BE1029304B1 - METHOD AND DEVICE FOR DOSING HOLLOW CHOCOLATE FIGURES AND HOLLOW CHOCOLATE FIGURES THUS OBTAINED - Google Patents

Abstract

The present invention relates to a method for the manufacture of chocolate hollow figures, in which the formation of chocolate hollow figures is done by means of the dosing of the chocolate into a mold consisting of two halves, in which the dosing is done by means of of a metering device with one or more metering heads, wherein each of the one or more metering heads comprises a nozzle and wherein each of the one or more nozzles can be directed in a certain direction of injection, the method comprising : entering information into a computer-controlled program; the direction of one or more nozzles in the desired watering direction; forming a chocolate base layer by injecting a quantity of chocolate into the mold through the one or more directed nozzles; the oscillation of the mold and the cooling of the chocolate in the mould; removing the figure from the mould. The invention also relates to a dosing device and a chocolate hollow figure.

Description

METHOD AND DEVICE FOR DOSING HOLLOW FIGURES IN CHOCOLATE AND HOLLOW FIGURES IN CHOCOLATE THUS OBTAINED

TECHNICAL FIELD The invention relates to a method and to a device for the manufacture of hollow chocolate figures and to the hollow chocolate figures thus obtained In particular, the invention relates to a method and to a device for measuring chocolate in a mould.

STATE OF THE ART In the market, there is a wide demand for hollow chocolate figures with unique designs and unique tastes. These unique tastes can be obtained, among other things, by adding one or more additives to the chocolate. In addition, there are also a multitude of possibilities when it comes to the design of the final chocolate product. Design is usually done by metering (or injection molding) a liquid mass of chocolate into a mold consisting of two mold halves. Then the two mold halves are brought together and clamped together to then rotate the mold for a while. It is the known process of rotational molding or oscillation to obtain the hollow chocolate figure. Nevertheless, the difficulty of molding and oscillating chocolate hollow figures consists in making a liquid mass flow, but sufficiently viscous in each part, surface and relief of the mold. Only when this process goes without problems, a beautiful qualitative hollow figure is obtained without or with minimal quality defects. By providing the chocolate hollow figures with decorative elements, additional added value can be generated for the final chocolate product. These decorative elements can for example be formed by fixing granular additives in the mold or by means of an application in which a decoration with one or more different colors is first applied to one or both mold halves before dosing the type of chocolate intended to form the hollow figure. By "coloring" the hollow figure in this way in one or both mold halves, specific relief structures, surfaces and features of the hollow figure are accentuated. In this way, additional added value and uniqueness are generated for the final product. DE1253567B, US5865895A and US20060204626A1 describe metering devices.

There is, however, the problem with such applications that when dosing the type of chocolate to finally form the figure, excessive force can be exerted directly on the decorative elements of the hollow figure. The decorative elements will then be erased from the surface and the rest of the production process will be completely lost because the hollow figure will not meet the quality requirements. Indeed, it is exactly the decorative elements that are desired to generate additional added value for the final chocolate product.

There is a need for an improved method to optimize the decoration of chocolate hollow figures in order to obtain a final product without defects, or with minimal defects. SUMMARY OF THE INVENTION The invention relates to a method according to claim 1. In particular, the invention relates to a method for the manufacture of chocolate hollow figures, in which the formation of chocolate hollow figures is done by means of dosing the chocolate into a mold consisting of two halves, wherein the dosing takes place by means of a dosing device with one or more dosing heads, wherein each of the one or more dosing heads comprises a nozzle and in wherein each of the one or more nozzles can be directed in a certain direction of injection, the method comprising: inputting information into a computer-operated program, wherein the information includes the — characteristics of the chocolate to be dosed and the figures to be formed: the direction of the one or more nozzles in the desired direction of injection: the formation of a chocolate base layer by injecting a quantity of chocolate into the mold by means of one or more directed nozzles; the oscillation of the mold and the cooling of the chocolate in the mould; removing the figure from the mould. Preferred embodiments of this method are described in claims 2 to 8.

