A kit of edible cake stand pieces having a base, at least two cake display platforms and a stem for supporting the cake display platforms provide a cost-efficient, transportable, robust, simple to assemble, and hygienic assembled tiered cake stand. The kit is formed of a stem with a base end and opposing upper end; a first support member for supporting a first display platform; and a second support member for supporting a second display platform which second support member is disposed further from the base end than the first support member, wherein the first support member has a larger radial extent than the second support member and where the first display platform has an aperture for receiving the stem and for passage of the second support member but not the first support member while the second display platform has an aperture through which the second support member may not pass.

A kit of edible cake stand pieces having a base, at least two cake display platforms and a stem for supporting the cake display platforms provide a cost-efficient, transportable, robust, simple to assemble, and hygienic assembled tiered cake stand. The kit is formed of a stem with a base end and opposing upper end; a first support member for supporting a first display platform; and a second support member for supporting a second display platform which second support member is disposed further from the base end than the first support member, wherein the first support member has a larger radial extent than the second support member and where the first display platform has an aperture for receiving the stem and for passage of the second support member but not the first support member while the second display platform has an aperture through which the second support member may not pass.

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.

A method of producing a chocolate confection includes selecting a type of chocolate for the chocolate confection, selecting a finished size of the chocolate confection, selecting a design template of the confection, providing a message to be laser engraved onto the chocolate confection, and laser engraving the message and design template directly onto the chocolate confection.

A method of producing a chocolate confection includes selecting a type of chocolate for the chocolate confection, selecting a finished size of the chocolate confection, selecting a design template of the confection, providing a message to be laser engraved onto the chocolate confection, and laser engraving the message and design template directly onto the chocolate confection.

A cocoa powder with improved dispersibility.

A cocoa powder with improved dispersibility.

A mold to receive liquid chocolate consists of two elements, a front element representing a three-dimensional shape where are present variations in height that are associated with a predefined pattern with a flat base and a rear element including a continuous mesh whose surface covers exactly the flat surface of the front element, said mesh delimiting cells, each cell including a hole, the surface of the rear element being delineated for its arrangement with the edge of the front element, the mesh being configured to print molded chocolate streaks, the base of the mesh of the rear element forming a plan.

A mold to receive liquid chocolate consists of two elements, a front element representing a three-dimensional shape where are present variations in height that are associated with a predefined pattern with a flat base and a rear element including a continuous mesh whose surface covers exactly the flat surface of the front element, said mesh delimiting cells, each cell including a hole, the surface of the rear element being delineated for its arrangement with the edge of the front element, the mesh being configured to print molded chocolate streaks, the base of the mesh of the rear element forming a plan.

The application describes comestible products comprising a water-in-oil emulsion, the water-in-oil emulsion comprising cocoa butter and a fat-crystal stabilised aqueous phase dispersed substantially through the cocoa butter continuous phase and optionally one or more additional ingredients of chocolate. Hydrocolloids, such as gelative or carrageenan are typically used to stabilise the aqueous phase. Methods of making comestible products are also provided.