of the initial process can result in a shell that is too thick or too thin. The hot center material can melt or burn through the shell and cause a leak of the filling, the base can fall off, if it is not properly fixed to the rest of the sweet.


tags: chocolate, solidification, casting, chocolate making

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