The present invention is a recipe for a unique flourless and gluten-free walnut rum cake. It is made of ground walnuts, confectioner's sugar, melted chocolate, lemon juice and twelve eggs. The frosting layer is made of twelve ounces of confectioner's sugar, six ounces of unsalted chocolate, eight ounces of unsalted butter, and a half cup of dark rum.

A puzzle of chocolate-based material puzzle pieces is formed by providing a transfer sheet having a design of food-grade material on a first side of the transfer sheet and providing a puzzle piece template having passages shaped as pieces of the puzzle. The puzzle piece template is arranged on top of the first side of the transfer sheet. The passages of the puzzle piece template are filled with a chocolate-based material. After crystallization, the chocolate-based material in the passages of the puzzle piece template form the chocolate-based material puzzle pieces of the puzzle. The chocolate-based material puzzle pieces are removed from the template.

A puzzle of chocolate-based material puzzle pieces is formed by providing a transfer sheet having a design of food-grade material on a first side of the transfer sheet and providing a puzzle piece template having passages shaped as pieces of the puzzle. The puzzle piece template is arranged on top of the first side of the transfer sheet. The passages of the puzzle piece template are filled with a chocolate-based material. After crystallization, the chocolate-based material in the passages of the puzzle piece template form the chocolate-based material puzzle pieces of the puzzle. The chocolate-based material puzzle pieces are removed from the template.

The present invention aims to provide a lyophilized powder of a cacao pulp juice, and a food containing the powder, and to provide a method of producing a lyophilized powder of a cacao pulp juice and a method of producing a food containing a cacao pulp juice. The present invention provides a lyophilized powder of a cacao pulp juice including a dietary fiber component and an oil or fat component, and a food including the lyophilized powder of the present invention. The present invention also provides a method of producing a cacao pulp juice powder, the method including the step of subjecting a cacao pulp juice base containing a dietary fiber component and an oil or fat component to lyophilization treatment, and a method of producing a food containing a cacao pulp juice, the method including the step of mixing the lyophilized powder of the present invention with another/other raw material(s). The food of the present invention can be provided as oil or fat-based confectionery.

A chocolate confection comprises precisely-shaped chocolate elements bonded together at points of contact to form a porous mass having a porosity of at least 40 percent; and an edible substance disposed within the porous mass. Precisely-shaped chocolate elements, each independently have a maximum dimension of less than or equal to 3 millimeters and an aspect ratio of 3:1 to 10:1. Methods of making the precisely-shaped chocolate elements and chocolate confection are also disclosed.

Truffles and other confections including cotton candy as a filling or as the outer shell of a filled confection are disclosed, as are methods of making such confections. In methods of making such confections, fresh cotton candy is shaped as needed, and then the shaped cotton candy is caused or allowed to form a thin crust of sugar that protects the inner mass of cotton candy from infiltration by chocolate or other coatings. The thin crust may be formed by a simple process, such as aging the formed cotton candy at appropriate conditions of temperature and humidity, or it may be formed by actively moistening the formed cotton candy. The resulting formed mass of cotton candy can be coated and finished. In some cases, shaped cotton candy may be formed around a filling and caused or allowed to form an outer crust, such that the cotton candy forms the outer layer of a truffle.

The present disclosure relates generally to terpene glycosides, such as certain such compounds extracted from Stevia rebaudiana Bertoni, Rubus suavissimus, or Siraitiagrosvenorii. The disclosure also provides for the use of such compounds as food ingredients, flavors, and sweeteners, and related methods. The disclosure also provides ingestible compositions comprising such compounds, as well as processes for extracting such compounds selectively from certain plant sources.

A food product comprising a flavorant, allulose sugar; and cannabinoids is disclosed. The disclosure relates to a chocolate bar, including allulose sugar and CBD oil, and a method for making the same is disclosed.

A food product comprising a flavorant, allulose sugar; and cannabinoids is disclosed. The disclosure relates to a chocolate bar, including allulose sugar and CBD oil, and a method for making the same is disclosed.

A coated particle may include a food particle coated by a carbohydrate. The coated particle may have an average particle size from about 10 m to about 250 m. The food particle may include a relatively bitter component (e.g., cocoa) and a protein component (e.g., whey protein, soy protein, rice protein, fava bean protein, and/or milk protein). A weight ratio of bitter component to protein component may be about 3 or greater. The food particle may also include a starch, such as rice starch. Additionally, the coated particle may have a surface area fraction of the carbohydrate that is greater than an average weight fraction of the carbohydrate. For example, the surface area fraction of the carbohydrate may be from about 30% to about 80%. In addition, the coated particle may have a substantially non-spherical and irregular shape. The coated particle may be prepared via a spray drying process.