CN220654653U - Interesting sandwich chocolate - Google Patents
Interesting sandwich chocolate Download PDFInfo
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- CN220654653U CN220654653U CN202322320896.9U CN202322320896U CN220654653U CN 220654653 U CN220654653 U CN 220654653U CN 202322320896 U CN202322320896 U CN 202322320896U CN 220654653 U CN220654653 U CN 220654653U
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- 235000019219 chocolate Nutrition 0.000 title claims abstract description 118
- 239000012530 fluid Substances 0.000 claims abstract description 5
- 239000002245 particle Substances 0.000 claims description 19
- OWEGMIWEEQEYGQ-UHFFFAOYSA-N 100676-05-9 Natural products OC1C(O)C(O)C(CO)OC1OCC1C(O)C(O)C(O)C(OC2C(OC(O)C(O)C2O)CO)O1 OWEGMIWEEQEYGQ-UHFFFAOYSA-N 0.000 claims description 6
- GUBGYTABKSRVRQ-PICCSMPSSA-N Maltose Natural products O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@@H]1O[C@@H]1[C@@H](CO)OC(O)[C@H](O)[C@H]1O GUBGYTABKSRVRQ-PICCSMPSSA-N 0.000 claims description 6
- 235000020357 syrup Nutrition 0.000 claims description 6
- 239000006188 syrup Substances 0.000 claims description 6
- 235000015895 biscuits Nutrition 0.000 claims description 2
- 239000011248 coating agent Substances 0.000 claims description 2
- 238000000576 coating method Methods 0.000 claims description 2
- 239000002002 slurry Substances 0.000 claims 1
- 235000019640 taste Nutrition 0.000 abstract description 14
- 244000299461 Theobroma cacao Species 0.000 description 89
- 235000015067 sauces Nutrition 0.000 description 18
- 239000008187 granular material Substances 0.000 description 14
- 235000016623 Fragaria vesca Nutrition 0.000 description 6
- 240000009088 Fragaria x ananassa Species 0.000 description 6
- 235000011363 Fragaria x ananassa Nutrition 0.000 description 6
- 235000019605 sweet taste sensations Nutrition 0.000 description 5
- 241000208365 Celastraceae Species 0.000 description 3
- 235000000336 Solanum dulcamara Nutrition 0.000 description 3
- 235000019868 cocoa butter Nutrition 0.000 description 3
- 229940110456 cocoa butter Drugs 0.000 description 3
- 235000019221 dark chocolate Nutrition 0.000 description 3
- 235000020429 malt syrup Nutrition 0.000 description 3
- 244000226021 Anacardium occidentale Species 0.000 description 2
- 235000004936 Bromus mango Nutrition 0.000 description 2
- 240000009226 Corylus americana Species 0.000 description 2
- 235000001543 Corylus americana Nutrition 0.000 description 2
- 235000007466 Corylus avellana Nutrition 0.000 description 2
- 244000241257 Cucumis melo Species 0.000 description 2
- 240000008067 Cucumis sativus Species 0.000 description 2
- 235000010799 Cucumis sativus var sativus Nutrition 0.000 description 2
- 240000000716 Durio zibethinus Species 0.000 description 2
- 235000006025 Durio zibethinus Nutrition 0.000 description 2
- 235000007688 Lycopersicon esculentum Nutrition 0.000 description 2
- 240000007228 Mangifera indica Species 0.000 description 2
- 235000014826 Mangifera indica Nutrition 0.000 description 2
- 244000288157 Passiflora edulis Species 0.000 description 2
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- 240000003768 Solanum lycopersicum Species 0.000 description 2
- 235000009184 Spondias indica Nutrition 0.000 description 2
- 244000269722 Thea sinensis Species 0.000 description 2
- 240000000851 Vaccinium corymbosum Species 0.000 description 2
- 235000003095 Vaccinium corymbosum Nutrition 0.000 description 2
- 240000001717 Vaccinium macrocarpon Species 0.000 description 2
- 235000012545 Vaccinium macrocarpon Nutrition 0.000 description 2
- 235000017537 Vaccinium myrtillus Nutrition 0.000 description 2
- 235000002118 Vaccinium oxycoccus Nutrition 0.000 description 2
- 235000009499 Vanilla fragrans Nutrition 0.000 description 2
- 244000263375 Vanilla tahitensis Species 0.000 description 2
- 235000012036 Vanilla tahitensis Nutrition 0.000 description 2
- 235000009754 Vitis X bourquina Nutrition 0.000 description 2
