MXPA99005797A - Method of producing a chocolate hollow body - Google Patents

Abstract

The invention concerns a method of producing a chocolate hollow body by means of which method a chocolate hollow body with at least one first and one second chamber separated by a partition wall can easily be produced. To that end, chocolate mass is poured in metered manner into a first part of a hollow mould which is divided into at least a first and a second part. The first mould part is closed with a cover and centrifuged until a partial hollow body with the first chamber and a wall formed on the cover is produced in the first mould part. The cover is then removed and the second mould part, which is filled in metered manner with chocolate mass, is placed on the wall and centrifuged until a second partial hollow body integrally formed on the first partial hollow body and having the second chamber is produced in the second mould part.

Description

METHOD TO PRODUCE A HOLLOW CHOCOLATE STRUCTURE DESCRIPTIVE MEMORY The present invention relates to a method for producing a hollow chocolate structure. Many methods are known for producing hollow chocolate structures; for example, GB-A-2 279 286 shows a method for producing two hollow chocolate structures with which one of the respective surfaces can be placed one on top of the other and packaged together and welded in that manner. The surface, with which the two hollow structures are placed one over the other, has a profile that is positive in a hollow structure and negative in the other hollow structure to achieve a surprising effect when the hollow structures are separated. Said profile is formed by a profiled wall of the mold that is inserted between the hollow molds and remains there until the two hollow structures are finished. In addition, hollow chocolate structures, in particular chocolate structures that are subsequently filled, are produced, for example, according to a method of the type described in relation to chocolate confections in German Patent 34 47 245. This method comprises the steps of, first, producing a hemispherical chocolate container, filling said container and, finally, closing it with a cover. Hollow structures with multiple cavities can not be produced with the support of this method.

For example, hollow structures that are adapted to be filled can also be produced by divided hollow molds, according to the method described in German patent 42 13 293; in the case of said method, a filling hole is formed in the hollow structure through which the filling can be introduced later in said hollow structure. Hollow structures with multiple cavities can not be produced by this method either. Furthermore, for example, in the German patent 38 12 805, it is known that in the production of hollow chocolate structures, a second mold can be used as a cover. German patent 44 21 706 describes a hollow chocolate structure, whose production process includes the step of inserting a layer of waffle into the mold, said layer being covered with chocolate when the hollow structure is being produced, so that it is protected against the softening by means of a filling that is introduced into said hollow structure. Accordingly, the object of the present invention is to provide a method by which hollow chocolate structures with multiple cavities can be produced simply and economically. Said object is achieved by the method described in claim 1. Based on the embodiment in accordance with the present invention, the respective hollow substructures, each with a cavity, are formed directly one on the other. According to the present invention, the modality allows the use of one of the conventional hollow molds with divisions that, in general, are used in the production of hollow structures without divisions with a single cavity. Based on the modality in accordance with the claim 2, the cover can be kept in place in a simple way even when it is very thin. According to claim 3, the cavities are advantageously filled through filling holes that are formed in the hollow substructures. The hollow chocolate structures produced by the method according to the present invention are particularly suitable for liquid fillings according to claim 4, since the cavities do not allow liquids to escape, since essentially they are produced in one piece. The fact that the cavities are produced in one piece, according to claim 5, also prevents the different fillings that go to each of the mentioned cavities from being intermixed before the chocolate candy is eaten, so that the sensation of flavor would be affected. To form a division, it will suffice to provide, according to claim 6, a thin sheet as cover; said thin sheet also has the advantage that it will adhere firmly to the edges of the mold component so that the liquid chocolate does not escape; and also has the advantage that conventional divided hollow molds can be sealed as usual, i.e., as in the cases where a hollow structure with a single cavity is produced. Claim 7 describes a hollow mold that is particularly suitable for carrying out the method in accordance with the present invention. The spherical hollow structure described in claim 8 is particularly suitable for being produced by this method according to the present invention. The method, according to the present invention, is particularly suitable for producing the chocolate confection described in claims 9 and 10. In the following, an embodiment of the present invention will be described in detail based on the drawings in which: Figures 1-4 show schematic sectional views of a divided hollow mold in the case of the different steps of the method in accordance with the present invention, Figure 5 shows a perspective view of a chocolate candy produced by the method according to the present invention. Figure 1 shows a hollow mold 1 which is normally accommodated in a tray together with a set of hollow molds having the same shape so that several hollow structures can be produced simultaneously. The hollow mold 1 is arranged so that hollow chocolate structures, which are spherical and bite-sized (Figure 5), can be produced, and contain two components of the virtually identical molds 3 and 4, of which each includes a hemispherical cavity of the mold 3a and 4a. A mandrel 5 and 6 projects into each of said cavities 3a, 4a; and said mandrel projects specifically from the respective hemispherical cavity into the interior thereof and is used to form the filling orifices. In addition, the hollow mold 1 includes a cover 7 that is in any case large enough to cover the cavities 3a and 4a. Said cover 7 may be a thin plastic sheet or also a thin metallic sheet or the like, whose preferable thickness is that which allows conventional hollow molds 1 to be closed even when said cover 7 is placed between the components of the mold 3 and 4. The sweet of chocolate 2 is produced, first, by pouring a metered amount of the chocolate 8 into one of the cavities, which is the cavity 3a of the component of the mold 3 in the package of the embodiment shown. Said dosed amount of chocolate 8 is sufficient to cover the walls of the component of the mold 3, which encloses said cavity 3a, and the part of the cover 7, which covers said cavity 3a, with a layer of thickness that guarantees the sufficient thickness of the walls for chocolate candy 2.

