What are limits of personalised chocolate production?
There are various chocolate production methods: moulding, coating, soaking, working with a piping bag, truffles. Each of them has its own pros and cons. But only moulding can produce personalised chocolates in large quantities. As a result, the technical limits of personalisation are determined by the fact that the mould used for the chocolates has to survive in one piece (as opposed to foundry techniques, where the mould is broken to get at the cast). Consequently, only retractable edges can be used (concave and convex forms). In particular, the chocolate will be shaped like a pyramid (scarcely perceptible), with a wider base. The sides will thus slope slightly, known as drafting. * Based on a black and white representation of your logo or product, we can produce a 2D high-or low-relief engraving. In some cases, we are able to adapt the dimensions and proportions of your design by manipulating the digital images. The original drawing in black and white should be provided in a high-res
