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Chocolate taking shape

molding chocolate

The liquid chocolate is processed further into blocks…

forming drops forming drops

… callets or other solid shapes.

To do so, the liquid chocolate must first be tempered so it can eventually harden. Tempering ensures the formation of the right cocoa butter crystals so that the chocolate will harden into shiny, hard and solid shapes. Only when it has been tempered, the chocolate can be poured into molds or deposited as callets and finally cooled. 

packing chocolate
During cooling the chocolate becomes hard and shiny so that it comes out of the molds in perfect shape and can be packed.
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