Chocolate is a mixture of ground roasted cocoa beans which has gone through a refiner and conche resulting in a smooth creamy mass which can be transformed into a wide variety of delicious. Another very important step is chocolate tempering which is a process of heating and cooling the mass to create the correct crystallization. This results in a smooth shiny finish, a nice snap effect and stabilizes the chocolate product from easily melting in your fingers.
Chocotech offer two systems for forming tempered chocolate mass into shapes as follows:
The Frozenshell® is a system which makes thin chocolate shells in many different shapes from tempered chocolate mass. The shells can then be filled with a confectionery centre using the Chocotech Pralimat®.
The Chocoform® PSL is drum forming system for chocolate lentils, spheres and eggs. Most of these products continue on to the next process stage for panning.