- 235000012333 Vitis X labruscana Nutrition 0.000 description 2
- 240000006365 Vitis vinifera Species 0.000 description 2
- 235000014787 Vitis vinifera Nutrition 0.000 description 2
- 241000276425 Xiphophorus maculatus Species 0.000 description 2
- 230000009286 beneficial effect Effects 0.000 description 2
- 235000021014 blueberries Nutrition 0.000 description 2
- 235000020226 cashew nut Nutrition 0.000 description 2
- 235000013351 cheese Nutrition 0.000 description 2
- 235000004634 cranberry Nutrition 0.000 description 2
- 235000009569 green tea Nutrition 0.000 description 2
- 235000013336 milk Nutrition 0.000 description 2
- 239000008267 milk Substances 0.000 description 2
- 210000004080 milk Anatomy 0.000 description 2
- 239000000203 mixture Substances 0.000 description 2
- 210000000214 mouth Anatomy 0.000 description 2
- 239000007787 solid Substances 0.000 description 2
- YAPQBXQYLJRXSA-UHFFFAOYSA-N theobromine Chemical compound CN1C(=O)NC(=O)C2=C1N=CN2C YAPQBXQYLJRXSA-UHFFFAOYSA-N 0.000 description 2
- 208000024172 Cardiovascular disease Diseases 0.000 description 1
- 235000015510 Cucumis melo subsp melo Nutrition 0.000 description 1
- 235000009847 Cucumis melo var cantalupensis Nutrition 0.000 description 1
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- 235000002899 Mentha suaveolens Nutrition 0.000 description 1
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- 235000001636 Mentha x rotundifolia Nutrition 0.000 description 1
- 235000009470 Theobroma cacao Nutrition 0.000 description 1
- FJJCIZWZNKZHII-UHFFFAOYSA-N [4,6-bis(cyanoamino)-1,3,5-triazin-2-yl]cyanamide Chemical compound N#CNC1=NC(NC#N)=NC(NC#N)=N1 FJJCIZWZNKZHII-UHFFFAOYSA-N 0.000 description 1
- 239000003963 antioxidant agent Substances 0.000 description 1
- 230000003078 antioxidant effect Effects 0.000 description 1
- 235000019658 bitter taste Nutrition 0.000 description 1
- 210000005252 bulbus oculi Anatomy 0.000 description 1
- 235000009508 confectionery Nutrition 0.000 description 1
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- 206010012601 diabetes mellitus Diseases 0.000 description 1
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- 230000002218 hypoglycaemic effect Effects 0.000 description 1
- 235000015243 ice cream Nutrition 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 238000010030 laminating Methods 0.000 description 1
- 239000007788 liquid Substances 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 239000002994 raw material Substances 0.000 description 1
- 230000003014 reinforcing effect Effects 0.000 description 1
- 238000007789 sealing Methods 0.000 description 1
- 239000000932 sedative agent Substances 0.000 description 1
- 235000021147 sweet food Nutrition 0.000 description 1
- 229960004559 theobromine Drugs 0.000 description 1
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Landscapes
- Confectionery (AREA)
Abstract
The utility model relates to the technical field of chocolate, in particular to interesting sandwich chocolate. The interesting sandwich chocolate comprises a chocolate main body, wherein the chocolate main body comprises a flower stalk, a chocolate block with two side walls mutually attached is connected to the flower stalk, the flower stalk faces to an inner cavity of the chocolate block, a support is arranged on the outer surface of the support, a plurality of branches are arranged on the outer surface of the support, a sandwich layer in a fluid shape is wrapped inside the support and the branches, the diversity and the interestingness of the taste of the sandwich chocolate during eating are improved, and the diversified demands of people on the chocolate are met; each chocolate block is composed of petals of a plurality of flaky bodies, and the petals are integrally connected and formed, so that the interestingness and attractiveness of the chocolate are enhanced, and the purchasing desire of consumers is enhanced.
