Preparation of chocolate-coated frozen confectionary articles

Details Preparation of chocolate-coated frozen confectionary articles Preparation of chocolate-coated frozen confectionary articles

1996-03-21

1998-12-01

Silverman, Stanley S.

Food or edible material: processes, compositions, and products

Processes

Molding, casting, or shaping

426 95, 426101, 426138, 426139, 426143, 426279, 426280, 426282, 426514, 426515, 426660, A23G 312

Patent

active

058435123

ABSTRACT:
A confectionery article is prepared which has a shell of chocolate wherein chocolate having a temperature greater than 35.degree. C. is poured into an aluminum alloy lost-wax-cast-mold having a temperature of not above -10.degree. C. to form a shell, and a remainder portion of the chocolate which is sufficiently liquid for being sucked from the shell is vacuum-suctioned from the shell to obtain a shell having a hollowed space. The process is carried out in an atmosphere having a relative humidity of less than 60%, and the process further includes depositing a frozen confection into the shell hollow space, and also, a biscuit, particularly one coated by a fatty composition, may be deposited within the shell with the frozen confection and also subsequently enrobed to provide a base integral with the shell.

REFERENCES:
patent: 3529553 (1970-09-01), Rutter
patent: 3770460 (1973-11-01), Vroman
patent: 5359858 (1994-11-01), Miller et al.
patent: 5374436 (1994-12-01), White et al.
Green, Donald, Perry's Chemical Engineers' Handbook, 6th Ed., pp. 5-24, 1984.

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