Process for the manufacture of chocolate confectionary by entrapping a fatty cream with fine gas bubbles therein

A process for the manufacture of chocolate confectionery entrapping fatty cream with fine gas bubbles therein, comprising the steps of:

• forming a shell of chocolate by adhering a molten chocolate base on the inner wall of a mold in an initial upright position,
• turning the mold to a position generally opposite the initial upright position to discharge an excess amount of the molten chocolate base,
• cooling the molten shell of chocolate to cause solidification thereof,
• placing a stencil plate over the shell of chocolate in a position such that a stencil aperture is fitted to an opening in the chocolate shell,
• uniformly dispersing fine gas bubbles throughout a fatty cream base with a cooling and stirring type continuous gas dispersing machine,
• feeding under pressure, through the aperture of the stencil plate, the fatty cream base with uniformly dispersed gas bubbles therein, into said shell of chocolate, wherein said gas bubble entrapping fatty cream base has a specific gravity of 0.35-0.80 and the gas bubbles are less than 0.3 mm diameter, and wherein said fatty cream base shows fluidity,
• removing without a tapping operation excess fatty cream base from said shell of chocolate to a constant depth,
• removing said stencil plate from the mold,
• cooling the fatty cream base in said shell of chocolate to cause solidification thereof,
• pouring a further molten chocolate base on the fatty cream base in said shell of chocolate to encapsulate said fatty cream base,
• cooling the further molten chocolate base to cause solidification thereof, and
• unmolding the resulting product.