The invention relates to a printer cartridge, comprising a) an outer wall, and b) a chocolate mass,
wherein the outer wall at least partially encloses an inner space, wherein the inner space comprises the chocolate mass, wherein the chocolate mass comprises a total fat content, wherein the total fat content comprises one or more fatty acid residues, each of which a. has no double bond, and b. comprises a number of C atoms per fatty acid residue in the range of 12 to 24, to a total content in the range of 40 to 75 wt %, based on the total fat content. The invention further relates to a method comprising moulding of a chocolate mass; a 3D printer; a chocolate product by means of the above method or with the above 3D printer; a chocolate product; a use of a 3D printer for printing a chocolate mass; a use of a container for 3D printing of chocolate; a use of an oil in a chocolate mass for 3D printing of chocolate; and a use of a chocolate mass for 3D printing of chocolate.

The present disclosure concerns a chocolate making base unit comprising, refined together, an edible fat selected from cocoa butter and/or cocoa butter alternative and a sweetener, wherein the sweetener is in particulate form, and wherein the chocolate making base unit is free of cocoa solids and milk. This base unit is useful for the production of personalized chocolate products, by mixing the base unit with at least one chocolate making supplementary unit. Also provided herein are methods of producing the base unit and the chocolate product and packages for use in preparing the chocolate product making use of the chocolate making base unit.

A chocolate mold is provided for the creation of a layered chocolate body. The chocolate mold has a tubular shell connected to a primary platform. A food-safe platform is formed within the tubular shell and atop the primary platform, serving as a base for the layered chocolate body. A shaft is connected to the food-safe platform, with the layered chocolate body being formed about the shaft. A lid and handle are attached to the shaft atop the tubular shell. An elongated slit allows the tubular shell to easily be peeled away from the layered chocolate body, while clamping mechanisms seal the tubular shell during molding of the layered chocolate body. A tilt mechanism is used to angle the primary platform and create angled chocolate layers which are visually appealing. The layered chocolate body is formed by sequentially pouring and solidifying layers of chocolate to the tubular shell.

A system for depositing foodstuff material in the fluid state on a foodstuff product is provided. The system includes a product conveying line; at least one foodstuff material dispensing unit including a plurality of rows of nozzles; and a dispensing control unit. The dispensing unit includes a valve device associated to each individual nozzle to control foodstuff material flow through the nozzle. The valve device includes an open/close member; a solenoid; and a magnetic element operatively connected to the open/close member and mobile between a first position in which it closes the respective nozzle, preventing dispensing of the foodstuff material therethrough, and a second position in which a passage is opened through the nozzle for dispensing the foodstuff material.

The invention relates to the production of confectionary articles with a shaped ornament or with a single-colored or multi-colored embossed design on one of the surfaces of the article. The main characteristic of the present invention consists in that a prepared chocolate/chocolate-like mass is fed into a full-scale mold in a dispersed dropping state through a nozzle at a drip rate ensuring plastic deformation of the drops as the drops slow down. The technical result of using the proposed invention is an increase in the quality of confectionary articles with a three-dimensional embossed decorative design.

Described is an edible lid comprising: a body, formed via a molding process, comprised of one or more primary ingredients, the body comprising: a top portion formed into an improved ice cream swirl shape; a base portion sized to fasten the edible lid to a container, and a hollow cavity, configured to carry a secondary ingredient, formed by an interior of the edible lid.

A multilayered, flexible, and generally flat pouch for transporting and dispensing chocolate, including first and second elongated generally rectangular multilayered portions sealed together to yield a deformable generally rectangular fluid-tight sachet defining an internal volume and separating the internal volume from an external environment. The sachet further defines a top end, an oppositely disposed bottom end, and first and second sides extending therebetween. An untempered chocolate portion is contained within the internal volume. A tear notch is formed through at least one side and disposed adjacent the top end and a weakened tear strip extends between the second side and the bottom end. The sachet is substantially fluid-tight, and first and second elongated generally rectangular multilayered portions each further comprise an outer layer, an inner high-slip layer, a printable binding layer disposed between the inner and outer layers, and a metal vapor barrier layer disposed between the inner and outer layers. When actuated, the first weakened tear strip produces a corner pour spout through which molten chocolate may be extracted from the sachet. When actuated, the second weakened tear strip produces a central aperture through which molten chocolate may be extracted from the sachet.

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 method for printing a three-dimensional crystalline structure such as a chocolate layer wherein, after printing, the material has a desired crystal structure. 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.

A method of forming a three-dimensional chocolate structure is disclosed wherein a mold is formed from blown sugar. A liquid fat layer is deposited onto the interior of the blown sugar mold. The mold is then cooled such that the liquid fat layer hardens. One or more layers of molten chocolate are deposited over the hardened liquid fat layer and allowed to cool and harden. The mold is then broken or cut so as to expose the three-dimensional chocolate structure therein. A number of chocolate structures can be formed and joined so as to create a complex chocolate structure.