US20120110958A1 - Method for Encasing a Confectionery Product - Google Patents
Method for Encasing a Confectionery Product Download PDFInfo
- Publication number
- US20120110958A1 US20120110958A1 US13/290,898 US201113290898A US2012110958A1 US 20120110958 A1 US20120110958 A1 US 20120110958A1 US 201113290898 A US201113290898 A US 201113290898A US 2012110958 A1 US2012110958 A1 US 2012110958A1
- Authority
- US
- United States
- Prior art keywords
- chocolate
- ganache
- rigid vessel
- sealed
- glass
- 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.)
- Pending
Links
- 235000009508 confectionery Nutrition 0.000 title claims abstract description 28
- 238000000034 method Methods 0.000 title claims abstract description 24
- 238000000151 deposition Methods 0.000 claims abstract 2
- 238000007789 sealing Methods 0.000 claims abstract 2
- 235000019219 chocolate Nutrition 0.000 claims description 41
- 239000011521 glass Substances 0.000 claims description 22
- 150000001875 compounds Chemical class 0.000 claims description 5
- 239000000463 material Substances 0.000 claims description 5
- 230000008014 freezing Effects 0.000 claims 1
- 238000007710 freezing Methods 0.000 claims 1
- 239000007788 liquid Substances 0.000 claims 1
- 238000005057 refrigeration Methods 0.000 claims 1
- 244000299461 Theobroma cacao Species 0.000 description 42
- 241000609666 Tuber aestivum Species 0.000 description 8
- 230000008901 benefit Effects 0.000 description 8
- 239000000047 product Substances 0.000 description 7
- 239000000203 mixture Substances 0.000 description 5
- 235000009470 Theobroma cacao Nutrition 0.000 description 4
- 241001489212 Tuber Species 0.000 description 4
- 239000011248 coating agent Substances 0.000 description 4
- 238000000576 coating method Methods 0.000 description 4
- 239000006071 cream Substances 0.000 description 4
- 239000000796 flavoring agent Substances 0.000 description 3
- 235000019634 flavors Nutrition 0.000 description 3
- 239000004033 plastic Substances 0.000 description 3
- 238000004321 preservation Methods 0.000 description 3
- MIDXCONKKJTLDX-UHFFFAOYSA-N 3,5-dimethylcyclopentane-1,2-dione Chemical compound CC1CC(C)C(=O)C1=O MIDXCONKKJTLDX-UHFFFAOYSA-N 0.000 description 2
- NIXOWILDQLNWCW-UHFFFAOYSA-N acrylic acid group Chemical group C(C=C)(=O)O NIXOWILDQLNWCW-UHFFFAOYSA-N 0.000 description 2
- 238000007792 addition Methods 0.000 description 2
- 238000009835 boiling Methods 0.000 description 2
- 235000013736 caramel Nutrition 0.000 description 2
- 235000013399 edible fruits Nutrition 0.000 description 2
- 239000012530 fluid Substances 0.000 description 2
- 235000013305 food Nutrition 0.000 description 2
- 235000020094 liqueur Nutrition 0.000 description 2
- 239000002184 metal Substances 0.000 description 2
- 239000005022 packaging material Substances 0.000 description 2
- 238000004806 packaging method and process Methods 0.000 description 2
- 239000000843 powder Substances 0.000 description 2
- 239000007787 solid Substances 0.000 description 2
- 235000013162 Cocos nucifera Nutrition 0.000 description 1
- 244000060011 Cocos nucifera Species 0.000 description 1
- 239000004677 Nylon Substances 0.000 description 1
- 229910000831 Steel Inorganic materials 0.000 description 1
- 241001584775 Tunga penetrans Species 0.000 description 1
- 238000010521 absorption reaction Methods 0.000 description 1
- 230000004888 barrier function Effects 0.000 description 1
- 235000014121 butter Nutrition 0.000 description 1
- 235000012970 cakes Nutrition 0.000 description 1
- 235000016213 coffee Nutrition 0.000 description 1
- 235000013353 coffee beverage Nutrition 0.000 description 1
- 239000000356 contaminant Substances 0.000 description 1
- 235000014510 cooky Nutrition 0.000 description 1
- 239000007799 cork Substances 0.000 description 1
- 238000005034 decoration Methods 0.000 description 1
- 238000011161 development Methods 0.000 description 1
- 230000035622 drinking Effects 0.000 description 1
- 229920001971 elastomer Polymers 0.000 description 1
- 239000000839 emulsion Substances 0.000 description 1
- 239000000284 extract Substances 0.000 description 1
- 239000003925 fat Substances 0.000 description 1
