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US 5,705,217 AGranted
Method and a system for the production of chocolate articles
AssigneeAasted-Mikroverk ApS
InventorLars Aasted
Life of this patent
Estimating the term…
Abstract
A method for producing chocolate articles having an outer shell (5) of solid chocolate, wherein a mould cavity (2) is filled with a tempered chocolate mass (3). Then a "supercooled" cooling member (1) is immersed into the chocolate mass (3) and lifted clear of it again after a residence time of 2 to 3 seconds. The produced chocolate shells (5) have a completely uniform wall thickness and an accurately predetermined shell volume.
Claims10
A method of producing outer shells of fat-containing chocolate, which comprises the steps of:
- filling a mould cavity with a mass of tempered chocolate, the temperature of the mass sufficient to avoid undesirable crystal growth, and the temperature of the mould cavity being lower than the temperature of the tempered chocolate;
- immediately after the mould cavity has been filled, lowering a cooling member having a temperature lower than 0.degree. C. into the mass of tempered chocolate in the mould cavity to a fully immersed position to define a predetermined shell volume between the cooling member and the mould cavity;
- and
- maintaining the cooling member at said temperature in the fully immersed position for a predetermined period of time and solidifying the chocolate mass rapidly during crystallization outwardly from the outer surface of the cooling member to thereby form a chocolate shell which readily releases the cooling member after forming said shell.
1 more element
Apparatus for producing outer shells of fat-containing chocolate, which comprises:
- a plurality of mould cavities, each for receiving a mass of tempered chocolate and having an inner surface with a shape corresponding to an outer shape of a shell to be produced and maintained at a temperature lower than the temperature of the tempered chocolate mass;
- a plurality of cooling members, each having an outer surface with a shape corresponding to an internal shape of a shell to be produced, and cooled to a temperature lower than 0.degree. C. for immersion in a mass of tempered chocolate, immediately after being filled in a corresponding mould cavity, at a fully immersed position and to be maintained in the fully immersed position for a predetermined time to solidify the chocolate mass during crystallization outwardly from the outer surface of the cooling member to thereby form a chocolate shell which readily releases the cooling member after forming said shell;
- and
- means for controlling the vertical movement of the cooling members as well as residence times of the cooling members in the fully immersed positions.
1 more element
Dependencies are inferred from the claim text.