In a second aspect, the invention relates to a device according to claim 9. More particularly, the invention relates to a metering device for forming hollow chocolate figures, wherein the metering device comprises one or more metering heads, wherein each of the one or more metering heads comprises a nozzle, wherein each nozzle can be adjusted separately by means of a computer controlled program in which each nozzle can form a left or right angle located between 0 and 60 degrees from the nozzle base position. Preferred embodiments of this device are described in claims 10 to 13.

In a last aspect, the invention relates to a chocolate hollow figure according to claim 14 obtained by means of said method and/or said device.

DESCRIPTION OF THE FIGURES Figure 1 shows an embodiment of the nozzle and of the dosing heads with nozzles according to the present invention. Figure 2 shows an embodiment of the dosing heads with nozzles according to the present invention.

DETAILED DESCRIPTION The invention relates to a method for the optimal dosage of chocolate hollow figures in order to obtain a final product without defects, or only with minimal defects. Unless otherwise specified, all terms used in describing the invention, including technical and scientific terms, are used with the meaning as generally understood by one skilled in the technical field of the invention. For a better judgment of the description of the invention, the following terms are explained explicitly. "Un", "une", "le", "la" and "les" refer in this document to both the singular and the — plural except where the context clearly implies otherwise. "A segment" means, for example, one or more than one segment.

When "about" or "nearly" is used in this document, a measurable quantity, parameter, duration or moment etcetera means variations of +/-20% or less, preferably +/-10% or less , more preferably +/-5% or less, even more preferably +/-1% or less, and even more preferably +/-0.1% or less of the quoted value, so long as such variations are apply to the above invention. However, the value of the magnitude with which the term “about” or “nearly” is used must itself be specifically expressed.

The terms "comprising", "comprising", "composing of", "composed of", "intended to", include", "comprising", "contain", "containing" are synonyms and are inclusive or open terms indicating the presence of the following, and not excluding or precluding other components, features, elements, members, phases, known to or described in the prior art.

Citation of numeric ranges using endpoints includes all integers, fractions, and/or real numbers between endpoints, including those endpoints.

In the market there is a wide demand for hollow chocolate figures with unique designs. Starting from a plan or the scanning of a 3D object, a model of the chocolate hollow figure is made. This is done by means of certain software packages which have been designed especially for this purpose.

After this shaping, one can finally divide the three-dimensional model into two parts, in which the two parts are mirrored and the separate mold halves are designed. The design of the two mold halves, that is to say a mold half representing the front face of the 3D object and a mold half representing the back face of the 3D object, is preferably obtained from a plastic material by means of a well-known technique, such as a thermoforming process or an injection molding process. Suitable plastic materials can for example be chosen from thermosetting (co)polymers such as epoxies, unsaturated polyester resins etcetera.

In this mold consisting of two mold halves, a tempered liquid chocolate mass can then be dosed. After dosing the liquid chocolate mass, the

> BE2021/5293 two mold halves are brought together and clamped to rotate the mold for a certain time. It is the known process of rotational molding or oscillation to obtain the hollow chocolate figure.

Nevertheless, the difficulty of molding and oscillating chocolate hollow figures consists in making a liquid mass flow, but sufficiently viscous in each part, surface and relief of the mold. Only when this process goes smoothly, a beautiful qualitative hollow figure is obtained without quality defects.

In a first aspect, the invention relates to a method for the manufacture of chocolate hollow figures, in which the formation of the chocolate hollow figures takes place by means of the dosing of the chocolate into a mold consisting of two mold halves, in in which the metering takes place by means of a metering device with one or more metering heads, in which each of the one or more metering heads comprises a nozzle and in which each of the one or more nozzles can be oriented in a certain direction injection, the method comprising: - inputting information into a computer-controlled program, wherein the information includes characteristics of the chocolate to be dosed and figures to be formed; - the orientation of the one or more nozzles in the desired direction of injection; - the formation of a base layer of chocolate by injecting a quantity of chocolate into the mold by means of one or more oriented nozzles; - the oscillation of the mold and the cooling of the chocolate in the mould; - the removal of the figure from the mould.

