Enrobers, moulding equipment, coolers and panning

Abstract

Most of the previous chapters in this book have been concerned directly or indirectly with the manufacture of chocolate itself. This chapter looks at the way we use chocolate to make individual sweets. However it is used, it is essential to ensure that the fat in the chocolate is in the correct crystalline state. Chocolate temper, how it is measured and the types of tempering machines used to produce it were described in the previous chapter. Two major distinct forms of sweetmaking exist, enrobing and moulding. In the first the chocolate is poured over the sweet centre, with any excess being removed by shaking or blowing. In the second it is poured into a mould where at least part of the chocolate is allowed to set. The modes of operation of the machines used to carry out these processes are examined in detail, together with some of the pitfalls which can arise during their use.