Abstract: A method of producing a hollow body of chocolate material having at least one first chamber and at least one second chamber separated by a common partition wall, including filling a dosed amount of chocolate material into a first mould component of a hollow mould which includes the first mould component and at least one second mould component, sealing the first mould component with a cover and spinning the first mould component until a hollow subbody having the at least one first chamber and a wall defined along the cover is formed in the first mould component, removing the cover, and spinning the at least one second mould component placed on top of the wall filled with a dosed amount of the chocolate material until a second hollow subbody with the at least one second chamber and the common partition wall has formed on the first hollow subbody.

Abstract: Chocolate articles, especially a chocolate sweet, with an improved, new kind of taste sensation are described. For this purpose, the chocolate article contains a first filling and a second filling capable of reacting with one another and separated by a barrier which is adapted to be destroyed when the chocolate article is eaten.