Chocolate Drop Spread Decoration Tool (DS-DT) – Modular Air Decoration System for Polycarbonate Moulds

The Chocolate Drop Spread Decoration Tool (DS-DT) has been developed as a simple and effective solution for creating decorative accents in polycarbonate praline moulds.

Important to emphasize: the DS-DT does not spray chocolate.

The tool operates exclusively with controlled air, which gently and precisely spreads a pre-dosed chocolate drop — previously placed by a tempering machine and dosing head — into a thin, even decorative layer. Because no chocolate is atomized or sprayed, there is:

• no overspray
• no mist formation
• no chocolate loss

This results in a highly controlled, reproducible decoration technique with minimal contamination and no raw material waste — ideal for artisanal and semi-industrial production environments.

This compact decoration tool is conceptually comparable to a Custom Made Dosing Head (CMDH) used in combination with a tempering machine, in terms of the distribution principle of the dosing head. However, instead of chocolate, air is distributed. The dosing of this air is controlled via a foot-operated air valve, which can be adjusted as required.

This familiar logic makes the system immediately understandable and forms a simple, logical extension for chocolatiers already working with dosing heads.

Key Advantages of the Chocolate Drop Spread Decoration Tool

• simple and reliable decoration technique
• accessible investment, ready for immediate implementation
• cost-efficient and productive way of decorating
• minimal chocolate consumption per decoration
• no raw material loss or overspray
• no extraction system required
• reproducible results across entire moulds
• ideal for colour accents and visual differentiation
• flexible use alongside tempering machines or in production lines
• user-friendly and low maintenance

Applications of the Chocolate Drop Spread Decoration Tool

• moulded pralines and/or bars in polycarbonate moulds
• artisanal and semi-industrial production
• chocolatiers looking to visually enhance their assortment
• decoration with white, coloured or tinted chocolate

Decoration Through Controlled Airflow

The Chocolate Drop Spread Decoration Tool operates as an addition to an existing tempering machine equipped with a dosing head.

First, an identical chocolate drop is deposited into each cavity of the polycarbonate mould using a tempering machine fitted with a Custom Made Dosing Head (CMDH).

Next, controlled air is applied to each individual chocolate drop, causing it to spread evenly across (part of) the cavity. After forming this decorative layer, the praline shell can be moulded with another type of chocolate, for example dark chocolate.

The result is a fine, high-contrast decorative accent that remains visible in the finished praline. A decoration technique that makes the difference between a well-finished praline or bar and a product that truly stands out within the assortment.

Unlike traditional airbrush or spraying techniques, the DS-DT does not atomize chocolate under pressure. Air is used exclusively to precisely spread a pre-dosed chocolate drop within the mould cavity. As a result, the process remains clean, efficient and fully controllable.

The DS-DT combines the visual impact of airbrush decoration with the control, efficiency and cleanliness of a dosed air system. No protective shielding or extraction system is required, significantly reducing installation complexity and maintenance.

Creative Possibilities with Minimal Chocolate Usage

By varying chocolate colour and application, a wide range of decorative effects can be achieved:

• subtle colour accents
• abstract patterns
• fine layer decorations
• repeatable designs across complete moulds

Because only a limited amount of chocolate is required per decoration, this technique combines an artisanal appearance with low raw material cost. For creative chocolatiers, this also presents an exciting opportunity. By experimenting with multiple coloured chocolate drops within a single mould, unique, almost artistic creations can emerge. Pralines that not only stand out in taste, but also in visual appeal — sometimes almost too refined to eat immediately.

Modular and adjustable for different mould types

The base module of the Chocolate Drop Spread Decoration Tool is deliberately designed to be simple and functional, with maximum focus on flexibility. The positioning of the blowing head relative to the polycarbonate mould is adjustable in:

• width
• length
• height

In addition, the air pressure is adjustable, allowing the intensity of the decoration to be precisely adapted to the chocolate used and the mould design.

As with CMDH dosing heads, the distribution and centre distance of the holes are fixed per head. For different mould types or layouts, another customised blowing head can easily be mounted onto the base module via a quick coupling system.

Operation is controlled via a foot-operated air valve, enabling simple, ergonomic and controlled use.

Use in combination with CMDH dosing heads

The Chocolate Drop Spread Decoration Tool is often used in combination with a standalone tempering machine, equipped with Custom Made Dosing Heads (CMDH).

These dosing heads ensure the chocolate is accurately and evenly distributed into the mould.

For semi-industrial and industrial applications, the tool can also be integrated into a semi- or fully automatic moulding line.

More technical information about the CMDH dosing heads can be found on the product page of the Custom Made Dosing Head.

Want to know more?

Would you like to discover how the Chocolate Drop Spread Decoration Tool can be integrated into your existing production setup, or would you like tailored advice for your moulds and decorations?
Feel free to contact us — we will be pleased to think along with you.