7 results about "Chocolate confectionery" patented technology

1. Name of the product in this design: Marshmallow Roasting Machine. 2. Intended use of this design: for baking marshmallows, and for melting chocolate, candy, sealing wax, etc. 3. The key design feature of this product is its shape. 4. Images or photos that best illustrate the design key points: composite state diagrams. 5. Other situations requiring explanation: Component description: It contains 2 components, component 1 is the host, and component 2 is the melting disk.

1. The name of the design product: chocolate candy rack. 2. The use of the design product: for placing leisure snacks. 3. The design points of the design product: in shape. 4. The picture or photo that best shows the design points: perspective view 1.

The present invention addresses the problem of providing a new gel-like food product having a texture further similar to the texture of baked chocolate confectionery. A gel-like food product according to the present invention comprises: a crystalline carbohydrate that is contained at a mass proportion in the range of 20-32 parts by mass with respect to 100 parts by mass of the gel-like food product; a dietary fiber; pectin; and a water-insoluble powder and / or a poorly water-soluble powder. The gel-like food product according to the present invention preferably contains 3 parts by mass or less of a lipid with respect to 100 parts by mass of the gel-like food product.

To provide a confectionery tool or the like for chocolate, which is easy to handle and can apply a pattern to chocolate coated with a center material without a large workload.SOLUTION: A confectionery tool for chocolate is a confectionery tool for chocolate for applying a pattern to a surface of a chocolate confectionery produced by coating a center material with melted chocolate, and includes a center area formed of a flexible resin sheet material and having an uneven pattern formed so as to protrude from the sheet material to one side, and a frame area that is an area around the center area and is an area rising from the sheet material to the other side.SELECTED DRAWING: Figure 1

A problem to be solved by the present invention is to provide chocolate having a good balance between cacao flavor and milk flavor. The above problem can be solved by chocolate base containing cacao mass, whole milk powder, cream powder, and butter milk powder.

This product is a chocolate confectionery consisting of a banana sandwiched between two layers of chocolate. The upper chocolate is roughly circular in plan view and dome-shaped in side view. The lower chocolate is roughly circular with a slightly smaller diameter than the upper chocolate in bottom view and roughly flattened in side view. One or more slices of banana are sandwiched between the upper and lower chocolates so that they occupy approximately the same area as the lower chocolate in bottom view.