- 235000019197 fats Nutrition 0.000 description 1
- 239000012467 final product Substances 0.000 description 1
- 239000011888 foil Substances 0.000 description 1
- 235000013572 fruit purees Nutrition 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 239000004816 latex Substances 0.000 description 1
- 229920000126 latex Polymers 0.000 description 1
- 238000002844 melting Methods 0.000 description 1
- 230000008018 melting Effects 0.000 description 1
- 235000013336 milk Nutrition 0.000 description 1
- 239000008267 milk Substances 0.000 description 1
- 210000004080 milk Anatomy 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 239000005445 natural material Substances 0.000 description 1
- 235000014571 nuts Nutrition 0.000 description 1
- 229920001778 nylon Polymers 0.000 description 1
- 239000000123 paper Substances 0.000 description 1
- 238000002360 preparation method Methods 0.000 description 1
- 230000008569 process Effects 0.000 description 1
- 238000011160 research Methods 0.000 description 1
- 239000005060 rubber Substances 0.000 description 1
- 235000013599 spices Nutrition 0.000 description 1
- 235000020354 squash Nutrition 0.000 description 1
- 239000010959 steel Substances 0.000 description 1
- 235000000346 sugar Nutrition 0.000 description 1
- 150000008163 sugars Chemical class 0.000 description 1
- 235000020357 syrup Nutrition 0.000 description 1
- 239000006188 syrup Substances 0.000 description 1
- 238000012360 testing method Methods 0.000 description 1
- 235000015149 toffees Nutrition 0.000 description 1
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 1
- 235000015041 whisky Nutrition 0.000 description 1
Images
Classifications
-
- B—PERFORMING OPERATIONS; TRANSPORTING
- B65—CONVEYING; PACKING; STORING; HANDLING THIN OR FILAMENTARY MATERIAL
- B65B—MACHINES, APPARATUS OR DEVICES FOR, OR METHODS OF, PACKAGING ARTICLES OR MATERIALS; UNPACKING
- B65B25/00—Packaging other articles presenting special problems
- B65B25/005—Packaging other articles presenting special problems packaging of confectionery
-
- B—PERFORMING OPERATIONS; TRANSPORTING
- B65—CONVEYING; PACKING; STORING; HANDLING THIN OR FILAMENTARY MATERIAL
- B65B—MACHINES, APPARATUS OR DEVICES FOR, OR METHODS OF, PACKAGING ARTICLES OR MATERIALS; UNPACKING
- B65B5/00—Packaging individual articles in containers or receptacles, e.g. bags, sacks, boxes, cartons, cans, jars
- B65B5/04—Packaging single articles
-
- B—PERFORMING OPERATIONS; TRANSPORTING
- B65—CONVEYING; PACKING; STORING; HANDLING THIN OR FILAMENTARY MATERIAL
- B65D—CONTAINERS FOR STORAGE OR TRANSPORT OF ARTICLES OR MATERIALS, e.g. BAGS, BARRELS, BOTTLES, BOXES, CANS, CARTONS, CRATES, DRUMS, JARS, TANKS, HOPPERS, FORWARDING CONTAINERS; ACCESSORIES, CLOSURES, OR FITTINGS THEREFOR; PACKAGING ELEMENTS; PACKAGES
- B65D85/00—Containers, packaging elements or packages, specially adapted for particular articles or materials
- B65D85/60—Containers, packaging elements or packages, specially adapted for particular articles or materials for sweets or like confectionery products
Definitions
- This invention relates to confections, specifically to a method to encase a confectionery product.
- Applicable U.S. patent classification definitions include Class 426, Subclass 132, wherein a nonedible carrying material which intentionally forms part of the final consumable food becomes a part thereof; and Class 426, Subclass 392 involving a process of completely enrobing a food with a nonedible packaging material which packaging material is solid at the time of packaging.
- a soft ganache is encased in a bite-sized molded chocolate or candy shell, or a coating of chocolate or powdered cocoa.
- a sealed rigid vessel replaces the chocolate or candy shell as the means of encasing the soft ganache of a chocolate truffle.
- the object of the invention is to create a highly efficient, aesthetically pleasing, and belovedly surprising method that allows for—in a single container—the encasement, shipping, storing, preservation, presentation, and serving of a confectionery product.
- FIG. 1 shows the components that comprise the preferred embodiment of the present invention: a shot glass, ganache, and a seal.
