These are prepared by pouring the cream contents in either wooden or iron moulds, previously dusted with a little flour, and then moulding round them chocolate in whatever form is required, always taking care that this is kept as soft and plastic as possible, a suitable addition of cacao butter proving invaluable for the purpose.
In former times chocolate moulds were manufactured exclusively in France, where the firm Létang of Paris enjoyed what was to all intents and purposes a world monopoly. But since the year 1870 the oft-mentioned firm of Reiche in Dresden-Plauen has taken up the manufacture, and has succeeded in conquering the market in a remarkably short time. The moulds of this firm satisfy each and every possible requirement, although it would be no disadvantage if the old type of pattern mould were cleared away at one and the same time with the old routine, to make room for a little artistic skill and embellishment.
Recently Reiche has brought out a special machine intended as an easy and practical cleanser of his many moulds, which include bonbon cutters and cutting rollers, numbering stamps, chocolate slicers, roller machine boxes etc. He has lately brought on to the market a special machine for quickly and efficiently cleaning the moulds, which is illustrated in fig. 53.
In one end, a circular brush is introduced, and against this the moulds to be cleaned are firmly pressed. In consequence of the large number of revolutions which this brush passes through, the moulds are cleansed of still adhering masses of chocolate in a half or third of the time occupied when hand labour is employed. At the other end of the shaft occurs a duster, sprinkled with Vienna white (a lime), which polishes off the moulds previously and thoroughly cleaned by the circular brush. The great advantage of this machine is that the daily expenditure on polishing is considerably reduced One girl can do the work of two hand workers, when this machine is employed. In addition, it makes possible a continual touching up of the material used in the making of the moulds, a ventilating apparatus removing all traces of dust.
Fig. 53.
12. The Shaking Table.
The pasty chocolate mass fills itself into the chocolate moulds spontaneously, in consequence of its soft consistency. Yet to share it evenly throughout the mould, so that it adapts itself to every bend and hollow there occurring, and further to bring to the surface any possible bubbles of air evident in the mass, the chocolate is whilst still in the moulds subjected to brisk shaking.
This is effected by placing the chocolate on trays and transferring these to the shaking table, of which types and construction are at the present time manifold and various, the best and oldest being given in front elevation below (Fig. 54).