By using a metering device with one or more metering heads, in which each of the one or more metering heads comprises a nozzle and in which each of the one or more nozzles can be oriented in a certain direction of injection, the correct quantity Chocolate is dosed to the correct places in the — mold and a chocolate hollow figure is finally obtained, after the chocolate is oscillated and cooled in the mold, without defects or only with minimal defects.

Such defects are, for example, holes in the chocolate hollow figure, but also weakened areas or parts that can cause a crack in the chocolate hollow figure. Holes ("air holes") in the chocolate hollow figures can for example appear because the liquid chocolate mass could not flow everywhere in the mold during the oscillating process. It is especially the smaller and finer areas that are the most difficult to reach. It is, however, exactly these areas that can add value to a hollow figure because they give a fine or truthful image of the three-dimensional drawing. Weakened surfaces or parts in the chocolate hollow figure can also appear because the chocolate mass could not flow sufficiently towards certain areas, critical or not. As a result of these weakened areas, cracks appear at the time of removal from the mould, or at the time of packaging of the chocolate hollow figure or during logistical transport.

As a result of these possible faults, additional visual checks and manual interventions are necessary. End packages with hollow figures with defects, for example, must be removed from the packaging process. This defect then cancels the full prior production cost. Additionally, packaging cannot be reused in the production process in most cases and must be destroyed. Finally, there is then an additional complexity to recover or not the hollow figure with a defect in the production process.

Also after packaging, during transportation, weakened areas may cause chocolate hollow figure to crack. It goes without saying that there are commercial problems and discussions if the goods are broken when they arrive at their destination. In most cases, the goods are then sent back and new goods are delivered. This obviously entails considerable costs, making the projects even loss-making.

In a preferred embodiment, the characteristics of the chocolate to be dosed include the viscosity of the chocolate. Different types of chocolate have different viscosity. The darker the chocolate, the higher the viscosity and the more difficult it is to pour the chocolate into the mold.

The standard types of chocolate (milk, white and dark chocolate) are always made from a mixture of cocoa beans from different countries of origin. The parameters of these standard chocolate types are well known, so they have fairly constant rheological characteristics (eg viscosity). However, since chocolate is made from natural ingredients, different batches of the same type of chocolate may have different rheological characteristics. The rheological characteristics are guaranteed within a certain range by means of technical specifications, but there may be a deviation of about 15-20%.

In addition to the standard types of chocolate (white, milk and fondant), there are now also "caramel" and "ruby" chocolates, these types of chocolate have specific rheological characteristics, different from the standard types of chocolate. The source of the milk powder can also vary (for example "origin" milk and organic milk). These parameters will also influence the rheological characteristics of the chocolate. “Origins” chocolates are made with cocoa beans specific to a certain country or region. A mixture of cocoa beans from different countries of origin is therefore logically not possible in the case of "origin" chocolates.

As a result of this limiting (but also unique) factor, there may therefore also be greater variability in the rheological characteristics in chocolate masses of this type. In one embodiment, the chocolate is mixed with additional additives before metering the chocolate into the mold. The term "additives", as used throughout this document, refers to all kinds of parts, colorings, flavorings and the like which can be added to chocolate. Typically, additives greatly influence the appearance, texture, aroma and/or taste of the final bakery product.

Non-limiting examples of granular additives are: pieces of dried and/or candied fruit (e.g. orange, strawberry, banana, large blueberries, blackberries, raspberries and the like), toasted rice grains, nuggets of already coagulated chocolate with or without filling (for example chocolate pearls or chocolate drops), marshmallows, whole cocoa nibs, cocoa nibs, coffee nibs and/or its pieces or powders, salt nibs large and/or fine, pieces of caramel and all kinds of nuts, in the form of pieces, scales, powder and/or in their entirety (e.g. walnuts, walnuts, pistachios, hazelnuts, cashews, Brazil nuts, macadamia nuts, pecans, peanuts and the like).

Non-limiting examples of liquid additives are: flavorings and colorings.

The addition of additives has an effect on the rheological characteristics of the chocolate mass, it indeed becomes thicker and less liquid, making it more difficult to make the chocolate mass flow into each part, surface or relief of the mould.

