35 results about "Dark chocolate" patented technology

1. The name of this design product: Packaging bag (Secret Dark Chocolate Crisp + Cloud Cheese Crisp). 2. Purpose of the product of this design: for packaging or transportation, bags, tubes, sacs or similar containers. 3. The key design points of this product are the combination of shape, pattern and color. 4. The picture or photo that best illustrates the key points of the design: Main view of Design 1. 5. The design for which protection is sought includes color. 6. Designate Design 1 as the base design.

1. Name of the product of this design: Packaging bag (Dark Chocolate with Mint Filling). 2. Purpose of this design product: used for packaging products. 3. The key design point of this design product lies in the combination of shape and pattern. 4. The picture or photo that best illustrates the design points: Stereoscopic drawing 1.

1. Name of the product in this design: Packaging Box (Ellett Dark Chocolate Small Round Tablets). 2. Purpose of this design: For use in packaging boxes. 3. The key design features of this product are the combination of shape and pattern. 4. The image or photograph that best illustrates the design's key features: the front view.

1. Name of the design product: Packaging box (Prebiotic Dark Chocolate 2). 2. Use of the design product: For packaging boxes. 3. Design key points of the design product: The combination of shape and pattern. 4. Picture or photo that best shows the design key points: Front view.

The invention discloses propolis filled chocolate and a preparation method thereof, and relates to the technical field of food processing. The propolis filled chocolate comprises a propolis liquid candy sandwich and dark chocolate, and the propolis liquid candy sandwich comprises the following components in percentage by mass: 0.5-2.0% of propolis extract, 0.5-2.0% of black chocolate, 0.5-2.0% of a sweetening agent, 0.5-2.0% of a sweetening agent and the balance of water. 65-75% of a compound sweetener; 0.8 to 1.2 percent of composite colloid; 1.0 to 3.0 percent of prebiotics; 0.2 to 0.3 percent of fruity essence; 0.02 to 0.06 percent of honey essence; 0.04 to 0.06 percent of modified essence; 0.02 to 0.04 percent of sweet essence; and the balance of water. According to the invention, the edible problem caused by unpleasant flavor and poor taste of the propolis can be overcome, and the extraction rate and the bioavailability of active ingredients of the propolis are improved at the same time.

The present invention relates to a novel confectionery product, Choco-Coated Coffee, which combines the rich flavor of roasted coffee beans with a coating of dark chocolate to create a crunchy, energizing snack. The product is made by coating roasted coffee beans with a mixture of melted dark chocolate, honey, and condensed milk to enhance flavor, sweetness, and texture. The combination of the natural bitterness of coffee and the sweetness of chocolate offers a unique, flavorful snack. This product delivers an energizing boost from the coffee beans while also providing the satisfaction of chocolate indulgence, making it a perfect snack for coffee lovers.

Composition of nutrient-enriched functional chocolate enriched with herbal ingredients for weight management and containing 30.6g of dark chocolate, 0.3g of Gymnema sylvestre powder, 2.5g of rolled oats, 1.5g of ragi, 1.5g of chia seeds, 1.5g of barley, 1g of pumpkin seeds, 1.5g of black resin and 1.42g of natural honey, with the ingredients evenly blended to provide a functional, antioxidant-rich chocolate with metabolism-boosting properties that supports weight management through the combined action of herbal extracts, fiber and natural sweeteners.

The invention discloses a composition for enhancing memory and improving cognitive function and application. The composition disclosed by the invention comprises acanthopanax, ginseng, Chinese wolfberry fruits, gastrodia elata, spina date seeds, poria cocos, Chinese yams, lotus seeds, gordon euryale seeds, mulberries, longan pulp, fresh ginger, walnut powder, egg protein powder, blueberry powder, raspberry powder, pumpkin seed powder, oat powder, spirulina powder, dark chocolate powder, a vitamin B group compound, gamma-aminobutyric acid, galactooligosaccharide and citric acid. According to the invention, a multi-channel and multi-target collaborative network is constructed by taking acanthopanax senticosus as a core, through multiple channels such as nerve regeneration, energy metabolism, oxidative stress, signal transduction, endocrine regulation and the like, different nodes such as neurons, neuroglial cells, cerebrovascular endothelium and the like are targeted, the overall optimization of the memory function is realized on the system level, and the memory function is optimized. The core idea of systematic biology of overall regulation and control is reflected, and the composition prepared from the composition has the effects of improving memory, learning ability and cognitive ability.

