BE1024934B1 - Pralines bar and tablet - Google Patents

Abstract

The present invention relates to a food bar (1) comprising a plurality of pralines (2) attached together by chocolate. Pralines (2) can be obtained by dividing the bar (1).

Description

(73) Holder (s):

S.A. Confiserie LEONIDAS 1070, BRUXELLES Belgique (72) Inventor (s):

MARINOS Georgios 1702 DILBEEK Belgium (54) Praline bar and tablet (57) The present invention relates to a food bar (1) comprising a plurality of pralines (2) attached together by chocolate. Pralines (2) can be obtained by dividing the bar (1).

1 - ^ .............

BELGIAN INVENTION PATENT

FPS Economy, SMEs, Middle Classes & Energy

Publication number: 1024934 Deposit number: BE2017 / 5030

Intellectual Property Office International Classification: A23G 1/00 A23G 1/22 A23G 1/50 A23G 1/54

Issue date: 08/27/2018

The Minister of the Economy,

Having regard to the Paris Convention of March 20, 1883 for the Protection of Industrial Property;

Considering the law of March 28, 1984 on patents for invention, article 22, for patent applications introduced before September 22, 2014;

Given Title 1 “Patents for invention” of Book XI of the Code of Economic Law, article XI.24, for patent applications introduced from September 22, 2014;

Having regard to the Royal Decree of 2 December 1986 relating to the request, the issue and the maintenance in force of invention patents, article 28;

Given the patent application received by the Intellectual Property Office on 20/01/2017.

Whereas for patent applications falling within the scope of Title 1, Book XI of the Code of Economic Law (hereinafter CDE), in accordance with article XI. 19, §4, paragraph 2, of the CDE, if the patent application has been the subject of a search report mentioning a lack of unity of invention within the meaning of the §ler of article XI.19 cited above and in the event that the applicant does not limit or file a divisional application in accordance with the results of the search report, the granted patent will be limited to the claims for which the search report has been drawn up.

Stopped :

First article. - It is issued to

S.A. Confiserie LEONIDAS, Boulevard Jules Graindor 41-43, 1070 BRUXELLES Belgium;

represented by

GEVERS PATENTS, Holidaystraat 5, 1831, DIEGEM;

a Belgian invention patent of 20 years duration, subject to the payment of the annual fees referred to in article XI.48, §1 of the Code of Economic Law, for: Bar and tablet of pralines.

INVENTOR (S):

MARINOS Georgios, Bremerlaan 2, 1702, DILBEEK;

PRIORITY (S):

DIVISION:

divided from the basic application: filing date of the basic application:

Article 2. - This patent is granted without prior examination of the patentability of the invention, without guarantee of the merit of the invention or of the accuracy of the description thereof and at the risk and peril of the applicant (s) ( s).

Brussels, 08/27/2018, By special delegation:

BE2017 / 5030

Praline bar and tablet According to a first aspect, the present invention relates to a food bar comprising pralines. According to a second aspect, the present invention relates to a method for producing such a bar. According to a third aspect, the present invention relates to a mold. A praline is a candy comprising a chocolate wrap and a filling located in the wrap. The filling preferably has a soft melting texture. The chocolate envelope that completely surrounds the filling has a crunchy texture. The praline is a problem of pralines is that their handling takes time and is delicate, in particular because the pralines are fragile and their

Summary of Unvendon [0004] According to a first aspect, one of the aims of the invention is to provide a product facilitating the handling of a plurality of pralines. To this end, the invention provides a food bar comprising pralines, each praline comprising a filling wrapped in a chocolate envelope, the pralines being connected together by a chocolate junction having a height of between 1.0 and 5, 0 mm.

The food bar comprising pralines pennet that these pralines are handled together, which reduces the number of manipulations. Indeed, the pralines of the same bar can thus be produced in the same process, packaged together without

BE2017 / 5030 collide and be separated later (at the time of sale, placement in a bailot or use by the consumer), [0006] Since all the junctions between the pralines are less than 5.0 mm , the chocolate connecting the pralines can easily be broken so as to separate said pralines. The filling volumes of the different pralines being separated from each other by the chocolate of the envelope, this break does not reveal the filling. Consequently, the separation of the bar makes it possible to obtain individual pralines, where the filling is entirely surrounded by chocolate. The separation of the pralines from the bar is preferably done by hand.

In addition, the separation does not deteriorate the refined appearance of the pralines because, thanks to the low height of the junctions, the remains of the break are discreet, even non-existent.

