FROZENSHELL^®

Chocolate shells for confections

FROZENSHELL^® can form thin chocolate shells into a large variety of shapes. Low temperature form stamps are dipped into a bath of tempered chocolate. The depth of dipping determines the height of the chocolate shell. The stamp plate then deposits the shells onto a transport belt in perfect alignment, where they are slightly cooled. The PRALIMAT^® depositor then fills the shells with the chosen praline mass.

By exchanging the stamp plate different shapes can be produced. The shape arrangement can also consist of different sizes on one plate.