Abstract: A sintered powdered confection and methods for making the same are provided.

Abstract: A reduced-fat flavored coating including a sufficient amount of flavoring agent, e.g., cocoa, to provide a selected flavor, a matrix of sugar crystals and sugar glass dispersed through the flavoring agent in an amount effective to provide the coating with sufficient structural integrity to prevent flowability at temperatures less than about 40° C., and a plurality of microspheres including a dry hydrocolloid component that are dispersed through the flavoring agent and sugar matrix to provide a slippery mouthfeel that mimics fat and begins to disperse when in contact with saliva so as to mimic the melting of cocoa butter during consumption of chocolate, wherein the flavored coating is at least substantially anhydrous and has less than about 10 weight percent fat, and wherein the fat present exists as dispersed micro-droplets. Methods of using same, e.g., to enrobe confectionery products or other food products, as well as the resultant food products, as also included.

Abstract: Emulsions for confectionery coating applications and methods regarding same are provided. In an embodiment, the emulsions comprise a water phase, a fat phase having at least one emulsifier and at least one tempering fat, and a seeding agent. The shelf-table emulsions do not need to be refined or conched and can be effectively utilized for confectionery molding, enrobing or panning applications.

Abstract: A reduced-fat flavored coating including a sufficient amount of flavoring agent, e.g., cocoa, to provide a selected flavor, a matrix of sugar crystals and sugar glass dispersed through the flavoring agent in an amount effective to provide the coating with sufficient structural integrity to prevent flowability at temperatures less than about 40° C., and a plurality of microspheres including a dry hydrocolloid component that are dispersed through the flavoring agent and sugar matrix to provide a slippery mouthfeel that mimics fat and begins to disperse when in contact with saliva so as to mimic the melting of cocoa butter during consumption of chocolate, wherein the flavored coating is at least substantially anhydrous and has less than about 10 weight percent fat, and wherein the fat present exists as dispersed micro-droplets. Methods of using same, e.g., to enrobe confectionery products or other food products, as well as the resultant food products, as also included.

Abstract: A process for manipulating the flavor of a single mass of chocolate which comprises first reducing or removing the natural flavor from the chocolate ingredients or the chocolate mass and then adding an effective amount of a flavor to the chocolate mass. The flavor provides any of the following attributes: cocoa/dairy, roasted, sweet, bitter, crumb, caramel, fruity, floral, biscuit, baked, bready, cereal, malty, popcorn, astringent or praline.

Abstract: A process for manipulating the flavor of a single mass of chocolate by adding a flavor effective amount of a non-cocoa and/or milk/dairy flavor attribute to the chocolate mass wherein the flavor provides any of the following attributes: roasted, sweet, bitter, crumb, caramel, fruity, floral, biscuit, baked, bready, cereal, malty, astringent or praline.

Abstract: A process for manipulating the flavor of a chocolate crumb which comprises treating one or more of the crumb ingredients to enhance the flavor and preparing the crumb. The flavor of a milk or white chocolate prepared from chocolate crumb can be manipulated by adding the flavor-modified chocolate crumb to other chocolate ingredients to prepare the chocolate.

Abstract: The invention relates to a “push-up” package and delivery system for a fat-based confectionery, as well as a method of forming the package by in situ molding of the confectionery therein. The confectionery may be dispensed by pushing up on a plunger member through a chamber in the package. The chamber cross-section may be any shape including a circle, oval, polygon, such as a square, rectangle, trapezoid, or triangle, a star or cross, or a character shape.

Abstract: The present invention relates to the production of chocolates and compound coatings having a unique texture and mouthfeel while being eaten. The chocolates and compound coatings include hydrocolloids.