| 摘要 |
The invention relates to a process for producing a hollow chocolate body and to such a body. In the process of the invention, a partial quantity of the chocolate compound is poured into at least one mould section in a first step. In a subsequent step a waffle or similar item of confectionery is pressed on the partial quantity of the chocolate compound in the mould section. The rest of the chocolate compound intended for the mould is then poured in and distributed therein, while still in fluid or soft paste form, by spinning or rotary movements of the mould. This provides a hollow chocolate body in which the item of confectionery is coated with chocolate on all sides. These hollow chocolate bodies are used by sweet manufacturers as a semi-finished product for the production of cream-filled chocolates. |
