The trademark on high quality chocolates, instead of being in known form, e.g. a gilt paper stamp, which must be removed before chocolate is consumed; is embossed onto the chocolate, by means of intaglio inside the mould used for production. The moulds, a number of which are pref. attached side-by-side for stability, may be of hot-pressed PVC, 4 mm thick for repeat use, or .5 mm thick when disposable, and intended for sale with product.
展开▼