Depending on the type of chocolate, the production batch, the origin and the nature of the natural ingredients, the addition or not of additives, the rheological characteristics are different and there may be problems during the production process with respect to to the quality of sparse figures when this parameter is not corrected.

A hollow figure can be small/tall, wide/narrow, (not) deep. Each of these parameters influences how the chocolate mass behaves in each mold half.

By using a metering device with one or more metering heads, in which each of the one or more metering heads comprises a nozzle and in which each of the one or more nozzles can be oriented in a certain direction of injection, the correct quantity chocolate is dosed in the correct places in the mould. Therefore, it is made possible that end products with a different shape and made of different types of chocolate can follow the same oscillation process without additional process adaptations or additions after dosing.

In a preferred embodiment, the features of the figures to be formed include a visual representation of the mold half. In one embodiment, this visual representation includes a line drawing of the mold half.

In another preferred embodiment, the visual representation of the mold half is read into a computer controlled program of the device and the injection direction of the one or more nozzles is limited based on this information. Therefore, it is not possible to direct the nozzles to a point outside the mold half and it is avoided that chocolate is dosed outside the mold half. In this way, the limitation of the direction of injection of one or more nozzles avoids the waste of product.

In a preferred embodiment, the process of cooling the chocolate in the mold already begins in the mold during the oscillating process. Without starting the cooling process, the liquid chocolate mass would always flow to a single point in one or two mold halves as a result of natural gravity. Starting the cooling process however also means that the chocolate becomes less runny, making it more difficult to get the chocolate mass to flow into every part, surface or relief of the mould. By using a metering device with one or more metering heads, in which each of the one or more metering heads comprises a nozzle and in which each of the one or more nozzles can be oriented in a certain direction of injection, the correct quantity chocolate is dosed to the correct places in the mold and this problem is avoided.

By providing the chocolate hollow figures with decorative elements, additional added value can be generated for the final chocolate product.

These decorative elements can for example be formed by fixing granular additives in the mold or by means of an application in which a decoration with one or more different colors is first applied to one or both mold halves before dosing the type of chocolate intended to form the hollow figure. By "coloring" the hollow figure in this way in one or both mold halves, specific relief structures, surfaces and features of the hollow figure are accentuated. In this way, additional added value and uniqueness are generated for the final product.

There is, however, the problem with such applications that when dosing the type of chocolate to finally form the figure, excessive force is exerted directly on the decorative elements (e.g. fixed granular additives or decorative chocolate layer) of hollow figure. The decorative elements will then be erased from the surface and the rest of the production process will be completely lost because the hollow figure will not meet the quality requirements. Indeed, it is exactly the decorative elements that are desired to generate additional added value for the final chocolate product.

In one embodiment, a first layer of decorative chocolate and/or one or more granular additives is applied to certain surfaces of the mould, before injecting a base layer of chocolate according to a certain direction of injection into the mould.

In one embodiment, one or more granular additives are fixed in the mold before metering the liquid chocolate. In another embodiment, the granular additives are fixed by means of the chocolate. In one embodiment, the one or more granular additives are fixed in one of the two mold halves. In another embodiment, the one or more additives are fixed in the two mold halves. In one embodiment, a first decorative chocolate layer is applied to certain surfaces of the mold before metering the liquid chocolate into the mold. In one embodiment, the decorative chocolate layer consists of a type of chocolate. In another embodiment, the decorative chocolate layer consists of several types of chocolate. The final chocolate layer is responsible for forming the hollow figure. By injecting this final chocolate layer along a certain injection direction, it is avoided that the chocolate is injected directly onto the first decorative chocolate layer and/or the fixed granular additives. Therefore, it is avoided that the final injected chocolate layer flows too much through or under the fixed granular additives or that the first decorative chocolate layer and/or the fixed granular additives come off the surface of the mold by force. of the final dosed chocolate layer. For each hollow figure design, the nozzles can be oriented in such a way that, at the time of dosing, the liquid chocolate mass is injected onto the parts of the mold that do not include a final decorative layer or attached granular additives. This drastically reduces the risk of the decorative elements detaching from the surface. Finally, it increases the qualitative output in the industrial process. Traditionally, only half of the mold is dosed in the case of rotational molding.

