FrozenCone: The Original Cold-Pressing Technology for Chocolate Shells
Since pioneering the world’s first cold-pressing plant in 1992, Aasted has continuously advanced FrozenCone® technology to set the industry standard for high-precision chocolate shell production. Today’s fifth-generation FrozenCone® combines patented cold-pressing, supercooled plungers, and advanced moulding technology to create perfectly shaped shells with exceptional weight accuracy, superior fat bloom resistance, and minimal chocolate consumption. The result is higher product quality, greater production flexibility, and significant savings throughout your operation.
Explore FrozenCone
Industry-Leading Shell Precision
FrozenCone® delivers highly accurate shell weights and uniform shell thicknesses, ensuring consistent product quality across every production run. The technology achieves up to ten times greater shell weight precision than traditional shell-making methods.
Superior Fat Bloom Resistance
The cold-pressing process creates a dense crystal structure and highly uniform shell walls, reducing fat migration and significantly improving resistance to fat bloom in centre-filled products.
Using patented technology and supercooled plungers, FrozenCone® creates perfectly shaped shells with exceptional precision, superior fat bloom resistance, and minimal chocolate waste.
The result? Higher product quality, greater design freedom, cleaner production, and significant chocolate savings.
FrozenCone® — the original cold-pressing technology from Aasted.
Eliminate Waste. Maintain a Cleaner Production
With the launch of the third-generation FrozenCone® technology, excess chocolate and scraper systems became a thing of the past. The innovative cold-pressing process ensures clean mould surfaces, reduced waste, and a more hygienic production environment.
Flawless Shapes. Cleaner Production.
FrozenCone® combines high-precision tooling with patented cold-pressing technology to create perfectly shaped chocolate products with exceptional consistency. Clean mould surfaces, accurate shell formation, and reliable product dimensions ensure premium quality while supporting efficient, trouble-free production.
Built for Product Innovation
FrozenCone®V provides the flexibility to produce multiple product shapes, fillings, and chocolate masses within the same production setup. Quick-change plunger heads enable rapid product development, while direct transfer from mould to assortment box reduces handling and increases efficiency. The result is greater production flexibility, faster innovation, and premium assortment products with consistent quality.
Precision That Pays Off
FrozenCone® delivers up to 10× greater shell weight accuracy than conventional shell-making methods. Greater precision allows manufacturers to maximize centre filling weight while reducing overall chocolate consumption, creating premium products with improved profitability.
Engineered for Perfect Shell Geometry
FrozenCone® gives manufacturers complete freedom to create perfectly shaped chocolate shells with customized contours, embossed details, and precision-engineered edge geometries. The result is superior product quality, reliable assembly, and the flexibility to bring even the most complex chocolate designs to life.
Discover how Cacau Show, one of the world’s leading chocolate manufacturers, uses Aasted’s FrozenCone® technology to produce high-quality chocolate products with exceptional precision, flexibility, and efficiency.
Print materials & documents
Get contacted by Aasted and get a quote
More Products
ChocoNova Orbit Temper
- 500 – 6000 kg/h
- 2-step tempering process
- 24 °C minimum cooling temperature
High Shear Temper
- 1,000–2,000 kg/h
- Supercooling & Seeding
- 2 Crystallization Zones
Sirius Cooling Tunnel
- Fast cleaning, easy maintenance, and seamless integration into your existing line
- Featuring weight-neutral covers and sloped surfaces for water drainage
- Precise temperature control secures products consistently cooled to perfection