Method and apparatus for the production of shells of fat-containing chocolate-like masses under pressure build-up

The present invention concerns a method for the production of fat-containing, chocolate-like masses, in particular for chocolate articles, by which an amount of liquid mass is deposited into a mould cavity, whereafter an associated core member is immersed into the mass, the temperature of which core member is being controlled. Systems and methods for producing chocolate shells by immersing a core into a liquid filled mold cavity. The temperature of the core member is controlled. A mold-cavity closure extends peripherally around the core member in closing engagement with the mold. The closure is axially movable in relation to the core member. The core member is immersed fully into the liquid mass and pressed in a direction against the mold cavity by a load means to build up pressure in the chocolate mass. Also disclosed is the above mentioned cavity closure which is axially movable in relation to, and connected to, the core.