Method for forming three-dimensional chocolate structures
OwnerDominique Bocquierinventor
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Abstract
A method of forming a three-dimensional chocolate structure is disclosed wherein a mold is formed from blown sugar. A liquid fat layer is deposited onto the interior of the blown sugar mold. The mold is then cooled such that the liquid fat layer hardens. One or more layers of molten chocolate are deposited over the hardened liquid fat layer and allowed to cool and harden. The mold is then broken or cut so as to expose the three-dimensional chocolate structure therein. A number of chocolate structures can be formed and joined so as to create a complex chocolate structure.
Claims17
A method of forming a three-dimensional chocolate structure, the method comprising:
- forming a mold from blown sugar, said mold having a hollow interior with an opening thereto;
- pouring a liquid fat into said hollow interior of said mold through said opening, said liquid fat forming a liquid fat layer on a surface of said hollow interior, said liquid fat being hydrogenated coconut fat or clarified butter;
- cooling said mold such that said liquid fat layer hardens;
- depositing a layer of molten chocolate over the hardened liquid fat layer;
- allowing the deposited layer of molten chocolate to harden;
- and
- breaking the mold so as to expose a hardened chocolate structure.
A method of forming a three-dimensional chocolate structure, the method comprising:
- blowing sugar so as to form a mold having a desired shape, said mold having an interior surface;
- applying a liquid fat layer to said interior surface of said mold said liquid fat layer being hydrogenated coconut fat or clarified butter;
- allowing said liquid fat layer to harden;
- depositing a layer of molten chocolate over the hardened liquid fat layer;
- allowing the deposited layer of molten chocolate to harden;
- and
- removing the hardened chocolate structure from the mold.
Dependencies are inferred from the claim text.