Process for the production of a chocolate sweet containing an inner sugar crust

Claim 2

A process for the production of a chocolate sweet comprising making an aqueous solution of sugar, with flavoring, with a sugar saturation temperature above 30°C and putting a quantity of the solution into a shell made of chocolate while said quantity is above its saturation temperature and the shell is below 0°C, cooling the solution in the shell to form in the shell a crust of sugar separating the solution from the chocolate, said crust remaining when the whole of the sweet is at 20°C.

Claim 3

A process according to claim 1 in which the chocolate shell has a wall thickness of at least 1.5 mm. and the weight of the shell is at least half of the weight of the quantity of solution put into it.

Claim 4

A process for the production of a chocolate having a liquid filling comprising: a. making in a mold a shell of the chocolate having a wall thickness of at least 1.5 mm. and also having portions defining a filling opening, b. making a hot aqueous filling solution which is unsaturated with sugar but contains a quantity of sugar such as to afford a saturation point at least as high as 30°C, c. cooling the shell while still in the mold and also the mold itself to no higher than 0°C, d. introducing into the shell by way of said filling opening while the shell and the mold are no higher than at 0°C a quantity of the solution while the latter is still unsaturated, said quantity having at most twice the weight of the shell, and e. sealing said filling opening with chocolate, whereby a crust of sugar subsequently forms in the shell separating the solution from the chocolate.

Claim 5

A process for the production of a chocolate having a liquid filling comprising: a. making in a mold a shell of the chocolate having a wall thickness of at least 1.5 mm. and also having portions defining a filling opening, b. making a hot aqueous filling solution which is unsaturated with sugar but contains a quantity of sugar such as to afford a saturation point at least as high as 30°C, c. cooling the shell while still in the mold and also the mold itself to no higher than 0°C, d. introducing into the shell by way of said filling opening while the shell and the mold are no higher than at 0°C a quantity of the solution while the latter is still unsaturated, said quantity having at most twice the weight of the shell, and e. sealing said filling opening with chocolate, whereby a crust of sugar subsequently forms in the shell separating the solution from the chocolate.

Claim 6

A process according to claim 3 in which in stage (d) the shell and the mold are no higher than -5°C.

Claim 7

A process according to claim 3 in which in stage (d) the shell and the mold are at -10°C.

Claim 8

A process according to claim 3 in which cooling of the shell and the mold is effected after the stage (d) and before stage (e), the cooling being controlled so that the temperature of the outer half of the thickness of the shell is no higher than 30°C.

Claim 9

A process according to claim 3 in which after stage (d) cooling is effected of the free surface of the liquid and the chocolate for sealing said opening in stage (e) is supplied after the temperature of the free surface has fallen to the range 25°C to 35°C.