A confection comprises a main body, which is in a spherical shape and hollow, wherein the main body includes a first outer shell portion in a first color and a second outer shell portion in a second color, which is different from the first color, and in a connecting portion, the first outer shell portion and the second outer shell portion are connected to each other so that an outer peripheral surface thereof has no step

Packaged food product and process utilizes a first and a second half-shell of edible material. Each of the first and second half-shells of edible material is coated with a respective covering adhering to its inner and outer surface, each covering including a first and a second half-shell of sheet material, shaped so as to adhere to the inner and respectively the outer surface of the respective half-shell of edible material, the half-shells of sheet material being connected together along their respective peripheral edges so as to form a closed covering which encloses the half-shell of edible material. The half-shells of to edible material, coated with the respective covering, are retained in close relationship.

Package for a food product comprising an openable container (1) of non-edible material, including in its interior an accessory which is formed by a first (2) and a second (4) half-shell, connected together by mutual engagement means (6), and a single half-shell of edible material (8) or a plurality of half-shells of edible material provided that they are overlapping, associated with only one (2) of the half-shells of said container, the inner surface (20) of said half-shell (8) of edible material or of the innermost of said half-shells of edible material being of a shape substantially corresponding to the outer surface (24) of the half-shell (2) of non-edible material associated therewith, characterized in that the outer surface (30) of said half-shell of edible material (8) and the outer surface of the other half-shell (4) of the container jointly form a symmetrical body with respect to the coupling plane of the respective half-shells, or a symmetrical body with respect to a plane of symmetry of said body perpendicular to the coupling plane.

Package for a food product, comprising a first (2) and a second (4) half-shell of edible material, each having a respective annular edge (6, 8), said first and second half-shell of edible material being arranged with their respective annular edges in a mutually facing relationship, an openable container (12) of non-edible material interposed between said half-shells, having a wall that defines an internal volume for housing a product, article or accessory, wherein said first and second half-shell of edible material (2, 4) are accommodated in a respective wrapping (34, 36) of sheet material defining a cavity substantially complementary to the outer surface of the respective half-shell of edible material, said wrappings (34, 36) being connected to each other along their respective edges (40a, 40b) so as to maintain the half-shells of edible material (2, 4) in contact with the container wall, characterized in that the wall of at least one of said first and second half-shell of edible material (2, 4) has an opening with a closed contour (18, 20) defining a gap that makes a portion of the wall of the container (12) visible from the outside; preferably, the walls of the container have engagement means that engage the aforesaid opening or openings.

A confectionery composition comprising an edible shell having a filling therein. The filling comprises a fat system and has a solid fat content (SFC) of 35 to 65% at 0 C. and 1 to 8% at 30 C. In particular embodiments the fat system is prepared from palm oil midfraction. The filling is soft at low temperature so that it is palatable. However, it does not melt at ambient temperatures and therefore does not require refrigeration/freezing for storage or transport.

The invention relates to the preparation of a drink by melting or dissolving a food product floating on a liquid, such as for instance a hot drink.

A confectionery product having a shell optionally containing a filling that is fluid or flowable at ambient temperature and a coating that is solid at ambient temperature is provided. The coating at least partially covers the shell and melts at a temperature of 28 C. or more. The confectionery product has an outer coating anchored to the coating and having a mixture of chocolate grains and of grains consisting of a sugar- and protein-based confectionery substance which is solid, foamed and water-soluble, having organoleptic features corresponding or equivalent to those of a traditional meringue.

Improvements in and relating to production of chocolate shells Disclosed is a stamp (100), for use in a cold stamping operation, for insertion into a mould (200) along an insertion axis (180), the stamp (100) comprising a first tapering portion (110) arranged to deviate from the insertion axis (180) at a first angle and to be substantially parallel with a corresponding internal surface (210) of the mould (200), and a second tapering surface (130) arranged to deviate from the insertion axis (180) at a second angle, greater than the first angle, such that, in use, when the stamp (100) is inserted into the mould (200), an aperture is formed around a rim of the mould (200) which is smaller than a distance between the first tapering portion (110) and the corresponding internal surface (200) of the mould (200).

A process for the preparation of a confectionery composition and compositions producible by the process. Molten chocolate and a liquid filling are supplied to a nip (12) defined by the juxtaposition of a pair of forming elements (10). The chocolate and the liquid filling are passed through said nip (12) by motion of said forming elements (10). At least one of said pair of forming elements has a plurality of recesses in its peripheral surface and the liquid filling is supplied in pulses above the nip so as to coincide with the presentation of recesses at the nip. In this way the chocolate envelops the liquid filling and thereby forms liquid-filled chocolate capsules interconnected by a web of chocolate. The capsules may be separated from the web and may be placed in a chocolate shell.

A process for the production of a confectionery composition and a confectionery composition producible by the process. The process comprises introducing discrete droplets of a liquid filling (20) into a flowing matrix material (12) by means of an array of nozzles(16). The matrix material comprising the droplets of liquid filling is then deposited into a mould or a confectionery shell(14). The matrix material may be moving at a speed of at least 0.01 ms.sup.1. The matrix material may be chocolate and liquid filling filling may have a very low viscosity.