Chocolate Moulding Line Manufacturers
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Browse Chocolate Moulding Line Suppliers →Chocolate moulding lines — process and types
Chocolate moulding produces solid or filled chocolate products in defined shapes by depositing tempered chocolate into polycarbonate or stainless-steel moulds, solidifying the chocolate in a cooling tunnel, and demoulding the finished pieces. The main moulding processes are: solid moulding (tempered chocolate is deposited directly into a mould, vibrated to remove air bubbles, and cooled — produces solid chocolate bars, tablets, and figures); shell moulding (a thin shell of chocolate is deposited and cooled in the mould; the excess chocolate is tipped out, leaving a hollow shell; a filling — ganache, praline, caramel, liqueur — is then deposited into the shell; a closing layer of chocolate seals the bottom; the filled piece is cooled and demoulded); and one-shot depositing (a dual-nozzle depositor deposits the shell chocolate and the filling simultaneously in a single step — the nozzle delivers filling inside a surrounding stream of chocolate — more capital-efficient than sequential shell moulding). Full moulding lines include: polycarbonate or flexible mould handling; depositing heads; vibration tables; cooling tunnels (30–50 minutes of controlled cooling for full crystallisation); demoulding; and mould washing and recycling.
Frequently asked questions
What types of filling can be used in shell-moulded chocolate?
Shell-moulded chocolate can be filled with a wide range of confectionery centres: ganache (chocolate and cream emulsion); praline paste (nut and sugar paste); caramel or toffee; fondant; fruit jelly or jam; liqueur (for alcoholic chocolate centres); marzipan; nut pieces or whole nuts; crispy inclusions. The viscosity and water activity of the filling affect both the depositing process (viscosity determines how the filling flows from the depositor nozzle) and the shelf life of the finished product (higher water activity fillings migrate water into the chocolate shell, causing sugar bloom over time). Discuss filling viscosity specifications and water activity requirements with both the filling formulation team and the machinery supplier.
How long does chocolate need to cool in the cooling tunnel?
Chocolate in a mould requires sufficient time in the cooling tunnel to achieve complete crystallisation of the cocoa butter before demoulding. The required cooling time depends on the chocolate thickness and mass, the chocolate type (dark, milk, or white), the tunnel temperature, and the desired finished product temperature at demoulding. As a general guide, solid chocolate pieces require 20–40 minutes in a tunnel at 8–12°C for most standard bar thicknesses. Filled shells may require longer cooling due to the thermal mass of the filling. Insufficient cooling results in incomplete crystallisation, poor gloss, soft product that deforms during demoulding, and poor snap in the finished product.
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