Coated chocolate as well as preparation method and application thereof

Abstract

The invention provides coated chocolate as well as a preparation method and application thereof. The coating chocolate comprises the following raw materials: 37-46% of carbohydrates, 10-15% of cocoa flavor substances, 44-48% of blended oil and fat and 0.3-0.5% of an emulsifier, and the solid fat content of the blended oil and fat is 47-49% at the temperature of 10 DEG C, 17-19% at the temperature of 20 DEG C, 6-8% at the temperature of 30 DEG C and 1t at the temperature of 40 DEG C; 1%. The coating chocolate prepared from the raw materials can be uniformly sprayed on the surface of a crisp cone product, the 3 mm * 3 mm defect identification OK rate of an AI visual identification system is not lower than 99.5%, the coating chocolate has good water insulation performance, the water seepage gram weight is within 0.1 g, and the water migration prevention effect is good.

Description

Technical Field

[0001] The present invention relates to a coated chocolate, and particularly to a coated chocolate, a preparation method thereof and an application thereof, belonging to the food field. Background Art

[0002] Compared with ordinary ice cream, the crispy cone ice cream is favored by consumers because of the crispness of the cone. Since the chocolate coating has a water-proof function, currently, the chocolate coating is generally sprayed inside the cone to separate the cone from the ice cream inside the cone, so as to keep the cone in good crispness.

[0003] However, the spraying effect of the existing chocolate coating is unstable, and there is still a problem of partial moisture absorption in the cone sprayed with the chocolate coating, resulting in a soft texture of the cone, loss of the crispy texture, and affecting the consumption of consumers.

[0004] A coated chocolate with excellent spraying effect and water-proof effect is lacking in this field. Summary of the Invention

[0005] The present invention provides a coated chocolate, which can be evenly sprayed on the surface of the cone product, the OK rate of defect recognition of the AI vision recognition system for 3mm×3mm is not less than 99.5%, it has good water-proof performance, the water seepage weight is within 0.1 grams, and the effect of preventing moisture migration is better.

[0006] The present invention also provides a preparation method of the above-mentioned coated chocolate. The preparation method is simple to operate, and a coated chocolate with uniform distribution performance and good water-proof performance can be obtained through this preparation method.

[0007] The present invention also provides a cone, which has a good crispy texture and good water-proof and moisture-proof absorption performance.

[0008] The present invention also provides a preparation method of a cone. Through this preparation method, a cone with a good crispy texture, good water-proof and moisture-proof absorption performance can be obtained.

[0009] In the first aspect of the present invention, a coated chocolate is provided. Among them, the raw materials of the coated chocolate include 37-46% of saccharide substances, 10-15% of cocoa flavor substances, 44-48% of blended oil, and 3-5‰ of emulsifier by mass percentage. Among them, the solid fat content of the blended oil satisfies: at 10°C, the solid fat content is 47-49%, at 20°C, the solid fat content is 17-19%, at 30°C, the solid fat content is 6-8%, and at 40°C, the solid fat content is <1%.

[0010] For the coated chocolate as described above, the blended oil includes palm oil and coconut oil.

[0011] Coated chocolate as described above, wherein the emulsifier includes at least one of concentrated phospholipids and polyglycerol ricinoleate.

[0012] Coated chocolate as described above, wherein the saccharide includes at least one of granulated sugar and trehalose.

[0013] The second aspect of the present invention provides a method for preparing the coated chocolate described in the first aspect, which includes the following steps:

[0014] 1) Grinding a raw material system including the saccharide, cocoa flavor substance and blended oil until the fineness of the raw materials ≤ 35 μm to obtain a first material;

[0015] 2) Adding the emulsifier to the first material and then performing grinding treatment to obtain the coated chocolate.

[0016] The preparation method as described above, wherein the grinding temperature is 55 - 65 °C.

[0017] The preparation method as described above, wherein the fineness of the raw materials of the first material is 20 - 30 μm.

[0018] The third aspect of the present invention provides a crispy cone, wherein the surface of the crispy cone is sprayed with the coated chocolate described in the first aspect, or the sprayed chocolate obtained by the preparation method described in the second aspect.

[0019] The fourth aspect of the present invention provides a method for preparing the crispy cone described in the third aspect, which includes the following steps:

[0020] Heating the coated chocolate to 40 - 44 °C and then spraying it on the surface of the crispy cone precursor to obtain the crispy cone.