- a soft ganache is encased in a bite-sized molded chocolate or candy shell, or a coating of chocolate or powdered cocoa. These confections are picked up with the fingers and placed into the mouth.
- a shot glass replaces the chocolate shell as a means of encasing the soft ganache. These confections are eaten with a spoon.
- a chocolate ganache is made by combining boiling cream with chocolate. While warm, and in a fluid state, the chocolate ganache is poured into a shot glass. Such confectionery materials as, nuts, fruit, caramel, guanduja, taffy, toffee, cookies, fondant, and the like may be added to the chocolate mixture or layered with the chocolate mixture. When the chocolate ganache reaches room temperature, the shot glass is sealed.
- the chocolate ganache filling is the essence of a chocolate truffle—the outer chocolate or candy shell merely packaging. Some go so far as to extract the ganache and discard the outer shell. Many have expressed surprise and satisfaction at being able to get to the essence of this confection through the present invention. Furthermore, the present invention provides a new chocolate experience in that chocolate ganache is not typically eaten with a spoon. Placing ganache directly on the tongue—without the added texture of a chocolate or candy shell—gives an entirely different mouth feel.
- a confectionery product is a sweet preparation such as candy.
- Ganache is a smooth mixture generally made of chocolate and cream.
- the consistency of the final product depends on the ratio of cream to chocolate.
- ganache can be used in chocolate truffles and bon bons, and other chocolates candies, cakes, and confections.
- the chocolate ganache used in the present invention is—when warm—fluid and pourable. At room temperature, it is semi-solid, similar to the consistency of soft fudge.
- a chocolate truffle is a confectionery product having a center of ganache or ganache compound and an outer coating of powdered cocoa or chocolate or a molded chocolate or candy shell.
- Ganache is generally made by combining chopped chocolate and boiling cream. The mixture is blended until smooth, with butter, liqueurs, flavorings, spices, fruit purees, or extracts added, if desired.
- the ganache for what is sometimes referred to as the European truffle is made with syrup and a base made up of cocoa powder, milk powder, fats, and other such ingredients to create an oil-in-water type emulsion. In the present invention, either form of ganache is suitable.
- a variety of nuts, coconut, candied fruit, coffee, sugars, caramel, crumbs, shavings, and the like may be added to the ganache or applied to a truffle's exterior surface.
- these additions are incorporated directly into the ganache, integrated parfait-style between layers of the ganache, placed into the shot glass before the ganache, or applied to the top surface of the ganache.
- the term ganache compound refers to the combining of one or more of these additions with the ganache. In some instances the terms ganache and ganache compound are used interchangeably.
- a shot glass is a small glass designed to hold or measure liquor, which is either drunk straight from the glass (“a shot”) or poured into a mixed drink.
- glass includes any artificial or natural substance having similar properties and composition to glass—including, but not limited to acrylic and plastic.
- the shot glass functions as a single portion, re-closable, re-usable encasement in which a confection can be made, packaged, shipped, stored, preserved, presented, and served in an aesthetically surprising way.
- a hot-weather shipping advantage is provided by the sealed glass in the present invention. More specifically, in the case of melting chocolate ganache, the chocolate ganache is contained within the sealed glass and the product is salvageable.
- Chocolate truffles store well in the refrigerator. However, they tend to pick up other flavors easily and should be stored in airtight containers. In the present invention, the glasses are sealed, thus minimizing the absorption of other flavors.
- glass Being inert, glass provides a better barrier to air and moisture than does a chocolate or candy shell. Furthermore, the seal reduces the risk of air-borne contaminants coming in contact with the chocolate ganache.
Abstract
The present invention is directed to a method for encasing a confectionery product, comprising the steps of (a) depositing an edible mass into a rigid vessel; and (b) sealing the rigid vessel, thereby encasing in a sealed rigid vessel a confectionery product
Description
- A Provisional Patent Application (#61410386) was filed on Nov. 5, 2010.
- N/A
- N/A
- This invention relates to confections, specifically to a method to encase a confectionery product. Applicable U.S. patent classification definitions include Class 426, Subclass 132, wherein a nonedible carrying material which intentionally forms part of the final consumable food becomes a part thereof; and Class 426, Subclass 392 involving a process of completely enrobing a food with a nonedible packaging material which packaging material is solid at the time of packaging.
- In what is commonly referred to as a chocolate truffle, a soft ganache is encased in a bite-sized molded chocolate or candy shell, or a coating of chocolate or powdered cocoa.