1. Name of the product in this design: Packaging bag (Dark Chocolate Filled Chocolate). 2. Purpose of this design: for food packaging. 3. The key design elements of this product are the combination of shape, pattern, and color. 4. The picture or photo that best illustrates the key design points: Design 1 front view. 5. The design for which protection is sought includes color. 6. This design is for a thin product, therefore the left view, right view, top view, bottom view, and perspective view are omitted. 7. Design 1 is designated as the basic design.

1. Name of the product in this design: Biscuit Box (Meringue Dark Chocolate Cookies). 2. Purpose of this design: For use in biscuit packaging. 3. The key design features of this product are the combination of shape and pattern. 4. The image or photograph that best illustrates the design's key points: a 3D model.

The invention discloses an animal and plant double-protein meal replacement ball and a making technology, and belongs to the technical field of food processing, and the formula of the meal replacement ball comprises 25-30 g of double-protein powder, 65-75 g of oatmeal, 12-18 g of sugar substitute, 20-25 g of egg liquid, 10 g of broken nuts, 2-5 g of black sesame, 3 g of coconut oil, 3 g of corn oil, 5 g of pumpkin seeds, 1.5 g of dark chocolate and 0.8 g of coconut crisp chips. Based on the formula, silkworm pupa protein is selected as the animal protein, pea protein is selected as the plant protein, the silkworm pupa protein and the pea protein are weighed according to the proportion of 1: 1, premixed and sieved through a 60-mesh sieve, oatmeal, sugar substitutes, crushed nuts, egg liquid, black sesame, coconut crisp chips and pumpkin seeds are taken and put into a mixing machine to be fully stirred, the mixture is put into a mold, and the mold is obtained. The preparation method comprises the following steps: adding sugar substitute into the raw materials, quantitatively adding coconut oil and corn oil for multiple times during stirring until the sugar substitute is basically dissolved, ensuring that all the raw materials are uniformly fused, then taking quantitative mixed materials, rubbing the mixed materials into balls, performing sectional baking, cooling and chocolate drenching decoration, and finally performing ultraviolet sterilization and tinfoil packaging to obtain the meal replacement ball finished product.

1. Name of the design product: Packaging box (Prebiotic Dark Chocolate 1). 2. Use of the design product: For packaging boxes. 3. Design key points of the design product: The combination of shape and pattern. 4. Picture or photo that best shows the design key points: Front view.

1. Name of the product in this design: Bottle Label (Dark Chocolate Milk INF0.09). 2. Purpose of this design: For packaging bottles of liquid dairy products. 3. The key design feature of this product is its pattern. 4. The image or photograph that best illustrates the design's key features: the front view. 5. This design is a two-dimensional product. The rear view is uncommon, so the rear view, left view, right view, top view, and bottom view are omitted.

1. Name of the product in this design: Packaging Box (Daily Dark Chocolate Colorful Delight Gift Box Chocolate Product). 2. Purpose of this design: Packaging. 3. The key design feature of this product is its pattern. 4. The image or photograph that best illustrates the design's key features: the front view.

1. Name of the design product: Cake (Dark Chocolate and Fruit Kit). 2. Use of the design product: For consumption. 3. Design key points of the design product: Lies in the shape. 4. Picture or photo that best shows the design key points: State-of-use diagram.

1. Name of the design product: Packaging box (Lava Dark Chocolate Maltesers - Box). 2. Use of the design product: For packaging the product. 3. Design key points of the design product: The combination of shape and pattern. 4. Picture or photo that best shows the design key points: Front view.

