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

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.

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.

The invention relates to a device (1) for producing shaped consumable items from a fat mass, in particular a fat mass containing cocoa or a chocolate-like fat mass, comprising a housing (2) and at least one stamping plate (10) having at least one temperature-controllable stamp (13). The stamping plate (10) can be moved out of the housing (2) in order to clean or replace the stamping plate. The invention further relates to methods for cleaning and for replacing stamping plates (10) having at least one temperature-controlled stamp (13).

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).

Disclosed is an edible product comprising an outer shell and a filling, wherein the outer shell is provided with a predefined area of weakness on an interior surface thereof. Also disclosed is a corresponding method and apparatus.

A stamp plate (1) and a device for producing shell-shaped goods for consumption made of a food mass, in particular a fat mass such as cocoa or a chocolate-type fat mass. The stamp plate comprises a substantially flat base body (2) and at least one stamp (3) which can be temperature controlled and is arranged on the base body (2). The at least one stamp (3), during the intended use, can be immersed into a cavity (7) of a mold (7) in which the food mass is located, and the cavity corresponding to the stamp (3). At least one additional raised element (4) is arranged on the base body (2) as a spacer (5) for the mold (7).

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 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 invention provides a confectionery composition comprising: a) at least one fructan; b) at least one isomaltose oligosaccharide (IMO); and c) at least one further soluble dietary fibre ingredient.