Description
Ann Brinkerhoff, Master Chocolatier, The Hershey Company. Presented at the 2018 conference
Through the history of chocolate consumption, the first moulded chocolate bar dates to the Industrial Revolution in 1847 produced by Joseph Fry. Since that time, technology has advanced, allowing for the creation of many types of moulded chocolates from solid bars to cold stamping. One chocolate does not fit all technologies. Physical properties contribute to the quality of the fit and finish. These properties vary based on the type of moulding equipment. The discussion will entail how the properties differ between bar moulding, traditional shell moulding, cold stamping and one-shot depositing.
