A fat composition comprises: from 10% to 30% by weight of diglycerides; and from 70% to 90% by weight of triglycerides, wherein the triglycerides comprise from 40% to 75% by weight of CN50 triglycerides and from 15% to 40% by weight of CN52 triglycerides; based on total triglycerides present in the composition; and wherein the fat composition has from 55 to 85 solid fat content at 10° C.; and from 35 to 70 solid fat content at 20° C.; and from 5 to 25 solid fat content at 30° C.; and from 0 to 10 solid fat content at 40° C.; measured on 20° C. stabilized fat according to ISO 8292-1.

A method for printing a three-dimensional crystalline structure such as a chocolate layer wherein, after printing, the material has a desired crystal structure and a plurality of non-random cavities. An embodiment can include printing a liquid first layer of material with a printer onto a second layer of material having a crystal structure. Subsequently, the printed liquid first layer is processed to solidify the first layer. During the processing of the printed liquid first layer, the second layer functions as a crystal seed layer through physical contact with the printed liquid first layer and the second layer crystallizes with the crystal structure. In some embodiments, confections may be formed from high-quality chocolate, where the confection has a reduced caloric content with acceptable mouthfeel. In other embodiments, a confection may have a previously unrealized mouthfeel and taste.

A composite bakery product having a core containing an edible capsule whose external surface includes at least one flat area, the edible capsule being coated by a sheath over its entire surface except for one flat area thereof is disclosed. The edible capsule encloses a liquid food and is impermeable to it, and the sheath is made of a shortbread biscuit. The edible capsule is made of chocolate, chocolate substitutes, cocoa butter or other edible fat and the liquid food may be a beverage, optionally sweetened, such as for example coffee, chocolate, coffee with milk, cappuccino, coffee substitutes or fruit juice.

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 chocolate confection comprises precisely-shaped chocolate elements bonded together at points of contact to form a porous mass having a porosity of at least 40 percent; and an edible substance disposed within the porous mass. Precisely-shaped chocolate elements, each independently have a maximum dimension of less than or equal to 3 millimeters and an aspect ratio of 3:1 to 10:1. Methods of making the precisely-shaped chocolate elements and chocolate confection are also disclosed.

The invention provides a method for establishing a separable regeneration system for verifying regeneration effect between two antioxidants, which belongs to the field of regeneration effect of antioxidants. According to different solubilities of two antioxidants, lipid-soluble antioxidant is first combined into PE film, and water-soluble antioxidant is dissolved into deionized water and a separable regeneration system where antioxidants can contact with other but not dissolve in each other is formed. This method compares the differences of change of antioxidant capacity in aqueous phase with and without lipid-soluble antioxidant so that to judge whether the added lipid-soluble antioxidant has regeneration effect on aqueous-soluble antioxidant. The present invention effectively verifies the regeneration effect between different antioxidants, and has advantages of simple operation, less interference factors, intuitive and high efficiency.

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.

An adult novelty gift apparatus having an interior non-edible container having two or more sections forming a hollow interior and an optional edible coating, such as chocolate or candy, surrounding the non-edible container. An adult themed novelty gift will be located within the interior of the nonedible container. A decorative exterior covering, containing branding, may be applied to the outer surface of the non-edible container. The non-edible container may have an outer surface that is an ovoid shape.