A mold to receive liquid chocolate consists 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 mesh whose surface covers exactly the flat surface of the front element, said mesh delimiting cells, each cell including a hole, the surface of the rear element being delineated for its arrangement with the edge of the front element, the mesh being configured to print molded chocolate streaks, the base of the mesh of the rear element forming a plan.

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 chocolate mold is provided for the creation of a layered chocolate body. The chocolate mold has a tubular shell connected to a primary platform. A food-safe platform is formed within the tubular shell and atop the primary platform, serving as a base for the layered chocolate body. A shaft is connected to the food-safe platform, with the layered chocolate body being formed about the shaft. A lid and handle are attached to the shaft atop the tubular shell. An elongated slit allows the tubular shell to easily be peeled away from the layered chocolate body, while clamping mechanisms seal the tubular shell during molding of the layered chocolate body. A tilt mechanism is used to angle the primary platform and create angled chocolate layers which are visually appealing. The layered chocolate body is formed by sequentially pouring and solidifying layers of chocolate to the tubular shell.

A device for manufacturing food products having an outer shell made of a flowable mixture, which is filled into a mould, wherein a temperature-controlled die (2) is immersed in the mould and extrudes the mixture wherein the mould into which the flowable mixture is filled is a blister (3), wherein the blister (3) is held by a carrier mould (4), wherein the carrier mould (4) has an intake duct (6) for air and has longitudinal vacuum channels (7) and/or transverse vacuum channels (8) between cavities (5).

Provided are a powdered fat and/or oil composition, a fat and/or oil composition for producing the powdered fat and/or oil composition, and methods for producing these; a food containing the powdered fat and/or oil composition, and a method for producing the food; an adhesive and a coating which contain the powdered fat and/or oil composition, and methods for producing the adhesive and the coating. The powdered fat and/or oil composition contains a fat and/or oil ingredient containing a XXX triglyceride. At least a portion of the fat and/or oil ingredient is a -form fat and/or oil, particles of the powdered fat and/or oil composition have a plate-like shape, and the powdered fat and/or oil composition has a loose bulk density of 0.05 to 0.6 g/cm.sup.3. The method produces a composition containing a -form fat and/or oil whose particles have a plate-like shape.

A mold (1) for the production of confectionery products, comprising a top surface (2) having cavities (2a) and an opposite bottom surface (3), comprising at least one protruding element (5) at the bottom surface (3) of the mold (1) for increasing the heat transfer rate between the mold (1) and a fluid flowing along the bottom surface (3).