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The chocolate logo background

Chocolate manufacturers have been pouring chocolate into molds for years in order to achieve certain three-dimensional shapes.

However, the fine design of chocolate is limited by certain physical dimensions of the molds. A well-known difficulty when using shapes is the lack of precision when it comes to narrow lines and very fine details. When the melted chocolate is poured into the mold, it does not penetrate into the smallest areas due to its viscosity. This creates unsightly small air bubbles in the finished product. A common method to reduce this phenomenon is to shake the mold vigorously. This method is not very effective when it comes to very small structures, such as umlauts and hairline lines. That's why chocolate products usually don't have subtle details. Another method to reduce the air bubbles is to Avoid right angles. A look at common chocolates will show that the surfaces are always rounded and the depressions in the mold are slightly slanted. But never at a 90° angle and never with vertical edges.

Setting up and completing a mold is expensive and can easily cost several thousand euros before the first chocolate can even be produced. Because of this, producing customized chocolate has only been cost-effective in large quantities.

SchokoLogo now has the new technology and know-how to solve these problems!