[0021] The preparation method as described above, which includes the following steps:

[0022] Heating the coated chocolate to 42 °C and then spraying it on the surface of the crispy cone precursor to obtain the crispy cone.

[0023] The coated chocolate provided by the present invention improves the state of the coated chocolate in terms of fluidity, drying rate, etc. by using a blended oil with a specific solid fat content and synergistically cooperating with specific contents of saccharide, cocoa flavor substance and emulsifier, so that it has the performance of uniform distribution and a good effect of preventing moisture migration. Detailed Embodiments

[0024] To make the objectives, technical solutions and advantages of the present invention clearer, the technical solutions in the embodiments of the present invention will be clearly and completely described below in conjunction with the embodiments of the present invention. Obviously, the described embodiments are part of the embodiments of the present invention, rather than all of the embodiments. All other embodiments obtained by those of ordinary skill in the art based on the embodiments of the present invention without creative efforts shall fall within the scope of protection of the present invention.

[0025] In the first aspect of the present invention, a coated chocolate is provided. The raw materials of the coated chocolate include, by mass percentage, 37 - 46% of saccharide substances, 10 - 15% of cocoa flavor substances, 44 - 48% of compound fat, and 3 - 5‰ of emulsifier. Among them, the solid fat content of the above compound fat satisfies: at 10°C, the solid fat content is 47 - 49%; at 20°C, the solid fat content is 17 - 19%; at 30°C, the solid fat content is 6 - 8%; at 40°C, the solid fat content is <1%.

[0026] The above coated chocolate is a product that can be sprayed on the surface of materials, has a certain fluidity and crystallization rate, and can play a role in preventing moisture migration and water isolation, thereby helping to avoid moisture absorption of the above materials.

[0027] The above cocoa flavor substances provide the cocoa flavor for the coated chocolate of the present invention and include at least one of cocoa powder and cocoa mass.

[0028] The above saccharide substances can enhance the sweetness and soluble solid content of the above coated chocolate and are helpful for the water isolation performance of the coated chocolate.

[0029] The above emulsifier is beneficial to improving the stability of the coated chocolate.

[0030] The above compound fat is a compound fat with a specific solid fat content, and its solid fat content satisfies: at 10°C, the solid fat content is 47 - 49%; at 20°C, the solid fat content is 17 - 19%; at 30°C, the solid fat content is 6 - 8%; at 40°C, the solid fat content is <1%.

[0031] The inventor found that by using the blended oil with the above-specified solid fat content in the above-mentioned coated chocolate raw material, its solid fat content meets the following requirements: at 10°C, the solid fat content is 47-49%; at 20°C, the solid fat content is 17-19%; at 30°C, the solid fat content is 6-8%; at 40°C, the solid fat content is <1%. When the mass percentage content in the raw material of the coated chocolate is 44-48%, it synergistically acts with the above-mentioned saccharide substances, cocoa flavor substances, and emulsifier to improve the fluidity and crystallization rate of the coated chocolate. The appropriate fluidity and crystallization rate enable the coated chocolate to be evenly distributed and quickly dry after being sprayed on the surface of the material, presenting a uniformly distributed state, playing a good role in preventing moisture migration, and having good water-proof performance.

[0032] The coated chocolate of the present invention has good fluidity and crystallization rate. When the above-mentioned coated chocolate is sprayed on the surface of the material, through the cooperation of the good flow rate and crystallization rate, the coated chocolate can be evenly sprayed and distributed on the surface of the material and quickly crystallize and dry, which can play a good role in preventing moisture migration, has good water-proof performance, and avoids the material from absorbing moisture and deteriorating.

[0033] Furthermore, the above-mentioned blended oil includes palm oil and coconut oil. The blended oil including palm oil and coconut oil has a more obvious synergistic effect with other raw materials, enabling the coated chocolate to meet the requirements of both appropriate fluidity and fast drying (fast crystallization), and improving the performance of the coated chocolate in uniform distribution and preventing moisture migration.

[0034] When the above-mentioned emulsifier includes at least one of concentrated phospholipids and polyglycerol ricinoleate, the stability of the coated chocolate is further improved.

