Chapter 7: Standard Product Manufacturing Processes Check Access

This chapter explores how the liquid chocolate is turned into a solid bar, which may or may not have a centre of some other material, such as wafer, biscuit or fondant etc. First of all, however, it is essential to ensure that the fat sets in the correct crystal form using a procedure called tempering. A simple chocolate bar can then be made by pouring the tempered chocolate into a mould. Other moulded products have a chocolate shell surrounding a solid or semi-solid centre or, in the case of Easter eggs, this centre is left hollow. These products are produced by a process known as shell moulding. Other products are made from enrobing a sweet centre in chocolate or covering a hard centre with a chocolate coating.