MOLD FOR VEGETABLE FATS AND USE OF SAME

Abstract

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.

Claims

1. A mold for receiving liquid chocolate, comprising: a front element representing a three-dimensional shape wherein variations in height that are associated with a predefined pattern with a flat base are present; and a rear element including a mesh whose surface covers exactly the planar surface of the front element, the mesh delimiting cells, each cell including a hole, the surface of the rear element being delimited for its arrangement with the flat base of the front element, the mesh being arranged for printing streaks onto the molded chocolate and the base of the mesh of the rear element forming a plane.

2. The mold according to claim 1, wherein the hole is intended to let the air exit when the two elements and of the mold are arranged.

3. The mold according to claim 1, wherein the hole fills the entire cell.

4. The mold according to claim 1, wherein the mesh is beveled, preferably rounded, at a far end of the base.

5. The mold according to claim 1, wherein the height and/or width of the mesh is substantially constant.

6. The mold according to claim 1, wherein an edge of the front element of the mold is beveled.

7. The mold according to claim 1, wherein the front element and/or the rear element is thermoformable plastic, for example in PET or PVC, polycarbonate, acrylic or resin.

8. The mold according to claim 1, wherein the front element is a structure with a thickness of between 20 μm and 2000 μm, preferably between 200 and 600 μm.

9. A process for making a three-dimensional chocolate or icing paste, wherein height variations associated with a predefined pattern are present, the method comprising the following successive steps: taking the front element of the mold of claim, having the desired three-dimensional shape; filling the said front element of the mold with melted chocolate or melted icing paste; applying the rear element of the mold when the chocolate or ice sheet poured into the front element of the mold is still liquid and during a sufficient time for the chocolate or icing paste to be solidified, so as to print the grooves; and removing the rear element from the mold.

10. The process according to claim 9, wherein the chocolate or icing paste is poured into several front elements of the mold before the rear element of the mold is applied successively to the filled front elements.

11. The process according to claim 9, wherein the chocolate is chosen from dark chocolate, white chocolate, milk chocolate, pink chocolate, blond chocolate and mixtures therebetween, as well as mixtures between dark chocolate, white chocolate, milk chocolate and vegetable fats and/or food pigments.

12. The process according to claim 11, wherein the mixtures between dark chocolate, white chocolate, milk chocolate, pink chocolate, blond chocolate and vegetable fats are a material having the same fusion profile as said dark chocolate, said white chocolate, said milk chocolate, said pink chocolate, or said blond chocolate alone, and/or being crystallized in the same form.

13. A piece of chocolate or icing paste having a base forming a plane and a three-dimensional shape where variations in height are present that are associated with a predefined pattern, in which the base forming a plane includes a mesh of streaks delimiting cells

14. The piece of chocolate or icing paste according to claim 13, wherein cells represent a volume that can be ingested by a human.

15. The piece of chocolate or icing paste according to claim 13, wherein the mesh of streaks is made up of segments organized according to two dimensions, the segments of each dimension being parallel with each other.

16. The piece of chocolate or icing paste according to claim 13, wherein said chocolate is chosen from dark chocolate, white chocolate, milk chocolate, pink chocolate and blond chocolate and the mixtures therebetween, as well as mixtures between dark chocolate, white chocolate, milk chocolate, pink chocolate, blond chocolate and vegetable fats and/or food pigments.

17. The piece of chocolate or icing paste according to claim 16, wherein the mixtures between dark chocolate, white chocolate, milk chocolate, pink chocolate, blond chocolate and vegetable fats are a material having (substantially) the same fusion profile as said dark chocolate, said white chocolate, said milk chocolate, said pink chocolate or said blond chocolate alone, and/or is crystallized in the same form.

Description

BRIEF DESCRIPTION OF THE DRAWINGS

[0040] FIG. 1 is a front view of the front element (1) of the mold and view of the rear element (3) of the mold.

