ES2151863A1 - Preparing almond based confectionery items, by moulding mixture of honey, sugar and caramelised almonds into balls for coating with chocolate and sugar - Google Patents

Preparing almond based confectionery items, by moulding mixture of honey, sugar and caramelised almonds into balls for coating with chocolate and sugar

Info

Publication number
ES2151863A1
ES2151863A1 ES009900966A ES9900966A ES2151863A1 ES 2151863 A1 ES2151863 A1 ES 2151863A1 ES 009900966 A ES009900966 A ES 009900966A ES 9900966 A ES9900966 A ES 9900966A ES 2151863 A1 ES2151863 A1 ES 2151863A1
Authority
ES
Spain
Prior art keywords
sugar
balls
almonds
chocolate
honey
Prior art date
Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
Granted
Application number
ES009900966A
Other languages
Spanish (es)
Other versions
ES2151863B1 (en
Inventor
Rosello Maria Isabel Felez
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
Individual
Original Assignee
Individual
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by Individual filed Critical Individual
Priority to ES009900966A priority Critical patent/ES2151863B1/en
Publication of ES2151863A1 publication Critical patent/ES2151863A1/en
Application granted granted Critical
Publication of ES2151863B1 publication Critical patent/ES2151863B1/en
Anticipated expiration legal-status Critical
Expired - Fee Related legal-status Critical Current

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  • Confectionery (AREA)
  • Seeds, Soups, And Other Foods (AREA)

Abstract

Caramelised almonds are coated with a solid mixture of honey and sugar, and the mixture is then moulded into balls for coating with chocolate and powdered sugar. A method for preparing a confectionery item from almonds comprises heating a mixture of honey, sugar and water at 150 degrees C to form a solid material, then adding caramelised almonds so that they become coated with the mixture, and then moulding the coated almond mixture into balls. These balls are added to a vessel containing chocolate at 30 degrees C and the chocolate-coated balls are coated with powdered sugar. The confectionery item comprises 50% chocolate, 30% toasted almonds, 10% sugar and 10% honey. An Independent claim is also included for the confectionery items prepared by this method.
ES009900966A 1999-05-10 1999-05-10 PROCEDURE FOR OBTAINING A SWEET WITH ALMON BASE AND SWEET SO OBTAINED. Expired - Fee Related ES2151863B1 (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
ES009900966A ES2151863B1 (en) 1999-05-10 1999-05-10 PROCEDURE FOR OBTAINING A SWEET WITH ALMON BASE AND SWEET SO OBTAINED.

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
ES009900966A ES2151863B1 (en) 1999-05-10 1999-05-10 PROCEDURE FOR OBTAINING A SWEET WITH ALMON BASE AND SWEET SO OBTAINED.

Publications (2)

Publication Number Publication Date
ES2151863A1 true ES2151863A1 (en) 2001-01-01
ES2151863B1 ES2151863B1 (en) 2002-02-16

Family

ID=8308314

Family Applications (1)

Application Number Title Priority Date Filing Date
ES009900966A Expired - Fee Related ES2151863B1 (en) 1999-05-10 1999-05-10 PROCEDURE FOR OBTAINING A SWEET WITH ALMON BASE AND SWEET SO OBTAINED.

Country Status (1)

Country Link
ES (1) ES2151863B1 (en)

Citations (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
FR2515485A1 (en) * 1981-10-29 1983-05-06 Guntrum Louis Chocolate confectionery prodn. - by mixing chocolate and plum brandy with caramelised mixt. of sugar and honey contg. toasted nuts

Patent Citations (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
FR2515485A1 (en) * 1981-10-29 1983-05-06 Guntrum Louis Chocolate confectionery prodn. - by mixing chocolate and plum brandy with caramelised mixt. of sugar and honey contg. toasted nuts

Non-Patent Citations (1)

* Cited by examiner, † Cited by third party
Title
"Tafelformige Einlagen für gefüllte Schokoladen". Zucker und Süsswarenwirtschaft (1983) 36 (11) 342-344. Recuperado de Food Science & Technology Abstracts (FSTA) en STN International. *

Also Published As

Publication number Publication date
ES2151863B1 (en) 2002-02-16

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