[0035] The above-mentioned saccharide substances include at least one of granulated sugar and trehalose. These saccharide substances not only provide a sweet taste for the coated chocolate, but also increase the content of soluble solids, which is beneficial to improving the stability of the coated chocolate, and is also beneficial to improving its uniform distribution and water-proof performance.

[0036] The raw material of the above-mentioned coated chocolate further includes at least one of cocoa butter, anhydrous butter, and other types of vegetable oils other than palm oil and coconut oil, which is beneficial to further improving the fluidity and crystallization rate (i.e., drying rate) of the coated chocolate, and thus beneficial to improving the uniform distribution performance of the coated chocolate and the role of preventing moisture migration. At the same time, it is also beneficial to adjusting the taste of the coated chocolate and increasing the flavor.

[0037] The second aspect of the present invention provides a preparation method for the coated chocolate of the first aspect, including the following steps:

[0038] 1) Grind the raw material system including the above-mentioned saccharide substances, cocoa flavor substances and blended oils until the fineness of the raw materials ≤ 35 μm to obtain the first material;

[0039] 2) Add the above-mentioned emulsifier to the above-mentioned first material and then conduct grinding treatment to obtain the coated chocolate of the present invention.

[0040] The above-mentioned coated chocolate can be made using traditional refining mills, ball mills or roller grinding equipment.

[0041] In some embodiments, when using a refining mill to prepare the above-mentioned coated chocolate, in step 1), after adding the raw material system including the above-mentioned saccharide substances, cocoa flavor substances and blended oils into the refining mill, slowly tighten the chain of the refining mill to the full scale and conduct grinding treatment. The above-mentioned raw material system is gradually ground into a slurry state until the fineness of the raw materials ≤ 35 μm to obtain the first material.

[0042] The above-defined fineness ≤ 35 μm is beneficial to maintaining a relatively delicate taste and granularity of the coated chocolate, and is also beneficial to making the coated chocolate have appropriate fluidity and crystallization rate, thereby maintaining good uniform distribution and water-proof performance.

[0043] In step 2) above, add the emulsifier into the refining mill, continue to conduct grinding treatment after mixing with the above-mentioned first material, and uniformly disperse the emulsifier into the first material, which is beneficial to improving the stability of the product. When the emulsifier is uniformly dispersed, slowly loosen the chain of the refining mill to obtain the coated chocolate of the present invention.

[0044] Generally, after adding the emulsifier in step 2) above, continue grinding for 10 minutes to uniformly disperse the emulsifier.

[0045] The above preparation method is simple to operate. Through this preparation method, a coated chocolate with good fluidity and crystallization rate can be prepared. The coated chocolate can be uniformly coated on the surface of the material and has good water-proof performance, thereby effectively avoiding the material from absorbing moisture and deteriorating.

[0046] In some embodiments, in the above preparation method, the grinding temperature is 55 - 65 °C, which is beneficial to improving the flavor of the coated chocolate, and is more beneficial to improving the flow and crystallization properties of the coated chocolate, and then significantly improving its water-proof performance. The temperature of the interlayer of the refining mill can be adjusted to 55 - 65 °C to achieve the control of the grinding temperature at 55 - 65 °C.

[0047] Furthermore, in step 1) above, when the fineness of the raw materials of the first material is 20 - 30 μm, the slurry output rate of the grinding treatment is relatively high, and the taste of the prepared coated chocolate is relatively delicate, making the coated chocolate more evenly distributed after spraying and having better water-proof performance.

[0048] When the fineness of the above-mentioned first raw material is 25 μm, the taste of the coated chocolate is more delicate, and its flow characteristics and crystallization performance are better, thereby enabling it to have a better effect of preventing moisture migration.

[0049] The third aspect of the present invention provides a waffle cone, the surface of which is coated with the coated chocolate of the first aspect, or the coated chocolate obtained by the preparation method of the second aspect. By coating the above-mentioned coated chocolate, the waffle cone has good water-proof performance and avoids being affected by moisture absorption, which affects the taste. After the waffle cone is used to prepare a waffle cone ice cream and placed at -18°C, the waffle cone can still maintain a crispy taste within 12 months, avoiding the problem of becoming soft due to moisture absorption.

[0050] The fourth aspect of the present invention provides a preparation method of the waffle cone of the third aspect, including the following steps: heating the above-mentioned coated chocolate to 40-44°C and then spraying it on the surface of the waffle cone precursor to obtain the above-mentioned waffle cone.

