Decorative hollow chocolate confection with improved writability
OwnerAlexander Vigneriinventor
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Abstract
A chocolate confection has a surface that is coated to absorb an edible dye, the surface of the chocolate confection having a coarse sugar coating formed from one or more layers of a first solution having a high sugar to water ratio and a finish sugar coating applied over the coarse sugar coating and formed from one or more layers of a second solution having a low sugar to water ratio.
Claims20
A chocolate confection having a surface that is coated to absorb an edible dye, the surface of the chocolate confection having a coarse sugar coating formed from one or more layers of a first solution having a high sugar to water ratio.
A method for forming a coated chocolate confection, the method comprising:
- molding a chocolate object of a given shape;
- sealing the surface of the molded object by applying gum arabic or a sugar solution and drying the sealed surface;
- and
- applying a first coating solution to the sealed surface in one or more rough sugar layers, wherein the weight of sugar exceeds the weight of water in the first coating solution.
A method for forming a coated chocolate confection, the method comprising:
- forming a chocolate object of a given shape;
- sealing the surface of the chocolate object by applying gum arabic or a sugar solution and drying the sealed surface;
- applying a first coating solution to the sealed surface in one or more rough sugar layers, wherein the weight of sugar exceeds the weight of water in the first coating solution;
- applying, to the one or more rough sugar layers, a second, finish coating solution in one or more finishing layers, wherein the weight of water exceeds the weight of sugar in the second coating solution;
- and
- writing upon the applied finish coating using an edible dye.
Dependencies are inferred from the claim text.