Process 14: Ton of variety of Chocolate!

Hello my fellow chocolate lovers,


I am Takanori Chiwata, the chocolate engineer of COCONAMA CHOCOLATE.


Today, we will be talking about the “shapes of chocolates”.


Last time, I had the chance to talk about tempering, so today I’m going to share about what kind of shapes of chocolates can be formed from it.


What kind of chocolate comes up to your mind?


  1. First off, chocolate bars that are formed in a mold. Such as Hershey’s chocolate.

  1. “Cream filled chocolates” that has fillings like nut creams in the centre. Chocolates like Reese, and strawberry cream chocolate from the company Look and Meiji from Japan are shaped like this.



You can make these “cream filled chocolates” by pouring the chocolate into a mold and filling the centre with cream after flipping the mold.Then,all you have to do is pour the  chocolate over the cream again once the surface of the cream has been hardened after cooling it down. KitKats are actually made like this too!



  1. We can’t forget the dipped chocolates as well. Godiva’s strawberry dipped chocolates is the most famous one. In Japan, Fran from Meiji is a well known dipped chocolate product as well.

  1. How about the almond chocolate balls? These delicious treats are made by rolling the almonds in a bowl, and at the same time, doing both slowly adding the chocolate into the bowl and cooling it down.

  1. This is not really well known, but do you know how the famous M&M chocolates are made?  What you will need are two rolls with a bunch of dented small round shapes that are cooled down to -20°C. You pour the chocolate over these rolls and rotate them inward to end up with a sheet of chocolate.Once you cool these down until it’s completely solidified, you will get numbers of small round shaped chocolates!


  1. Finally, figurine chocolates that are shaped into shapes like Santas and bunnies. Method 2 is applied to make these figurine chocolates. In method 2, when you pour the chocolate into mold and flip it before the chocolate solidifying, you will be left with a mold that is coated in chocolate. We call this sheet of chocolate the “shell”. We follow method 2 up to the point of making the shell. However in method 6, you attach two molds with two different shells to end up with a three-dimensional figurine shaped chocolate.

These are just an introduction to many other shapes of chocolates. Aren’t you just excited to see the delicious chocolates that the chocolate makers around the world will introduce in the future?


Next time, I will be talking about “packaging of chcocolates ”. Don’t miss it!


With hopes that you will be able to encounter the perfect chocolate just for you,


Takanori Chiwata


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