[0051] At a temperature of 40-44°C, the above-mentioned coated chocolate has good fluidity. After being sprayed on the surface of the waffle cone precursor, it is conducive to being evenly distributed on the above-mentioned surface, avoiding uneven distribution resulting in poor water-proof performance and then causing the waffle cone to become soft due to moisture absorption.

[0052] The above preparation method is simple in operation and is conducive to preparing a waffle cone with good water-proof performance. The surface of the waffle cone is sprayed with the coated chocolate of the present invention, and the coated chocolate is evenly distributed on the surface of the waffle cone. The OK rate of defect recognition of the AI vision recognition system for 3mm×3mm is not less than 99.5%. Moreover, the waffle cone has good water-proof performance, the water seepage weight of the chocolate coating on the waffle cone is within 0.1 g, and the effect of preventing moisture migration is good, so that the waffle cone does not absorb moisture and maintains a crispy taste. After an ice cream is placed in the waffle cone and placed at -18°C, it can maintain a crispy taste within 12 months.

[0053] Furthermore, after heating the above-mentioned coated chocolate to 42°C and then spraying it on the surface of the waffle cone precursor to obtain the waffle cone, the coated chocolate is more evenly distributed on the surface of the waffle cone precursor, which is also conducive to better improving the water-proof performance of the waffle cone.

[0054] It can be understood that the above-mentioned coated chocolate can be sprayed on the inner and outer surfaces of the waffle cone and can be evenly distributed, playing a good water-proof role. When the above-mentioned waffle cone is used to prepare a waffle cone ice cream, generally the coated chocolate is sprayed on the inner surface of the waffle cone, which has an even distribution effect, playing a role in increasing the water-proof performance of the waffle cone and enabling the waffle cone to maintain a crispy taste for a long time.

[0055] The following specifically describes the coated chocolate of the present invention, its preparation method and application through examples.

[0056] Blended oil: The self-made YL26Y model can also be customized from an oil manufacturer according to the required fixed fat content;

[0057] All other raw materials are conventional raw materials in this field and can be obtained by purchase.

[0058] Example 1

[0059] This example provides a coated chocolate, the raw materials of which include, by mass percentage:

[0060] Cocoa powder 12%, blended oil 46%, granulated sugar 42%, concentrated phospholipids 4‰; among them, the solid fat content of the blended oil meets 47-49% (10°C), 17-19% (20°C), 6-8% (30°C), <1% (40°C);

[0061] The preparation method of the above-mentioned coated chocolate includes the following steps:

[0062] 1) Adjust the temperature of the sandwich of the fine grinder to 55-65°C. After adding the raw material system including the above-mentioned granulated sugar, cocoa powder and blended oil into the fine grinder, slowly tighten the chain of the fine grinder to the full scale and carry out grinding treatment until the fineness of the raw materials reaches 25μm to obtain the first material;

[0063] 2) Add concentrated phospholipids to the above first material and carry out grinding treatment for 10 minutes to obtain the above-mentioned coated chocolate;

[0064] This example also provides a crispy cone, and the preparation method of the crispy cone includes the following steps:

[0065] Heat the above-mentioned coated chocolate to 40-44°C and spray it on the surface of the crispy cone precursor to obtain the above-mentioned crispy cone.

[0066] Example 2

[0067] This example is basically the same as Example 1, the difference is:

[0068] Blended oil 44%, granulated sugar 44%.

[0069] Example 3

[0070] This example is basically the same as Example 1, the difference is:

[0071] Blended oil 48%, granulated sugar 40%.

[0072] Example 4

[0073] This example is basically the same as Example 1, the difference is:

[0074] Cocoa flavor substance 10%, granulated sugar 44%, concentrated phospholipids 3‰.

[0075] Example 5

[0076] This example is basically the same as Example 1, the difference is that:

[0077] Cocoa flavor substance 15%, granulated sugar 39%, concentrated phospholipids 5‰.

[0078] Example 6

[0079] This example is basically the same as Example 1, the difference is that:

[0080] Step 1) of the preparation method of the coated chocolate is to adjust the temperature of the interlayer of the refining mill to 55 - 65°C. After adding the raw material system including the above-mentioned granulated sugar, cocoa powder and blending oil into the refining mill, slowly tighten the chain of the refining mill to the full scale, and carry out grinding treatment until the fineness of the raw materials reaches 30μm to obtain the first material.

