The present invention relates to a cocoa extender composition, said composition comprising 0.1 to 99.9 wt % cocoa residues, 0.1 to 99.9 wt % shea residues, 0 to 85 wt % added vegetable fat, and 0 to 85 wt % added non-vegetable fat. Further, the invention relates to methods of its preparation as well as uses thereof in food products.

A method for making variegated ice cream, comprising the following steps: preparing container for processing the basic ice cream product; cooling and stirring a basic preparation inside the processing container to make the basic ice cream product; preparing a hermetically sealed capsule containing an additional flavor; opening the capsule; simultaneously transferring a portion of basic ice cream product from the processing container to a serving container and transferring the additional flavor from the open capsule to the basic ice cream product to produce a variegated ice cream product, which is defined by combining the basic product and the additional flavor.

A method for making variegated ice cream, comprising the following steps: preparing container for processing the basic ice cream product; cooling and stirring a basic preparation inside the processing container to make the basic ice cream product; preparing a hermetically sealed capsule containing an additional flavor; opening the capsule; simultaneously transferring a portion of basic ice cream product from the processing container to a serving container and transferring the additional flavor from the open capsule to the basic ice cream product to produce a variegated ice cream product, which is defined by combining the basic product and the additional flavor.

An aerated frozen confection coated in a coating, the frozen confection comprising a plurality of substantially flat faces, each substantially flat face having a radius of curvature substantially across the whole of the face of greater than 50 mm, and wherein the relatively flat faces meet to form edges, wherein substantially all or all of the edges have a radius of curvature of from 5 mm to 20 mm.

An aerated frozen confection coated in a coating, the frozen confection comprising a plurality of substantially flat faces, each substantially flat face having a radius of curvature substantially across the whole of the face of greater than 50 mm, and wherein the relatively flat faces meet to form edges, wherein substantially all or all of the edges have a radius of curvature of from 5 mm to 20 mm.

A method of making sugar cone spheres is disclosed having an interior of an edible filling such as ice cream or frozen yoghurt encapsulated by a wafer.

A process for making an alcohol-containing frozen comestible substantially devoid of ice crystal agglomerations and/or ice crystal striations and/or trapped air and/or liquids is provided. The process includes substantially flash freezing an alcohol-containing liquid composition so as to produce a substantially single-phase solid alcohol-containing composition. The solid alcohol-containing composition, and/or pieces thereof, are then exposed to an environment having temperature of from about 15 C. to about 30 C. so as to soften the solid alcohol-containing compositions and/or meld the pieces thereof into a single mass. The temperature of the single mass is then reduced so as to harden the single mass. Also, a process for incorporating a frozen alcohol-containing liquid composition into a non-alcohol-containing fraction is provided. Alcohol-containing liquid compositions suitable for use in the process are also provided.

A process for making an alcohol-containing frozen comestible substantially devoid of ice crystal agglomerations and/or ice crystal striations and/or trapped air and/or liquids is provided. The process includes substantially flash freezing an alcohol-containing liquid composition so as to produce a substantially single-phase solid alcohol-containing composition. The solid alcohol-containing composition, and/or pieces thereof, are then exposed to an environment having temperature of from about 15 C. to about 30 C. so as to soften the solid alcohol-containing compositions and/or meld the pieces thereof into a single mass. The temperature of the single mass is then reduced so as to harden the single mass. Also, a process for incorporating a frozen alcohol-containing liquid composition into a non-alcohol-containing fraction is provided. Alcohol-containing liquid compositions suitable for use in the process are also provided.

A process for making an alcohol-containing frozen comestible substantially devoid of ice crystal agglomerations and/or ice crystal striations and/or trapped air and/or liquids and products thereof is provided. The process comprises rapidly solidifying an alcohol-containing liquid composition so as to produce a substantially single-phase solid alcohol-containing admixture. The single-phase solid alcohol-containing admixture, and/or pieces thereof, is then tempered by raising the temperature thereof so as to soften the single-phase solid alcohol-containing admixture and/or meld the pieces thereof into a single tempered mass. The single tempered mass is then re-hardened by reducing the temperature thereof. Also, a process for incorporating the single-phase solid frozen alcohol-containing admixture into a non-alcohol-containing composition is provided.

There is provided a food item capable of maintaining the good crispy texture of the caramelized portion for a long period of time.

A surface-baked food item is characterized by including a first food item, and a second food item containing fat and oil, wherein part or all of the surface of the second food item is coated with a heated product of sugar. Furthermore, the second food item is preferably at least one type or two types or more food items selected from the food item group consisting of chocolates and fats and oils.