| 摘要 |
IMPROVED PRODN. OF CHOCOLATES WITH LIQUID CENTRES By taking an inner shell, which is filled with liquid, but which has not yet been given its final shape, forming a plastic on the inner shell to take a layer of solid ingredients and then enrobing this composite shell with a layer of chocolate or other suitable covering. The plastic surface of the inner shell may be achieved by warming the shell material. Alternatively, the surface may be formed by coating the inner shell with a liquid edible fat such as brown or white chocolate, or with a glaze of marzipan. The process enhances the retention of flavour of the liquid (as the shell may be thinner) and introduces new ingredients. |
