Shell Molding

Appears in

Chocolates and Confections

By Peter Greweling

Published 2007

  • About
Shell molding allows the confectioner to create chocolates with a high-gloss finish and uniformity unequaled by those produced using any other method. Because the chocolate shell is produced first and is then filled, fillings for these confections can be softer than the centers for dipping or enrobing can be. As a result, there is great potential to create a delightful textural contrast between the crisp shell and a soft filling. In addition, with a little extra effort, many eye-catching special effects can be efficiently created using molds. It is small wonder that shell-molded confections are so popular.