| 摘要 |
Method comprises surrounding the foamed sugar compsn. with chocolate (or fondant, or glaze) in such a way that it keeps fresh, while making it possible to eat the confection without getting chocolate on one's fingers. For this purpose, the upper surface (only) of the biscuit is covered with chocolate (fondant or glaze), so as to prevent air from reaching the foamed sugar through the biscuit. The outer surface of the sugar material is covered as usual. As a further measure, the above confection may be stuck with chocolate, etc. on to a second (uncovered) biscuit wide enough to project beyond the edges of the first. |
