# US 2014/0193543 A1 · Decorative hollow chocolate confection with improved writability > Agents: this data is available as JSON from the patentgrep API and MCP server — see https://patentgrep.com/llms.txt - Number: US 2014/0193543 A1 - Document ID: US20140193543A1 - Status: Published application - Kind: A1 - Application number: 14/150,426 - Filed: 2014-01-08 - Published: 2014-07-10 - Earliest claimed: 2013-01-09 - Inventors: Alexander Vigneri - Web page: https://patentgrep.com/patent/US20140193543A1 ## CPC - A23G 1/54: Composite products, e.g. layered, {laminated,} coated or filled - A23G 1/0076: {Processes for moulding hollow products, open shells or other articles having cavities, e.g. open cavities} - A23G 1/305: {Products for covering, coating, finishing or decorating} - A23G 1/545: {Hollow products, e.g. with inedible or edible filling, fixed or movable within the cavity} - A23G: COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF ## 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. ## Claims ### Claim 1 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. ### Claim 2 (depends on 1) The chocolate confection according to claim 1, and further comprising 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. ### Claim 3 (depends on 1) The chocolate confection of claim 1 wherein the chocolate confection has a hollow center. ### Claim 4 (depends on 1) The chocolate confection of claim 1 wherein the coated surface is unglazed. ### Claim 5 (depends on 1) The chocolate confection of claim 1 having markings from a water-based dye formed on the finish sugar coating. ### Claim 6 (depends on 1) The chocolate confection of claim 1 having markings from a glycerin-based dye formed on the finish sugar coating. ### Claim 7 (depends on 1) The chocolate confection of claim 1 wherein the finish sugar coating has a plurality of visible pores in a size range of 0.02 to 0.3 millimeters. ### Claim 8 (depends on 1) The chocolate confection of claim 1 wherein, by weight, the amount of sugar in the first solution exceeds the amount of water. ### Claim 9 (depends on 1) The chocolate confection of claim 1 wherein, by weight, the amount of water in the second solution exceeds the amount of sugar. ### Claim 10 (depends on 1) The chocolate confection of claim 1 wherein at least one of the coarse or the finish sugar coatings further comprise a colorant. ### Claim 11 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. ### Claim 12 (depends on 11) The method of claim 11, and further comprising the steps of: applying a second, finish coating solution to the sealed surface in one or more layers, wherein the weight of water exceeds the weight of sugar in the second coating solution; and air-drying the coated chocolate confection. ### Claim 13 (depends on 10) The method of claim 10 wherein sealing the surface and applying the first and second coating solutions are performed within a panning drum. ### Claim 14 (depends on 10) The method of claim 10 wherein molding the chocolate object comprises using a book mold. ### Claim 15 (depends on 10) The method of claim 10 wherein one or both of the first and second coating solutions further comprise a colorant. ### Claim 16 (depends on 10) The method of claim 10 wherein the first coating solution is cooled from near boiling to about 70 degrees F. for application to the surface. ### Claim 17 (depends on 14) The method of claim 14 further comprising checking the thickness of the rough sugar layers and increasing a blower air temperature above a threshold thickness. ### Claim 18 (depends on 10) The method of claim 10 further comprising writing upon the finish coating using an edible dye. ### Claim 19 (depends on 10) The chocolate confection of claim 10 wherein the chocolate confection has a hollow center. ### Claim 20 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.