Chocolate from the tempering machine passes through a jacketed pipe to the molding machine where a predetermined amount of chocolate is pumped into bar-shaped cavities in plastic molds. The molds travel between two parallel chains (whose total length is approximately 300 feet) through a refrigerated compartment called a tunnel in which the chocolate solidifies.

After about twenty minutes in the tunnel, the molds are inverted and the chocolate bars are carried out of the machine on a white rubber conveyor belt.