The present invention provides a method for preparing a filled bakery product, the method comprising: providing a filling composition comprising at least one powdered food ingredient and a fat blend comprising from 15 to 67 wt. % of a temper hard fat and from 85 to 33 wt. % of a liquid oil, tempering the filling composition to form a tempered filling composition, depositing the tempered filling composition on to at least one surface of a bakery product to form a filled bakery product, wherein the surface of the bakery product has a temperature of less than 36° C., and actively cooling the deposited filling composition, wherein in the step of depositing the tempered filling composition, the tempered filling composition is deposited at a deposition temperature of from 20 to 33° C. and, in the step of actively cooling the deposited filling composition, the deposited filling composition is cooled to a temperature of at least 4° C. below the deposition temperature, wherein the temper hard fat has a solid fat content of at least 60 wt. % at 20° C., wherein the liquid oil has a solid fat content of less than 15 wt. % at 20° C., and wherein the fat blend has a saturated fatty acid residue content of from 16 to 42 wt. % and a polyunsaturated fatty acid residue content of less than 40 wt. %, based on the total weight of fatty acid residues of the fat blend.

Truffles and other confections including cotton candy as a filling or as the outer shell of a filled confection are disclosed, as are methods of making such confections. In methods of making such confections, fresh cotton candy is shaped as needed, and then the shaped cotton candy is caused or allowed to form a thin crust of sugar that protects the inner mass of cotton candy from infiltration by chocolate or other coatings. The thin crust may be formed by a simple process, such as aging the formed cotton candy at appropriate conditions of temperature and humidity, or it may be formed by actively moistening the formed cotton candy. The resulting formed mass of cotton candy can be coated and finished. In some cases, shaped cotton candy may be formed around a filling and caused or allowed to form an outer crust, such that the cotton candy forms the outer layer of a truffle.

A food product includes a shell containing multiple ingredients. The shell includes first and second shell portions attached to each other. The shell is configured to be dissolved or melted into a heated liquid to release the multiple ingredients in order to form a heated beverage. The multiple ingredients include cocoa mix configured to be dissolved into the heated liquid and multiple marshmallows configured to float on a top surface of the heated beverage.

A method of applying a thin layer of a chocolate coating onto a frozen food product, in some instances a piece of pineapple, that is at temperatures below 0° C. in such a way that prevents discoloration and brittleness of the applied chocolate. In some instances, the chocolate coating is a white chocolate, and coconut inclusions and flavoring are incorporated directly into the chocolate coating.

The present invention, in embodiments, is a chocolate composition product that includes an outer shell having a legume flour and a hydrophilic binding agent, and an inner portion that includes a chocolate composition. In embodiments, the outer shell surrounds the inner portion, the product is a ready-to-eat food, an average moisture content of the outer shell is between 0.1% and 5%, and, when the chocolate composition product is tested by exposing the product to 37° C. for 3 minutes, the chocolate composition product exhibits substantially no visible leakage.

Opacifying compositions comprising low-dye lakes as opacifiers are provided. The compositions provide desired whiteness and opacity and also provide a precoat or whiteness/opacity to any layer including the colorant layer to enhance coatings containing colorants. The opacifying compositions can be used in a confectionery, food, pet food, soft or hard panned coating, or edible ink.

A taste enhanced candy piece is formed by a first candy section which is in an engagement to a second candy section. The candy piece has three taste areas for a user, and each can impart a different candy taste. Sweet or sour candy material may form either of the candy sections and either candy section may be formed of soft candy material or hard candy material.

Truffles and other confections including cotton candy as a filling or as the outer shell of a filled confection are disclosed, as are methods of making such confections. In methods of making such confections, fresh cotton candy is shaped as needed, and then the shaped cotton candy is caused or allowed to form a thin crust of sugar that protects the inner mass of cotton candy from infiltration by chocolate or other coatings. The thin crust may be formed by a simple process, such as aging the formed cotton candy at appropriate conditions of temperature and humidity, or it may be formed by actively moistening the formed cotton candy. The resulting formed mass of cotton candy can be coated and finished. In some cases, shaped cotton candy may be formed around a filling and caused or allowed to form an outer crust, such that the cotton candy forms the outer layer of a truffle.

A food product includes first and second shells containing multiple ingredients. The first and second shells are attached to each other by an edible bonding agent. The shells are configured to be dissolved or melted into a heated liquid to release the multiple ingredients and the edible bonding agent is configured to be dissolved or melted into the heated liquid in order to form a heated beverage. The multiple ingredients include a first ingredient that dissolves into the heated liquid and a second ingredient.

A food product includes at least one shell that contains one or more ingredients within the at least one shell. The at least one shell can be dissolved or melted into a heated liquid to release the one or more ingredients and form a heated beverage. As a particular example, multiple shells could be formed from chocolate and can contain ingredients for hot cocoa (such as cocoa mix and marshmallows). The multiple shells could be arranged in a particular pattern and decorated to form a character, such as a snowman.