CONFECTIONERY PRODUCT

Abstract

A composite structure comprising a hollow shell and a filling placed therein. The shell is made of an edible chocolate-based material that may be, in particular, a chocolate couverture, bitter, dark or milk chocolate. A fat-, fondant-, jelly-, caramel-based mass may be used as the filling. The filling may also comprise various additives, such as, for example, crushed nuts, crunches, candied fruits

Claims

1. A confectionary product comprising a hollow chocolate-based shell consisting of two connected parts forming a three-dimensional geometric figure with a filling placed inside the shell, characterized in that the shell has the shape of a faceted crystal and is formed by a first part having a larger base in the shape of a regular polyhedron linked by means of triangular facets to a smaller base in the shape of a regular polyhedron and by a second part having a base in the shape of a regular polyhedron linked by means of triangular facets to a vertex, the base of the second part of the shell being connected to the larger base of the first part.

2. The confectionary product according to claim 1, wherein a ratio between heights H1 and H2 of the first part and the second part, respectively, of the shell may range from to .

3. The confectionary product according to claim 1, wherein the height H1 of the first part of the shell is 6-9 mm, and the height H2 of the second part of the shell is 16-20 mm.

4. The confectionary product according to claim 1, wherein a ratio between a circumscribed circle diameter D1 of the smaller base and a circumscribed circle diameter D2 of the larger base of shell first part of the shell ranges from 1/1.5 to 1/2.5.

5. The confectionary product according to claim 1, wherein the circumscribed circle diameters D1, D2 of the larger base and the smaller base of the first part of the shell are 30-34 mm and 18-21 mm, respectively.

6. The confectionary product according to claim 1, wherein a thickness S of wall of the shall is 1.5-3 mm.

7. The confectionary product according to claim 1, wherein a raised pattern is applied onto a face of the shell.

8. The confectionary product according to claim 1, wherein the confectionary product is a chocolate sweet.

Description

BRIEF DESCRIPTION OF THE DRAWINGS

[0020] The utility model is explained with the use of accompanying drawings, wherein:

[0021] FIG. 1 shows a sectional view of the product;

[0022] FIG. 2 shows a general view of the claimed product;

[0023] FIG. 3 shows a side view of the product;

[0024] FIG. 4 shows a bottom view of the product.

BEST MODE OF CARRYING OUT THE UTILITY MODEL

[0025] The claimed product (see FIG. 1) is a composite structure comprising a hollow shell (1) and a filling (2) placed therein. The shell (1) is made of an edible chocolate-based material that may be, in particular, a chocolate couverture, bitter, dark or milk chocolate. A fat-, fondant-, jelly-, caramel-based mass may be used as the filling (2). The filling (2) may also comprise various additives, such as, for example, crushed nuts, crunches, candied fruits.

[0026] The shell (1) has the shape of a faceted crystal (symmetrical relative to the vertical axis), which is similar to that of a faceted diamond. The shell consists of two parts (3, 4) forming, when connected, a single cavity used for placing the filling (2).

[0027] The first (upper) part (3) has two parallel bases (5) and (6), each having the shape of a regular polyhedron, in particular an octahedron, of different sizes. The larger (lower) base (5) of the first part is linked to the smaller (upper) base (6) by means of a faceted surface (7) being close to a spherical surface and having triangular facets. In the first part, a ratio between a circumscribed circle diameter D1 of the smaller base (6) and a circumscribed circle diameter D2 of the larger base (5) may range from 1/1.5 to 1/2.5. In particular, D1 may be 18-21 mm, and D2 may be 30-34 mm.

[0028] The second (lower) part (4) also has a base (8) in the shape of a regular polyhedron that coincides with the larger base (5) of the first part and which is linked to a vertex (9) along a faceted surface (10) being close to a conical (pyramid-like) surface and being formed by triangular facets. A ratio between a height H1 of the first part (3) of the shell and a height H2 of the second part (4) of the shell may range, preferably, from to . In particular, H1 may be 6-9 mm, and H2 may be 16-20 mm.

[0029] A thickness S of the wall of the hollow shell (1) may range from 1.5 to 3 mm, and may be, preferably, 2.0 mm. Additionally, a portion of the surface of the shell, e.g. the smaller base (6) of the first part (3), may be provided with a raised pattern (11).

[0030] The claimed product may be manufactured as follows.

[0031] The parts (3) and (4) of the confectionary product (a sweet) are formed by a cold pressing method. This method enables to ensure highly accurate dosing and uniform distribution of a mass in the mold. This helps to obtain a crust of an identical thickness in any point and, consequently, reproduce preset efficient proportions accurately, distribute mechanical effects on the product uniformly, and achieve dynamic stability.

[0032] To do this, an accurately set amount of a tempered chocolate mass is dosed into a pre-heated polycarbonate mold. Then, after passing along a vibratory surface, the mold with said chocolate mass is received by a pressing station where a die cooled to a temperature of 18 to 23 C. is lowered into the chocolate mass for the purpose of forming a uniform crust. The duration of acting by the die to the chocolate mass may range from 1 to 3 seconds. The arrangement of vibratory surfaces enables to obtain a dense (i.e., without air bubbles) crust, which also ensures the structure reliability and an attractive appearance. Then, a finished crust is supplied to a refrigerated cabinet for final structure formation of the parts of the hollow shell (1). Then, a filling is dosed into the shell finished parts (3, 4), and the mold containing the parts with the filling is cooled.

[0033] The filled parts (3, 4) of sweets are heated with an infrared lamp and connected in a collapsing unit. The design of the polycarbonate mold structure enables to precisely cut excess chocolate off the connection line so as not to change the product proportions. The connected double molds with finished products are cooled at an ambient temperature from 12 to 16 C. Sweets are knocked out onto substrates, and manufactured sweets are supplied for wrapping and/or packing.

[0034] The confectionary product of the above-described configuration is characterized by: [0035] uniform shrinkage of the parts of the shell during manufacturing, which enables to maintain the set geometry and easily remove the parts of the shell from a mold without damaging them; [0036] high strength of the shell and the product itself, which is sufficient for maintaining the product shape during connecting the parts of the shell as well as during storage of the product; [0037] an ergonomic geometry conditioned by the tapered lower part and the relief upper part that enable to remove the finished product from a package easily and without damaging it.