# US 2014/0193546 A1 · Coated chocolate confection with improved dye acceptance > Agents: this data is available as JSON from the patentgrep API and MCP server — see https://patentgrep.com/llms.txt - Number: US 2014/0193546 A1 - Document ID: US20140193546A1 - Status: Published application - Kind: A1 - Application number: 14/150,400 - Filed: 2014-01-08 - Published: 2014-07-10 - Earliest claimed: 2013-01-09 - Inventors: Alexander Vigneri - Web page: https://patentgrep.com/patent/US20140193546A1 ## 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 coated surface that has a coarse sugar coating formed from one or more layers of a first solution having a first 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 second sugar to water ratio. The first sugar to water ratio is less than half water by weight and the second sugar to water ratio is more than half water by weight. There is at least one edible dye marking adapted for application to the finish sugar coating. ## Claims ### Claim 1 A chocolate confection having a coated surface that has a coarse sugar coating formed from one or more layers of a first solution having a first sugar to water ratio and at least one edible dye adapted for application to the finish sugar coating. ### Claim 2 (depends on 1) The chocolate confection of claim 1 wherein the chocolate confection has a hollow center. ### Claim 3 (depends on 1) The chocolate confection of claim 1 wherein the coated surface is unglazed. ### Claim 4 (depends on 1) The chocolate confection of 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 second sugar to water ratio, wherein the first sugar to water ratio is less than half water by weight and wherein the second sugar to water ratio is more than half water by weight, and further comprising ### Claim 5 (depends on 4) The chocolate confection of claim 4 wherein the finish sugar coating has a plurality of visible pores in a size range of 0.02 to 0.3 millimeters. ### Claim 6 (depends on 4) The chocolate confection of claim 4 wherein at least one of the coarse or the finish sugar coatings further comprise a colorant. ### Claim 7 (depends on 1) The chocolate confection of claim 1 wherein the chocolate confection further comprises a non-chocolate edible element that is at least partially encased in chocolate. ### Claim 8 (depends on 1) The chocolate confection of claim 1 wherein the chocolate confection is substantially solid chocolate. ### Claim 9 A method for coating a chocolate confection, the method comprising: sealing the surface of the chocolate confection with a binding agent; 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; sprinkling dry sugar onto the chocolate confection having the first applied coating solution; applying a second, finish coating sugar solution over the rough sugar layers on the surface in one or more layers; and air-drying the coated chocolate confection. ### Claim 10 (depends on 9) The method of claim 9 wherein the first coating solution further comprises maltodextrin. ### Claim 11 (depends on 9) The method of claim 9 wherein sealing the surface and applying the first and second coating solutions are performed within a panning drum. ### Claim 12 (depends on 9) The method of claim 9 further comprising forming the chocolate confection using a book mold. ### Claim 13 (depends on 9) The method of claim 9 wherein one or both of the first and second coating solutions further comprise a colorant. ### Claim 14 (depends on 9) The method of claim 9 further comprising marking the finish coating using an edible dye. ### Claim 15 (depends on 8) The method of claim 8 wherein the chocolate confection has a hollow center. ### Claim 16 (depends on 9) The method of claim 9 wherein the weight of water exceeds the weight of sugar in the second coating solution. ### Claim 17 A method for forming a decorative chocolate confection, the method comprising: forming a chocolate confection; sealing the surface of the chocolate confection by applying a binding agent; 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, and drying the one or more rough sugar layers; 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; drying the finish coating; and writing upon the dried finish coating using an edible dye. ### Claim 18 (depends on 17) The method of claim 17 further comprising sprinkling dry sugar onto the chocolate confection after applying the first coating solution and before applying the second coating solution.