I have investigated the de-moulding of chocolate using the principles of resonance. All objects possess unique natural frequencies of vibration. If energy is input to the system at a natural frequency, we can stimulate resonant behaviour in the object (e.g. the mould). Thus, we attempted to find the natural frequency of the chocolate moulds in order to resonate the chocolate out by applying the correct frequency to the mould. We modified the moulds to make them less rigid, to allow for greater response to stimulation. Sound stimulants, accelerometers, impact hammers and Finite Element Analysis (FEA) were used in the research. The adhesion properties of chocolate to the moulds and the composition of residue left on the mould after de-moulding were also investigated.