In one embodiment, the total desired final weight of chocolate is divided into two mold halves. This has the great advantage that the forming process can again be optimized because one can dose punctually twice for the same hollow figure. In addition, for each mold half, in the same — mold (consisting of two mold halves), the orientation of the nozzle can again be freely determined and programmed by means of the computer-controlled program. This is very important because in most cases a figure has a front face which is different from the back face and therefore the two mold halves are completely different in depth, relief and design. The added value of this invention is very important for the wide range of hollow figures and the growing trend of diversification, uniqueness and innovation. This is all the more the case with hollow chocolate figures where the front face and the back face are different in terms of depth, relief, design and visual aspect.

For example, in the case of the classic drawing of the sitting rabbit, the front side will be completely different from the back side so that the liquid chocolate behaves quite differently in the process of formation or oscillation.

In a second aspect, the invention relates to a dosing device for forming chocolate hollow figures, wherein the dosing device comprises one or more dosing heads, wherein each of the one or more dosing heads comprises a nozzle, in which each nozzle can be adjusted separately by means of a computer-controlled program in which each nozzle can form a left or right angle between 0 and 60 degrees with respect to the basic position of the nozzle .

In one embodiment, the rotation of the nozzle in a certain direction of injection is possible thanks to the hinge part of the nozzle. In one embodiment, this hinge part consists of a connecting part and a rotation part. In one embodiment, the rotation piece is linked to the arm of the nozzle.

In the nozzle there is a dosing channel through which the chocolate is pushed. At the end of the dosing channel, the chocolate leaves the nozzle and is injected into the mold half.

In one embodiment, the distance between the center of the rotating piece and the end of the metering channel is between 20 mm and 120 mm, more preferably between 50 mm and 100 mm, even more preferably between 60 mm and 80mm, for example 68mm. Such a distance is optimal in order to be able to dose the chocolate mass in the right direction. In one embodiment, the distance between juxtaposed nozzles, measured based on the position of the metering channels in the center of the arm of the nozzles, when the nozzles are in the basic position, is between 60 mm and 100 mm , preferably between 70 mm and 90 mm, for example 82 mm. Such a distance takes account on the one hand of the optimum dimensions of the metering device and on the other hand is sufficiently large so that the individual nozzles can form an angle of 60 degrees to the left or right relative to the basic position without come into contact with the adjacent nozzle. Because the nozzles can be oriented at a certain angle between 0 and 60° and in a certain direction, the chocolate injection device is optimized. By — optimizing the direction of injection, the chocolate mass flows homogeneously into every part, surface and relief of the mold and the problem is also solved in which the chocolate would be injected directly onto the decorative chocolate elements and the decorative elements would detach from the mold surface. For each hollow figure design, the nozzles can be oriented in such a way that, at the time of metering, the liquid chocolate mass is injected onto the elements that do not include any decorative element. This drastically reduces the risk of decorative elements, such as a decorative chocolate layer and/or one or more granular additives, detaching from the mold surface. Finally, it increases the qualitative output in the industrial process.

Because the nozzles can be oriented at a certain angle between 0 and 60° and in a certain direction, different figures can be dosed into a mold at the same time by orienting each of the nozzles individually towards one of the figures. If, for example, there is a mold with four different shapes, and therefore with four different recesses in the same mold, it is possible to determine for each of the recesses in this mold in which angle and in which direction the nozzle must dose the liquid chocolate. Therefore, different figures can be combined and there are additional possibilities to further optimize the dosing and forming process.

In one embodiment, the metering device is controlled by a program run by the computer. In one embodiment, the dosing device is additionally provided with a user interface module for entering information and controlling the dosing device. The user interface module allows interaction between the operator and the assay device. In one embodiment, data is entered using, for example, a keyboard, mouse, microphone, or touch screen. In one embodiment, the data includes the characteristics of the chocolate to be dosed and the figures to be formed. Data and information can also be shown to the operator, for example on a touch screen. Additionally, the user interface module can also be used to control the metering device.