[0081] Example 7

[0082] This example is basically the same as Example 1, the difference is that:

[0083] Step 1) of the preparation method of the coated chocolate is to adjust the temperature of the interlayer of the refining mill to 55 - 65°C. After adding the raw material system including the above-mentioned granulated sugar, cocoa powder and blending oil into the refining mill, slowly tighten the chain of the refining mill to the full scale, and carry out grinding treatment until the fineness of the raw materials reaches 25μm to obtain the first material.

[0084] Comparative Example 1

[0085] This comparative example is basically the same as Example 1, the difference is that:

[0086] Replace the blending oil with coconut oil of the same mass.

[0087] Comparative Example 2

[0088] This comparative example is basically the same as Example 1, the difference is that:

[0089] Replace the blending oil with palm oil of the same mass.

[0090] Comparative Example 3

[0091] This comparative example is basically the same as Example 2, the difference is that:

[0092] The solid fat content of the blending oil satisfies 44 - 47% (10°C), 11 - 17% (20°C), 0 - 5% (30°C), 0% (40°C).

[0093] Comparative Example 4

[0094] This comparative example is basically the same as Example 2, the difference is that:

[0095] The solid fat content of blended oils and fats meets 50-54% (10℃), 20-25% (20℃), 8-14% (30℃), 3-6% (40℃)

[0096] Comparative Example 5

[0097] This comparative example is basically the same as Example 1, except that:

[0098] Replace 46% of blended fats with 23% palm oil and 23% coconut oil.

[0099] Comparative Example 6

[0100] This comparative example is basically the same as Example 1, except that:

[0101] Replace 46% of blended fat with 23% of palm oil and 23% of palm kernel oil.

[0102] Test Example 1

[0103] 1. Determine the acceptable range of water seepage weight of chocolate coating in crispy tubes through consumer attribute consistency analysis, including the following steps:

[0104] 1) Randomly select no less than 50 tasters to taste the same batch of crispy cones and score them according to the crispness of the crispy cones. The score is 0-10 points. The higher the score, the higher the crispness and the crispier the crispy cone. Among them, 0-3 points means that the crispy cone is too low in crispness and the taste is too soft, 4-7 points means that the crispy cone is low in crispness and slightly soft in taste, and 8-10 points means that the crispy cone is high in crispness and has a crispy taste. After the scoring is completed, the tasters with obviously abnormal scores are eliminated, and the actual scores are not more than 1 point different from the average score. 30 tasters with high taste consistency are selected to enter the next round of tasting;

[0105] 2) 4-10° C. tap water was poured into the crisp cones for a certain period of time, and then the tap water was poured out to measure the weight gain of the crisp cones, i.e., the water seepage weight, to prepare 5 groups of crisp cones with chocolate coating water seepage weights of 0.5 g, 0.3 g, 0.2 g, 0.1 g and 0.05 g, respectively. The chocolate coatings were stored at -18° C. for 1 month, 6 months and 12 months, respectively. The 30 tasters selected in step 1) tasted the chocolate coatings and scored the crispness. The average value was taken and the results are shown in Table 1.

[0106] 2. Test results

[0107] Table 1 Crispness scores of crisp tubes at different storage times and water seepage weights

[0108] Storage time Water seepage weight: 0.5 g Water seepage weight: 0.3 g Water seepage weight: 0.2 g Water seepage weight: 0.1 g Water seepage weight: 0.05 g 1 month 8.6 9.3 9.5 10 10 6 months 6.3 7.8 8.2 9.6 10 12 months 3.6 5.5 6.3 8.9 9.2

[0109] Table 1 results show that the scores of the waffle cones with a water seepage weight of 0.1 g and 0.05 g stored for 12 months are both relatively high, and the waffle cones still maintain a high crispness and a crispy texture. Therefore, it can be indicated that the waffle cone has a high crispness and a crispy texture when the water seepage weight is not higher than 0.1 g, that is, the chocolate coating with a water seepage weight ≤ 0.1 g has good water isolation performance, enabling the waffle cone to have good moisture-proof performance.