The junction of at least 1.0 mm allows the pralines to be securely fastened together during manufacture, packaging and handling. This is particularly important for pralines comprising soft or liquid filling because these do not contribute to the mechanical strength of the bar. It is therefore also particularly important when a bar includes pralines with different fillings, in order to obtain good physical integrity of the bar regardless of the filling. [0000] Although there are already chocolate bars comprising filled pieces, such bars would not be suitable for obtaining pralines. Indeed, in these bars, the fodder is continuous from one piece to another and therefore becomes apparent when the bar is separated into pieces. In addition, the pieces of the known bars have a coarse appearance and are resistant to impact, which means that the wary man would not use them as refined and fragile pralines. In addition, known chocolate bars are intended to be stored at room temperature while the pralines are preferably stored.

BE2017 / 5030 in the refrigerator because they may contain fresh butter and / or cream.

The technical constraints for a praline, such as respecting a refined appearance and the delicate taste which can lead to use, therefore not to existing chocolate bars.

In the context of this document, a “praline is a food comprising a chocolate envelope and a filling. When its filling includes fresh butter and / or cream, the praline can also be called Belgian praline “.

Preferably, a praline has a mass between 5 and 20 grams, more preferably between 9 and 15 grams. Preferably, the filling of a praline has a mass of between 3 and 10 grams, more preferably between 5 and 7 grams.

Preferably, all the junctions of the bar have essentially the same height.

According to one embodiment of the invention, the height of the junction is between 1.0 and 2.5 mm. This further facilitates the separation between the pralines.

According to one embodiment of the invention, the height of the junction is between 1.2 and 2.5 mm. This further strengthens the strength of the bar, [001 S] According to one embodiment of the invention, the height of the junction is between 1.2 and 5.0 mm. This further strengthens the strength of the praline. This strengthens the strength of the bar.

According to one embodiment of the invention, at least two pralines have different aspects. The appearance of a praline is its outward appearance. Two pralines with different aspects can for example differ by at least one of: their shape (including their size, including the shape of a possible element in relief), their color, the

BE2017 / 5030 composition of their envelope (brown, dark, white chocolate or cocoa content for example) or a decoration placed on top of the praline. Having several different aspects of pralines in a single bar allows you to provide variety in a single entity. In addition, this simplifies production since several different pralines can be produced in parallel.

According to one embodiment of the invention, each of the pralines of the bar has a different appearance. Thus, all the pralines differ so that the consumer has a wide variety of choices in a single bar. In addition, this further simplifies the production of a wide variety of pralines in a single production flow, [0019] According to one embodiment of the invention, the pralines having different aspects different in shape, the shape is a first way to differentiate pralines with different aspects. This allows for example to group in a single bar figurines of characters linked together by a theme.

According to one embodiment of the invention, the pralines having different aspects differ in color, color is another way of differentiating pralines having different aspects. This allows for example to group in a single bar pralines in brown, black and white chocolate.

According to one embodiment of the invention, the pralines having different aspects differ in the composition of their envelope. It is thus possible to have chocolates with different cocoa contents for the envelopes of different pralines, [0022] According to one embodiment of the invention, the pralines having different aspects differ by an element in relief, The difference can be the presence or absence of such an element in relief and / or the presence of elements in different reliefs on pralines differing in their appearance.

BE2017 / 5030 [0023] According to one embodiment of the invention, at least one praline comprises an element in relief. The relief element is located on the envelope. It is visible from the outside. The relief element is preferably located on top of the praline. This raised element can be part of the envelope or be deposited on the envelope. This relief element is a characteristic sign of the refinement associated with pralines. In particular, this element in relief may include the logo or a distinctive sign of the mark of the manufacturer of pralines.

According to one embodiment of the invention, the filling of at least one praline from the bar comprises fresh butter and / or cream of milk and / or praline. The use of fresh butter and / or cream of milk makes it possible to obtain particularly refined tastes for the pralines. A disadvantage of fresh butter and cream is that the praline containing it must be stored at low temperature. For example, the filling may include a ganache which is a cream based on chocolate, fresh butter and cream of milk. The use of a ganache gives a particularly refined taste.

In the context of this document, milk cream is preferably fresh cream, [0020] In the context of this document, fresh butter is butter which has not been frozen, [0027] According to one embodiment of the invention, at least two pralines have different fillings. This makes it possible to obtain an assortment of pralines grouped in one piece. For example, it is possible that a layer of a praline baliotln can be combined into a single praline bar or a single praline tablet. This simplifies handling.

