Chocolate confectionary products and methods of preparing the same
OwnerArthur Newman, Eric Newmaninventors
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Abstract
Provided are confectionary products comprising a substrate of a crispy food, a base coat of chocolate, an intermediate layer of a moist, creamy and flavored food substance, and an outer layer of chocolate, where the substrate is at least partially covered with the base coat, the base coat is at least partially covered with the intermediate layer, and the intermediate layer is covered by the outer layer, where the intermediate layer is encapsulated by the base coat and the outer layer. Methods of making these products are also provided.
Claims20
A confectionary product comprising a substrate of a crispy food, a base coat of chocolate, an intermediate layer of a moist, creamy and flavored food substance, and an outer layer of chocolate,
- wherein the substrate is at least partially covered with the base coat, the base coat is at least partially covered with the intermediate layer, and the intermediate layer is covered by the outer layer, wherein the intermediate layer is encapsulated by the base coat and the outer layer.
A confectionary product comprising a first pretzel in a rod shape, a base coat of chocolate, an intermediate layer of a moist, creamy and flavored food substance, and an outer layer of chocolate,
- wherein the base coat completely covers and circumscribes at least half of the pretzel, and the outer layer completely covers the intermediate layer, and
- wherein the outer layer further comprises an edible decoration.
Dependencies are inferred from the claim text.