Method and apparatus for making chocolate covering layers

摘要

Plungers (24) having a pressing surface (27) onto which no lubricant is applied are immersed into contact with corresponding-covering layers (19) of chocolate mass thereby being pressed into shape. The temperature of the pressing surfaces (27) is kept below the solidification temperature of the chocolate mass during the pressing. The chocolate rapidly solidifies under crystallisation from its surface in contact with the pressing surface of the plunger and inwardly through the chocolate layer. Contamination of the plungers and the edible chocolate articles with lubricant remains is completely avoided and the surfaces of the covering layers are simply an identical "print" of the geometry of the plunger surface.