Moulding

(1) In making moulded chocolates, the tempered chocolate is poured into moulds and the moulds are turned so the chocolate creates a fine coat (the shell). The shells are subsequently filled with ganache, whipped cream, praline, or other filling; then closed with a layer of chocolate and cooled. It is also used to create hollow or solid ornamental shapes such as Easter eggs.

(2) In the chocolate-making process, after conching, the chocolate is tempered, poured into the moulds, passed through the refrigerated tunnel and then unmoulded. This creates the large blocks of couverture from which all chocolates are made, and can also create the producer's individual chocolate bars.

See also Enrobing.