Consequently, the nozzles can be controlled remotely without requiring manual or mechanical correction on the nozzles themselves and there is no need to stop or interrupt the production process when modifications are required.

In a last aspect, the invention relates to a chocolate hollow figure obtained by means of said method. By implementing the method according to the present invention, the chocolate hollow figure does not have defects or has only minimal acceptable defects. Unacceptable defects, such as holes or weakened surfaces or parts, can indeed cause a crack in the chocolate hollow figure.

In the following, the invention will be described by means of non-limiting examples and figures illustrating the invention, and which are not or cannot be interpreted as limiting the scope of the invention.

FIGURE DESCRIPTION Figure 1A shows one embodiment of a nozzle 1 of a metering device according to the present invention. The rotation of the nozzle 1 in a certain direction of injection is possible thanks to the hinge part 2 of the nozzle. This hinge part consists of a connecting part 2a and a rotating part 2b, in which the rotating part 2b is connected to the arm 3 of the nozzle.

Figure 1B shows an embodiment of a metering device with 4 metering heads 4a, 4b, 4c, 4d according to the present invention, in which the different nozzles 1a, 1b, 1c, 1d of the metering heads 4a, 4b , 4c, 4d are in the basic position. The distance 5 measured from the center 6 of the rotating part 2b to the end of the metering channel 7 of the nozzle is 68 mm. The distance 8 between the juxtaposed nozzles 1a, 1b, 1c, 1d, measured from the metering channel 7 in the center of the arm 3 of the nozzles, when the nozzles are in the basic position, is 82 mm.

Figure 2 shows the same embodiment of the metering device according to the present invention as Figure 1B, in which not all the nozzles have the same direction of injection. In Figure 2A, nozzles 1a and 1c of metering heads 4a and 4c are within an angle a of 22.5° to the right of the home position. The nozzles 1b and 1d of the dosing heads 4b and 4d are in an angle B of 22.5° to the left with respect to the basic position. It is also possible that all 4 nozzles have a different injection direction. In Figure 2B, the nozzle 1a of the dosing head 4a is at an angle y of 15° to the right of the base position, the nozzle 1b of the dosing head 4b is at an angle α of 32 ,5° to the left of the home position, the nozzle 1c of the dosing head 4c is at an angle € of 32.5° to the right of the home position, and the nozzle ld of the dosing head 4d is at an angle € of 15° to the left of the base position. Because each nozzle 1a, 1b, 1c, 1d can be individually controlled and each nozzle can form a left or right angle between 0 and 60 degrees from the base position of the nozzle, the chocolate is correctly dosed in the right places in the mold and, — finally, after the chocolate is oscillated and cooled in the mold, a chocolate hollow figure is obtained without defects or with minimal, acceptable defects.

EXAMPLES EXAMPLE 1: An in-mold chocolate hollow figure of a rabbit is made according to the method and device of the present invention. The two mold halves (one for the front side of the rabbit and one for the back side of the rabbit) are drawn and then obtained from a plastic material by an injection molding process. First, the decorative elements are applied, i.e. a decorative white chocolate layer and a mixture of additives (mini marshmallows and white chocolate pearls) to certain surfaces in the mould. In each mold half, a mass of liquid tempered milk chocolate with hazelnut pieces as additive is then injected by means of a metering device with two metering heads, each provided with a nozzle. Before starting the injection process, the specific viscosity of the milk chocolate with the hazelnuts and the line drawing of the two mold halves are entered into the computer-controlled program of the dosing device.

Then, the first nozzle is aimed at a specific point in the first mold half and the second nozzle is aimed at a specific point in the second mold half.

The first nozzle then turns 40° to the left and the second nozzle turns 40° to the right with respect to the basic position of the nozzle.

The direction of the nozzle can then be determined freely for each nozzle half and can be controlled by means of the computer-controlled program.

This is very important because in most cases a figure has a front face which is different from the back face and therefore the two mold halves are completely different in depth, relief and design.

When orienting the nozzles, one can also take into account the presence of the decorative elements (the decorative chocolate layer and the fixed mini marshmallows and the chocolate pearls) on the surface of the mold, so that these do not not detach from the mold surface.