- While chocolate truffles have long been enjoyed in the present form, new levels of aesthetic and tasting enjoyment, along with enhancements to flavor identification, preservation, storage, and hot-weather shipping are addressed in the present invention.
- In the present invention, a sealed rigid vessel replaces the chocolate or candy shell as the means of encasing the soft ganache of a chocolate truffle.
- The object of the invention is to create a highly efficient, aesthetically pleasing, and delightfully surprising method that allows for—in a single container—the encasement, shipping, storing, preservation, presentation, and serving of a confectionery product.
- The advantages of this method as they relate to the various enhancements are presented in the Detailed Description of the Invention below.
- The attached
FIG. 1 shows the components that comprise the preferred embodiment of the present invention: a shot glass, ganache, and a seal. - In what is commonly referred to as a chocolate truffle, a soft ganache is encased in a bite-sized molded chocolate or candy shell, or a coating of chocolate or powdered cocoa. These confections are picked up with the fingers and placed into the mouth.
- In the preferred embodiment of the present invention, a shot glass replaces the chocolate shell as a means of encasing the soft ganache. These confections are eaten with a spoon.
- The method for the preferred embodiment is as follows: A chocolate ganache is made by combining boiling cream with chocolate. While warm, and in a fluid state, the chocolate ganache is poured into a shot glass. Such confectionery materials as, nuts, fruit, caramel, guanduja, taffy, toffee, cookies, fondant, and the like may be added to the chocolate mixture or layered with the chocolate mixture. When the chocolate ganache reaches room temperature, the shot glass is sealed.
- The following distinctions, definitions, advantages, and explanations will help clarify the preferred embodiment of the present invention.
- For many, the chocolate ganache filling is the essence of a chocolate truffle—the outer chocolate or candy shell merely packaging. Some go so far as to extract the ganache and discard the outer shell. Many have expressed surprise and satisfaction at being able to get to the essence of this confection through the present invention. Furthermore, the present invention provides a new chocolate experience in that chocolate ganache is not typically eaten with a spoon. Placing ganache directly on the tongue—without the added texture of a chocolate or candy shell—gives an entirely different mouth feel.
- A confectionery product is a sweet preparation such as candy.
- Ganache is a smooth mixture generally made of chocolate and cream. The consistency of the final product depends on the ratio of cream to chocolate. In its various consistencies, ganache can be used in chocolate truffles and bon bons, and other chocolates candies, cakes, and confections. The chocolate ganache used in the present invention is—when warm—fluid and pourable. At room temperature, it is semi-solid, similar to the consistency of soft fudge.
- A chocolate truffle is a confectionery product having a center of ganache or ganache compound and an outer coating of powdered cocoa or chocolate or a molded chocolate or candy shell. In the preferred embodiment of the present invention, the shot glass—in essence—replaces the outer shell or coating.
- Ganache is generally made by combining chopped chocolate and boiling cream. The mixture is blended until smooth, with butter, liqueurs, flavorings, spices, fruit purees, or extracts added, if desired. The ganache for what is sometimes referred to as the European truffle is made with syrup and a base made up of cocoa powder, milk powder, fats, and other such ingredients to create an oil-in-water type emulsion. In the present invention, either form of ganache is suitable.
- A variety of nuts, coconut, candied fruit, coffee, sugars, caramel, crumbs, shavings, and the like may be added to the ganache or applied to a truffle's exterior surface. In the present invention, these additions are incorporated directly into the ganache, integrated parfait-style between layers of the ganache, placed into the shot glass before the ganache, or applied to the top surface of the ganache. In the present invention, the term ganache compound refers to the combining of one or more of these additions with the ganache. In some instances the terms ganache and ganache compound are used interchangeably.
- A shot glass is a small glass designed to hold or measure liquor, which is either drunk straight from the glass (“a shot”) or poured into a mixed drink. In the context of the preferred embodiment of the present invention, the term “glass” includes any artificial or natural substance having similar properties and composition to glass—including, but not limited to acrylic and plastic.
- In the preferred embodiment of the present invention, the shot glass functions as a single portion, re-closable, re-usable encasement in which a confection can be made, packaged, shipped, stored, preserved, presented, and served in an aesthetically surprising way.
- Chocolatiers generally rely on a truffle's outer decoration as a clue to its identity because many truffles are finished similarly, and telling one from another can be confusing. In the preferred embodiment of the present invention, identity is enhanced vis-a-vis the viewing of the contents through the glass.
