GB187919A - Confection and a process for making the same - Google Patents

Abstract

187,919. Nelson, C. K., and Stover, R. May 2, 1922. Drawings to Specification. Grant of Patent refused. Coating bakers' and confectioners' goods; confectionery or sweetmeats; ice-cream preparations. -A core of ice-cream, sherbet, sorbet, ice or other material congealed by refrigeration is dipped into chocolate or like material which constitutes a form-retaining casing, the confection being wrapped in waxed paper and foil. The cores are formed by moulding and freezing a block which is divided by a knife, the cores being then returned to the refrigerator. Forty parts of butter, containing twelve per cent of milk solids and three per cent of butter, are mixed with six parts of cocoa-butter and one part of bitter chocolate liquor to form the coating-material, which is melted at a temperature below 115‹ F. and cooled to 86‹-92‹ F., at which temperature it is used for dipping. The cores are impaled on hook-shaped members, having shanks to facilitate handling, are dipped, withdrawn and allowed to harden. The hole formed by the hook is filled by a drop of molten chocolate or by manipulation of the shell with the fingers. An electrically-heated or water-jacketed copper, tin lined vessel is used for heating the coating material. The confections are returned to the refrigerator after dipping and after wrapping. The confections may having inner and outer coatings with the same or different flavours, and the inner coating may be gelatinous, or the cores may rest on a chocolate coated wafer or a slab of chocolate and a coating applied over both.