MXPA01001475A - Apparatus for coating confections, possibly with marbled-appearance - Google Patents

Abstract

An apparatus for preparing chocolate coatings having possibly a marbled appearance with positioning device e.g. a rotating pipe or spinning disk (11) for directing the chocolate onto a confectionery product, and device for recirculating the chocolate that does not retain on the confectionery product.

Description

APPARATUS FOR COVERING CONFITURAS, POSSIBLY WITH VETEATED APPEARANCE FIELD OF THE INVENTION The present invention relates to an apparatus for preparing a chocolate confection that has a sweet potato appearance.

BACKGROUND OF THE INVENTION Until now it has not been possible to produce chocolate coatings having a veined appearance formed of two layers of chocolate, mainly because there is only a very short period of time within which the second layer should be applied to the first layer in order to obtain a satisfactory adhesion. The chocolate layers are usually applied in liquid, semi-liquid or paste form, either by spraying, pouring, dipping or pressing in a cold environment. Generally, this process results in a first layer of upper glaze to form a condensation frost shortly after application (less than 30 seconds) which prevents the second liquid layer from adhering properly. Several references describe different types of chocolate or other edible coatings that have the ft "- Adhesion problems discussed before. For example, U.S. Patent No. 1,777,896 discloses an edible container shaped like a log made by dispersing an edible plastic coating on the outside of a cylinder, adding chocolates to simulate trunks of branches and covering them with a second layer of chocolate at a semi-liquid or plastic state. U.S. Patent Number 1,865,097 discloses elaborate hollow bodies of chocolate that have body areas formed with a color that contracts with the color of a major portion of the body. The hollow sweet body can be prepared by cooling a dark chocolate in a portion of a mold, closing the mold and filling the mold with a light colored chocolate and cooling the mold again to form a body of clear chocolate superimposed by dark chocolate parts. U.S. Patent No. 2,288,970 discloses a confectionery such as an ice cream having a chocolate coating or other edible composition. In In particular, the coating is provided with line formations or perforations that are pressed into the coating to control and limit the separation of the coating of the confectionery product. U.S. Patent Number 2,457,110 discloses a method for coating edible chocolate materials by immersing the edible material in a coating of sufficiently low viscosity without the addition of cocoa butter. Chocolate is described as the type that does not flow at high temperatures due to the lack of cocoa butter in the composition during the immersion. U.S. Patent No. 3,971,853 discloses a frozen confection having a plurality of individual color ingredients, as well as a gravity feed arrangement for feeding a plurality of nozzles with the ingredients with individual colors so that greater distribution is facilitated. of the ingredients. U.S. Patent No. 4,189,502 describes marshmallows or other marbling which have the ability to maintain a clear and distinct line of demarcation or delineation with a frozen dessert matrix to which marbling is incorporated. U.S. Patent No. 4,369,200 discloses a method for producing three dimensional decorations of a confectionery material in a base confectionery, such as with a nozzle attached to a compressible bag for depositing the decorations. The deposition is preferably produced from a rotary disperser, which deposits the decoration by using a plurality of recesses in a mold.

U.S. Patent No. 4,587,128 describes a method for making a frozen piece of cake and providing good adhesion between the frozen coating and the cake by adding a cake binding layer, applying the frozen, covering it completely with a layer of chocolate, cooling and solidifying the chocolate layer and subsequently decorating the top and sides by pressing on the same "scribbles" that have a different color. Now we have designed an apparatus and methods to obtain chocolate coatings that have a veined appearance, as well as confectionery products or ice creams that have a coating formed on them from two layers of chocolate, so that the second layer adheres satisfactorily to the first layer.

BRIEF DESCRIPTION OF THE INVENTION The present invention relates to a chocolate coating apparatus that includes at least one feeding device for supplying chocolate; a positioning device for receiving the chocolate from each feeding device and for directing the chocolate to a confection in a desired arrangement as a coating; and a container to recirculate the chocolate that does not remain in the jam.