- A hot-weather shipping advantage is provided by the sealed glass in the present invention. More specifically, in the case of melting chocolate ganache, the chocolate ganache is contained within the sealed glass and the product is salvageable.
- Chocolate truffles store well in the refrigerator. However, they tend to pick up other flavors easily and should be stored in airtight containers. In the present invention, the glasses are sealed, thus minimizing the absorption of other flavors.
- Being inert, glass provides a better barrier to air and moisture than does a chocolate or candy shell. Furthermore, the seal reduces the risk of air-borne contaminants coming in contact with the chocolate ganache.
- The reader will see that while this description and the claims herein contain certain specificities, these should not be construed as limitations on the scope of the invention, but rather as an exemplification of one preferred embodiment thereof. Many other variations are possible. For example:
-
- The rigid vessel component could be replaced by another drinking vessel (including, but not limited to a pony glass, whiskey tumbler, shooter, cordial glass, cocktail glass, charger, jigger, flute, or coupe); laboratory glassware (including, but not limited to test tubes); a vase; or other food-safe vessel made of (but not limited to) glass, acrylic, metal, plastic, or edible material.
- The seal could be replaced by another stopper, plug, lid, cap, sleeve, bag, box, or seal made of (but not limited to) cork, rubber, plastic, glass, paper, steel, nylon, latex, foil, metal, chocolate, or other edible material.
- Accordingly, the scope of the invention should not be determined solely by the embodiment(s) illustrated.
Claims (16)
1. A method for encasing a confectionery product, comprising the steps of:
(a) depositing an edible mass into a rigid vessel; and
(b) sealing the rigid vessel,
thereby encasing in a sealed rigid vessel a confectionery product.
2. The method for claim 1 , wherein said edible mass is chocolate ganache.
3. The method for claim 1 , wherein said edible mass is a chocolate ganache compound.
4. The method for claim 1 , wherein said edible mass is typically encased in a chocolate or candy shell.
5. The method for claim 1 , wherein said edible mass is shelf stable.
6. The method for claim 1 , wherein said edible mass does not require freezing or refrigeration.
7. The method for claim 1 , wherein the edible mass is not a liquid.
8. The method for claim 1 , wherein said edible mass is not typically served in glass.
9. The method for claim 1 , wherein said rigid vessel is a shot glass.
10. The method for claim 1 , wherein said rigid vessel is non-edible.
11. The method for claim 1 , wherein said rigid vessel is sealed with a pressure-sensitive seal.
12. The method for claim 1 , wherein said rigid vessel is sealed with a heat-sensitive seal.
13. The method for claim 1 , wherein said rigid vessel is sealed with an edible material.
14. The method for claim 1 , wherein said rigid vessel is sealed within a sleeve.
15. The method for claim 1 , wherein said rigid vessel is sealed within a box.
16. The method for claim 1 , wherein said rigid vessel is sealed within another container.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| US13/290,898 US20120110958A1 (en) | 2010-11-05 | 2011-11-07 | Method for Encasing a Confectionery Product |
Applications Claiming Priority (2)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| US41038610P | 2010-11-05 | 2010-11-05 | |
| US13/290,898 US20120110958A1 (en) | 2010-11-05 | 2011-11-07 | Method for Encasing a Confectionery Product |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| US20120110958A1 true US20120110958A1 (en) | 2012-05-10 |
Family
ID=46018325
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| US13/290,898 Pending US20120110958A1 (en) | 2010-11-05 | 2011-11-07 | Method for Encasing a Confectionery Product |
Country Status (1)
| Country | Link |
|---|---|
| US (1) | US20120110958A1 (en) |
Citations (16)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US2723643A (en) * | 1952-11-04 | 1955-11-15 | Israel F Roberson | Beverage cup incorporating indicating means for designating character of contents |
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| US4315573A (en) * | 1980-10-06 | 1982-02-16 | Owens-Illinois, Inc. | Method of strengthening glass containers and articles so made |
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| Nummer, Brian A. "Canning Chocolate Sauces Unsafe." July 2003 http://nchfp.uga.edu/publications/nchfp/factsheet/choc_sauce.html * |
| The Wandering Eater, Oddity at Valentine's, Taralucci e Vino, Blackhound, and Mandoos! (1-11-2010) available at http://thewanderingeater.com/2007/02/16/oddity-at-valentines-taralucci-e-vino-blackhound-and-mandoos-2/ . * |
| Wilson, Sara. "The Sweet Success of a Chocolate Business." November 17, 2006 * |
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