There are currently two methods available to artisanal chocolatiers for the production of hollow figures. On the one hand, there are confectionary moulds with an open base that require complete manual processing. This method requires only low investments but is very time intensive.

There are also centrifuge machines that work with self-supporting centrifugal moulds such as “Brunner SE Moulds”. This method involves less manual work but requires investments in the region of more than 10,000 euros.

Brunner Schokoladenformen is presenting a newly developed table-top centrifugal machine at the iba. With this machine, the investment threshold is lowered greatly, and, at the same time, the manual effort required is reduced. This leaves the confectioner more time for his actual work dealing with chocolate, fillings and design.

The costs for this table-top centrifugal machine are around one third of the costs of a conventional centrifuge. The moulds required are usually single cavities that are filled manually and closed with clips. They are then attached to the centrifuge machine and spun automatically. This dispenses with the elaborate base manufacturing process.

Up to 12 moulds at once can be attached to this table-top centrifuge machine. The maximum size of the chocolate items is limited to 174 x 110 mm. The individual moulds can also be used on a large centrifuge machine in combination with the Blueflex® Carrier frame system from Brunner.

Brunner also has a high-quality solution for chocolatiers who would like to develop individualised chocolate products, such as bars, slabs or chocolates. The new Chocividual product line:The special mould design and a unique production technology allow production in very low numbers. The frame moulds of this new production line are made of polycarbonate in the format 275 x 175 mm, customised for each customer and at low cost from an order size of 10 moulds.

Visitors to the IBA can also find out about a new innovative technique of product design. To date it has been technically impossible to design the vertical surfaces of a product individually because it resulted in problems during demoulding. Thanks to a process developed by Brunner, this has changed fundamentally. Contrast satin finishing allows structure and designs to be realised on the whole chocolate surface.

Chocolates can be made more exquisite with ultra-fine engraving, bars made more individual and figures decorated all the way round.

From now on, chocolatiers can decorate their products with unique and attractive details that were not possible before. The options for individual design are thus greater than ever.