In one embodiment, the apparatus further includes at least one driven device for rotating a coating placement device at the desired speed. In another embodiment, two feeding devices are used to supply two different types of chocolate. In another additional embodiment, the positioning device is inside the container and includes at least one rotating disk. In a preferred embodiment, each rotating disk has a substantially ellipsoidal or substantially circular shape. In another embodiment, the positioning device includes at least one rotating tube. In still another embodiment, the positioning device includes a rotating cup having a plurality of openings for directing the chocolate on the jam. In a preferred embodiment the positioning device includes an overflow channel to facilitate recirculation of chocolate coating that does not pass through the openings. In another embodiment, the positioning device further includes a dosing device for controlling the coating output of chocolate. In a preferred embodiment, the positioning device includes a divider to maintain the separation of different types of chocolate for application to the jam. In one embodiment, the positioning device is rotated at a speed of approximately 50 rpm at 2,500 rpm. In another embodiment, the positioning device provides a discontinuous flow of chocolate. In yet another embodiment, the apparatus further includes a coating modification device for blowing an air stream over the chocolate coating to modify its appearance. In another embodiment, the apparatus further includes a coating modifier device for driving at least one probe through the chocolate coating for surface prints to provide random effects or effects listed on the coating. In another additional embodiment, the container is heated to maintain the chocolate at a temperature of about 28 ° C to 60 ° C, thereby facilitating the application and recirculation of the chocolate. The invention also relates to a chocolate coating apparatus that includes a feeding means for supplying chocolate; a positioning means for receiving the chocolate from the feeding means and for directing the chocolate on a jam in a desired arrangement as a coating, and a recirculation means for recirculating the chocolate that does not remain in the jam. In one embodiment, the feeding medium supplies two different types of chocolate coatings without combining the two coatings. In another embodiment, the placement means includes a disc to facilitate sending the chocolate to the jam. In a further embodiment, the positioning means includes a cup having openings therein to facilitate directing chocolate to the confectionery. In another embodiment, the positioning means includes a tube having openings in it to facilitate directing the chocolate to the jam. . In another embodiment, the recirculation means includes a container placed around the positioning means for containing the chocolate therein.

BRIEF DESCRIPTION OF THE DRAWINGS Figure 1 is a plan view of the present invention; Figure 2 is a plan view of a submerged appearance embodiment of the present invention; Figure 3 is a plan view of a blown appearance embodiment of the present invention; Figure 4 is a plan view of a mottled appearance mode of the present invention; Figure 5 is a plan view of an appearance-punctuated embodiment of the present invention; Figure 6 is an illustration of an apparatus using a pair of rotating discs to impart a listed or stained coating; Figure 7 is a top view of one of the rotating discs of Figure 6; Figure 8 is a schematic view of a rotating cup device for imparting the desired coating; Figures 9 and 10 are side views of a hollow tube design for applying the coating; and Figure 11 is a cross-sectional view of the device of Figure 10 to illustrate the compartments therein.

