| Ever wonder how they make those hollow | | | | centimeters. |
| chocolate Easter eggs? It's actually quite an | | | | As for the temperature, the size 10 molds are |
| involved process that is patented. The patent | | | | formed at lower temperatures than the size 14 |
| number is United States patent 3961089. | | | | molds. The size 10 mold temperature is about 25 |
| An item such as a hollow Easter egg is formed | | | | degrees where the size 14 shells are formed at |
| by inverting a molded chocolate shell onto another | | | | about 28 to 30 degrees. Generally speaking, the |
| shell. The lower shell is formed with an inner | | | | larger the shell the higher the temperature. |
| coating layer, such as chocolate, while the | | | | In the above process there is going to be some |
| inverted upper shell is given an inner coating layer | | | | excess material that needs to be poured off. The |
| that is in a fluid state when the shells are | | | | amount of material that is actually poured off is |
| superimposed, so that some of the material of | | | | based upon the size of the mold itself. |
| the inner layer flows onto and is welded to the | | | | Unfortunately this is a wasteful process the |
| surface of the previously formed inner layer of | | | | smaller the mold. For small hollow chocolate items |
| the lower shell. This forms an internal seam | | | | there is more excess than with the larger hollow |
| without any discoloration and is virtually | | | | chocolate items. This is why you will see more |
| unnoticeable. Sound confusing? That's probably | | | | larger hollow chocolates made than smaller hollow |
| why it's patented. | | | | chocolates. |
| And if that explanation seems complicated | | | | To complete the process the molds need to be |
| enough, in reality it isn't even that simple. The | | | | cooled in order to solidify the chocolate. While this |
| process actually involves pouring the contents into | | | | process is going on the excess is drained off and |
| the molds at certain temperatures at certain | | | | in order to facilitate this, the mold needs to be |
| stages of the process. Also, the molds have to | | | | slightly vibrated. The larger the mold, the more |
| be of certain sizes in order to work correctly with | | | | vibration that is needed. The actual cooling |
| each other. | | | | temperature again varies depending on the size of |
| To give an example, and keep it as simple as | | | | the mold. In most cases the cooling temperature |
| possible, when making the popular hollow Easter | | | | is about zero to minus five degrees in order to |
| egg, two molds of size 10 each are hinged | | | | complete the egg from the mold. |
| together like a book and then are moved into a | | | | If you're interested, the actual inventors of this |
| closed position. The molds are then formed with | | | | method were Amilcare and Dogliotti. The patent |
| cavities, size 14. These molds are used to form | | | | was filed for on July 24, 1974. So if you're |
| the shell of the Easter egg. These eggs will have | | | | wondering why you didn't get those hollow Easter |
| a diameter of anywhere from five to seven | | | | eggs before that time, that's why. |