Patent ID: 8980354
Filing Date: 2015-03-17
Classification: A23G

Abstract:
1. A method for making a frozen confectionery product, comprising the steps of: filling an interior space of a mold having a temperature less than 0° C., a closed end, and an open end with an interior surface disposed therebetween and surrounding the interior space of the mold with an excess of liquid chocolate in a refrigerated environment to provide a crispy frozen chocolate lining directly upon and in intimate contact with the interior surface of the mold, wherein the liquid chocolate has a yield value of 0.02 to 0.1 Pa at 50° C. and a plastic viscosity of greater than 0.15 Pas to 0.23 Pas at 50° C. and the crispy frozen chocolate lining has open end, a closed end, and a wall of crispy frozen chocolate extending therebetween and defining an interior space; removing non-solidified liquid chocolate from the interior space of the mold according to a suck back process; and filling the interior space of the crispy frozen chocolate lining through the open end with a frozen non-expanding confection under a pressure in a range from 1 to 3 bars and at a temperature of less than −6° C. to form the frozen confectionery product, wherein the frozen non-expanding confection within the interior space of the crispy frozen chocolate lining has a creamy, fine texture substantially devoid of ice crystals, wherein the crispy frozen chocolate lining has a snap when broken, a smooth glossy outer surface, and a variation in a uniformity of thickness of less than or about 1 mm as measured between any two points along the entirety of the crispy frozen chocolate lining.