DETAILED DESCRIPTION OF THE INVENTION The present invention advantageously provides an apparatus for applying a chocolate coating to a confectionery in a pattern to provide the desired appearance. The chocolate coating preferably includes more than one type of chocolate, especially two types of chocolate. Advantageously, the chocolate coating is formed from two layers of chocolate. The chocolate layers can be continuous or discontinuous. Preferably, the chocolate coating layers are formed from two layers of chocolate that are made up of different chocolates and more especially chocolates of different colors. In addition, two layers of chocolate may be used that have different textures or appearances, for example, plain chocolate, milk chocolate or white chocolate. The coatings on which a layer of chocolate with milk or chocolate is included -te *, a *. simple and the other layer includes white chocolate, are the most interesting visually because they can present a remarkable contrast between chocolate with darker color or milk or simple chocolate, and white chocolate. Each layer of chocolate has a thickness, for example, from about 0.1 mm to 2 mm, preferably from about 0.25 mm to 1.25 mm, and more preferably from about 0.5 mm to 1.0 mm. The chocolate can be, for example, common chocolate, according to accepted regulations, or it can be a confectionery material containing fat, which contains sugar, milk and fat derived components and solids from vegetable or cocoa sources. different proportions having a moisture content of less than about 10%, preferably less than about 5 weight percent. The fat-containing material can be a substitute for chocolate containing direct cocoa butter substitutes, stearins, coconut oil, palm oil, butter or any mixture thereof, nut pastes such as peanut butter and fat; praline, confectionery coatings used to cover cakes that usually comprise chocolate analogues with cocoa butter replaced by a cheaper non-temperable fat; or CARAMAC, a mixture of butter fats that are not cocoa, sugar and milk sold by Nestlé. Ü "aphthae." The confectionery or the ice cream product that is coated with the coating has a marbled appearance that can be, for example, an ice cream or any other confectionery product which can be conventionally coated with chocolate, for example. 5 example with praline, cake, melted material, granita, sorbet or other filling. The term "veining" as used herein includes, without being limited to a random, symmetrical or geometric pattern in various forms, such as a linear veining, veining blow, transverse diagonals, strips with dots or the like, wherein the veining in each coated product it contains substantially the same amount of chocolate coating. The design of the apparatus described herein primarily determines the type of veined appearance in the confectionery product or package being coated. 5 The coating may have the appearance of a submerged bar with a generally linear grain effect, a blown bar with a less linear veining effect, mottled with generally continuous strip, or stained with a generally discontinuous strip. Although each of these are desired arrangements or of the chocolate coating according to the invention, it should be understood that any design incorporating these and other arrangements can be provided to the chocolate coating. The present invention also provides a process for preparing a coating of chocolate having a ^ a- ^ ja-at ^^ al ^ ^^ j ^^: f..K ^ ^^. * mottled appearance comprising stratified strips of liquid chocolate through a mold, modifying the surface or configuration of the strip and solidify the chocolate. The mold used to prepare chocolate coatings that have mottled appearance can be any suitable conventional confectionery mode, such as a polycarbonate mold having the proper design. The chocolate strips can be placed, preferably in a random manner in the mold, by means of one or more nozzles through which the chocolate flows. The diameter of the nozzle openings can be from about 1 to 4 mm, and preferably from about 2 to 3 mm. The strips may be of only one type of chocolate, but preferably they may include two or more types of chocolate. The surface or configuration of the strips can be modified either by an air stream that is blown on the surface or by dragging one or more probes across the surface to provide random or listing effects that form impressions on the surface. After modification of the surface or the configuration of the strips, and preferably before a significant degree of solidification occurs in the strips, the mold can be filled with an appropriate chocolate and subsequently covered by conventional confectionery techniques. Finally, a filling, for example ice cream and if you want a stick or other item to hold the final product can be added.

