Little peanut eggs (or peanut little eggs, as they are called in Brazil) seem to be fairly easy to be made in terms of ingredients or in a small amount. I wanted to know how they are shaped in a industrial-sized production, if it’s human based or machine based and how this machinery works.
Example of them:
[https://imgur.com/a/BhGh2FG](https://imgur.com/a/BhGh2FG)
In: Other
Saw a thing on making chocolate online, so this is not super expert testimony.
– make molds for front and back
– clean molds.
– chill molds.
– melt chocolate.
– fill chilled molds with warm chocolate.
– squeegee/scrape away excess chocolate.
– flip molds over to dump out chocolate.
– flip molds over again to reveal chocolate-lined compartment.
– fill compartment with with whatever.
– apply a heat lamp to reheat the edges a little.
– press store front and back molds together.
– let chocolate set for a few moments.
– pull molds apart.
– pop out treat.
– go back to “clean molds” step.
When it’s a one-sided thing, like for a truffle, instead of having a second mold for the back side they just don’t quite fill the little compartments and then they pour on and scrape off more chocolate to make the bottom.
If you’re feeling something with something runny, like a cherry cordial or something like that, the molds come down together at an angle after they’ve been filled with the chocolate and the machine that pushes the two mold halves together has a little injector that puts in the liquidy stuff as the molds roll together.
but the two molds is why there’s like a little seam around the edge.
The actual magic is rather than spinning or doing something complex they just rely on how much chocolate sticks to the inside of the mold when they fill it and then dump it out. The scale of making the chocolate the right consistency and having the molds be the right temperature to make the chocolate stick but not stick too hard but also not crystallize when it sets and all that stuff is the magic of the recipe and all the adjustments on the machines.
It all happens really fast because the chocolate, especially if it’s got a little baker’s wax at it, makes a correctly thick layer in the mold very easily.
Edit: correct the autocorrect.
Edit 2: note that this is the general process for making chocolate shelled whatever, not necessarily this exact product. It’s also the process for making paintballs and bath balls and stuff like that except those used gelatin instead of chocolate. Basically the trick is to make the outside in halves before you try to put the inside in it, then stick the two halves together.
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