Method of making chocolate shells
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United States of America Patent
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Issued Date -
Jan 8, 2004
app pub date -
Mar 19, 2003
filing date -
Mar 20, 2002
priority date (Note) -
Abandoned
status (Latency Note)
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Abstract
Plungers (11) having pressing surfaces (14) are immersed into contact with tempered chocolate mass (6) in corresponding moulds (7), the chocolate thereby being pressed into shells (20). The temperature of the pressing surfaces (14) are kept below the solidification temperature of the chocolate mass during the pressing. The chocolate rapidly solidifies under crystallisation from its surface in contact with the pressing surface (14) of the plunger, however the plungers are retracted before the shell has solidified completely. The remaining heat in the shell secures preservation and growth of stable beta crystals, and the inner surfaces of the shells are simply identical 'prints' of the geometry of the plunger surfaces (14).
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