Alternatively, two halves of the corresponding strips can be joined with or without a seal, with the filler and the optional handling article added either before or after the joining of the two halves. The present invention also provides a process for preparing a confectionery or ice cream product that is provided with a chocolate having a generally linear submerged marbled appearance formed from two chocolates which comprises applying two chocolates simultaneously to the chocolate. confectionery or ice cream product by dipping, covering or spraying to coat the confectionery or ice cream product with a coating layer of the two different chocolates simultaneously and solidify the coating. A process is provided to prepare a product of confectionery or ice cream with a chocolate that has a submerged appearance, generally linear mottled formed of two chocolates that include dosing two chocolates simultaneously in a container, and then submerging the confectionery or ice cream product in the container to coat the product confectionery or ice cream with a coating layer of the two different chocolates simultaneously, extract the confectionery product or ice cream coated from the container and solidify the coating. A confectionery or ice cream product with a chocolate coating that has a marbled appearance blown can be prepared by a modification of the process to ? -i prepare a confectionery product or ice cream with a chocolate coating that has a generally linear submerged veined appearance by blowing air through the confectionery or coated ice cream product, for example if the coating is applied by immersion according to the product Confectionery or coated ice cream leaves the container or solidifies the coating. The air can be, for example, compressed air. Preferably, the container may have a shape that closely follows the contour and volume of the confectionery or ice cream product. The two chocolates are preferably dosed through the bottom of the container. The first chocolate advantageously differs from the second chocolate, for example, one chocolate is simple or of milk and the other is white. Various ratios of the two chocolate layers can be used to obtain different effects. The present invention also provides a process for preparing a confectionery product or ice cream with a chocolate coating having a marbled appearance with a generally continuous strip formed of two layers of chocolate that includes applying a first chocolate to the confectionery product by covering or dipping to coat the confectionery product with a first layer of chocolate, and then project a stream of a second chocolate that passes randomly through [J »* r¿n k £ the coated confectionery product, and solidify the coating. An example of a process for preparing a confectionery product or ice cream with a chocolate coating having a marbled appearance with a generally continuous strip formed of two layers of chocolate includes immersing the confectionery product or ice cream in a first chocolate within a container for coating the confectionery or ice cream product, extracting the confectionery product or coated ice cream from the container and then projecting a continuous stream of a second chocolate that passes randomly through the coated confectionery product and solidifies the coating. The present invention also provides a process for preparing a confectionery product with a chocolate coating having an appearance dotted with a generally discontinuous strip formed with two layers of chocolate which includes applying a first chocolate to the confectionery product by covering, spraying or dipping to coat the confectionery product with a first layer of chocolate, and then projecting a discontinuous stream of a second chocolate randomly through which the coated confectionery product passes by interrupting the flow of the second chocolate and solidifying the coating. The above process for preparing a 5 confectionery product with a chocolate coating having a *** M * t *? M? M *** iL ^ mottled or splashed appearance can be carried out by the projection of a continuous or discontinuous current of the second chocolate that can be carried out when moving spray nozzles or by Centrifugal force means of a rotating device 5. The nozzles can be operated by a pump that generates a pressure, for example, from about 345 to 1034 kPa (50-150 psi), and preferably from about 517 to 862 kPa (75-125 psi). The second chocolate can be fed onto the upper surface of the rotating device.

The rotating device is preferably a disc. The disk preferably has an elliptical shape and the flat surface can advantageously be tilted from the horizontal, for example up to about 30 °, and preferably from about 5 ° to 25 °. In an advantageous embodiment of the present invention, a confectionery product with a chocolate coating having the appearance of either strips or dots can be obtained by applying a first chocolate to the confectionery product by covering, spraying or dipping to coat the product of confectionery with a first layer of chocolate, and then passing the confectionery product between the opposite sides of a pair of rotating discs from which currents of a second chocolate are projected by centrifugal force into the coated confectionery product, and then solidifying the coating. He second chocolate can be applied to rotating discs ? * * * A * ^? JbL by pumping chocolate through pipe, for example stainless steel on the rotating discs. The rotating discs may be made from one or more materials that have a secure contact with the edible products, but preferably are made of metal to provide durability and most preferably stainless steel. The disks may be substantially circular or elliptical and may be of various sizes. It is possible for one disk to have a different shape or size from another disk in the pair. The discs are preferably inclined to each other, for example at an angle of approximately 45 ° and preferably from approximately 25 ° to 35 ° with respect to the transport axis of the confectionery product. Advantageously, the inclination is adjusted so that the edges of the disks downstream of the conveying direction of the confectionery product are closer than the edges of the disks upstream in the conveying direction of the confectionery product. The discs are preferably mounted facing the front and rear center of the bars. Each bar can pass, for example vertically or horizontally between them. The rotation of the discs can be obtained, for example, by a variable impulse motor for each disc or one or more motors and a synchronization band. Any suitable rotary means can be used to rotate the discs. The design in the confectionery product can be placed by altering the speed of the rotating discs. The speed of the discs is preferably at least about 50 rpm and can be constituted up to about 2500 rpm or greater, based on the space restrictions established by the machine which is going to manufacture the product. The speed on the disc which produces strips or dots is a function of the distance between the disc and the product to be coated. The rotating discs can be mounted within a coated tank heated above the melting point of the chocolate, preferably from about 35 ° to 45 ° C, by circulation of hot water. The tank can be made of any suitable material, such as a metal, and preferably is of stainless steel. The heating jacket allows the excess of chocolate that has been projected by the centrifugal force from the rotating discs, after coating the confectionery product with the second chocolate, hits the inside of the tank in liquid form and then leaves the tank for recirculation . The chocolate coating can also be applied to the confectionery or ice cream product in the apparatus in various ways, for example by spraying or pouring the coating from the discs in the product, by immersing the product in the coating stream or by passing the product through the device, for example on a conveyor belt. Stick extruding products and cake products are particularly suitable for passing through the apparatus, while coating or dipping are more suitable for preparing the coating in ice cream products. The relative movements of the apparatuses and the product to be coated can be altered by a person ordinarily skilled in the art to help obtain the desired pattern in the coated product. The different modalities of the apparatus, such as the use of cups or tubes instead of disks, are discussed in more detail in the following. In all the above processes for preparing a confectionery or ice cream product with a chocolate coating having a veined appearance, the chocolate used can be tempered or unhardened, liquid chocolate, and the melting temperature can be from about 28 ° C. at 60 ° C, preferably from about 35 ° C to 45 ° C.

