Mould for Cadbury's 'Giant Bar' of Dairy Milk chocolate, 1995.
© Science Museum / Science & Society Picture Library
Chocolate melts at quite low temperatures which allows it to be cast easily. If chocolate cools too quickly it could solidify before it fills the mould and the ingredients would separate out. To prevent this the mould is warmed to almost the same temperature as melted chocolate, filled, and vibrated. This gets rid of air bubbles and distributes the chocolate around the mould. Made by Yorkshire Moulds.