Process for the production of a chocolate sweet containing an in

Details Process for the production of a chocolate sweet containing an in Process for the production of a chocolate sweet containing an in

1973-06-20

1976-05-18

Bashore, S. Leon

Food or edible material: processes, compositions, and products

Filling cavity in edible solid preform with edible material

426 93, 426103, 426631, 426660, A23G 300

Patent

active

039580245

ABSTRACT:
To make a chocolate sweet with a liquid filling separated by a sugar crust from the chocolate, a quantity of an aqueous solution, which is unsaturated with sugar but contains a quantity of sugar so as to provide a saturation point at least as high as 30.degree.C, is put into a chocolate shell at 0.degree.C or colder and the curst forms in situ.

REFERENCES:
patent: 1138929 (1915-05-01), Boyd
patent: 1621568 (1927-03-01), Vose
patent: 2461399 (1949-02-01), Strausser
patent: 3496886 (1970-02-01), Fohr
patent: 3769039 (1973-10-01), Kleinert
patent: 3795748 (1974-03-01), Cillario

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