EXAMPLES The apparatus of the invention is further defined with reference to the following examples which describe in detail the preparation of the compounds in the apparatus described herein. It will be apparent to those skilled in the art that many modifications to both materials and methods can be practiced without departing from the purpose and interest of this invention.

Example 1 The attached figure 1 illustrates an ice cream bar coated with white chocolate and milk chocolate having a veined appearance. The coating is made in two halves in a polycarbonate mold so that each half is made by placing 0.5 mm strips of white chocolate and milk randomly through the mold using movable nozzles whose openings have a diameter of 2 mm. A stream of air is applied to the strips to modify the configuration of the surface. The chocolate is applied as a coating immediately adding liquid chocolate to completely fill the mold, followed by vibration to remove air bubbles. Then the mold is inverted with additional vibration to create a cover with a total thickness of 1.5 to 2 mm. The two halves of the mold are then joined in such a way that the chocolate covers come together to form a hollow sealed three-dimensional shape. The hollow form is cooled and removed from the mold to be placed in a clamping device. A probe is used to create a hole in one end of the hollow shell, so that a liquid ice cream at -2.5 ° C can be injected into the center. A stick is placed, sealed in place with chocolate and the whole product is finally cooled to -35 ° C to freeze the ice cream. íZÍ¿ £ líj? ¡£, Example 2 Figure 2 appended illustrates an ice cream bar coated with white chocolate and milk that has a submerged appearance. The ice cream bar is submerged in a container having a shape closely following the contour and volume of the ice cream bar. The coating on the container includes two different chocolates, for example white chocolate and milk chocolate. The two chocolates are dosed simultaneously through the bottom of the container. Then the coating of the two chocolates is allowed to solidify.

Example 3 Figure 3 appended illustrates an ice cream bar coated with white chocolate and milk that has a blown appearance. A procedure similar to that described in Example 2 is followed, except that, as the ice cream leaves the container it is coated with white and milk chocolates simultaneously, and compressed air is applied through the coated ice cream product. ? i &s-K * »Example 4 Figure 4 appended illustrates an ice cream bar coated with plain white chocolate having a mottled appearance. The ice cream bar is dipped in white chocolate inside a container to coat it with a first layer of white chocolate. The ice cream coated with the first layer of white chocolate is extracted from the first container and a continuous stream of simple chocolate is projected randomly by passing the coated confectionery product by means of spraying nozzles that are operated by a pump that generates a pressure of 689 ° C. kPa (100 psi). The coating then solidifies.