Description
Technical Field
The utility model relates to the technical field of chocolate, in particular to interesting sandwich chocolate.
Background
Chocolate is a sweet food prepared from cocoa butter and cocoa butter as main raw materials, and has fine and sweet taste and intense fragrance. The chocolate can be directly eaten, and can also be used for making cakes, ice cream and other products. Chocolate with a cocoa solids content of greater than 70% is called dark chocolate, and cocoa butter contains theobromine, which is a healthy anti-sedative ingredient, and eating dark chocolate is beneficial to improving the antioxidant level of the body and preventing cardiovascular disease, diabetes and hypoglycemia. Chocolate sold in supermarkets and markets is mostly solid chocolate with a platy structure or a spherical structure, and has a single taste. Therefore, the sandwich chocolate with various tastes is usually made into a plate-shaped or block-shaped structure, a cavity parallel to the end face is arranged in the sandwich chocolate, the cavity is filled with liquid sandwich such as jam and the like, and the shell of the chocolate sandwich is usually hard dark chocolate.
A filled chocolate as disclosed in CN201220644643.6 comprising a soft toffee filling and a chocolate layer around the periphery thereof. The chocolate with the sandwich structure can create various flavors and meet the taste requirements of eaters; however, with the continuous advancement of food culture, various chocolate products on the market are popular with consumers, and for consumers, not only are the requirements on taste satisfied, but also the chocolate products are required to be enough to attract eyeballs.
Disclosure of Invention
The utility model aims to at least solve one of the technical problems in the prior art and provides interesting sandwich chocolate.
In order to achieve the above purpose, the technical scheme adopted by the utility model is as follows: the interesting sandwich chocolate comprises a chocolate main body, wherein the chocolate main body comprises a flower stalk, a chocolate block with two mutually attached side walls is connected to the flower stalk, a pillar is arranged on the flower stalk towards the inner cavity of the chocolate block, a plurality of branches are arranged on the outer surface of the pillar, the end parts of the branches are abutted against the inner parts of the chocolate block, and a sandwich layer in a fluid shape is wrapped in the pillar and the branches; each chocolate block is composed of petals of a plurality of flaky bodies, and the petals are integrally connected and formed.
Further, the chocolate body is flower-shaped; and a decorative layer is adhered to the outer surface of the chocolate block.
Further, the decorative layer is composed of a plurality of round convex blocks, strip-shaped convex bodies and heart-shaped convex blocks.
Further, the round protruding blocks and the heart-shaped protruding blocks are internally provided with broken grains.
Further, the nibs comprise one or more of cranberry dried nibs, grape dried nibs, cashew nibs, strawberry dried nibs.
Further, the struts and branches are all formed by coating chocolate paste outside the crisp biscuits.
Further, the inner surface of the inner cavity of the chocolate block is covered with a layer of maltose syrup.
Furthermore, the surface of the maltose syrup is adhered with coagulated particles.
Further, the condensed state particle body comprises one or more of milk condensed state particles, apple pulp condensed state particles, strawberry pulp condensed state particles, mint condensed state particles, vanilla condensed state particles, passion fruit pulp condensed state particles, hami melon pulp condensed state particles, tomato pulp condensed state particles and cucumber pulp condensed state particles.
Further, the sandwich layer comprises one or more of strawberry chocolate sauce layer, blueberry chocolate sauce layer, durian chocolate sauce layer, mango chocolate sauce layer, cheese chocolate sauce layer, coffee chocolate sauce layer, hazelnut chocolate sauce layer, bitter sweet chocolate sauce layer and green tea chocolate sauce layer.