The invention provides chocolate modified milk and a preparation method thereof, and the chocolate modified milk comprises the following raw materials in parts by weight: 720-800 parts of raw milk, 45-50 parts of white granulated sugar, 6-9 parts of treated alkalized cocoa powder, 1-3 parts of MCC, 1-2 parts of dark chocolate, 1-2 parts of inulin, 0.6-0.8 part of mono / diglycerol fatty acid ester and / or sucrose fatty acid ester, 0.25-0.5 part of gellan gum, and 0.1-0.2 part of edible essence. The preparation method comprises the following steps: uniformly mixing the white granulated sugar, the MCC, the fatty acid monoglyceride and the fatty acid diglyceride and the gellan gum, and adding the mixture into the heated raw milk for melting; adding the treated alkalized cocoa powder, inulin and dark chocolate for melting, and adding essence; carrying out INF sterilization, cooling and degassing; and homogenizing and cooling to obtain the chocolate modified milk. The chocolate modified milk disclosed by the invention can ensure better flavor and keep stable shelf life.

1. Name of the product of this design: Packaging box (Dark Chocolate with Mint Filling). 2. Purpose of this design product: used for packaging products. 3. The key design point of this design product lies in the combination of shape and pattern. 4. The picture or photo that best illustrates the design points: Stereoscopic drawing 1.

1. Name of the product in this design: Packaging bag (corn-flavored crispy milk dark chocolate). 2. Purpose of this design: for food packaging. 3. The key design features of this product are the combination of shape and pattern. 4. The image or photograph that best illustrates the design's key features: the front view. 5. This design is for a thin product, therefore the left view, right view, top view, bottom view, and perspective view are omitted.

1. Name of the designed product: packaging bag (black chocolate product). 2. Use of the designed product: for food packaging. 3. Design points of the designed product: combination of shape, pattern and color. 4. Picture or photo best indicating the design points: design 1 front view. 5. The claimed design contains color. 6. The designed product is a thin product, and the left view, right view, top view and bottom view of design 1-design 2 are omitted. 7. Design 1 is designated as the basic design.

1. Name of the product in this design: Packaging Box (Daily Dark Chocolate Fresh Extract Dark Chocolate Triangle Gold Gift Box Chocolate Product, Special Channel). 2. Purpose of this design: Packaging. 3. The key design feature of this product is its pattern. 4. The image or photograph that best illustrates the design's key features: the front view.

1. Name of the product in this design: Packaging Box (Daily Dark Chocolate Extract Dark Chocolate Series Old). 2. Purpose of this design: Packaging. 3. The key design features of this product are the combination of shape and pattern. 4. The image or photograph that best illustrates the design's key points: Design 2 main view. 5. Design 2 is designated as the basic design.

1. Name of the Design Product: Packaging Bag (Lava Dark Chocolate Maltesers - Bag). 2. Use of the Design Product: For product packaging. 3. Design Key Points of the Design Product: The combination of shape and pattern. 4. Picture or Photograph Most Indicating the Design Key Points: Front View. 5. This design product is a thin product, and the left view, right view, top view, and bottom view are omitted.

This invention provides a confectionery product 1 comprising at least two portions wherein a first portion 2 comprises a chocolate mass and a second portion 4 comprises at least 95 wt.% cocoa liquor.

1. The name of this design product: Packaging box (Inflatable Dark Chocolate Mint). 2. Purpose of this design product: used for packaging products. 3. The key design point of this design product lies in the combination of shape and pattern. 4. The picture or photo that best illustrates the design points: Stereoscopic drawing 1.

1. The name of this design product: Packaging bag (inflatable black chocolate mint). 2. Purpose of this design product: used for packaging products. 3. The key design point of this design product lies in the combination of shape and pattern. 4. The picture or photo that best illustrates the design points: three-dimensional picture.

1. The name of the product under this design: Dark Chocolate Walnut Roll Cake. 2. Purpose of this design product: for production and market circulation and sale. 3. The key design features of this product are the combination of shape and pattern. 4. The image or photograph that best illustrates the design's key points: a 3D model.