[0041] FIG. 2 is a schematic view of the back (3) of the mold showing a sagittal cross section (seen facing its small side) of a mesh, and its beveled end (7).

DETAILED DESCRIPTION OF THE INVENTION

[0042] The inventor managed to combine the practicality of a chocolate bar with the aesthetics of chocolate with a three-dimensional shape where variations in height are present that are associated with a predefined pattern.

[0043] In addition to chocolate, the invention applies to any solid food composition at room temperature and to which one would like to give a three-dimensional shape where variations in height are present that are associated with a predefined pattern, while allowing its splitting into units that can be ingested.

[0044] An example of such food compositions is icing paste or sugar paste.

[0045] This invention is based on a mold consisting of two elements (1) and (3), the front element (1) representing a three-dimensional shape having a flat (not shown) base, this three-dimensional shape is intended to be filled with melted chocolate and whose height variations are associated with a predefined pattern (2) and the rear element (3) comprising a mesh grid (4) (also mentioned as grid or simply meshes; 4) whose surface covers exactly the flat surface of the front element, and forms separate cells (5), each cell (5) comprising at least one orifice (8), the base of the mesh of the rear element (3) forming a plane (9).

[0046] The orifices (8) are intended to let the air come out when the two elements (1) and (3) of the mold are arranged, so as to close the mold without causing heterogeneity to the mass of melted chocolate present there. The size of the orifices (8) can vary, from a simple orifice (8) whose surface is insignificant in relation to the surface of the cell (5), for example 5% of the surface or more, such as 10% of the surface or more, or even 20%, 30%, 75% or more, until filling the entire cell (5); in this case, the rear element of the mold is just a mesh (the mesh grid; 4; the mesh; 4). This is advantageous for the manufacture of the rear element (3) of the mold, and for its application to the front element (1).

[0047] The mesh (4) of the rear element of the mold (3) has a height (10) chosen to allow the molded chocolate to be easily split into units that can be ingested.

[0048] Similarly, the width of the mesh (11) is chosen for the same purpose.

[0049] The rear element (3) of the mold, even if it is a simple mesh, can however include an external surface to the mesh that is full, and preferably flat.

[0050] This allows for a better arrangement of the rear element (3) of the mold with the back side of the front element (1) of the mold, especially if the front element (1) of the mold also includes a flat surface surrounding the three-dimensional pattern, for example these two flat surfaces of the front elements (1) and rear (3) having substantially the same surface, and thus ensures a good control of the insertion of the protrusion formed by the mesh (4) of the rear element (3) of the mold in the cavity formed by the front element of the mold, i.e. the grooves of the chocolate, once it solidified.

[0051] Advantageously, the meshes (4) are (slightly) beveled (7) at the end. Thus, the end of the mesh may have, for example, the shape of a half-sphere (as shown in FIG. 2), or a trapezoidal shape.

[0052] This allows a simplified insertion of the rear element (3) of the mold into the mass of chocolate (or icing paste) poured into the front element (1), and a easier removal of the rear element (3) of the mold, once the chocolate (or icing paste) has been solidified.

[0053] The meshes (4) do not necessarily have a constant height (10), although a substantially constant height (10) (e.g. a proportion between the deepest and the shallowest of less than 2 to 1, preferably less than 1.5 to 1) is preferred. Similarly, meshes (4) does not necessarily have a constant width (11), although a substantially constant width (11) (e.g. a proportion between the widest mesh and the smaller mesh of less than 2 to 1, preferably less than 1.5 to 1) is preferred.

[0054] The height of the mesh (10) is, advantageously, determined according to the height of the front element (1) of the mold to allow portions to be broken easily. The mesh (4) is, advantageously, formed from a plurality of segments (12), spread over the surface of the rear element (3) of the mold and thus form a two-dimensional network. The meshes (4) of each dimension are advantageously parallel to each other, at least on a substantial part of the rear element. The two dimensions of the segments (12) can be perpendicular to each other, which is advantageous for the manufacturing, aesthetics and to allow the surface of the cells (5) to be constant.

