Uncoated frozen dairy products and methods of making such uncoated frozen dairy products are disclosed herein. Uncoated frozen dairy products have an acidified surface layer, contain substantially no stabilizers or emulsifiers, are structurally unsupported, and exhibit a product loss of less than 30% over 60 minutes at a temperature of 25° C.

Uncoated frozen dairy products and methods of making such uncoated frozen dairy products are disclosed herein. Uncoated frozen dairy products have an acidified surface layer, contain substantially no stabilizers or emulsifiers, are structurally unsupported, and exhibit a product loss of less than 30% over 60 minutes at a temperature of 25° C.

A cone-shaped edible container according to the present invention comprises: an edible outer layer; an edible inner layer; a first edible adhesive layer disposed between the outer layer and the inner layer to bond the outer layer and the inner layer together; and a second adhesive layer for maintaining the outer layer and the inner layer to be in the shape of a cone, wherein at least some regions of the edible container have a first cross-section structure in which the inner layer, the first adhesive layer, and the outer layer are sequentially laminated in a direction from the inside toward the outside, and have a second cross-section structure in which the inner layer, the first adhesive layer, the outer layer, the second adhesive layer, the inner layer, the first adhesive layer, and the outer layer are sequentially laminated in the direction from the inside toward the outside.

The invention relates to a composition for coating a frozen confectionery comprising a coating having a coating composition comprising, expressed in weight % (based on the total weight of the coating), 40-60 wt. %, preferably 43-60 wt. %, more preferably 45-50 wt. % of total fat in the coating, 30-50 wt. % of ground whole nuts having a particle size below 80 microns, preferably 10 to 73 microns, and wherein the total fat in the coating composition comprises 40-60 wt. % of liquid fat and 60-40 wt. % of hardening fat based on the total fat. The invention also relates to a method for making the coating composition.

The invention relates to a composition for coating a frozen confectionery comprising a coating having a coating composition comprising, expressed in weight % (based on the total weight of the coating), 40-60 wt. %, preferably 43-60 wt. %, more preferably 45-50 wt. % of total fat in the coating, 30-50 wt. % of ground whole nuts having a particle size below 80 microns, preferably 10 to 73 microns, and wherein the total fat in the coating composition comprises 40-60 wt. % of liquid fat and 60-40 wt. % of hardening fat based on the total fat. The invention also relates to a method for making the coating composition.

A system for presenting and preparing foodstuffs that include a plurality of individual foodstuff blocks provided formed into basic shapes comprises a heating device including a heatable cooking receptacle for one or more foodstuff blocks with a heatable grill surface and at least one heating mandrel projecting from the grill surface; wherein the heating mandrel is insertable into a passage opening provided in each respective foodstuff block and is adapted to the contour of the passage opening so as to avoid an air gap between the wall of the passage opening and the heating mandrel.

A system for presenting and preparing foodstuffs that include a plurality of individual foodstuff blocks provided formed into basic shapes comprises a heating device including a heatable cooking receptacle for one or more foodstuff blocks with a heatable grill surface and at least one heating mandrel projecting from the grill surface; wherein the heating mandrel is insertable into a passage opening provided in each respective foodstuff block and is adapted to the contour of the passage opening so as to avoid an air gap between the wall of the passage opening and the heating mandrel.

A method for making dessert confections within a crunch/crisp encasement comprising the steps of: preparing a mixture of crunch/crisp material with an edible binder; placing a first portion of the mixture into a first open mold to form a first structure; forming a retention cavity in the first structure; placing a second portion of the mixture of crunch/crisp material with edible binder into a second open mold to form a second structure; allowing the first and second mixture structures in the first and second molds to harden; removing the first and second mixture structures from the respective first and second molds; placing a structurally self-supporting filler dessert material into one or both of the retention cavities of the first and second mixture structures; and connecting the first and second mixture structures, to form an enclosure comprised of the crisp/crunch material with binder and filler dessert material in a hollow therein.

A method for making dessert confections within a crunch/crisp encasement comprising the steps of: preparing a mixture of crunch/crisp material with an edible binder; placing a first portion of the mixture into a first open mold to form a first structure; forming a retention cavity in the first structure; placing a second portion of the mixture of crunch/crisp material with edible binder into a second open mold to form a second structure; allowing the first and second mixture structures in the first and second molds to harden; removing the first and second mixture structures from the respective first and second molds; placing a structurally self-supporting filler dessert material into one or both of the retention cavities of the first and second mixture structures; and connecting the first and second mixture structures, to form an enclosure comprised of the crisp/crunch material with binder and filler dessert material in a hollow therein.

An edible ice cream cone spike with a top supporting and surrounding a scoop of ice cream, and a bottom configured to adhere infinitely many edible treats thereonto. This creates infinitely many flavor and texture combinations.