FR2515485A1 - Friandise a base d'amandes, de noisettes et de chocolat fondant, representant un eclat de houille - Google Patents

Friandise a base d'amandes, de noisettes et de chocolat fondant, representant un eclat de houille Download PDF

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Publication number
FR2515485A1
FR2515485A1 FR8120505A FR8120505A FR2515485A1 FR 2515485 A1 FR2515485 A1 FR 2515485A1 FR 8120505 A FR8120505 A FR 8120505A FR 8120505 A FR8120505 A FR 8120505A FR 2515485 A1 FR2515485 A1 FR 2515485A1
Authority
FR
France
Prior art keywords
chocolate
sugar
toasted
confectionery
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
FR8120505A
Other languages
English (en)
French (fr)
Other versions
FR2515485B1 (OSRAM
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 FR8120505A priority Critical patent/FR2515485A1/fr
Publication of FR2515485A1 publication Critical patent/FR2515485A1/fr
Application granted granted Critical
Publication of FR2515485B1 publication Critical patent/FR2515485B1/fr
Granted legal-status Critical Current

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Classifications

    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
    • A23G1/00—Cocoa; Cocoa products, e.g. chocolate; Substitutes therefor
    • A23G1/30—Cocoa products, e.g. chocolate; Substitutes therefor
    • A23G1/32—Cocoa products, e.g. chocolate; Substitutes therefor characterised by the composition containing organic or inorganic compounds
    • A23G1/48—Cocoa products, e.g. chocolate; Substitutes therefor characterised by the composition containing organic or inorganic compounds containing plants or parts thereof, e.g. fruits, seeds or extracts
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
    • A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
    • A23G3/34—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
    • A23G3/36—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds
    • A23G3/48—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds containing plants or parts thereof, e.g. fruits, seeds, extracts
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
    • A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
    • A23G3/34—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
    • A23G3/50—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by shape, structure or physical form, e.g. products with supported structure

Landscapes

  • Life Sciences & Earth Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Botany (AREA)
  • Inorganic Chemistry (AREA)
  • Confectionery (AREA)
  • Seeds, Soups, And Other Foods (AREA)
FR8120505A 1981-10-29 1981-10-29 Friandise a base d'amandes, de noisettes et de chocolat fondant, representant un eclat de houille Granted FR2515485A1 (fr)

Priority Applications (1)

Application Number Priority Date Filing Date Title
FR8120505A FR2515485A1 (fr) 1981-10-29 1981-10-29 Friandise a base d'amandes, de noisettes et de chocolat fondant, representant un eclat de houille

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
FR8120505A FR2515485A1 (fr) 1981-10-29 1981-10-29 Friandise a base d'amandes, de noisettes et de chocolat fondant, representant un eclat de houille

Publications (2)

Publication Number Publication Date
FR2515485A1 true FR2515485A1 (fr) 1983-05-06
FR2515485B1 FR2515485B1 (OSRAM) 1984-03-30

Family

ID=9263609

Family Applications (1)

Application Number Title Priority Date Filing Date
FR8120505A Granted FR2515485A1 (fr) 1981-10-29 1981-10-29 Friandise a base d'amandes, de noisettes et de chocolat fondant, representant un eclat de houille

Country Status (1)

Country Link
FR (1) FR2515485A1 (OSRAM)

Cited By (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
WO1988009127A3 (fr) * 1987-05-22 1989-01-12 Ferme Charlemagne Sprl Preparation a base de cacao
EP0795273A1 (fr) * 1996-03-11 1997-09-17 Societe Des Produits Nestle S.A. Traitement de fèves de cacao
ES2151863A1 (es) * 1999-05-10 2001-01-01 Rosello Maria Isabel Felez Procedimiento para la obtencion de un dulce con base de almendra y dulce asi obtenido.

Citations (7)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
FR759400A (fr) * 1933-08-09 1934-02-02 Nouveau produit alimentaire
FR1314400A (fr) * 1961-09-15 1963-01-11 Friandise à base de chocolat, imitant un morceau de charbon
FR1332382A (fr) * 1962-08-23 1963-07-12 Confiturerie Nouvelle S A R L Procédé de fabrication de chocolat au lait ou naturel au praliné de coco et produit obtenu
FR1554856A (OSRAM) * 1967-12-11 1969-01-24
FR2049642A5 (en) * 1969-06-16 1971-03-26 Epailly Maurice Chocolate substitute prepared from sweet - almonds
FR1604231A (en) * 1968-12-26 1971-10-04 Simulated prune sweet - comprising prune cream and chocolate coating
FR2184471A1 (en) * 1972-05-18 1973-12-28 Tran Hoang A Le Ginger-flavoured caramels and boiled sweets - with piquant and hot flavour

Patent Citations (7)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
FR759400A (fr) * 1933-08-09 1934-02-02 Nouveau produit alimentaire
FR1314400A (fr) * 1961-09-15 1963-01-11 Friandise à base de chocolat, imitant un morceau de charbon
FR1332382A (fr) * 1962-08-23 1963-07-12 Confiturerie Nouvelle S A R L Procédé de fabrication de chocolat au lait ou naturel au praliné de coco et produit obtenu
FR1554856A (OSRAM) * 1967-12-11 1969-01-24
FR1604231A (en) * 1968-12-26 1971-10-04 Simulated prune sweet - comprising prune cream and chocolate coating
FR2049642A5 (en) * 1969-06-16 1971-03-26 Epailly Maurice Chocolate substitute prepared from sweet - almonds
FR2184471A1 (en) * 1972-05-18 1973-12-28 Tran Hoang A Le Ginger-flavoured caramels and boiled sweets - with piquant and hot flavour

Cited By (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
WO1988009127A3 (fr) * 1987-05-22 1989-01-12 Ferme Charlemagne Sprl Preparation a base de cacao
EP0795273A1 (fr) * 1996-03-11 1997-09-17 Societe Des Produits Nestle S.A. Traitement de fèves de cacao
WO1997033483A1 (fr) * 1996-03-11 1997-09-18 Societe Des Produits Nestle S.A. Traitement du cacao
US6156371A (en) * 1996-03-11 2000-12-05 Nestec S.A. Process for preparing caramelized cocoa nibs and product thereof
ES2151863A1 (es) * 1999-05-10 2001-01-01 Rosello Maria Isabel Felez Procedimiento para la obtencion de un dulce con base de almendra y dulce asi obtenido.

Also Published As

Publication number Publication date
FR2515485B1 (OSRAM) 1984-03-30

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