[0055] The edges (6) that form the perimeter of the front element (1) of the mold are, advantageously, beveled (or chamfered). This prevents too much chocolate from accumulating in this area.

[0056] The elements (1) and/or (3) of the mold can be made of plastic, preferably in thermoformable plastic, for example in PET, PVC or resin. Elements (1) and/or (3) made of polycarbonate or acrylic represent an alternative, useful for larger-scale chocolate production.

[0057] The thickness of the structure forming the front element (1) of the mold (especially when it is made of thermoformable plastic) is advantageously between 20 μm and 2000 μm, preferably between 200 and 600 μm.

[0058] A related aspect of this invention is a method for making a chocolate or icing paste with a three-dimensional shape (2) where variations in height are present that are associated with a predefined pattern including the following successive steps: [0059] taking the front element (1) of the mold defined above, having the desired three-dimensional shape; [0060] filling the front element (1) of the mold with melted chocolate or melted icing paste batter; [0061] applying the back element (3) of the mold when the chocolate or ice sheet cast in the front of the mold is still liquid and for a sufficient time for the chocolate or icing paste to be solidified, so as to print grooves due to the insertion of the meshes (4) having a given height (10) and width (11) in the mass of chocolate or melted icing paste; [0062] removing the back element (3) from the mold when the chocolate or icing paste has been solidified.

[0063] Advantageously, the chocolate (or icing paste) is poured into several front elements (1) of the mold before the same back element (3) of the mold is applied successively to the front element (1) filled, the chocolate (or icing paste) being still liquid.

[0064] Chocolate can be dark chocolate, milk chocolate, white chocolate, pink chocolate or blond chocolate, or chocolate (dark) mixed with milk, or even vegetable (or animal) fats. Preferably, its taste, its physical properties (melting profile and/or type of crystals) and/or its name is compliant with that of dark, white or milk chocolate.

[0065] Chocolate may include additional pigments (compatible with food use). Similarly, the chocolate of this invention can be a fat (vegetable, except for the milk possibly present) with a fusion profile substantially similar to that of chocolate (e.g. between 25 and 60 degrees Celsius, preferably between 35 and 40 degrees Celsius), but not from cocoa. Among these are chocolate substitutes sold under the name “compound.”

[0066] In reference to the figures, the invention is based on a mold in two elements (1) and (3). The front element (1) is the front of the mold; here the shape is one of a panda. Of course, any three-dimensional form where height variations are present that are associated with a predefined pattern (2) are covered by this invention. Possible forms include animals, known and/or appreciated people or monuments, particular objects, or even miniatures of planes or boats: the invention deals with shapes with a three-dimensional shape and a face printed by a mesh.

[0067] The base of the front element (1) of the mold is open and is substantially flat. Thus, this mold offers a certain empty volume, intended to be filled, substantially completely, with liquid chocolate.

[0068] Then the back element (3) of the mold is applied to the mass of liquid chocolate.

[0069] Given the presence of the meshes (4), this will print a pattern on the back of the chocolate mass. In particular the pattern can be a checkerboard made up of quadrangles, in the case shown in FIG. 1, rectangles. In other words, the segments (12) that form the mesh (4) are arranged in two dimensions, and for each dimension are parallel.

[0070] Depending on the geometry of the three-dimensional shape, the segments (12) that form the mesh (4) may not be a continuous line over the entire dimension (width or length) of the rear element (3) of the mold, as shown in FIG. 1, where the segments (12) that form the length of the rear element (3) of the mold are discontinuous.

[0071] The chocolate obtained has a three-dimensional shape, here, a panda, and is full of chocolate. However, this full object can be easily broken down into portions that can be ingested.

[0072] The different (three-dimensional) patterns can be printed in colour consistent with food and food additive regulations, further increasing the appeal of the invention.