Subsequently, the cover 7 is placed in the upper part of the component of the mold 3 in a manner in which the cavity 3a is located. The cover 7 is fixed by the application of the mold component 4 whose cavity 4a is still empty for the time being; then, the hollow mold 1 is rotated in the usual manner by rotation in its different axes so that the liquid chocolate 8 is distributed in the cavity 3a in all the walls of the mold and form, after having solidified, the hollow hemispherical substructure 9 , which is shown in Figure 2 and which encloses a cavity 9a by means of a hemispherical container 10 defined by the walls of the cavity 3a, and by a rigid wall 1 1 defined by the cover 7. Thanks to the pin 5, another is formed filling hole 12, and said filling hole 12 extends through the hemispherical container 10 and allows access so that the cavity 9a can be re-filled later. When the hollow substructure 9 solidifies, the mold opens, the cover 7 is removed, and the hollow mold 1 containing the hollow substructure 9 is rotated through 180 °; likewise, the cavity 4a of the second component of the mold 4 is filled with a dosed amount of the liquid chocolate 13 and the hollow mold 1 is closed. The rigid wall 1 1 of the hollow substructure 9 seals the cavity 4a of the second component of the mold 4. Subsequently, the hollow mold 1 is rotated in the usual manner and cooled, whereby the chocolate 13 is distributed over all the walls of the mold. the cavity 4a and the surface of the rigid wall 1 1 in the manner already described hereinabove. On the one hand, this has the effect that a small amount of the chocolate of said wall 1 1 melts, and on the other hand, said wall 1 1 is reinforced once again with chocolate 13 so that the second hollow substructure 14 it is formed in the cavity 4a, is formed directly in the first hollow substructure 9. The wall 1 1 then forms a stable division by which the two hollow substructures are fixedly interconnected. Also, the second hollow substructure 14 is formed with a hemispherical container 15 containing a second cavity 14a; the bolt 6 provides a more filling hole 12, through which the cavity 14a can also be filled. When conventional hollow molds are used, which offer the possibility of introducing a filling, the chocolate candy 2 consisting of the two hollow substructures 9 and 14 is subsequently filled through the filling holes 12. The chocolate candy 2 produced from In accordance with the present invention, it is particularly suitable for receiving two liquid fillers therein. The liquid fillers can be of the type described in DE 195 44 795.6, the description of which is included herein with reference to it. The filling to be introduced into the first cavity 9a contains sodium bicarbonate and the second filling to be introduced into the second cavity contains an acid, preferably a fruit acid, for example citric acid. When the chocolate candy, and especially the division, is chewed, the two fillings come into contact and react, whereby the carbon dioxide is released and a characteristic bubbling flavor is obtained. The sodium bicarbonate and the acid are preferably contained in the same basic mixture, for example, a champagne concentrate, whose characteristic taste matches the taste sensation caused by the gas being released. The same chocolate or different chocolates can be used, such as, for example, milk chocolate or dark chocolate, for the purpose of producing the hollow substructures 9 and 14, respectively. By modifying the embodiment described and shown in the figures, all conventional hollow molds can be used, for example, also hollow molds in which only a predetermined breaking point is produced instead of a filling hole, and which includes in the respective mold components a filling hole that can be used, on the one hand, to introduce the chocolate into the cavities of the components of the mold and, on the other hand, also to subsequently introduce the filling into the cavities of the hollow substructures. In this case, the rotation of the hollow mold that appears in figure 3 may be unnecessary. In addition, hollow chocolate structures of any desired shape and size can be produced by the method according to the present invention; likewise, asymmetric hollow structures can be formed by the asymmetric components of the mold. When a hollow mold consisting of more than two mold components is employed, hollow structures with three or even more than three cavities can be produced. When a cover of adequate rigidity is used, which has the ability to adhere to the component of the mold or can be secured to it in some other way, it will not be absolutely necessary to place the second component of the mold that is still empty on the top of the first component of the mold when the first hollow substructure is being produced. In addition, the chocolate confection produced by the method according to the present invention can be produced with any desired filler.

