GB2341532A - Chocolate coated fruit - Google Patents

Chocolate coated fruit Download PDF

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Publication number
GB2341532A
GB2341532A GB9820395A GB9820395A GB2341532A GB 2341532 A GB2341532 A GB 2341532A GB 9820395 A GB9820395 A GB 9820395A GB 9820395 A GB9820395 A GB 9820395A GB 2341532 A GB2341532 A GB 2341532A
Authority
GB
United Kingdom
Prior art keywords
coated
chocolate
soft fruit
soft
molten chocolate
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.)
Withdrawn
Application number
GB9820395A
Other versions
GB9820395D0 (en
Inventor
Barinder Singh Lalria
Farzad Fiji Ahmadinejad
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 GB9820395A priority Critical patent/GB2341532A/en
Publication of GB9820395D0 publication Critical patent/GB9820395D0/en
Publication of GB2341532A publication Critical patent/GB2341532A/en
Withdrawn legal-status Critical Current

Links

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, 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
    • A23G1/00—Cocoa; Cocoa products, e.g. chocolate; Substitutes therefor
    • A23G1/30—Cocoa products, e.g. chocolate; Substitutes therefor
    • A23G1/50—Cocoa products, e.g. chocolate; Substitutes therefor characterised by shape, structure or physical form, e.g. products with an inedible support
    • A23G1/54—Composite products, e.g. layered laminated, coated, filled
    • 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
    • A23G3/54—Composite products, e.g. layered, coated, filled
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
    • A23L19/03—Products from fruits or vegetables; Preparation or treatment thereof consisting of whole pieces or fragments without mashing the original pieces
    • A23L19/05—Stuffed or cored products; Multilayered or coated products; Binding or compressing of original pieces

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)
  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Confectionery (AREA)

Abstract

A soft fruit 1 is coated in either dark, milk, or white molten chocolate 2 and may then be rolled in almonds, coconut, mini-chocolate chips, double-dipped or decorated in two types of chocolate. The soft fruit may be strawberry, grape, cherry, blackberry or raspberry.

Description

EDIBLE GIFTS 2341532 This invention relates to chocolate coated edible
'soft' fruits presented as a gift. Such fruits are to include grapes, cherries, blackberries, raspberries and more particular strawberries.
Eating soft fruits is not a new thing. They can be served in several different ways e.g. with cream, on cakes, in yoghurt form etc. However most of these methods do not offer its full potential as a gift. This invention exploits soft fruits as a high class edible gift.
The essential feature of this invention is a soft fruit coated in molten chocolate. It can be dipped in either dark, milk or white chocolate and then rolled in almonds, coconut, mini-chocolate chips, double-dipped or decorated in two types of chocolate.
The actual gift can take several forms e.g. individually wrapped, a presentation box, gift basket, simulated bouquet. The key examples of the invention will now be described with reference to the accompanying drawings:- Figure 1 shows the basic concept of a chocolate coated strawberry.
Figure 2 shows a selection box with a variety of coated strawberries.
Figure 3 shows a gift basket with a variety of coated strawberries.
Figure 1 shows a strawberry (1) coated in chocolate (2) and in this case covered with coconut (3). This basic idea can then be extended to fully demonstrate its gift bearing qualities. Figure 2 shows the strawberries with different coatings (4) sitting in crimped paper shells (5) and in turn displayed in a box (6) for final presentation. The box can be finished off with a transparent lid (7) and a combination of trimmings such as ribbons (8) and bows (9). Figure 3 shows the same basic coated strawberries in crimped paper shells (10) but displayed on a paper lace doily (11) inside a gift basket (12) wrapped in cellophane (13) and finished with a bow (14).
1

Claims (8)

