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Shell-Molding Operation

Appears in
top 1000Chocolates and Confections: Formula, Theory, and Technique for the Artisan Confectioner
Chocolates and Confections

By Peter Greweling and Culinary Institute of America

Published 2007

  • About
In this operation, shell-molded chocolates with ganache and caramel-based fillings are produced. The scenario assumes that an operator is able to complete 40 molds per hour for 6 hours of each day. An average mold yields 340 grams/12 ounces of finished product, so the output from this operation is approximately 81.7 kilograms/180 pounds per day.
Items Produced
Shell-molded filled chocolates; ganache and caramel fillings
Approximate Output
81.7 kg/180 lb per day
Equipment Requirements
  • Chocolate melter-temperer, with capacity of at least 45.3 kg/100 lb
  • Polycarbonate chocolate molds; a minimum of 15 of each variety used in the operation (a total of at least 80 molds)
  • Vibrating table
  • Hand-depositing machine for fillings
  • Stove for cooking ganache and caramel
  • Warming cabinet
  • Refrigerator capable of maintaining 10°C/50°F
  • Stainless-steel work tables
  • Rolling racks and sheet pans
  • Wire screens
  • Cookware for ganache
  • Small goods: scales, ladles, scrapers, measures, thermometers, humidity meter

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