Example 5 The accompanying Figure 5 illustrates an ice cream bar coated with plain white chocolate that has a spattered appearance. A procedure similar to that described in Example 4 is followed, except that the flow of simple chocolate is interrupted to provide a discontinuous stream, which produces a splashed effect. ¡! ^^ í ^^^? ^ ß má Example 6 Figure 6 appended illustrates an apparatus for preparing a confectionery product with a chocolate coating having the appearance of either strips or dots using a pair of rotating disks. The apparatus consists of a tank (10) lined made of stainless steel that is heated to 40 ° C by circulating hot water, mounted inside which is on a pair of elliptical shaped, rotating, inclined rotating discs (11) made of stainless steel that are separately driven by a pair of impeller motors (12). In figure 7 a top view of a disc (11) is shown. In operation the ice cream bar coated with a first layer of white chocolate (not shown) is passed down in the tank (10) lined between the rotating discs (11) so that the front and rear faces of the bar are oriented towards the discs. Milk chocolate is applied to the rotating discs that rotate at a speed of 100 to 2,000 rpm when the chocolate is pumped from the chocolate source through the stainless steel pipe (13) onto the rotating discs and projected by centrifugal force from the rotating discs on the front and back faces of the ice cream bar to provide a striped or stained appearance depending on the speed of the rotation of the discs. The excess of milk chocolate that has been projected by the centrifugal force of the rotating discs which does not cover the ice cream bar hits the inside of the tank (10) in liquid form and then leaves the tank for recirculation.

Example 7 The accompanying Figures 8-10A illustrate additional devices for preparing a confectionery product with a chocolate coating having a veined appearance of strips or dots. Figure 8 illustrates this device (20) in schematic form. A rotating cup (22) having openings (24) is used to deposit lines or coating points on an ice cream bar or other jam. The openings (24) can be separated to provide the desired coating pattern at a desired speed and the number of openings can be altered in a similar manner. Preferably there are two to six, more preferably four openings, which are equally spaced apart. The cup (22) can be used in the apparatus of figure 6 instead of the discs, and has an inlet (26) which allows the entry of the chocolate coating material into the cup (22). The cup (22) is mounted on a rod (28) hollow connected to a base (30) which is coupled to a motor to rotate the device. A drainage hole (31) is located at the end of the rod (28) near or within the base (30). In operation, when the coating material is introduced into the cup (22), the material is initially extracted from the holes (24) and onto the candied product to form the desired coating. If a small amount of material is introduced into the cup, it will be supplied intermittently to form points. If a larger amount of coating material is introduced, a continuous amount will be supplied and the coating will be supplied as a continuous strip. The number and size of the strips or points of coating material can be selected based on the amount of material introduced, the number and size of the openings (24) of the cup, the rotation speed of the cup (22) or in some combination of them. The design eliminates the need to closely monitor or control the flow rate of the coating material to each cup (22). Therefore, it is preferred that the rotation speed of the cup (22) be maintained at least substantially constant. The cups (22) maintain an essentially constant volume of coating material, whose excess material leaves the cup (22) through the rod (28) and the outlet orifice (32). This provides numerous advantages, for example: (1) the flow of coating material to individual cups can vary excessively without affecting the flow of coating material to the product; (2) the minimum supply flow only needs to be adequate to partially fill the cup, although a full flooded cup will allow a uniform continuous flow of coating material to the product; and (3) the design allows flexibility of the product in number, orientation and size of the cup openings (24) which may vary as desired. When a plurality of rotating cups are used, the individual cups may be engaged in order to vary the distance from the axes of the cups to the surface of the product. This allows product patterns to be changed simply by changing the distance between the cups. For full cup designs, the distance from the cup to the product is set based on the distance between the cups. Figure 9 illustrates a variation of the rotary cup design, wherein the coating material is introduced through a rotating hollow tube (34). The cup (36) is formed around a tube and includes supply orifices (38) as in the previous design of Figure 8. The hollow tube (34) also is "*" - 26 - includes a central closure (42) and openings (40) which allow the coating material to enter the interior of the cup. Excess coating material can exit the cup through the openings (44) back to the hollow tube (34) to return to the supply of coating material for reuse. further, one or more additional cups can be supplied in the hollow tube (34) above or below the cup (36) to allow different coating materials to be supplied to the jam. Instead of a cup design, a rotating tube design such as that shown in FIG. 10 can be used. The coating enters a first hollow tube (50). If desired, this tube can be segmented into compartments (52), such as a divider, as shown in Figure 10A, to allow different coating materials are applied. Each compartment includes an outlet tube (54) mounted perpendicular to the hollow tube (50) to supply the coating material. Excess coating material can pass through the hollow tube (50) to return to the coating supply. The outlet tubes may be as long or as short as necessary to supply coating material in a desired pattern. In the simplest mode, the tubes can be removed so that only openings are needed in the side wall of the hollow tube (50) to supply the coating material. In this design, the separation between the hollow tube and other hollow tubes or part of the apparatus can be reduced compared to that of the rotating cups. Even when outlet tubes are used, the tubes can be dispersed between adjacent devices to minimize separation between the devices. The speed and movement control of each tube can be varied to obtain different coating patterns in the product, although these are preferably maintained at a substantially constant rate and control is performed by the size and number of openings or exit tubes.

