Chocolates are commercially made in two ways: by covering the centers with melted chocolate, or by molding them. Generally the cheapest chocolates are those that are covered, while the more expensive ones are those that are molded, but this depends a lot on the nature of the filling, since the fillings that are made out of cream have to be molded, while those that are filled with liquor are always covered.
When chocolates are covered the fillings are given the desired shape and are placed over movable wire grills. Over these is placed a curtain of template chocolate, covering the centers, and are then moved downwards towards the production row to cool down. Once the chocolate has cooled down, pictures can be added to the to part through a squirting system passed trough a funnel, or in some cases, these are placed on the chocolate when it is starting to cool. Covered chocolate has more rounded edges than those that are molded, for which it is not difficult to see how a chocolate has been made.
When the chocolates are molded in a factory, a small quantity is poured into some molds that then turn so that the sides become uniformly recovered and so that the excess of chocolate falls. Once the mold has hardened the fillings inside are poured out in the center and then a second coat of melted chocolate is poured over it to do the base. When these are completely hardened, they are taken out of the chocolate molds.
Liqueur chocolate, which have a crunchy covering of sugar between the liquid liqueur and the chocolate are fabricated through an interesting process. First some large sheets of starch powder are laid out and these are slightly indented. Then a solution of hot liquid sugar is poured over these indents and after two or three days a coat of sugar forms that completely wraps the liqueur. The starch powder is then removed and the centers are filled with chocolate.
Desserts Recipes Harvesting Cacao Manufacturing Chocolate Pure Chocolate Elaboration of Chocolate Home Made Bonbons Easter Eggs