[0110] Test Example 2

[0111] 1. Detect the following properties of the waffle cones in the above-mentioned examples and comparative examples:

[0112] 1) OK rate of defect recognition by AI vision recognition system for 3 mm × 3 mm: Determine the OK rate of defect recognition by the AI vision recognition system for 3 mm × 3 mm on the chocolate coating of the waffle cone. The higher the OK rate of defect recognition by the AI vision recognition system for 3 mm × 3 mm, the more uniform the distribution of the chocolate coating on the waffle cone. The specific results are shown in Table 2;

[0113] 2) Water seepage weight of the coating chocolate on the waffle cone: Take 20 waffle cones from each example and comparative example, measure their mass m respectively, then pour tap water at 4 - 10°C into the waffle cones and keep for 20 min. After pouring out the water, measure the mass M of each waffle cone again. The water seepage weight is M - m, and the average value is taken according to the sample number 20, which is the water seepage weight of the coating chocolate on the waffle cones in this example and comparative example. The specific results are shown in Table 2.

[0114] 2. Test results

[0115] Table 2 OK rate of defect recognition by AI vision recognition system for 3 mm × 3 mm and water seepage weight of the chocolate coating on the waffle cone

[0116]

[0117] It can be concluded from the results in Table 2 that:

[0118] The OK rate of defect recognition by the AI vision recognition system for 3 mm × 3 mm of the chocolate coating on the waffle cones in Examples 1 - 7 is higher than 99.5%, indicating that the coating chocolate in the examples has good fluidity and crystallization rate. After spraying it on the surface of the waffle cone, a uniform distribution effect can be achieved; and the water seepage weight of each example is less than 0.1 g, indicating that the coating chocolate in this example has good performance in preventing moisture migration and water isolation. After spraying it on the surface of the waffle cone, the waffle cone can maintain a crispy texture for a long time, avoiding problems such as moisture absorption and soft texture.

[0119] Finally, it should be noted that the above embodiments are only used to illustrate the technical solutions of the present invention, rather than to limit them; although the present invention has been described in detail with reference to the foregoing embodiments, those of ordinary skill in the art should understand that they can still modify the technical solutions described in the foregoing embodiments, or perform equivalent replacements on some or all of the technical features; and these modifications or replacements do not cause the essence of the corresponding technical solutions to deviate from the scope of the technical solutions of the embodiments of the present invention.

Claims

1. A coated chocolate, characterized in that, the raw materials of the coated chocolate include, by mass percentage: 37 - 46% of saccharide substances, 10 - 15% of cocoa flavor substances, 44 - 48% of blended fats and oils, and 3 - 5‰ of emulsifier. Among them, the solid fat content of the blended fats and oils meets the following requirements: at 10°C, the solid fat content is 47 - 49%; at 20°C, the solid fat content is 17 - 19%; at 30°C, the solid fat content is 6 - 8%; at 40°C, the solid fat content is <1%.

2. The coated chocolate according to claim 1, characterized in that, the blended fats and oils include palm oil and coconut oil.

3. The coated chocolate according to claim 1 or 2, characterized in that, the emulsifier includes at least one of concentrated phospholipids and polyglycerol ricinoleate.

4. The coated chocolate according to any one of claims 1 - 3, characterized in that, the saccharide substances include at least one of granulated sugar and trehalose.

5. A preparation method of the coated chocolate according to any one of claims 1 - 4, characterized in that, it includes the following steps: 1) Grinding a raw material system including the saccharide substances, cocoa flavor substances and blended fats and oils until the fineness of the raw materials ≤ 35μm to obtain a first material; 2) Adding the emulsifier to the first material and then grinding to obtain the coated chocolate.

6. The preparation method according to claim 5, characterized in that, the grinding temperature is 55 - 65°C.

7. The preparation method according to claim 5 or 6, characterized in that, the fineness of the raw materials of the first material is 20 - 30μm.

8. An ice cream cone, characterized in that, the surface of the ice cream cone is sprayed with the coated chocolate according to any one of claims 1 - 4, or the coated chocolate obtained by the preparation method according to any one of claims 5 - 7.

9. A preparation method of the ice cream cone according to claim 8, characterized in that, it includes the following steps: Heating the coated chocolate to 40 - 44°C and then spraying it on the surface of the ice cream cone precursor to obtain the ice cream cone.

10. The preparation method according to claim 9, characterized in that, it includes the following steps: Heating the coated chocolate to 42°C and then spraying it on the surface of the ice cream cone precursor to obtain the ice cream cone.

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