Although the preceding description has been described in Although the preferred embodiments of the invention, it will be understood that the invention is not limited to the specific embodiments described herein but is capable of numerous modifications by a person ordinarily skilled in the art. It should be understood that the materials used and the mechanical details may be slightly different or may be modified from the descriptions herein without departing from the methods and compositions described and shown by the present invention as mentioned in the claims.

Claims (21)

1. A chocolate coating apparatus, comprising: at least one feeding device for supplying chocolate; a positioning device for receiving the chocolate from each feeding device and for directing the chocolate to a confection in a desired arrangement as a coating; and a container for recirculating chocolate that does not remain in the jam.

2. The apparatus as described in claim 1, further comprising at least one driven device for rotating each coating positioning device at a desired speed.

3. The apparatus as described in claim 1, wherein the two feeding devices are used to supply two different types of chocolate.

4. The apparatus as described in claim 1, wherein the positioning device is inside the container and comprises at least one rotating disk.

The apparatus as described in claim 4, wherein each rotary disk comprises a substantially ellipsoidal or substantially circular shape.

6. The apparatus as described in claim 1, wherein the positioning device comprises at least one rotating tube.

7. The apparatus as described in claim 1, wherein the rotating device comprises a rotating cup having a plurality of openings for detecting chocolate in the confectionery.

8. The apparatus as described in claim 7, wherein the positioning device includes an overflow channel to facilitate the circulation of chocolate coating that does not pass through the openings.

9. The apparatus as described in claim 1, wherein the positioning device further comprises a dosing device for controlling the coating output of chocolate.

10. The apparatus as described in claim 1, wherein the positioning device comprises ^^ * j ^^ á¿a | aÉi ^^^^^ a & ^^^^^^^ a divider to maintain the separation of the different types of chocolate for application to jam.

11. The apparatus as described in claim 2, wherein the positioning device is rotated at a speed from about 50 rpm to 2500 rpm.

12. The apparatus as described in claim 1, wherein the positioning device provides a discontinuous flow of chocolate.

13. The apparatus as described in claim 1, further comprising a coating modifier device for blowing a stream of air in a chocolate coating to modify its appearance.

14. The apparatus as described in claim 1, further comprising a coating modifier device for drawing at least one probe through chocolate coating to form surface prints to provide random or listed effects in the coating.

15. The apparatus as described in claim 1, wherein the enclosure is heated to maintain t ^^^ j ^ jgj £ lg ^^^^^^^^^^ j the chocolate at a temperature of about 28 ° C to 60 ° C, so that the application and recirculation of chocolate is facilitated.

16. An apparatus for coating chocolate, comprising: a feeding means for supplying chocolate; a positioning means for receiving the chocolate from the feeding medium and for directing the chocolate on a confection in a desired arrangement as a coating; and a means of recirculating to recirculate chocolate that does not remain in the jam.

17. The apparatus as described in claim 16, wherein the feeding means provides two different types of chocolate coatings without combining the two coatings.

18. The apparatus as described in claim 16, wherein the positioning means comprises a disc for facilitating the directing of the chocolate to the jam.

19. The apparatus as described in claim 16, wherein the positioning means comprises a cup having openings therein to facilitate directing the chocolate to the jam.

20. The apparatus as described in claim 16, wherein the positioning means comprises a tube having openings therein to facilitate directing the chocolate on the jam.

21. The apparatus as described in claim 16, wherein the recirculation means comprises a container positioned around the positioning means for containing chocolate therein. ¡^ ^. A.fcfe «ja ^^ _ ^ a¡ ^^ fe