According to one embodiment of the invention, pralines having different fillings also differ in their appearance. A type of fodder can thus be easily recognized from the outside thanks to the appearance of the

BE2017 / 5030 praline. For example, if the same bar comprises pralines of different fillings, the elements in relief corresponding to the fillings can make it possible to distinguish them.

According to one embodiment of the invention, at least one praline has a filling comprising a plurality of layers of different compositions. The use of a stack of layers of different compositions makes it possible to obtain particularly refined tastes for the pralines.

[9030] According to one embodiment of the invention, at least one praline comprises a basa and a circular dome. This makes it possible to obtain a shape characteristic of a certain type of pralines.

According to one embodiment of the invention, the envelopes of the pralines have a thickness of between 0.4 mm and 2.5 mm, preferably between 0.5 and 1.5 mm, more preferably around 1 mm. This particularly thin thickness provides a particular refinement to the pralines obtained by the invention while giving sufficient strength to the praline.

According to one embodiment of the invention, the pralines each have a height between 10 and 25 mm, preferably between 15 and 25 mm, This allows to obtain grooves between the pralines high enough to be able to " insert your fingers and easily separate the pralines.

According to one embodiment of the invention, the pralines of the bar each have a height equal to at least twice, preferably three times, more preferably four times the height of the junction. Preferably, all the junctions of the bar have essentially the same height. Thus, the remains of the break between the pralines is not too visible compared to the total height of the praline. According to one embodiment of the invention, the pralines of the bar each have a height worth at most twenty-five times,

BE2017 / 5030 preferably ten times the height of the junction. The inventors have found that beyond this height, it may happen that the junction between the pralines of the invention is no longer sufficient to guarantee good physical integrity of the bar.

According to one embodiment of the invention, the pralines have a width of between 15 and 40 mm. According to one embodiment of the invention, the pralines have a length of between 15 and 45 mm. These different dimensions allow bars to be easily handled. The invention further provides a tablet comprising a first bar according to a first embodiment and a second bar according to a second embodiment of the invention, the first and the second embodiments of the invention can be identical or different. The bars of the shelf are connected together by chocolate. The bars are preferably connected to each other in the same way as the pralines of a bar are connected to each other. In other words, the junctions of bars between the bars preferably have a height equal to the junctions between the pralines.

According to one embodiment of the invention, the first and second bars of the shelf are connected together by a junction of chocolate bars having a height between 1.0 and 5.0 mm. This allows the bars to be easily separated without this separation bringing to light the filling of the pralines of the tablet. The junction of at least 1.0 mm allows the bars to be firmly fixed together during manufacturing, packaging and manipulations.

According to one embodiment of the invention, the height of the junction of bars is between 1.0 and 2.5 mm, According to a second aspect, the invention relates to a process for the production of a bar or a tablet according to an embodiment of the invention and comprising your steps of:

BE2017 / 5030 (a) provide a mold having an Inner surface corresponding to a surface portion of the bar, the mold comprising:

"Hollows corresponding to the pralines," end portions defining a maximum filling plane of the mold, "projecting parts corresponding to the junctions between the pralines and such that their distance from the maximum filling plane is between 1.0 and 5.0 mm, (b) forming on said inner surface a layer of chocolate covering the hollows and the protruding parts, (c) placing volumes of filling on said layer of chocolate at the places corresponding to the hollows, so as to leave accessible from the parts of said layer corresponding to the projecting parts, and (d) covering the filling volumes and the accessible parts of said layer with a chocolate coating, so that the coating and the accessible parts of the layer are join so that the topping and the layer form the chocolate envelopes of the pralines of the bar.

In step (d), the end portions are preferably 20 arranged on the same horizontal plane. Thus, the maximum filling plane is a plane which is intended to be essentially horizontal during step (d). It corresponds to the plane beyond which the coating overflows from the mold. During step (d), when the maximum filling plane is horizontal and towards the top of the mold, the projecting parts are situated at a height intermediate between the end parts of the mold and the bottoms of the mold recesses. Their vertical distance from the maximum filling plane is between 1.0 and 5.0 mm, so that the junctions between the pralines are between 1.0 and 5.0 mm in height. The gap between your protruding parts corresponding to the junctions between the pralines and the plane of

