Back to results
US 5,843,512 AGranted
Preparation of chocolate-coated frozen confectionary articles
AssigneeNestec S.A.
InventorsAlain Daouse, Christian Mange
Life of this patent
Estimating the term…
Loading patent…
Loading patent…
AssigneeNestec S.A.
InventorsAlain Daouse, Christian Mange
Estimating the term…
A confectionery article is prepared which has a shell of chocolate wherein chocolate having a temperature greater than 35.degree. C. is poured into an aluminum alloy lost-wax-cast-mold having a temperature of not above -10.degree. C. to form a shell, and a remainder portion of the chocolate which is sufficiently liquid for being sucked from the shell is vacuum-suctioned from the shell to obtain a shell having a hollowed space. The process is carried out in an atmosphere having a relative humidity of less than 60%, and the process further includes depositing a frozen confection into the shell hollow space, and also, a biscuit, particularly one coated by a fatty composition, may be deposited within the shell with the frozen confection and also subsequently enrobed to provide a base integral with the shell.
A process for preparing a confectionery article comprising, in an atmosphere of less than 60% relative humidity, pouring chocolate having a temperature greater than 35.degree. C. into an aluminum alloy lost-wax-cast-mold having a temperature of not above -10.degree. C. and obtaining in the mold a chocolate shell and a chocolate remainder portion which is contained within the shell and which is sufficiently liquid for being sucked from the shell and vacuum-suctioning the remainder portion from the shell to obtain a confectionery product comprising a shell containing a hollow space.
Dependencies are inferred from the claim text.