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 food product printer system is provided. The food product printer system includes a cartridge configured to receive a food product, and a heating chamber including an opening for placement of the cartridge at least partially therein. The heating chamber is configured to heat the food product to a predetermined temperature for extrusion of the food product from the heating chamber in melted form.

A confectionery product comprises a two-section, non-edible housing defining a hollow interior adapted to receive a toy or other novelty item, and a layer of edible material covering approximately half of the outer surface of each section of the housing, while the other half is uncovered, in order to reduce the calories of the product and its cost.

A shelf-stable mousse comprising (i) an aerated fat-free composition of a protein whipping agent, water and a sugar syrup, which composition is in admixture with (ii) at least one of a fat-containing substance; wherein the mousse has a water activity of less than 0.75, a hardness of less than 0.8N (measured as the force required to insert a probe to a depth of 7 mm into the mousse), and a loss factor tan value of greater than 0.95.

An edible and 3D printable ink composition is disclosed herein, which includes a chocolate-based material including a chocolate syrup, a chocolate paste, or a combination thereof, and cocoa powder present in an amount ranging from 5 to 25 w/w %, wherein the edible and 3D printable ink composition is both printable and remains in a single phase at a temperature ranging from 20 C. to 30 C. A method of 3D printing the edible and 3D printable ink composition, and a system operable for printing the edible and 3D printable ink composition, are also disclosed herein.

An edible and 3D printable ink composition is disclosed herein, which includes a chocolate-based material including a chocolate syrup, a chocolate paste, or a combination thereof, and cocoa powder present in an amount ranging from 5 to 25 w/w %, wherein the edible and 3D printable ink composition is both printable and remains in a single phase at a temperature ranging from 20 C. to 30 C. A method of 3D printing the edible and 3D printable ink composition, and a system operable for printing the edible and 3D printable ink composition, are also disclosed herein.

The present invention related to a food preparation product suitable to prepare of a hot chocolate drink and/or a hot chocolate cup drink. Furthermore, the present invention, relates to a manufacturing process of said food preparation product and a process to obtain a high quality a hot chocolate drink and/or a hot chocolate cup drink, from said food preparation product, the process being simple, clean, practical and fast. Furthermore, the invention relates to the use of food preparation product suitable to prepare of a hot chocolate drink and/or a hot chocolate cup drink suitable to be directly consumed at restaurants and cafes.

The invention relates to a method for preparing a chocolate product, the process comprising: (a) providing a mixture, said mixture comprising: (i) one or more cocoa components; (ii) a non-reducing sugar; (iii) one or more reducing sugars; and (iv) water; and (b) mechanically agitating the mixture at a temperature at which the mixture is in a liquid state. The invention further relates to a chocolate product comprising: (I) one or more cocoa components; (II) a non-reducing sugar; (III) one or more reducing sugars; and (IV) water wherein said chocolate product comprises between 4 and 20 wt. % of water with respect to the weight of the chocolate product, preferably between 6 and 15 wt. % of water with respect to the weight of the chocolate product.

A mold to receive liquid chocolate and consisting 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 grid whose surface covers exactly the flat surface of the front element, the grid delimiting cells, each cell may include a hole. The surface of the rear element being delineated for its arrangement with a corresponding edge of the front element and the grid being enable to imprint striations into the plastic chocolate. Further, the base of the grid of the rear element defines a plane.

A mold to receive liquid chocolate and consisting 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 grid whose surface covers exactly the flat surface of the front element, the grid delimiting cells, each cell may include a hole. The surface of the rear element being delineated for its arrangement with a corresponding edge of the front element and the grid being enable to imprint striations into the plastic chocolate. Further, the base of the grid of the rear element defines a plane.