Chocolate shaped in a mold, including classic treats like chocolate Easter bunnies, Easter eggs, and Santas. Tempered chocolate is poured into a mold, cooled, and unmolded. Molded chocolates can be solid or hollow. Chocolates that are not molded are enrobed. Chocolates that were both molded and filled first appeared in 1913. They were developed by Swiss confiseur Jules Sechaud of Montreux, who created the machine and the process.
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