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Molded chocolate
Clean shells, filled pieces and bars that release correctly.
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Open a final product to see the machines used to prepare, form, coat, cool or fill it.
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Clean shells, filled pieces and bars that release correctly.
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Biscuits, wafers and centers covered with a controlled chocolate curtain.
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Uniform pieces ready for polishing, coating or packing.
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Layered coating for centers that need patient, even build-up.
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Smooth spreads and nut pastes that depend on refining discipline.
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Formed biscuits with controlled shape before baking.
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Cooked sugar systems with controlled scraping, vacuum and cooling.
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Free-flowing inclusions for chocolate, bakery and praline preparation.
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