A method includes making a food by combining a dry food mix with a liquid and stirring by hand for less than 5 minutes to achieve a food. A dry food mix described includes a pregelatinized starch and a whipping base that includes an emulsifier, an emulsion stabilizer, and a whipping aid.

A threaded chocolate includes a bolt-shaped chocolate having a shape of a bolt; and a nut-shaped chocolate having a shape of a nut and formed to be fitted to the bolt-shaped chocolate. Shapes of threads of the bolt-shaped chocolate and the nut-shaped chocolate are each formed by a differentiable curve, and the shapes of the threads each have arc-shaped crests and arc-shaped roots. A radius R of each of arc shapes of the arc-shaped crests and roots is four or more times 0.1 mm and twelve or less times 0.1 mm.

A threaded chocolate includes a bolt-shaped chocolate having a shape of a bolt; and a nut-shaped chocolate having a shape of a nut and formed to be fitted to the bolt-shaped chocolate. Shapes of threads of the bolt-shaped chocolate and the nut-shaped chocolate are each formed by a differentiable curve, and the shapes of the threads each have arc-shaped crests and arc-shaped roots. A radius R of each of arc shapes of the arc-shaped crests and roots is four or more times 0.1 mm and twelve or less times 0.1 mm.

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.

The method for preparing crumb used for producing chocolate comprises combining milk products, water and a mixture of sugar alcohols and edible fibers in a mixer, then heating the prepared mass to 60-80 C. at a pressure from 20 to 30 kPa for 60 minutes, holding for 15 minutes, cooling the prepared mass down to 60 C., drying at a pressure from 20 to 25 kPa and temperature of 60 C. for 30-35 minutes for achieving a moisture content from 0.5% to 5% wt %, and cooling for 60 minutes. The method for producing chocolate comprises mixing crumb and at least one component: cocoa products, butterfat, nut paste and filling fat, refining the produced mass, conching with the addition of at least one cocoa product and at least one emulsifier, tempering the produced mass, pouring the producing mass into molds. The composition of chocolate.

The invention relates to a printer cartridge, comprising a) an outer wall, and b) a chocolate mass,
wherein the outer wall at least partially encloses an inner space, wherein the inner space comprises the chocolate mass, wherein the chocolate mass comprises a total fat content, wherein the total fat content comprises one or more fatty acid residues, each of which a. has no double bond, and b. comprises a number of C atoms per fatty acid residue in the range of 12 to 24, to a total content in the range of 40 to 75 wt %, based on the total fat content. The invention further relates to a method comprising moulding of a chocolate mass; a 3D printer; a chocolate product by means of the above method or with the above 3D printer; a chocolate product; a use of a 3D printer for printing a chocolate mass; a use of a container for 3D printing of chocolate; a use of an oil in a chocolate mass for 3D printing of chocolate; and a use of a chocolate mass for 3D printing of chocolate.

The invention relates to a printer cartridge, comprising a) an outer wall, and b) a chocolate mass,
wherein the outer wall at least partially encloses an inner space, wherein the inner space comprises the chocolate mass, wherein the chocolate mass comprises a total fat content, wherein the total fat content comprises one or more fatty acid residues, each of which a. has no double bond, and b. comprises a number of C atoms per fatty acid residue in the range of 12 to 24, to a total content in the range of 40 to 75 wt %, based on the total fat content. The invention further relates to a method comprising moulding of a chocolate mass; a 3D printer; a chocolate product by means of the above method or with the above 3D printer; a chocolate product; a use of a 3D printer for printing a chocolate mass; a use of a container for 3D printing of chocolate; a use of an oil in a chocolate mass for 3D printing of chocolate; and a use of a chocolate mass for 3D printing of chocolate.

The present disclosure describes edible and biodegradable compositions that can be made into utensils. Methods of making the utensils are also provided.

The present invention provides an apparatus and method for preparing edible bottle casings that allow for efficient and standardized fabrication, and customization, thereof.

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.