A coated stuffed pretzel and method for making the coated stuffed pretzel is provided. A pretzel that has already been baked has first, second and third pretzel openings. A layer of chocolate is deposited in the first and second openings pretzel openings, then a filling and chocolate is deposited on the layer of chocolate, thus stuffing the first and second pretzel openings. The pretzel is cooled and then is moved through a chocolate bath where an outer chocolate layer is applied. Then, toppings are added on the chocolate coating. The pretzel is cooled and the toppings are held in place when the chocolate outer layer solidifies. Thus, the pretzel that has already been baked is transformed into the coated stuffed pretzel. The coated stuffed pretzels can be coated with any topping and stuffed with any filling, for example caramel. The coated stuffed pretzels have a handle portion.

There is described a method of manufacturing an edible product comprising chocolate, the method comprising the steps of: (a) providing a baking mixture, for example a liquid batter or a pasty mass, comprising a source of starch and a liquid chocolate; (b) baking the baking mixture in a baking apparatus; wherein the liquid chocolate provides up to 70 wt % of the baking mixture. Edible products, including wafers and extruded snack foods, produced by such a method are also described.

There is described a method of manufacturing an edible product comprising chocolate, the method comprising the steps of: (a) providing a baking mixture, for example a liquid batter or a pasty mass, comprising a source of starch and a liquid chocolate; (b) baking the baking mixture in a baking apparatus; wherein the liquid chocolate provides up to 70 wt % of the baking mixture. Edible products, including wafers and extruded snack foods, produced by such a method are also described.

The present disclosure relates to the field of food technology, specifically to a chocolate 3D printing material and a method for producing the same. In the chocolate 3D printing material provided by the present disclosure, the conventional chocolate sugar is replaced with maltitol and xylitol, which increases the fluidity of the chocolate paste while ensures the taste, and guarantees smooth discharge during 3D printing. The application of the traditional Chinese medicine extract may induce the formation of a stable crystal form V, promoting the mutual miscibility of chocolate multiphase system, preventing chocolate bloom, and extending the shell life of chocolate.

Embodiments of the present invention comprise customized chocolates, chocolate messages, customized food storage containers, and pieces of chocolate for use in conjunction with beverage and drinking glasses and for use with board games.

Embodiments of the present invention comprise customized chocolates, chocolate messages, customized food storage containers, and pieces of chocolate for use in conjunction with beverage and drinking glasses and for use with board games.

There is described a method of manufacturing an edible product comprising chocolate, the method comprising the steps of: (a) providing a baking mixture, for example a liquid batter or a pasty mass, comprising a source of starch and a liquid chocolate; (b) baking the baking mixture in a baking apparatus; wherein the liquid chocolate provides up to 70 wt % of the baking mixture. Edible products, including wafers and extruded snack foods, produced by such a method are also described.

There is described a method of manufacturing an edible product comprising chocolate, the method comprising the steps of: (a) providing a baking mixture, for example a liquid batter or a pasty mass, comprising a source of starch and a liquid chocolate; (b) baking the baking mixture in a baking apparatus; wherein the liquid chocolate provides up to 70 wt % of the baking mixture. Edible products, including wafers and extruded snack foods, produced by such a method are also described.

Methods and systems for ropes used to catch livestock such as a cattle roping lariat. In one embodiment, the lariat includes a set of strands, each strand including a set of yarns surrounding a central core. The set of strands are twisted to form a twisted rope. The lariat is manufactured using a set of components including a head box, a tree-cross box with a branched strand tree device and a cross device, and a tail box.

The present invention patent refers to the formulation of an optional chocolate-type food alternative, obtained from green banana flour (Musa spp) derived from green bananas or semi green ones from the plant varieties Prata, Terra, Cavendish, Nanica or Nanico. The product presents sensory attributes (taste, colour, aroma and texture) that are similar to cocoa-based products, being presented in the form of tablets, bars, chocolates, toppings, etc. It is recommended for a public that shows dietary restrictions both from pathological and/or philosophical character, due to it containing special nutritional characteristics: the lack of lactose, sugar and cocoa. Besides, the presence of resistant starchRSand dietary fibreFAin the composition of the green banana flour present a preventive action for some non-communicable chronic diseases, which makes the product substantially different.