Chocolate moulding

Chocolate moulding refers to shaping tempered chocolate poured into moulds, usually polycarbonate, to produce bars, shell bonbons or figures. The chocolate must be properly crystallised so it contracts as it cools and releases cleanly, with gloss and a sharp snap. This technique underpins filled bonbons, whose moulded shell is lined with chocolate, filled with ganache or praliné, then capped with a thin closing layer before demoulding once fully set.