Patent Application
20100055257
1. Technical Field
This invention relates to manufacturing a chocolate candy shell that preferably contains a liquid such as a liqueur or a gel such as raw honey. It would be desirable to have heat sensitive food products such as raw honey injected into precooled chocolate shells at temperatures below 100 degrees F. to preserve their natural qualities. Conventional methods of manufacturing chocolates can destroy the valuable enzyme content in raw honey by heating it over 100 degrees F.
Conventional chocolate candies such as a Pearson's Nut Goodie™ or a Snickers™ have a solid filling that is covered by melted chocolate. The filling is heated by the melted chocolate without issue since the sugar filling used does not have delicate nutrients or heat sensitivity as those used by the present invention does. Similarly, chocolate balls as by Lindt™ and chocolate Easter eggs have fillings with chocolate shell halves that are sealed together, however they are heated all the way through with adversely high temperatures instead of being filled and sealed after the shells are cool as shown by the present invention.
The present invention describes a method of injecting a filling of raw honey or other edible food product into a chocolate candy shell without heating them over 100 degrees F. and describes methods to seal the opening in the chocolate shell without adding significant heat to the filling. The present invention provides the automated low temperature injection of products into chocolate and sealed containment inside the chocolate for easy handling and distribution.
The present invention uses melted chocolate that is formed into a first container shell that is allowed to cool before a liqueur, raw honey, or other combinations of filling ingredients are added. After the honey or other filling is added, a second piece of chocolate is connected with the first shell and heat is applied outside the candy to an adjoining seam line where the first and second pieces of chocolate come together. The heat applied has the effect of welding the outer two shell pieces of chocolate together along the seam line while the internal contents stay relatively cool. Thus, the candy is assembled with minimal conduction of heat to destroy the natural enzymes of the raw honey and or the natural textures and qualities of other fillings contained inside the chocolate. Raw honey is defined as honey that has not been processed or heated above 100 degrees F. Raw honey used with chocolate is a more alkalizing and healthful sweetener for diabetics.
Several alternatives are possible to contain the raw honey or other filling from spilling or contamination. For instance, instead of melting two chocolate shells together with a filing inside, a cool liquid chocolate or other candy coating that would harden could be poured on the filling to contain it in the first chocolate shell. Another method would be to pour a melted chocolate over the combined first and second chocolate shells wherein the first and second chocolate shells would not need to be melted together. While other heat sensitive containment alternatives for candy making may become obvious, it is the intent of the present invention to introduce a chocolate candy that contains raw honey and or liqueurs, as a more healthy or diverse alternative than is what is currently available.
The invention will be better understood, and objects other than those set forth above will become apparent when consideration is given to the following detailed description thereof. Such description makes reference to the drawings wherein:
The preferred embodiment of the invention will be described in detail with reference to the drawings, wherein like reference numerals represent like parts and assemblies throughout the several views. Reference to the preferred embodiment does not limit the scope of the invention, which is limited only by the scope of the claims attached hereto.
Referring now to
Alternatively as shown by
As a second alternative, a cool liquid chocolate 8 or other candy coating 8 as is commonly used in candy making could be poured or sprayed onto filling 3 provided that it would harden to seal and preserve the filling as shown in
While the invention has been described in conjunction with specific embodiments thereof, it is evident that different alternatives, modifications, variations, and uses will be apparent to those skilled in the art in view of the foregoing description. Accordingly, the invention is not limited to these embodiments or the use of elements having specific configurations and shapes as presented herein.
