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 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.

The invention provides a chocolate product comprising a chocolate shell containing a confectionery filling wherein the shell comprises at least 15 wt. % of the product and wherein the filling comprises at least one soluble dietary fibre in an amount of at least 40 wt. % and wherein the filling comprises less than 5 wt. % sugar or sugars and less than 5 wt. % sugar alcohols. The invention further provides a food product having a filling comprising a chocolate product according to the invention and methods of preparing a chocolate product of the invention comprising the steps of providing a chocolate shell and providing a confectionery filling, depositing the confectionery filling into the chocolate shell and optionally sealing the chocolate shell.

A method for producing hollow products made of a foodstuff material that can be formed in a mould, preferably chocolate, comprising the steps of: providing a mould (40) comprising a mould cavity (44) delimited by a mould surface (42); dispensing into said mould cavity (44) a pre-set amount of said foodstuff material; subjecting said mould (40), in the mould cavity (44) of which said pre-set amount of material is contained, to at least one movement of rotation about an axis of rotation (I1, I2) for distributing said foodstuff material over the entire mould surface (42); and during the step where said mould (40) is subjected to the movement of rotation, setting selected portions (43) of said mould surface (42) in a condition of heat exchange with a thermal-conditioning fluid so as to maintain said selected portions (43) of said mould surface (42) at a temperature different from, preferably lower than, that of the other portions of said mould surface (42).

The present invention relates to a storage stable chocolate product comprising, a) chocolate with no added sucrose and b) pine nuts and/or comminuted pine nuts, wherein the pine nuts and/or comminuted pine nuts have a size of at least 1 mm, wherein the chocolate product comprises 4 to 80 wt % pine nuts and/or comminuted pine nuts.

A food product includes a shell containing at least one ingredient. The shell includes first and second shell portions. The shell is configured to be dissolved or melted into a heated liquid to release the at least one ingredient in order to form a heated beverage. The at least one ingredient includes multiple marshmallows configured to float on a top surface of the heated beverage. The shell includes at least one decorative feature disposed on an exterior surface of the shell.