BE2017 / 5030 maximum filling is equal to the height of the junction between the pralines, The advantages mentioned for the bar apply mutatis mutandis to its manufacturing process. The process steps are particularly simple and do not require great precision. The process can be carried out in a traditional or industrial way. In addition, the method makes it possible to obtain, in the same bar, a first praline with a volume of liquid filling and a second praline with a volume of [0042] According to one embodiment of the invention, during step (c ), at least one of the forage volumes exceeds the parts of the layer located between the forage volumes. This allows chocolate to flow between the filling volumes during the coating. If a scraping is carried out after coating to equalize the surface, this scraping will not remove the coating chocolate located between the filling volumes, [0043] According to a embodiment of the invention, the method further comprises a first cooling step between step (b) and step (o). Cooling can for example be achieved by blowing through openings in the mold for this purpose. The cooling makes it possible to speed up the process. According to one embodiment of the invention, the process also comprises a second cooling step between step (c) and step (d). Cooling can for example be achieved by blowing through openings made in the mold for this purpose. Cooling speeds up the process and maintains the shape of the forage volumes.

According to one embodiment of the invention, the method further comprises a third cooling step after step (d). Cooling can for example be achieved by blowing via

BE2017 / 5030 of the openings made in the mold for this purpose. Cooling speeds up the process.

According to one embodiment of the invention, at least two of the volumes of forage arranged in step (c) differ from each other.

The invention further provides a process for the production of pralines comprising the manufacture of a bar or a tablet according to the invention and a separation of the bar into pralines, [0048] According to a third aspect, the invention provides a mold for the production of a bar or a tablet according to an embodiment of the invention and comprising:

"Hollows corresponding to the pralines of the bar, ® end portions defining a maximum filling plane of the mold, ® protruding parts corresponding to the junctions between the pralines and such that their distance from the maximum filling plane is between 1.0 and 5.0 mm The difference between the projecting parts corresponding to the junctions between the pralines and the maximum filling plane is equal to the height of the junction between the pralines.

According to one embodiment of the invention, at least two hollow molds differ in their shape. The shape of the recess includes in particular its general shape, its size and a possible recess corresponding to an element in relief of the praline, According to one embodiment of the invention, the mold further comprises openings making it possible to pass through air to cool the contents of the mold. The contents of the mold may include the chocolate layer and / or the filling volumes.

BE2017 / 5030 [0052] Other characteristics and advantages of the invention will appear on reading the following detailed description for the understanding of which reference will be made to the appended figures among which:

- Figure 1 is a front view of a food bar according to a possible embodiment of the invention;

FIG. 2 is a sectional view of the bar illustrated in FIG. 1,

FIG. 3 illustrates a tablet according to an embodiment of the present invention,

FIG. 4 illustrates a tablet according to another embodiment of the present invention, and

- Figures 5a to 5e illustrate steps of a method of producing a bar according to a possible embodiment of the invention.

The present invention is described with particular embodiments and references to figures, but the invention is not limited by these. The drawings or figures described are only schematic and are not limiting.

In the context of this document, the terms "first" and "second" are used only to differentiate between the different elements and do not imply an order between these elements.

In the figures, identical or similar elements may have the same references.

Figure 1 is a front view of a food bar 1 according to a possible embodiment of the invention. The bar 1 comprises a plurality of pralines 2. The pralines 2 are interconnected by a junction 80 in chocolate, so that each junction 80 connects two pralines 2. There is a groove 82 in the bar 1 at the junction between of them

BE2017 / 5030 pralines 2, The groove 82 is such that the junction 80 has a height 81 of between 1.0 and 5.0 mm, preferably between 1.0 and 2.5 mm, so that it is easy to separate the pralines 2 from each other while having a solid grip between the pralines 2.

In one embodiment of the invention, the height 81 of the junction 80 is between 1.2 and 2.5 mm. In one embodiment of the invention, the height 81 of the junction 80 is between 1.2 and 5.0 mm.

In one embodiment of the invention, the bar 1 comprises two pralines 2, In one embodiment of the invention, the bar 1 comprises at least three pralines 2.

[ÖÖ59] In one embodiment of the invention, at least two pralines 2 of the bar 1 have different external aspects. Preferably, all the pralines 2 of the bar 1 have different external aspects. For example, their appearance may differ by the shape of the pralines 2, by the color of the pralines 2, by the composition of their envelope 4 (visible in FIG. 2) or by a relief element 5 (visible in FIG. 2), bar 1 preferably has a lower surface 6 arranged to be able to be placed on a horizontal surface. The lower surface 6 of the bar is preferably planar, The lower surface 8 of the bar is preferably continuous from one praline 2 to another in the bar 1, According to one embodiment of the invention, the lower surface 8 of the bar comprises grooves situated opposite the grooves 82, to more easily break the bar 1 into pralines 2. The bar 1 also has a second surface part 19 which is the visible part of the bar 1 when its lower surface 6 is placed on a map. In other words, the second surface part 19 of the bar 1 is the external surface of the bar 1 minus the lower surface 8.

