Methods for molding chocolate and removing flash from chocolate products

Abstract

Improved methods and apparatus for continuously molding chocolate are disclosed, including a method and apparatus for removing flash from chocolate pieces and products (both molded and otherwise); and a manifold for continuously providing liquid chocolate to a continuous mold and directing excess liquid chocolate away.

1 . A method for removing flash from a chocolate product, comprising the steps of:
 providing a chocolate product having flash that has been cooled to a temperature less than that at which the chocolate sets;   conveying a chocolate product having flash on a first surface of a conveyor belt, such that at least a portion of the flash contacts the conveyor belt, the conveyor belt having a second surface opposite the first surface;   exposing the bottom of the chocolate product and the flash on the first surface of the conveyor belt at a first section to a temperature for a time sufficient to melt at least a portion of the flash without melting or detempering the bottom of the chocolate product, such that at least a portion of the flash adheres to the first surface of the conveyor belt; and   passing the conveyor belt around a bull nose, thereby releasing the chocolate product from the conveyor belt, while retaining at least a portion of the flash on the conveyor belt.   
     
     
         2 . The method according to  claim 1 , wherein the bottom of the chocolate product and the flash are cooled on the conveyor belt to provide the cooled chocolate product, prior to exposing the chocolate product to heat in the first section. 
     
     
         3 . The method according to  claim 1 , further comprising removing the flash from the conveyor belt after the conveyor belt passes around the bull nose. 
     
     
         4 . The method according to  claim 1 , further comprising heating the conveyor belt with a heated metal plate having a temperature of from about 40° to about 50° C. in thermal contact with the second surface of the conveyor belt. 
     
     
         5 . The method according to  claim 1 , further comprising heating the flash for a period of time of from about 1 to about 10 seconds. 
     
     
         6 . The method according to  claim 1 , further comprising releasing the chocolate product from the conveyor belt by peeling the conveyor belt from the chocolate product as the conveyor belt passes around the bull nose. 
     
     
         7 . The method according to  claim 1 , further comprising transferring the chocolate product released from the conveyor belt to a second conveyance device. 
     
     
         8 . The method according to  claim 1 , wherein the flash has a thickness of less than about 2 mm. 
     
     
         9 . The method according to  claim 1 , wherein the chocolate product is a compound coating enrobed product. 
     
     
         10 . The method according to  claim 1 , wherein the chocolate product is a continuously molded chocolate piece.