The injection direction of the nozzles is limited based on the line drawings of the mold halves, so that the chocolate cannot be injected outside the surface of the mold halves.

Next, the total final chocolate weight (120 grams) is distributed and injected over the two mold halves, wherein 80 grams are injected into the first mold half and 40 grams into the second mold half.

After dosing the liquid chocolate mass, the two mold halves are brought together and clamped together to rotate the mold for a while.

Chocolate cooling already starts in the mould, without starting the cooling process the liquid chocolate mass would always flow to a single point in one or two mold halves as a result of natural gravity.

By using a dosing device with several dosing heads,

in which each of the dosing heads comprises a nozzle and in which each of the nozzles can be oriented in a certain direction of injection, the chocolate is correctly dosed in the correct places in the mold and a chocolate hollow figure is finally, after the oscillation and cooling of the chocolate in the mould, without defects or only with minimal, acceptable defects.

Claims (14)

1. A method for the manufacture of chocolate hollow figures, in which the formation of the chocolate hollow figures is done by means of the dosing of the chocolate into a mold consisting of two mold halves, in which the dosing is done by means of a metering device with one or more metering heads (4), in which each of the one or more metering heads (4) comprises a nozzle (1) and in which each of the one or more nozzles (1) can be directed in a certain direction of injection, the method comprising: a. entering information into a computer-controlled program; b. orienting the one or more nozzles (1) in the desired direction of injection; wherein the desired injection direction is calculated based on step a; vs. forming a base layer of chocolate by injecting a quantity of chocolate into the mold by means of one or more directed nozzles (1); d. oscillating the mold and cooling the chocolate in the mold; e. removing the figure from the mould; characterized in that the information introduced into the computer-controlled program comprises characteristics of the chocolate to be measured and figures to be formed. 2. The method according to claim 1, wherein the characteristics of the chocolate to be assayed include the viscosity of the chocolate. 3. The method according to one of the preceding claims, wherein the characteristics of the figures to be formed comprise a visual representation of the mold half. 4. The method according to claim 3, wherein the visual representation of the mold half is read into the computer-controlled program and wherein the injection direction of the one or more nozzles (1) is limited based on this information. . 5. The method according to one of the preceding claims, wherein a first layer of decorative chocolate and / or one or more granular additives are applied to certain surfaces of the mold, before injecting the base layer of chocolate in a certain direction of mold injection. 6. The method according to one of the preceding claims, wherein the total desired final weight is distributed over the two mold halves. 7. The method according to one of the preceding claims, in which the chocolate is mixed with additional additives before dosing the chocolate into the mould. 8. The method according to one of the preceding claims, wherein the cooling of the chocolate in the mold starts already during the oscillating process. 9. A dosing device for forming chocolate hollow figures, wherein the dosing device comprises one or more dosing heads (4), wherein each of the one or more dosing heads (4) comprises a nozzle (1 ), in which each nozzle (1) can be controlled separately by means of a computer-controlled program on the basis of information comprising the characteristics of the chocolate to be dosed and of the figures to be formed, characterized in that each nozzle (1) can form an angle to the left or to the right between 0 and 60 degrees with respect to the basic position of the nozzle (1). 10. The metering device according to claim 9, wherein the nozzle (1) comprises an arm (3) and a hinge part (2), wherein the hinge part (2) consists of a connecting part (2a) and a rotating part (2b) and in which the arm (3) of the nozzle (1) comprises a dosing channel through which the chocolate is pushed before dosing it. 11. The metering device according to claim 10, wherein the distance between the center of the rotating part (2b) and the end of the metering channel is between 20 mm and 120 mm. 12. The metering device according to one of the preceding claims 10 - 11, wherein the distance between the juxtaposed nozzles (1), when these are in the basic position, is between 60 mm and 100 mm. 13. The dosing device according to one of claims 9 - 12, additionally provided with a user interface module for entering information and controlling the dosing device. 14. A chocolate hollow figure obtained by means of the method according to one of claims 1 - 8 and/or the device according to one of claims 9 - 13.