A confectionery item comprising at least two elongate fingers each of which comprises a filling encased within a chocolate layer or shell, wherein at least one of said fingers comprises a first filling and at least one other of the said fingers comprises a second filling which is different from said first filling, wherein the fingers are arranged in parallel to each other and conjoined along the length by means of the chocolate layer or shell and wherein the fingers are castellated or segmented along the length thereof. Methods for making the items and products comprising them are also described and claimed.

A confectionery item comprising at least two elongate fingers each of which comprises a filling encased within a chocolate layer or shell, wherein at least one of said fingers comprises a first filling and at least one other of the said fingers comprises a second filling which is different from said first filling, wherein the fingers are arranged in parallel to each other and conjoined along the length by means of the chocolate layer or shell and wherein the fingers are castellated or segmented along the length thereof. Methods for making the items and products comprising them are also described and claimed.

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.

The present invention is directed to a panned confectionery product comprising a chocolate piece having a color adherent coating on a surface of the chocolate piece, wherein the coating comprises a color adherent coating solution selected from the group consisting of a chocolate polish and a confectionery glaze and at least one edible colorant adhered to the coating solution.

The present invention is directed to a panned confectionery product comprising a chocolate piece having a color adherent coating on a surface of the chocolate piece, wherein the coating comprises a color adherent coating solution selected from the group consisting of a chocolate polish and a confectionery glaze and at least one edible colorant adhered to the coating solution.

A food and beverage bottle assembly is described. A food collar is adapted to slip onto the neck of a beverage bottle to create and a food and beverage bottle assembly. The assembly is particularly useful for gifts or special occasions such that particular food and beverage combinations, such as wine and chocolate or cheese may be paired and assembled together in a unique assembly.

A method for reducing or removing scuff marks on the surface of a confectionery product, said method comprising subjecting said product to a heat treatment, for example in a heating chamber or by application or a hot gas or infra-red blower, for a period of time and at a temperature which is sufficient to remove scuff marks but insufficient to de-temper or cause heat damage to the product.

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.

The present invention is directed to a panned confectionery product comprising a chocolate piece having a color adherent coating on a surface of the chocolate piece, wherein the coating comprises a color adherent coating solution selected from the group consisting of a chocolate polish and a confectionery glaze and at least one edible colorant adhered to the coating solution.

The present invention is directed to a panned confectionery product comprising a chocolate piece having a color adherent coating on a surface of the chocolate piece, wherein the coating comprises a color adherent coating solution selected from the group consisting of a chocolate polish and a confectionery glaze and at least one edible colorant adhered to the coating solution.