Molding and Package
The temperature must be strictly monitored in the molding room. The fist temperature should be about 120 and decrease it manually later. After the final temper, the chocolate is ready for mold. The workers need to remove bubble and weight chocolate in each mold. Then the chocolate is wrapped by biodegradable wrapping.
After the chocolate just been simplify take off from mold. One of the most important step for almost chocolate company is shape it and give it a unique packaging box or bag. People love chocolate not only because of a high flavor, but also for its various appearance. In other words, the appearance is a kind support for chocolate. It helps customer to distinguish different brand easily.
