How are chocolate bars formed?

Answer 1

The way chocolate bars are formed, starts with the type of center/ingredients of each one. Here's some basics types of formed chocolate bars, in four easy steps. # A solid candy bar would be formed by melting chocolate, then pouring it into a plastic/polycarbonate candy mold (like a Hershey bar). Cooled then removed from the mold. # Another type of formed chocolate bar is also a molded solid chocolate, but with other ingredients added/blended into the chocolate itself (like the Nestle Crunch). # Although not a "chocolate bar" today, I remember as a kid, a chocolate bar called "7-Up or Seven Up." How it might have been formed is worth the mention. A filled, molded chocolate bar where the mold cavity walls are lightly coated then cooled to make a hard shell. Then each shell is filled with whatever the intended center is (like a cherry cordial candy - the runny kind). The 7-Up had seven different flavors filled into each section one chocolate bar (I miss that bar). A final coat of chocolate to cap off the shell, then briefly cool, and remove from the mold. # Is the filled, non-molded type (like a Nestle 100 Grand). This one is formed first by building the center and then coating it with chocolate. Usually by machine at the factory, but can easily be done by hand.

So, are you thinking about making chocolate candy now?