The pralines 2 each have a lower surface 81, The lower surface 6 of the bar comprises the lower surfaces 81 of

BE2017 / 5030 pralines 2. The lower surfaces 81 of the pralines 2 are preferably essentially rectangular so as to form a compact arrangement in the bar 1, h is possible, while remaining within the scope of the invention, than the lower surfaces 81 of the pralines 2 are triangular, hexagonal or of any other shape.

The pralines 2 each have a lateral surface 71. According to one embodiment of the invention, the lateral surface 71 comprises four parts of essentially vertical surfaces. When the pralines 2 are included in the bar 1, at least one of these surface parts is at least partially in contact, via the junction 80 in chocolate, with a surface part of the lateral surface 71 of another praline.

Figure 2 is a sectional view of the bar 1 illustrated in Figure 1. Each praline 2 comprises a filling 3 completely wrapped by an envelope 4 of chocolate. This chocolate can for example be dark chocolate, brown chocolate (milk) or white chocolate. The fillings 3 of the different pralines 2 are not in contact with each other: a chocolate separation exists between them. Indeed, the pralines 2 are interconnected by the junction 80 and potentially by a part of their envelope 4. The fillings 3 preferably have a volume of 4 to 8 cm ³ .

The envelopes 4 of the pralines 2 of the same bar 1 are preferably made of the same chocolate. However, according to a possible embodiment of the invention, the envelopes 4 of the pralines 2 of the same bar 1 may be different, for example having different compositions. For example, the first praline may have a dark chocolate wrap, the second in milk chocolate and the third in white chocolate. According to one embodiment of the invention, the envelopes 4 have a thickness between 0.4 mm and 2.5 mm, preferably between 0.5 and 1.5 mm, more preferably around 1 mm.

BE2017 / 5030 [GOBS] Forage 3 preferably comprises at least one of: Sa Creme de Sait, a ganache, Sait, fresh butter, chocolate, cocoa, cocoa butter, sugar, caramel, dried fruits, fruits, coffee, praline, marzipan and biscuit, The filling 3 is preferably softer than Envelopes 4 in chocolate. According to one embodiment of the invention, the filling 3 of mcins one of the pralines 2 comprises a plurality of layers 9 of $ 0071 Preferably, Its bar 1 comprises at least two pralines

According to one embodiment, the bar 1 comprises pralines 2 having different fillings 3 but identical aspects, [OOSS] According to one embodiment of the invention, the pralines 2 have a width 12 of between 15 and 40 mm, even if they can have different widths from each other. According to one embodiment of the invention, the pralines 2 all have a length 13 (visible in FIG. 3) of between 15 and 45 mm, even if they can have different lengths from one another, [0060] According to one mode of embodiment of the invention, the pralines 2 all have a height 11 of between 10 and 25 mm, even if they may have heights different from each other. According to one embodiment of the invention, the pralines 2 all have a height 11 of between 15 and 25 mm, even if they can have heights different from each other. Preferably, the pralines 2 of the bar 1 each have a height 11 worth at least twice, preferably three times, more preferably four times the height 81 of the junction 80. Preferably, the pralines 2 of the bar 1 each have a height 11 worth at most twenty-five times, preferably ten times the height 81 of junction 80.

BE2017 / 5030 [007 ©] According to one embodiment of the invention, at least one of the pralines 2 of the bar 1 comprises an element in relief 5 outside its envelope 4. Free of elements in relief 5 are illustrated in FIGS. 3 and 4, the elements in relief 5 of the different pralines 2 of a bar 1 can be identical or different. This can make it possible to differentiate pralines 2 whose fillings 3 are different.

