REVESTIMENTOS DE CHOCOLATE COM TEOR REDUZIDO DE GORDURA FORMADOS POR PULVERIZAÇÃO

摘要

The present invention relates to a method for coating a frozen confectionery substrate with a continuous or discontinuous layer of reduced fat chocolate comprising the steps of:
spraying a liquid chocolate composition into a target area, wherein the liquid chocolate composition includes less than 40% fat; and
moving a frozen confectionery substrate having an outside surface into and out of the target area such that a portion of the outside surface becomes coated with the liquid chocolate composition. The present invention furthermore relates to a device for carrying out such a method and to the product obtained thereby.