3801 ⎘
Cocoa; Cocoa products, e.g. chocolate; Substitutes therefor; Cocoa products, e.g. chocolate; Substitutes therefor characterised by shape, structure or physical form, e.g. products with an inedible support
Sub-classes:Chess Board Food Serving Tray
#2A NON-TRANS AND COCOA BUTTER COMPATIBLE COMPOUND FAT COMPOSITION
#3Solutions for impotence.
#4MOLD FOR VEGETABLE FATS AND USE OF SAME
#5HIGHLY CAFFEINATED COCOA-BASED COMPOSITION AND METHODS OF MAKING AND USING THEREOF
#6CHOCOLATE COMPOSITIONS
#7REDUCED FAT CHOCOLATE
#8EDIBLE CAKE STAND KIT
#9SCORED CANDY BAR WRAPPER AND METHOD OF OPENING SAME
#10HEAT RESISTANT CONFECTIONS
#11CHOCOLATE-BASED MATERIAL PUZZLES
#12Chocolate Rum Nut Cake
#13Systems and methods for detection of chocolate bloom
#14CACAO POD HUSK POWDER, METHOD OF ITS PREPARATION AND ITS USE IN FOOD, PHARMACEUTICAL AND COSMETIC COMPOSITIONS
#15Edible Confectionery Ink Composition for 3D-Printing
#16FOOD COATING COMPOSITION, AND PROCESSED FOOD AND MANUFACTURING METHOD THEREOF
#17MOLD FOR VEGETABLE FATS AND USE OF SAME
#18FOOD PRODUCT USING AN IMPROVED SUGAR
#19COATED PARTICLE FOR A COMESTIBLE PRODUCT
#20Chocolate-based ink three-dimensional printing
#21HIGHLY CAFFEINATED COCOA-BASED COMPOSITION AND METHODS OF MAKING AND USING THEREOF
#22Oily Confectionery
#23Cocoa powder compositions
#24THREADED CHOCOLATE AND MANUFACTURING METHOD
#25PRINTER CARTRIDGE WITH A CHOCOLATE MASS, IN PARTICULAR FOR 3D PRINTING OF A CHOCOLATE FINISHED PRODUCT
#26COMPOSITIONS FROM CACAO PERICARP AND METHODS OF PRODUCING AND USING THEM
#27Method for Making a Cold-Formed Food Product With a Solid Binder
#28CHOCOLATE PRODUCT
#29Use of chocolate
#30Lariat device and method of manufacture
#31Method of printing chocolate structures
#32METHOD FOR MANUFACTURING PACKAGING
#33Method of printing 3D tempered chocolate
#34CHOCOLATE SLICE
#35Emulsion for reduced fat food products
#36SYSTEM AND METHOD FOR CUSTOM ENGRAVING CHOCOLATE
#37Chocolate confectionery preparation method and chocolate confectionery prepared thereby
#38TEMPERED CHOCOLATE PRINTING SYSTEM, KIT AND RELATED METHOD
#39Heat resistant confections
#40CONFECTIONERY PRODUCT
#41CONFECTIONERY PRODUCT
#42Confectionery treatment
#43NUTRITIONAL FROZEN FOOD PRODUCT
#44Chocolate wafer product
#45Baked chocolate confectionery
#46CONTAINER FOR RECEIVING AND SPLITTING PRODUCT PLATES ALONG WEAKENING GROOVES, USE OF SAID CONTAINER FOR RECEIVING AND SPLITTING PRODUCT PLATES, A PROCESS FOR SPLITTING PRODUCT PLATES, AND PRODUCT PLATES, IN PARTICULAR CHOCOLATE BARS
#47Marbled surface chocolate product
#48Printing 3D tempered chocolate
#49EDIBLE WATER-IN-OIL EMULSION CONTAINING CHOCOLATE NUGGETS
#50Method for manufacturing an embossed decorative element and confectionary article with an embossed decorative element
#51Printing 3D tempered chocolate
#52Peanut spread
#53Chocolate with agglomerate structure and the method for preparing thereof
#54Decorative Toothpick Mold
#55Cocoa nuggets and method of making same
#56Additive manufacturing system and method for printing customized chocolate confections
#57Low fat chocolate
#58Confectionery Composition
#59ORAL NUTRIENT OR MEDICANT CARRIER HAVING INCREASED SURFACE AREA AND ABSORPTION RATE
#60Convoluted chocolate product with regions of weakness and process for preparation thereof
#61FOOD PRODUCTS WITH IMPROVED TASTE
#62METHOD FOR MOLDING CHOCOLATE FROM THREE DIMENSIONAL IMAGES
#63Nutrient team
#64METHODS AND APPARATUS FOR FORMING CONTOURED EDIBLE PIECES
#65Apparatus for vacuum forming contoured edible pieces
#66Chocolate crafting system
#67METHOD OF PROCESSING CHOCOLATE PRIOR TO INK JET PRINTING
#68Apparatus for dispensing visually attractive, freshly prepared extruded fat-based confectionery product with temporary flexibility having enhanced melt-in-the-mouth properties
#69Edible spoon for dissociating into consumable predetermined clumps in order to prevent dissociating into random granules that would make consumption more difficult
#70COFFEE FLAVORED CHOCOLATE BAR
#71PRODUCT TABLET AND RELATED PACK
#72Methods and apparatus for forming contoured edible pieces
#73Delivering aerosolizable food products
#74CULINARY CAPSULE
#75TEMPERATURE RESISTANT CHOCOLATE COMPOSITION AND METHOD
#76Bakery product with white chocolate comprising fibre
#77Method and Apparatus for manufacturing Graphic Art Chocolate
#78SWEET GOODS PRODUCT
#79Method For Treating A Food
#80Low density confectionery compositions
#81FAT FILLING OR CHOCOLATE SUBSTITUTE FOR CEREAL-BASED BAKERY PRODUCTS
#82Chocolate drawing method
#83EDUCATIONAL BODY PART LEARNING KIT
#84Safe and stable edible material having reinforced concrete-like structure
#85Fountain that flows with fluidic material
#86Anhydrous Resilient Chocolate Chip for Ice Cream Novelty Products
#87Tropicalizing agent, and methods for making and using the same
#88Marbled surface chocolate product
#89Printing on comestible products
#90Visually attractive, freshly prepared extruded fat-based confectionery product with temporary flexibility having enhanced melt-in-the-mouth properties, method and apparatus of dispensing the same
#91Fountain that flows with fluidic material
#92Methods and apparatus for forming shaped edible pieces
#93Method and apparatus for decorating confectioneries
#94Method and apparatus for vacuum forming contoured edible pieces
#95Fountain that flows with fluidic material
#96Fountain that flows with fluidic material
#97Thin film forming
#98Chocolate products and ingredients and methods for producing novel oil-in-water suspensions having reduced water activity levels
#99Chocolate products and ingredients and methods for producing novel oil-in-water suspensions
#100Fountain that flows with fluidic material
#101Food product
#102Fountain that flows with fluidic material
#103Aqueous edible paint composition, method of preparation and kit
#104Process for producing confectionery highly stable to heat
#105Tropicalizing agent, and methods for making and using the same
#106Food product which artificially has been given a cell-like structure by coextrusion of several components, and method and apparatus for manufacturing such food product
#107Fountain that flows with fluidic material
#108Fountain that flows with fluidic material
#109Method of producing seed crystal suspensions based on melted fat
#110Method for forming three-dimensional chocolate structures