Process for molding chocolate to make chocolate block having ornamental pattern and internal hollow cavity

Claim 1

A process for molding chocolate to make a molded product including a thin ornamental relief pattern made of a first chocolate material of one color and a body portion carrying said thin ornamental relief pattern and made of a second chocolate material of different color, said body portion having a hollow cavity internally thereof, said first and second chocolate materials containing 30 to 40%, by weight, of the same kind of base oils and fats, and the difference between the content of base oils and fats in said first chocolate material and the content of base oils and fats in said second chocolate material being 10%, by weight, or less, said process comprising the steps of: (a) fluidizing said first chocolate material by heating; (b) casting said fluidized first chocolate material into an engraved pattern formed on the face of a first mold; (c) scraping said face of said first mold to press said first chocolate material into said engraved pattern and to scrape off the excess material; (d) rapidly cooling the surface of said first chocolate material to a temperature of from 18° C. to 22° C. thereby to crystallize the base oils and fats contained in said first chocolate material to form microcrystallites; (e) fluidizing said second chocolate material by heating; (f) pouring into a second mold said fluidized second chocolate material in an amount of at least 30% by volume of the total apparent volume of the molded product including the volume of the hollow cavity; (g) placing the first mold on at least said second mold so that at least said second mold is closed by said first mold; (h) rotating and vibrating said closed mold formed by said first mold and at least said second mold at such a speed as not to allow said first chocolate material to be effected by centrifugal force while said micro-crystallites are growing in said first chocolate material so that said fluidized second chocolate material is allowed to adhere substantially uniformely onto the inner faces of said closed mold, thereby forming an empty or hollow center cavity; (i) cooling the whole body to be solidified by crystallization of the base oils and fats contained in said second chocolate material in all the regions including the interface region at which said second chocolate material penetrates into and adjoins to said first chocolate material; and (j) opening said closed mold to remove the solified product therefrom.