Verfahren zur Herstellung eines Schokoladenartikels und Schokoladenartikel

The invention relates to a method for producing a chocolate article (1), comprising the following steps: pouring a liquefied first chocolate mass (2) into a chocolate mold (3), embossing the first chocolate mass (2) in the chocolate mold (3) by means of an embossing stamp (4), wherein a negative emb...

Ausführliche Beschreibung

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Bibliographische Detailangaben
1. Verfasser:	Krämer, Volker
Format:	Patent
Sprache:	ger
Schlagworte:	CHEWING GUM COCOA COCOA PRODUCTS, e.g. CHOCOLATE CONFECTIONERY FOODS OR FOODSTUFFS HUMAN NECESSITIES ICE-CREAM PREPARATION THEREOF SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY ASINGLE OTHER SUBCLASS SUBSTITUTES FOR COCOA OR COCOA PRODUCTS THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
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Beschreibung
Zusammenfassung:	The invention relates to a method for producing a chocolate article (1), comprising the following steps: pouring a liquefied first chocolate mass (2) into a chocolate mold (3), embossing the first chocolate mass (2) in the chocolate mold (3) by means of an embossing stamp (4), wherein a negative embossing (5) of the topography (6) of the stamp surface (7) of the embossing stamp (4) is introduced into the first chocolate mass (2), pouring a liquefied second chocolate mass (8) into the negative embossing (5), wherein the second chocolate mass (8) has a color which differs from that of the first chocolate mass (2), and removing the two-colored chocolate article (1), formed from the hardened chocolate masses (2, 8), from the chocolate mold (3).