초록

The invention concerns a method for making a chocolate-flavored confectionery which consists in coating at least a particle with alternative layers of fats and powders comprising cocoa.

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1. A method for preparing a chocolate-containing confectionery product, wherein at least one particle is coated with chocolate formed by alternating layers consisting essentially of fatty matter layers containing cocoa butter with layers of powder containing cocoa on the at least one particle.2. The

1. A method for preparing a chocolate-containing confectionery product, wherein at least one particle is coated with chocolate formed by alternating layers consisting essentially of fatty matter layers containing cocoa butter with layers of powder containing cocoa on the at least one particle.2. The method for preparing a chocolate-containing confectionery product according to claim 1, wherein the particle is of the family of nuts and hazelnuts.3. The method for preparing a chocolate-containing confectionery product according to claim 1, wherein the particle is a fraction of a nut or hazelnut.4. The method for preparing a chocolate-containing confectionery product according claim 1, wherein the particle is a peanut.5. The method for preparing a chocolate-containing confectionery product according to claim 1, wherein the particle has a major diameter less than or equal to 5 mm.6. The method for preparing a chocolate-containing confectionery product according to claim 1, wherein it comprises a step of cooling the coated particle.7. The method for preparing a chocolate-containing confectionery product according to claim 1, wherein coating is carried out followed by cooling of the particle, after which coating is again performed.8. The method for preparing a chocolate-containing confectionery product according to claim 7, wherein the cooling of the particle comprises blowing air onto the particle, the air being at a temperature equal to or lower than 13° C.9. The method for preparing a chocolate-containing confectionery product according to claim 7, wherein the cooling of the particle comprises blowing air onto the particle, the air being at a temperature between 5° C. and 13° C.10. The method for preparing a chocolate-containing confectionery product according to claim 1, wherein, after coating with fatty matter and powder, the particle is coated with sugar containing solution.11. The method for preparing a chocolate-containing confectionery product according to claim 1, wherein the confectionery product is a loose product comprising a multitude of said coated particles.12. The method for preparing a chocolate-containing confectionery product according to claim 1, wherein the particle has a major diameter less than or equal to 3.5 mm.13. The method for preparing a chocolate-containing confectionery product according to claim 1, wherein, after coating with fatty matter and powder, the particle is coated with a colored sugar containing solution.14. A chocolate-containing confectionery product wherein it is produced by a method wherein at least one particle is coated with chocolate formed by alternating layers consisting essentially of fatty matter layers containing cocoa butter with layers of powder containing cocoa on the at least one particle.15. A food product comprising confectionery products distributed within the product, wherein the confectionery products have been produced by a method wherein at least one particle is coated with chocolate formed by alternating layers consisting essentially of fatty matter layers containing cocoa butter with layers of powder containing cocoa on the at least one particle.16. The food product according to claim 15, wherein the product contains a liquid or pasty substance.17. The food product according to one of claim 15 or 16, wherein it contains an ice-cream receiving the confectionery products.18. The food product according to one of claim 15 or 16, wherein it contains a milk substance receiving the confectionery products.