The present invention concerns the making of chocolate articles by
depositing chocolate or chocolate-like mass.
Generally, chocolate-like masses are suspensions of non-fat particles
such as sugar, milk powders and cocoa solids mixed up with a liquid fat constituent.
Often the fat phase comprises genuine cocoa butter of until around 30%, but may
comprise substitutes as well. Such substitutes can be in the form of other types
of fat-containing oils. Chocolate types where the cocoa butter has been replaced
wholly or partly by other fats are often named commercially as compound chocolate,
in which the cocoa butter has been replaced by palm-kernel oil. Mass made of 100%
fat in the form of cocoa butter or the like as compound is also possible.
However, for the chocolate or chocolate-like masses to be used by
the present invention it is decisive, that whether the fat phase constitutes of
genuine cocoa butter or substitutes therefore, that the fat phase is capable of
being flowable through a depositors nozzles and thereby being deposited, for example
down into a mould cavity or directly onto a conveyor surface for further treatment.
By the inventive apparatus at least two different masses are mixed
in a certain manner when they are deposited.
The two or more masses are flowing simultaneously through the depositor
nozzle and is mixed more or less intensively when leaving the nozzle, depending
on the pitch of the insert or channels thereof.
Typically two masses of different colours are deposited and mixed
so that the ready article exhibits an exclusive appearance of two more or less intermixed,
coloured masses. Advantageously the one mass is a milk chocolate type and the other
mass is a dark chocolate type.
Advantageously, one type of chocolate mass could be mixed with a different
type of mass, such as non-chocolate mass being an ingredients mass. Also the one
mass could be genuine chocolate mass and the other mass being mixed therewith could
be a chocolate-like mass type comprising substitutes for cocoa butter.
When being deposited into mould cavities, then optionally, the mould
plates may then be shaken for obtaining a more even distribution of the deposited
Before being deposited the chocolate masses is typically undergoing
a tempering process. The purpose of the tempering process is to bring the mass into
a liquid, flowable state containing crystal seeds, which when the chocolate has
been deposited solidifies into the desirable βV or βIV type crystals,
thereby providing a high quality chocolate article.
The inventive apparatus is typically used for moulding a solid chocolate
article in a mould cavity in one piece, such as a table, tablet, slab or bar.
Also it could be used for pressing a bar or bar-like article in one
piece by depositing a lump mass directly onto a conveyor surface and then subjecting
the mass to a press from a plunger.
Also it could be used for the pressing of a shell or shell-like article
in a mould cavity.
The inventive apparatus could also be used for making an secondary
chocolate layer on pre-made articles, for example by depositing tempered chocolate-like
mass into or onto an already made shell, optionally shaking the moulds, and then
immersing cold plungers into the deposited mass for making shells with predetermined
and even thickness.
The first pre-made shell could be of one chocolate type such as ordinary
milk chocolate and the inner chocolate layer made subsequently then exhibits an
exclusive look of intermixed chocolate types.
After the shells made are solidified, they could be filled with a
centre mass of a creamy or liquid food material, which differs from that of the
shell material. The centre mass could be an alcohol containing mass, a sugar containing
mass or a creamy fondant mass, simply any of the centre masses known to the chocolate
industry. Finally, a chocolate covering layer may be deposited by the inventive
depositor for closing the centre mass off thereby creating a complete article known
as a "praline".
The invention is explained further below by reference to preferred
embodiments as well as the drawing, in which
- fig. 1 is a schematical perspective view of the apparatus according to the invention,
depicted as part of a production plant
- fig. 2 is schematical perspective view of another embodiment depicted as part
of a production plant,
- fig. 3 is a schematical, partial sectional view of a single inventive depositing
nozzle comprised by the depositors of figure 1 or 2,
- fig. 4 is another embodiment of the nozzle depicted in figure 3,
- fig. 5 is a schematical, perspective view of a third embodiment of an inventive
- fig. 6 and 7 depicts chocolate articles made by two differently mixed chocolate
types deposited by the nozzle of figure 3.
The apparatus 1 according to the invention for making articles of
chocolate or chocolate-like mass constitutes part of a chocolate article manufacturing
plant. As shown in figure 1 the apparatus comprises a mass depositing section 2.
A continuously moving conveyer 3 extends through the station 2 and
carries typically a great number of adjacent plates 4, i.e. fig. 1. Moulding surfaces
5 is then comprised by the upper surfaces 6 of the plates 4 onto which lumps 7 of
mass are deposited. The plates 4 may also be substituted by an endless conveyor
Another embodiment of the apparatus 1' is depicted in figure 2 by
which the plates of the conveyor 3' is arranged as mould plates 4' having moulding
cavities 8, which then comprises moulding surfaces 9.
For clarity is only disclosed the part of the conveyor 3 running through
the depicted sections 2. Subsequently to the depositing section 2 normally follows
a shaking section, and then a cooling tunnel and a wrapping section. This applies
for example for the embodiment disclosed in figure 2 by which solid articles such
as the tablets 11 and 12 of figures 6 and 7 respectively could be made.
Optionally a pressing or shaping section may also be arranged when
the lumps 7 such as disclosed in figure 1 or the mass deposited into the mould cavities
8 of figure 2 is to be pressed into shape by use of plungers or the like.
The schematically disclosed depositor 2 comprises a number of nozzles
10, which deposit mixed mass such as of tempered chocolate and/or other chocolate-like
mass in a predetermined volume into the individual mould cavities 8 of each mould
plate 4', i.e. figure 2.
The temperature of the mould plates 4 or 4' and consequently of the
mould cavities 8 or pressing surfaces 6 is preferably kept around 10-20°C during
The inventive nozzles 10 comprises a depositing channel 13 into which
a worm or screw-shaped insert 14 is arranged, i.e. figure 3. Thereby two separate
flowchannels 15, 16 are created as depicted by the arrows 15, 16 of figure 3. The
two different masses is then feeded to the nozzle 10 as depicted by the arrows 15
and 16 representing each of the different masses. The masses are then mixed more
or less intensively when leaving the nozzle. A "marbled" look of the deposited mass
is then created as exhibited by the solid tablets 11 and 12 disclosed in figures
6 and 7 respectively.
The mixing intensity of the insert can typically be raised by changing
the pitch of the insert, for example by making the pitch smaller so that more revolutions
is available per unit length as exhibited by the worm-shaped insert disclosed by
the embodiment 1o" of figure 5 comprising the insert 17.
Also the mixing intensity of the two or more masses running through
the nozzle may be raised by arranging incisions 18 in the screw-shaped insert 14
of figure 3. Then the masses is running into each other during the passage of the
channel 13. The insert 14 could be arranged so that is free to turn or revolve around
its central axis as well, which will also raise the mixing intensity.
The masses to be mixed in the nozzles are typically separately channelled
to each nozzle from separate vessels. Especially when only two masses are to be
mixed the insert 19 may comprise an upper partitioning wall 20 as depicted by the
nozzle 10' of figure 4. Then the upper partitioning wall 20 secures that the masses
21, 22 being feeded from each side of the plate is not being mixed until they are
allowed to that - in the channel 13 of the nozzle 10' or when leaving the nozzle.
By the embodiment 10' disclosed in figure 4 the masses are being mixed when reaching
the incisions 18 of the insert 19.
The marbled appearance of the articles 11 and 12 depicted in figures
6 and 7 are obtained by feeding milk chocolate and dark chocolate to nozzles having
the embodiment disclosed in figure 3.