Method of chocolate coating soft confectionery centers

Details Method of chocolate coating soft confectionery centers Method of chocolate coating soft confectionery centers

2007-06-19

2007-06-19

Corbin, Arthur L. (Department: 1761)

Food or edible material: processes, compositions, and products

Surface coating of a solid food with a liquid

By chocolate or theobroma cocoa derived

C426S660000

Reexamination Certificate

active

10342917

ABSTRACT:
The present invention is directed to a method of coating soft confectionery centers with chocolate. The method comprises the steps of: mixing the soft confectionery centers having a bed temperature of from about 0° C. to about 15° C.; applying chocolate onto the soft confectionery centers, wherein the chocolate is at a temperature of from about 36° C. to about 50° C.; and cooling the chocolate covered soft confectionery centers.

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