JPH029344A - Chocolate candy of floral pattern and preparation thereof - Google Patents

Abstract

PURPOSE:To readily prepare floral patterned, delicious chocolate candy having plural petals outwardly spreading by using shaping mold having high stretchability, elasticity and suitable shape-holding property. CONSTITUTION:A thin shaping mold 5 of flower having opening part 6 corresponding to base part of flower body and petal part largely spreading from said opening part is provided with elastic material having high stretchability, elasticity and suitable shape-holding property such as natural rubber, silicone rubber or urethane rubber. Ear part 7 of said shaping mold is fixed and suitably colored chocolate according to kind of flower is subjected to tempering and packed from the opening part 6 into the mold, put in refrigerator, then cooled and solidified. After solidification, the ear part 7 is held and released from the mold by spreading the opening part 6 to obtain chocolate candy on which spreading petal is expressed. A candy having matting state of the surface is obtained by using a mold made of natural rubber latex in the shaping.

Description

DETAILED DESCRIPTION OF THE INVENTION The present invention relates to a novel chocolate confectionery.

Traditionally, chocolate is molded by filling a mold made of polycarbonate or metal with tempered fluid chocolate, letting it cool and solidify, and then cutting out the mold, so it is not possible to mold products with a reverse taper. When trying to shape flowers into the shapes of roses, dahlias, peonies, and other flowers, the petals must also be compressed and shortened, and the subtle curved surfaces of the flowers cannot be created, resulting in a lack of sharp changes overall. I could only do something. Therefore, plastic chocolate is sometimes used to make beautiful things. This Tsubura chocolate is made by mixing tempered chocolate with a mixture of starch syrup and syrup (sometimes using water) at the same temperature, pouring it into a vat and cooling it, so that it is still soft and leaves no traces when pressed with your finger. It is made to a hardness of 1 degree, and is made into an appropriate color to match the color of the flower. Roll it out thinly with a roller, then rub it with your hands to make it soft and have a complex curved surface. The petals are made one by one and then combined and connected to form a flower. Although Platyov's flowers can be made into beautiful shapes, they are all handmade, so-called craftsmanship, so they cannot be mass-produced and are used as decorations. Although it is beautiful, it has the disadvantage that it is not very tasty to eat.

The present invention uses a mold with high stretchability, elasticity, and moderate shape retention to easily produce delicious chocolate confectionery in a beautiful flower shape with multiple outwardly expanding petals. This is what you are trying to achieve.

In the following, an example will be described. The flower-shaped chocolate to be molded has a plurality of petals, and these petals extend outward. The para flower shown in the figure has many petals (1) folded over each other, and each petal has a complicated curved surface (3) that cuts slightly deep from the tip (2) and curves and curves, with reverse tapers everywhere. Although it includes part (4), it appears in a beautiful shape with a three-dimensional effect. In this case, depending on the type of flower,
It can also be made into a flower shape that includes sepals, leaves, and stems, or it can be made into a bouquet by collecting one or more types of flowers.

The one in Figure q is a hydrangea, and the one in Figure 5 is in the shape of a chrysanthemum.

When manufacturing these chocolate confections, molds are used, and these molds are made of natural rubber latex, silicone rubber, urethane rubber, butadiene rubber, and other highly stretchable and elastic materials. A prototype of the same shape as is immersed in the liquid of this elastic material, the liquid is applied to the prototype, or a sheet of elastic material is deformed by heat etc. and attached to the prototype. It is preferable to use a material with high elasticity and appropriate shape retention.

An ear (7) is provided at the edge of the opening (6) of this mold (5).

When making chocolate confectionery, fix the ears etc. of the mold as appropriate (8) L (Figure 6), for example, cream color pallets should be used with white chocolate, red, pink, yellow, etc. pallets should be used with white chocolate. Add coloring agents such as red, pink, yellow, etc. for chrysanthemums, and add coloring agents such as yellow, purple, etc. for chrysanthemums to create the appropriate color according to the flower species TIi, temper the whole chocolate, and use it as a depositor. Fill the mold through the opening (6) with a piping bag, punch out as needed, and place in a cooling tunnel, refrigerator, etc. to cool and solidify. After that, hold the ear (7) and expand the opening (6) so that it protrudes from the opposite side of the mold, and the molded item will be extruded without force and #IM, and the expanded petals will be exposed neatly. A chocolate confectionery is obtained. In this case, before the chocolate in the mold hardens, a plastic piece (9) or a metal rod is pushed through the opening and solidified, resulting in a bar. The one in Figure 3 is a bouquet (10 pieces) made using this.Also, if you fill the mold with chocolate and then take out a part of it and harden it, you can get a shell type or hollow type. You can leave it as it is, or you can fill it with another type of chocolate, nut paste, or other center. If you use a mold made of natural rubber latex during this molding process, you can solidify and mold the chocolate. Since the surface of the chocolate is erased, it is possible to obtain a chocolate confectionery that has a very natural and elegant flower shape.This chocolate confectionery has not only flowers but also buildings,
It can be widely applied to vehicles and other various forms.

[Brief explanation of the drawing]

The drawings show embodiments of the present invention; FIGS. 7 and 2 are perspective views, FIG. 3 is a perspective view of a bouquet, FIGS. FIG. (1) is a petal, (3) is a curved surface, (5) is a mold, (6)
is the opening, (7) is the ear, and (9) is the plastic rod Patent applicant: Hunter Confectionery Co., Ltd.

Claims (1)

[Scope of Claims] 1. A flower-shaped flower body formed by a mold using a chocolate material having an appropriate color and having a plurality of mutually integral petals that expand and expand substantially outward. chocolate candy. 2. The flower-shaped chocolate confectionery according to claim 1, wherein the surface of the flower body is formed in a matte state. 3. A flower body made of an elastic material with high stretchability, elasticity, and moderate shape retention, and having an opening at the base of the flower body and a petal portion that extends from the base and expands beyond the opening. A method for producing a flower-shaped chocolate confectionery comprising: providing a thin-walled mold; filling a thiokolate material through the opening of the mold; cooling and solidifying; and elongating and deforming the mold to take out the molded product.