Fig. 52.
The pieces of chocolate, on emerging from the dividing processes, are placed separately in iron moulds, that is to say, as far as this has not already been done in the dividing machine. It is important that these should have the same temperature as the chocolate mass, in order to prevent the formation of spots on the surface of the cakes, and to obtain a good and non-greyish fracture. The temperature for moulding smaller objects can be fixed at between 27° and 32° C. and for the larger may be considerably lower. In summer also, moulding may be proceeded with at a lower temperature than in winter. According to a note in the Gordian (1895, No. 4) the moulding may be carried out in summer, when the atmospheric temperature is;
- from 25-31° C, at 26-27·5° C
- " 18·5-25° C, at 28·5-30° C
- " 12·5-18·5° C, at 31-32·5° C
In cold weather, the cakes may be moulded at a temperature of from 32·5-35° C., according to their thickness. When not manufactured in the automatic machine shown in fig. 48, the mass should be otherwise controlled as regards temperature, which should be registered by a thermometer introduced therein. The moulds are for the most part filled with plastic and liquid chocolates, and their depths determined and modified by the weight of material which they are destined to receive.
Fig. 52 shows a machine which conducts the semi-fluid mass to the moulds in the following manner. The moulds are automatically introduced under the apparatus, and filled from the small stirrer above. They then succeed to the shaking table and are finally transported to the cooling room. On this machine moulds of from 75-350 mm long and 75-225 mm broad can safely be employed.
There are two different forms in which chocolate is sold, namely, that intended for domestic purposes, and that which is to be consumed as an article of luxury. The kinds known as cake, rock and roll chocolate belong to the first class, the several pieces weighing 50, 100, 200, 250, 500 up to 5000 grammes. Tin-plate is the only material of which moulds are made; and these generally have a capacity rather greater than is necessary for holding the particular quantities to be moulded. The chocolate is therefore, as described above, divided into given weights, and generally deposited direct in the moulds by the dividing machine. The divided portions of chocolate are pressed down in the moulds by hand, equally distributed in the latter, and then transferred in the moulds to the shaking table or combination of shaking tables to be described later. On the shaking table the soft chocolate soon penetrates completely into all the corners and impressions of the stamped tin moulds. The removal of the cooled cakes from the moulds is easily effected by pressing.
These moulds are generally provided with from four to ten ridges or indentations, so that the chocolate can be conveniently divided, and as required for use. Others again have a similar number of compartments.
The compartments may be impressed with any kind of inscription, so that such information as the name of a firm can always be reproduced on the cakes.