ColdPress® shell-forming machine for producing thin, uniform chocolate shells at industrial scale.

Chocolate Shell Forming

Premier Forrester integrates advanced shell-forming systems, including ColdPress®, to produce thin, uniform shells with consistency. We specify equipment, align it to your line, and provide long-term support.

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Shell creation is one of the most delicate stages in chocolate production. It sets the foundation for pralines, truffles, bars, and filled pieces. Getting uniform walls as thin as 0.5mm are possible, but only with machinery built to stamp or press cavities with complete control.

At Premier Forrester, we know that small shifts in chocolate shell thickness can cause problems later, so accuracy matters here more than anywhere else.

We partner with global principals to bring in equipment that balances consistency with output. Our engineers then adapt the setup so it ties in smoothly with depositors, cooling, and mould handling. The goal is not just precise shells, but a line that works as a single coordinated system.

Chocolate shell forming - how and when it’s used

Shell forming comes into play whenever chocolates need a hollow interior for fillings. ColdPress® systems and modern stamping units can produce very thin cavities while maintaining chocolate shell strength, allowing manufacturers to switch between pralines, layered bars, or centre-filled products on the same line.

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Chocolate shell forming - need to know

Close-up of a cold press machine forming liquid chocolate into metal moulds.

When planning or upgrading your chocolate shell forming line, you need to consider:

Typical blockers: Release problems or poor cooling can stall output and create waste.

Product variation: Different shapes, inclusions, or fillings often demand adjusted tooling.

Batch size: Short, limited edition runs benefit from quick swaps, while industrial plants require automation and synchronised speeds.

Integration: Depositors, shell units, and cooling must match capacity, otherwise stoppages build up.

Efficiency: Tight thickness control cuts chocolate usage and reduces energy load in cooling.

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Talk to us about chocolate shell forming

We source and integrate shell-forming solutions ranging from stand-alone units to fully configured lines. By working with innovative principals Trikno & Mazzetti, we can advise on the right equipment for your footprint, throughput, and budget.

Our exceptional service team is also available to provide comprehensive after-sales support and advice.

If you are reviewing your current line or planning a new setup, get in touch. We will help you select a configuration that runs consistently and pays back in the long term.

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