2, the chocolate mixture to the production line, through the cutting machine, and then divided into a small soft heart. The machine is said to be able to cut 63 rows of 16 per minute, making 55,000 chocolates per hour, or 25 million chocolates per week. The sheer volume is unheard of and will make your chocolate-loving heart burst with joy.
3, cut chocolate soft center continues to run on the production line, and then came to the front of the dip hanging icing, such as through the curtains as easy and good-looking, to a soft heart dripping with a layer of chocolate coat. This is also the difference between the soft heart chocolate or manufacturers, the machine as a fine rain descending on the chocolate, rather than cast in molds, which creates a difference in taste.
4. Then comes the most important step, the tempering process. This process is to heat the chocolate to 45 degrees, and then cooled 25 degrees, and finally heated to 30 degrees, so as to achieve a crystal structure, so as to have a good taste. Chocolate that has not been tempered will not only lose its texture and turn white in color, but it will also be a bit greasier. Just as we usually see chocolate gray, it is not deterioration, but its crystal structure is beginning to be disintegrated and destroyed, and after the tempering process of chocolate can try to avoid this situation as much as possible.
5. The tempered chocolate is transported to another machine to be covered with another layer, the white chocolate. After the white chocolate is drizzled on, it enters a vibrating conveyor belt that shakes off the excess chocolate in a jerky way to achieve a consistent weight for each piece.
6, to the chocolate modeling. What you see before is mechanical operation, after this step must be practiced manually. Skilled master craftsmen with some modeling tools to create a variety of different shapes, and finally have the different molds that we see, there are more choices. Some of the skillful masters here have been doing this for more than 20 years and are still tireless, and I've heard that they are also some heavy chocoholics. If it were you, could you hold your nose at so much chocolate every day, or would you be too jaded to eat it anymore?
7, the last step, is after the machine's intelligent screening box. Many people think that this step is also manual labor, who do not know that the machine is more sensitive than human intelligence. These huge quantities of chocolate in front of the human beings have become helpless, or need more manpower, and the big factory only need a machine will be able to complete perfectly. The machine has a laser-guided mechanical eye that recognizes the shape of each piece of chocolate very well and remembers exactly where the chocolate is located accordingly, thus filling a box of chocolates of all colors.