Process for molding chocolate to make chocolate block having ornamental pattern

A process for molding chocolate to make a molded product including a thin ornamental relief pattern made of a first chocolate material of one color and a body portion carrying said thin ornamental pattern and made of a second chocolate material of different color, said first and second chocolate materials containing 30 to 40%, by weight, of base oils and fats, and at least 60%, by weight, of said base oils and fats contained in one chocolate material being the same as those contained in the other chocolate material, said process comprising the steps of:

• (a) fluidizing said first chocolate material by heating;
• (b) casting said fluidized first chocolate material into an engraved pattern formed on the bottom face of a mold;
• (c) scraping said bottom face of said mold to press said first chocolate material into said engraved pattern and to scrape off the excess material;
• (d) rapidly cooling the surface of said first chocolate material to a temperature of from 18.degree. C. to 22.degree. C. thereby to crystallize the base oils and fats contained in said first chocolate material to form micro-crystallites;
• (e) fluidizing said second chocolate material by heating;
• (f) casting said fluidized second chocolate material in said mold to cover the pattern formed by said first chocolate material and to form said body portion while said micro-crystallites are growing in said first chocolate material so that said fluidized second chocolate material is allowed to penetrate into the interstices of the growing micro-crystallites of the base oils and fats contained in said first chocolate material;
• (g) cooling the whole body to be solidified by crystallization of the base oils and fats contained in said second chocolate material in all the regions including the interface region at which said second chocolate material penetrates into and adjoins to said first chocolate material;
• and
• (h) removing the solidified product from said mold.