Figures 3 and 4 illustrate a tablet 10 according to two embodiments of the present invention. The shelf 10 comprises a plurality of bars 1a, 1b linked together by a junction of bars 90 of chocolate. There may be two, three or more 1 bars in a shelf

10. The bars 1a, 1b of the shelf 10 can be identical or different. The junction of bars 90 has a height 91 preferably between 1.0 and 5.0 mm, more preferably between 1.0 and

2.5 mm, According to one embodiment of the invention, the pralines 2 belonging to different bars 1a, 1b and which follow each other in a first direction 101 in the shelf 10 have an identical extension (width or length) in a second direction 102 perpendicular to the first direction 101, so as to form rows 92 perpendicular to the bars 1. This allows the shelf 10 to be cut either by separating it first into bars 1a, 1b, or by separating it first in rows 92. The rows 92 are preferably also bars 1 according to an embodiment of the invention.

In the embodiment illustrated in Figure 4, the pralines 2 include a base 7 and a circular dome 8. The base 7 is preferably essentially square viewed from above and corresponds to the lower part of the praline 2. The dome 8 may include an element in relief 5.

BE2017 / 5030 According to one embodiment of the invention, the element in relief 5 represents a cherry and the filling 3 comprises at least one Ingredient based on cherry.

A possible method of manufacturing a food bar 1 according to the invention is illustrated in Figures 5a to 5e. Figure 5a is a sectional view of a mold 20 according to an embodiment of the invention for manufacturing a bar according to the invention. The mold 20 has an interior surface 21 corresponding to the second surface portion 19 of the bar 1. The mold 20 comprises, on its interior surface 21, recesses 22 corresponding to the pralines 2. The mold 20 also comprises, on its interior surface 21, projecting parts 23 corresponding to the junctions 80 between the pralines 2. If the bar 1 comprises only two pralines 2, the mold 20 has only one projecting part 23.

The mold 20 also includes end parts 24, 25 which are the highest parts of the mold 20 when the latter is turned over as shown in FIG. 5a. The end portions 24, 25 preferably form a continuous surface or line which circles the mold 20 for maximum filling 27 which corresponds to the plane beyond which a liquid overflows from the mold 20 when the latter is turned over as shown. in Fig. 5a, there is a distance 28 between the projecting parts 23 and the maximum filling plane 27. Preferably, this distance 26 is identical for all the projecting parts 23. This distance 28 is measured perpendicular to the filling plane maximum 27. In other words, it is measured vertically when the maximum filling plane 27 is horizontal. The distance 26 is between 1.0 and 5.0 mm, preferably between 1.0 and 2.5 mm. In one embodiment of the invention, at least two recesses 22 of the mold 20 differ in their shape, which allows at least two pralines 2 formed in the mold 20 to differ in their shape.

BE2017 / 5030 In one embodiment of the invention, the mold 20 comprises openings (not shown), for example slots, for passing air in order to rapidly cool the contents of the mold 20.

During the step illustrated in Figure 5b, the mold 20 is filled with chocolate 41 and preferably passed through a device causing it to vibrate in order to evacuate the air bubbles from the chocolate 41, The mold 20 is then turned over and part of the chocolate 41 is evacuated, leaving a layer 42 of chocolate on the inner surface 25 of the mold 20, as visible in FIG. 5c. The layer 42 of chocolate preferably has a thickness between 0.4 mm and 2.5 mm, more preferably between 0.5 and 1.5 mm, even more preferably around 1 mm, The layer 42 of chocolate covers the recesses 22 and the projecting parts 23, the layer 42 defines a plurality of cavities 45, each cavity 45 corresponding to a recess 22.

Optionally, the layer 42 can then be cooled, for example by passing cold air through openings of the mold 20, The mold 20 is again turned over, so as to take the arrangement shown in the FIG. 5c, and volumes of fodder 31 are arranged in the cavities 45, as visible in FIGS. 5d, [0082] According to a possible embodiment of the invention, the volumes 31 of fodder all have the same composition, [0083] ] According to a possible embodiment of the invention, the volumes 31 of fodder have different compositions from each other. In the example illustrated in FIG. 5d, certain volumes of fodder 31b, 31c protrude from above the parts of the layer 42 situated between the volumes of fodder 31, and certain volumes of fodder 31a, 31 d do not exceed the parts of the layer 42 located between the volumes of fodder 31, The volumes of fodder 31b, 31c which project from above the parts of the layer 42 located between the volumes of fodder 31

BE2017 / 5030 extend up to a limit situated above the parts of the layer 42 situated between the filling volumes 31 and below the maximum filling plane 27 of the mold 20. Laterally, preferably, they do not s 'do not extend beyond their cavity 45.

Preferably, the temperature of this stage, as well as the viscosities of the volumes of fodder are chosen so that the fodder of the volumes of fodder 31b, 31c behaves essentially like a solid and so that the fodder of the volumes of fodder 31a, 31 d behaves essentially like a liquid.

