The verdigris that can possibly appear then is very poisonous (see picture: Mould by Anton Reiche, silver-plated copper). Especially in the 19th Century many moulds of this kind were manufactured, but it frequently happened that the tin or silver seal slowly abraded and the copper came to the surface. However, the main disadvantage of these moulds was their heavy weight, so that people soon began to look for alternative materials which were also easier to process. The cast moulds, which existed in the 18th Century already, were especially used for the production of ice cream.Sample moulds, only built by the manufacturers for demonstration purposes.Complex moulds (one frame linked to an upper piece).Plates suitable for the production of massive, deposited chocolate articles. The so-called block moulds (see picture no.The moulds themselves were soldered into the steel frames with tin. ), mostly of square or rectangular shape, to produce chocolate tablets, little bars, neapolitans, etc. The group of single frame moulds (see picture no.These are single moulds which are soldered into metal frames, mostly consisting of a front and a back side, linked to a so-called folding mould by means of a hinge. ……), also used on automatic hollow figure plants. These are double moulds provided with hinges and locks (see picture). These moulds were later followed by fully hermetic moulds since with the help of piston depositors it was possible to accurately dose the exact amount of chocolate into the moulds. The first double moulds used to have an opening at the bottom through which they were filled up with chocolate. These are chocolate moulds that consist of two halves – so-called double moulds (picture) – and that are kept closed by clips or other kinds of locks. They were used to make the basic moulds and eventually, with large pressing machines and under high pressure, the first metal moulds were manufactured. The basis material was plaster moulds designed by artists. In the 18th Century steel plates were manufactured to be then coated with tin as a protection against rust, so that around 1830 the first moulds were created with the help of tin-coated metal sheets pressed into shape. For the pure chocolate production process it is always necessary that a thin fat edge builds up on the moulds since this facilitates the production and thus enables the achievement of better results in second and third pouring attempts. If the moulds are used for the first time or if they are cleaned before being used, sometimes it is necessary to apply fat in form of cocoa butter or chocolate on the inner side of the moulds so that the mass can be removed with more ease. If everything was done properly, then it will be easy to remove the chocolate article from the mould. When it comes to produce massive articles in flat moulds, then the flat moulds are filled up with chocolate, scraped and, as far as possible, shaken to prevent the chocolate from having air inclusions.Īfter that, the moulds have to set in a cold room with very low humidity where the chocolate mass retracts slightly. This is essential, particularly in the production of hollow figures. The exceeding mass flows out of the mould and back to the tank. Depending on the kind of mould, the thickness of the mass remaining on the walls is controlled in order to pour in more chocolate mass if necessary. Then the chocolate is poured into the mould. 28☌ and dark chocolate (bitter chocolate) to 30☌. Depending on the mass components, milk chocolate or white chocolate is cooled down to approx. The liquid chocolate is poured into a bowl and cooled down while stirred so as to impulse the crystallisation taking place in the cocoa butter. One should refrain from using chocolate masses with a low fat content, frequently referred to as “Plätzchenmasse” (cookie mass/dough?). The choice of the chocolate mass and its viscosity is very important to achieve good results. Then the chocolate particles are slowly melted in a water bath at a temperature of approximately 45☌ (never directly in a pan as otherwise the mass would be immediately burnt). The chocolate blocks, which nowadays can be acquired everywhere, are first broken and then cut into tiny particles. Up to then chocolate had been a pleasure only enjoyed in liquid form.īefore the chocolate mass can be used to produce hollow figures or chocolate figures, it must have a high proportion of cocoa butter so that the chocolate can be properly distributed all over the mould. It was only in the 19th century that chocolate moulds were used for the first time.
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