Compared with the prior art, the technical scheme of the application has the following beneficial effects:
1. the interesting sandwich chocolate of this application through connect the chocolate piece of two lateral walls laminating each other on the pedicel, every chocolate piece comprises the petal of a plurality of platy body, a plurality of petal integrated into one piece for this chocolate attracts consumer's liking more, reinforcing consumer's purchasing desire.
2. The chocolate main part of this application is the flower form to can make up many chocolate each other and constitute a bouquet, make this chocolate not only edible, but also can view and admire, strengthen the interest of this sandwich chocolate, and send people to strengthen recipient's hobby sense at holiday, strengthen holiday atmosphere, satisfy purchaser's purchasing demand.
3. This application establishes the pillar through the face chocolate piece inner chamber at the pedicel, establishes a plurality of branch at the surface of pillar, and the inside parcel of pillar, branch has the sandwich layer that is the fluid form for the sweet taste of jam and the bitter of chocolate match each other, mix in whole oral cavity, from the bitter of front taste, to the sweet taste of well accent, to the bitter sweet taste in back accent again, promoted the variety and the interest of taste when eating of sandwich chocolate greatly, satisfied the diversified demand of people to chocolate from this.
Drawings
FIG. 1 is a front view of a center-filled chocolate of interest in a preferred embodiment of the present utility model;
FIG. 2 is a cross-sectional view of a center-filled chocolate of interest in a preferred embodiment of the present utility model;
fig. 3 is a rear view of a center-filled chocolate of interest in a preferred embodiment of the present utility model.
Reference numerals: 1. a chocolate body; 101. flower stalks; 102. chocolate mass; 2. a support post; 3. branching; 4. a decorative layer; 5. malt syrup; 6. the granular body in a coagulated state.
Detailed Description
The following description of the embodiments of the present utility model will be made clearly and fully with reference to the accompanying drawings, in which it is evident that the embodiments described are only some, but not all embodiments of the utility model.
Referring to fig. 1-3, the interesting sandwich chocolate comprises a chocolate main body 1, wherein the chocolate main body 1 comprises a pedicel 101, two chocolate blocks 102 with mutually attached side walls are connected to the pedicel 101, a strut 2 is arranged on the pedicel 101 towards the inner cavity of the chocolate block 102, a plurality of branches 3 are arranged on the outer surface of the strut 2, and a fluid sandwich layer is wrapped inside the strut 2 and the branches 3, so that the variety and the interestingness of the taste of the sandwich chocolate during eating are improved, and the diversified demands of people on the chocolate are met; each chocolate block 102 is formed by petals of a plurality of flaky bodies, and the petals are integrally connected and formed, so that the interestingness and attractiveness of the chocolate are enhanced, and the purchasing desire of consumers is enhanced.
As a preferred embodiment of the utility model, it may also have the following additional technical features: the chocolate main body 1 is flower-shaped, so that a plurality of pieces of chocolate can be mutually combined to form a flower bunch, so that the chocolate can be eaten, can be viewed and admired, the interestingness of the sandwich chocolate is enhanced, the taste of a receiver is enhanced in holiday delivery, the holiday atmosphere is enhanced, and the purchasing requirement of a purchaser is met.
In this embodiment, a decorative layer 4 is adhered to the outer surface of the chocolate piece 102, and the decorative layer 4 is formed by a plurality of round bumps, strip-shaped protrusions and heart-shaped bumps, wherein particles are arranged in the round bumps and the heart-shaped bumps, and the particles comprise one or more of cranberry dry particles, grape dry particles, cashew particles and strawberry dry particles. Therefore, the chocolate is chewier, not only is the texture of the edible chocolate improved, but also the richness of the mouthfeel and the attractive appearance of the appearance can be improved.
In this example, the struts 2, 3 are each made of chocolate mass covered on the outside of the cracker. Thereby enhancing the texture and mouthfeel of chocolate.