Claims (10)

NOVELTY OF THE INVENTION CLAIMS

1. - A method to produce a hollow chocolate structure (8,13) composed of at least one first and second cavities (9a, 14a), separated by a normal dividing wall; said method comprising the steps of pouring a dosed amount of chocolate (8) into a first component of the mold (3) of a hollow mold (1) that is divided into at least one first and second components (3, 4) of the mold; seal the first component of the mold (3) with a cover (7) and rotate it until a hollow substructure (9) is formed that contains the first cavity (9a) and a wall (11) defined with the cover (7) in the first mentioned mold component (3); removing the cover (3) subsequently, and rotating the second component of the mold (4), which is placed on top of said wall (11), and the second component of the mold (4) is filled with a dosed amount of chocolate until in the wall (11) of the first hollow substructure, which is formed by the cover (7), a second hollow substructure (14) is formed with the second cavity (14a) and the normal dividing wall, so that second hollow substructure (14) is fixedly formed in that first hollow substructure (9).

2. The method according to claim 1, further characterized in that the second component of the mold (4) is applied to the cover (7) in an empty condition before the first component of the filled mold (3) is rotated.

3. The method according to claim 1 or 2, further characterized in that the filling holes (12) used to fill the cavities (9a, 14a) are formed in the mentioned hollow substructures (9, 14).

4. The method according to one of claims 1 to 3, further characterized in that the cavities (9a, 14a) are filled with a liquid filling.

5. The method according to one of claims 1 to 4, further characterized in that the respective cavities (9a, 14a) are filled with different fillings.

6. The method according to one of claims 1 to 5, further characterized in that a thin sheet, especially a plastic sheet, is used as cover (7).

7. The method according to one of claims 1 to 6, further characterized in that a hollow mold (1) with two essentially identical components of the mold (3, 4) is employed.

8. The method according to one of claims 1 to 7, further characterized in that a really spherical hollow structure (2) is produced, comprising two cavities (9a, 14a) that have practically the same size.

9. - The method according to one of claims 1 to 8, further characterized by its use for producing chocolate cakes with two cavities (2), in which case these (9a, 14a) are filled with different filling.

10. The method according to claim 9, further characterized in that the two cavities (9a, 14a) are filled with fillers that react and that specifically release a gas when they join at the time of chewing the division.