Following the placement of the forage volumes 31, parts 48 of the layer 42 remain accessible between the forage volumes 31 in order to form the junctions 80.

Optionally, the layer 42 and your filling volumes 31 can then be cooled, for example by passing cold air through openings of the mold 20, then a coating 43 of chocolate is placed on the filling volumes 31. The coating 43 joins the accessible parts 48 of the chocolate layer all around the filling volumes 31. According to one embodiment of the invention, the coating 43 is also placed on at least one of the accessible parts 46 of the chocolate layer. According to one embodiment of the invention, the coating 43 is also placed on all the accessible parts 48 of the chocolate layer. The coating 43 and the layer 42 of chocolate form the chocolate envelopes 4 of the pralines 2.

Optionally, the bar 1 can then be cooled, for example by passing cold air through openings of the mold 20.

The bar 1 is then removed from the mold 26. The bar 1 is packaged and then is distributed, for example in points of sale. The bar 1 is then divided into pralines 20 by a separation step which cuts the chocolate at the junctions 80. This separation step

BE2017 / 5030 can be done by hand. It may involve the use of a sharp instrument such as a knife or a cutting guitar. It may involve heating. This separation step can be carried out at points of sale or by consumers.

In other words, the invention relates to a food bar 1 comprising a plurality of pralines 2 attached together by chocolate. Pralines 2 can be obtained by dividing the bar 1. The present invention has been described in relation to specific embodiments, which have a purely illustrative value and should not be considered as limiting. In general, the present invention is not limited to the examples illustrated and / or described above, The use of verbs "to understand", "to include", "to include", or any other variant, as well as their conjugations, cannot in any way exclude the presence of elements other than those mentioned. The use of the indefinite article "a", "an", or of the definite article "le", "la" or "Γ", to introduce an element does not exclude the presence of a plurality of these elements. Reference numbers in the claims do not limit their scope.

BE2017 / 5030

Claims (33)