In this embodiment, the inner surface of the inner cavity of the chocolate mass 102 is covered with a layer of malt syrup 5, and a layer of condensed state granules 6 is adhered to the surface of the malt syrup 5, where the condensed state granules 6 include one or more of milk condensed state granules, apple pulp condensed state granules, strawberry pulp condensed state granules, peppermint condensed state granules, vanilla condensed state granules, passion fruit pulp condensed state granules, cantaloupe pulp condensed state granules, tomato pulp condensed state granules and cucumber pulp condensed state granules. Therefore, when a user eats, the condensed granular bodies scatter into the chocolate containing cavity along with the opening of the sealing film, and the interestingness of the product is improved. Meanwhile, the coagulated particles are made into various tastes, so that the requirements of different consumers are met. Meanwhile, the condensed state granules are combined with the maltose syrup, so that the condensed state granules are effectively prevented from scattering on a human body, and meanwhile, the chocolate and the condensed state granules are combined through the maltose syrup, so that the taste of the chocolate is further improved.
In this embodiment, the sandwich layer comprises one or more of strawberry chocolate sauce layer, blueberry chocolate sauce layer, durian chocolate sauce layer, mango chocolate sauce layer, cheese chocolate sauce layer, coffee chocolate sauce layer, hazelnut chocolate sauce layer, bitter sweet chocolate sauce layer, and green tea chocolate sauce layer. From this, make the sweet taste of jam and the bitter taste of chocolate match each other, mix in whole oral cavity, from bitter, the sweet to the well accent of front taste this moment, to the sweet taste in the bitter of back accent again, promoted the variety and the interest of taste when eating of sandwich chocolate greatly, satisfied the diversified demand of people to chocolate from this.
The above additional technical features can be freely combined and superimposed by a person skilled in the art without conflict.
It will be understood that the utility model has been described in terms of several embodiments, and that various changes and equivalents may be made to these features and embodiments by those skilled in the art without departing from the spirit and scope of the utility model. In addition, many modifications may be made to adapt a particular situation or material to the teachings of the utility model without departing from the essential scope thereof. Therefore, it is intended that the utility model not be limited to the particular embodiment disclosed, but that the utility model will include all embodiments falling within the scope of the appended claims.
Claims (7)
1. An interesting sandwich chocolate, characterized in that: the chocolate comprises a chocolate main body, wherein the chocolate main body comprises a pedicel, two chocolate blocks with mutually attached side walls are connected to the pedicel, the pedicel faces to an inner cavity of the chocolate block and is provided with a support, the outer surface of the support is provided with a plurality of branches, the end parts of the branches are abutted to the inner parts of the chocolate block, and a fluid sandwich layer is wrapped in the support and the branches; each chocolate block is composed of petals of a plurality of flaky bodies, and the petals are integrally connected and formed.
2. The interesting filled chocolate according to claim 1, characterized in that: the chocolate main body is flower-shaped; and a decorative layer is adhered to the outer surface of the chocolate block.
3. The interesting filled chocolate according to claim 2, characterized in that: the decorative layer is composed of a plurality of round convex blocks, strip-shaped convex bodies and heart-shaped convex blocks.
4. A funny center-filled chocolate according to claim 3, wherein: the round protruding blocks and the heart-shaped protruding blocks are internally provided with broken grains.
5. The interesting filled chocolate according to claim 1, characterized in that: the struts and branches are all formed by coating chocolate slurry outside the crisp biscuits.
6. The interesting filled chocolate according to claim 1, characterized in that: the inner surface of the inner cavity of the chocolate block is covered with a layer of maltose syrup.
7. The interesting filled chocolate according to claim 6, characterized in that: the surface of the maltose syrup is adhered with coagulated particles.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202322320896.9U CN220654653U (en) | 2023-08-29 | 2023-08-29 | Interesting sandwich chocolate |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202322320896.9U CN220654653U (en) | 2023-08-29 | 2023-08-29 | Interesting sandwich chocolate |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN220654653U true CN220654653U (en) | 2024-03-26 |
Family
ID=90330079
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN202322320896.9U Active CN220654653U (en) | 2023-08-29 | 2023-08-29 | Interesting sandwich chocolate |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN220654653U (en) |
-
2023
- 2023-08-29 CN CN202322320896.9U patent/CN220654653U/en active Active
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Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| GR01 | Patent grant | ||
| GR01 | Patent grant |