Chocolate Moulding Line Manufacturers

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.