1 A soft fruit coated in molten chocolate.
2. Soft fruit as claimed in Claim 1 wherein the soft fruit is grapes, cherries, blackberries, raspberries and strawberries.
3. A soft fruit coated in molten chocolate as claimed in Claim 1 wherein the coating is dark, milk or white chocolate or any combination.
4. A soft fruit coated in molten chocolate as claimed in Claim 1 or Claim 2 or Claim 3, wherein the coated soft fruit is then rolled in almonds, coconut or mini-chocolate chips or any combination.
5. A soft fruit coated in molten chocolate as claimed in Claim 4, wherein different or similar coated soft fruits placed in crimped paper shells are displayed in a presentation box with a transparent lid and finished off with a ribbon and bow.
6. A soft fruit coated in molten chocolate as claimed in Claim 4, wherein different or similar coated soft fruits placed in crimped paper shells are displayed on a paper lace doily inside a gift basket wrapped in cellophane and finished off with a bow.
7. A soft fruit coated in molten chocolate as claimed in Claim 4. wherein different or similar coated soft fruits placed in crimped paper shells and mounted on artificial stems are arranged as a bouquet to simulate flowers.
8. A soft fruit coated in molten chocolate substantially as described herein with reference to Figures 1-3 of the accompanying drawings.
2
GB9820395A 1998-09-21 1998-09-21 Chocolate coated fruit Withdrawn GB2341532A (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
GB9820395A GB2341532A (en) 1998-09-21 1998-09-21 Chocolate coated fruit

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
GB9820395A GB2341532A (en) 1998-09-21 1998-09-21 Chocolate coated fruit

Publications (2)

Publication Number Publication Date
GB9820395D0 GB9820395D0 (en) 1998-11-11
GB2341532A true GB2341532A (en) 2000-03-22

Family

ID=10839118

Family Applications (1)

Application Number Title Priority Date Filing Date
GB9820395A Withdrawn GB2341532A (en) 1998-09-21 1998-09-21 Chocolate coated fruit

Country Status (1)

Country Link
GB (1) GB2341532A (en)

Cited By (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
BE1015659A4 (en) * 2003-08-25 2005-07-05 Praline production process comprises adding part of plant on top of lipid layer in mould and covering with chocolate
US8580327B2 (en) * 2005-05-20 2013-11-12 Kerry Group Services International, Ltd. Heat stable, fat-based confections and methods of making same
ITUB20152687A1 (en) * 2015-07-30 2017-01-30 Alberto Maso Confectionery food product with high antioxidant content.

Citations (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
GB496936A (en) * 1937-03-08 1938-12-08 Armando Cigarini Article of confectionery
JPH03147744A (en) * 1989-11-06 1991-06-24 Kazue Iijima Chocolate coated grape cake
US5229149A (en) * 1991-07-02 1993-07-20 Cone Shari L Strawberry simulating a rose bud

Patent Citations (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
GB496936A (en) * 1937-03-08 1938-12-08 Armando Cigarini Article of confectionery
JPH03147744A (en) * 1989-11-06 1991-06-24 Kazue Iijima Chocolate coated grape cake
US5229149A (en) * 1991-07-02 1993-07-20 Cone Shari L Strawberry simulating a rose bud

Non-Patent Citations (2)

* Cited by examiner, † Cited by third party
Title
Prima Ideas No.2 Desserts 1992 *
WPI Acc.No.91-227648 & JP030147744 WPI Acc.No.86-224543 & SU1205873 *

Cited By (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
BE1015659A4 (en) * 2003-08-25 2005-07-05 Praline production process comprises adding part of plant on top of lipid layer in mould and covering with chocolate
US8580327B2 (en) * 2005-05-20 2013-11-12 Kerry Group Services International, Ltd. Heat stable, fat-based confections and methods of making same
US9089153B2 (en) 2005-05-20 2015-07-28 Kerry Group Services International, Ltd. Heat stable, fat-based confections and methods of making same
ITUB20152687A1 (en) * 2015-07-30 2017-01-30 Alberto Maso Confectionery food product with high antioxidant content.

Also Published As

Publication number Publication date
GB9820395D0 (en) 1998-11-11

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Legal Events

Date Code Title Description
WAP Application withdrawn, taken to be withdrawn or refused ** after publication under section 16(1)