Method of manufacture of hollow chocolate articles

Details Method of manufacture of hollow chocolate articles Method of manufacture of hollow chocolate articles

1974-07-24

1976-06-01

Golian, Joseph M.

Food or edible material: processes, compositions, and products

Assembling plural edible preforms having extraneous binder,...

426103, 104, 426306, 426307, 264255, 156245, 264248, A23G 100

Patent

active

039610896

ABSTRACT:
A hollow chocolate article such as an Easter egg is formed by inverting a molded chocolate shell upon another shell in respective molds, the lower shell having been previously formed with an inner coating layer e.g., of chocolate, while the inverted upper shell is provided with an inner coating layer which is still in a fluid state when the shells are superimposed, so that some of the material of the inverted inner layer flows on to and is welded to the peripheral surface of the previously formed inner layer of the lower shell, to form an internal seam without discoloration.

REFERENCES:
patent: 3246069 (1966-04-01), Maynord
Daniel, Up to Date Confectionery, 4th Ed., 1965, MacClaren & Sons Ltd., Surrey, England, pp. 476-481.

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