Claims 1, Food bar (1) comprising pralines (2), each praline (2) comprising a filling (3) wrapped in a chocolate envelope (4), the pralines (2) being interconnected by a junction (80 ) in chocolate having a height (81) of between 1.0 and 5.0 mm. 2, bar (1) according to claim 1, characterized in that the height (81) of the junction (80) is between 1.0 and 2.5 mm. 3, Bar (1) according to the preceding claim, characterized in that the height (81) of the junction (80) is between 1.2 and 2.5 mm. 4. Bar (1) according to claim 1, characterized in that the height (81) of the junction (80) is between 1.2 and 5.0 mm. 5. Bar (1) according to any one of the preceding claims, characterized in that at least two pralines (2) of the bar (1) have 8. Bar (1) according to the preceding claim, characterized in that each of the pralines (2) of the bar (1) has a different appearance 7. Bar (1) according to one of claims 3 or 4, characterized in that the pralines (2) having different aspects differ in their shape. 8. Bar (1) according to any one of claims 3 to 5, characterized in that the pralines (2) having different aspects differ in their color. BE2017 / 5030 9. Bar (1) according to any one of claims 3 to 6, characterized in that the pralines (2) having different aspects differ in that of 10. Bar (1) according to any one of claims 3 to 7, characterized in that the pralines (2) having different aspects differ by an element in relief (5). 11. Bar (1) according to any one of the preceding claims, characterized in that at least one praline (2) comprises an element in 12. Bar (1) according to any one of the preceding claims, characterized in that the filling (3) of at least one praline (2) from the bar (1) comprises fresh butter and / or cream milk. 13. Bar (1) according to any one of the preceding claims, characterized in that at least two pralines (2) of the bar (1) have different fillings (3). 14. Bar (1) according to the preceding claim, characterized in that pralines (2) having different fillings (3) also differ in their 15. Bar (1) according to any one of the preceding claims, characterized in that at least one praline (2) of the bar (1) has a filling (3) comprising a plurality of layers (9) of different compositions , BE2017 / 5030 16. Bar (1) according to any one of the preceding claims, characterized in that at least one praline (2) of the bar (1) comprises a base (7) and a circular dome (8). 5 17. Bar (1) according to any one of the preceding claims, characterized in that the envelopes (4) of the pralines (2) have a thickness (15) of between 0.4 mm and 2.5 mm, preferably between 0.5 and 1.5 mm, more preferably around 1 mm. 10 18. Bar (1) according to any one of the preceding claims, characterized in that the pralines (2) of the bar (1) each have a height (11) of between 10 and 25 mm, preferably between 15 and 25 mm. 15 19. Bar (1) according to any one of the preceding claims, characterized in that the pralines (2) of the bar (1) each have a height (11) equal to at least twice, preferably three times, more preferably four times the height (81) of the junction (80). 20 20, Bar (1) according to any one of the preceding claims, characterized in that the pralines (2) of the bar (1) each have a height (11) worth at most twenty-five times, preferably ten times the height (81) of the junction (80), 25 21. Bar (1) according to any one of the preceding claims, characterized in that the pralines (2) of the bar (1) have a width (12) of between 15 and 40 mm. BE2017 / 5030 22, Bar (1) according to any one of the preceding claims, characterized in that the pralines (2) of the bar (1) have a length (13) of between 15 and 45 mm, 23, Tablet (10) comprising a first bar (1a) according to any one of the preceding claims and a second bar (1b) according to any one of the preceding claims, the first and second bars (1a, 1b) being interconnected by chocolate. 24. Shelf (10) according to the preceding claim, characterized in that the first and second bars (1a, 1b) are interconnected by a junction of chocolate bars (90) having a height (91) between 1.0 and 5.0 mm. 25. Shelf (10) according to the preceding claim, characterized in that the height (91) of the junction of bars (91) is between 1.0 and 26. A method of producing a bar (1) according to any one of claims 1 to 22 or a tablet (10) according to any one of claims 23 to 25 and comprising the steps of: (a) providing a mold (20) having an interior surface (21) corresponding to a surface portion (19) of the bar (1), the mold (20) comprising: ®hollows (22) corresponding to the pralines (2), "end portions (24, 25) defining a maximum filling plane (27) of the mold (20)," projecting portions (23) corresponding to the junctions (80) between the pralines (2) and such that their distance (28) from the maximum filling plane (27) is between 1.0 and 5.0 mm, BE2017 / 5030 (b) forming on said inner surface (21) a layer (42) of chocolate covering the hollows (22) and the protruding parts (23), (c) having volumes of fodder (31 a, 31b, 31c, 31 d) on said layer (42) of chocolate at the places corresponding to the depressions (22), 5 so as to leave accessible parts (46) of said layer (42) corresponding to the projecting parts (23), and (d) cover your volumes of fodder (31a, 31b, 31c, 31 d) and the accessible parts ( 46) of said layer (42) of a chocolate coating (43), so that the coating (43) and the parts 10 accessible (46) of the layer (42) meet so that the coating (43) and the layer (42) form your envelopes (4) of praline chocolate (2) of the bar (1). 27. Method for producing a bar (1) according to the claim 15 above, characterized in that, during step (c), at least one of the volumes of fodder (31b, 31c) extends to a limit situated beyond the parts of the layer (42) located between your filling volumes (31) and below the maximum filling level (27) of the mold (20). 20 28. A method of producing a bar (1) according to claim 26 or 27, characterized by a first cooling step between step (b) and step (c). 29. Method for producing a bar (1) according to any one of 25 claims 26 to 28, characterized by a second cooling step between step (c) and step (d). 30, method for producing a bar (1) according to any one of claims 26 to 29, characterized by a third step of 30 cooling after step (d). BE2017 / 5030 31. A method of producing a bar (1) according to any one of claims 28 to 30 _t characterized in that at least two of the volumes of fodder (31a, 31b, 31c, 31 d) arranged in step (c) differ from each other. 32. Mold (20) for the production of a bar (1) according to any one of claims 1 to 22 or a tablet (10) according to any one of claims 23 to 25 and comprising: ® recesses (22) corresponding to the pralines (2) of the bar (1), 10 ® end portions (24, 25) defining a maximum filling plane (27) of the mold (20), ”projecting portions (23) corresponding to the junctions (80) between the pralines (2) and such that their distance (28) with the maximum filling plane (27) is between 1.0 and 5.0 mm. 33. Mold (20) according to the preceding claim, characterized in that at least two recesses (22) differ in their shape. 34. Mold (20) according to claim 32 or 33, further comprising openings for passing air to cool a content of the mold (20). BE2017 / 5030 BE2017 / 5030 BE2017 / 5030 BE2017 / 5030 BE2017 / 5030 SHORT Barra and praline tablet The present invention relates to a food bar (1) comprising a plurality of pralines (2) attached together by chocolate. Pralines (2) can be obtained by dividing the bar (1),