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6. Moulding and cutting
At the end of its production, the “tempered” chocolate paste is moulded into different forms: bars, pralines and many other delicacies.
The paste is poured automatically into thin strips equal to the product moulds that are carried on a conveyor belt. The molds are constantly shaken to remove trapped air and ensure that the paste is distributed evenly. The moulds then pass through a cooling tunnel. The chocolates are then knocked out of their moulds or cut up. This is the case with “The Avelines” which is cut into pieces of various sizes. |
