| 摘要 |
<p>A process of making crust liqueurs by producing a hot aqueous filling liquid, cooling and thereby supersaturating said liquid in the presence of stirring and friction by continuous sweeping an annular flow of said liquid on a cooled smooth surface, depositing the cooled liquid into preformed chocolate shells and closing said shells. The cooling step is conveniently performed by use of a conventional swept surface heat exchanger and the temperature of cooled liquid may range preferably from +5 DEG to -10 DEG C. Subjecting the green chocolate candies to a conditioning step, preferably between 10 DEG - 20 DEG C, most preferably around 15 DEG C improves the desirable properties of the crust.</p> |
