CHOCOLATE CHOCOLATE CONTAINING COGNAC

Brand Owner Address Description
VILLARS MAITRE CHOCOLATIER SUISSE DEPUIS 1901 LARMES DE COGNAC CHOCOLAT AU LAIT SUISSE A L'EAU DE VIE DE COGNAC ET AUX NOISETTES MATTRE CHOCOLATIER SUISSE A FRIBOURG VILLARS MAITRE CHOCOLATIER S.A. 2, route de la Fonderie - CP 1072 CH 1701 FRIBOURG Switzerland chocolate and chocolate containing cognac of Swiss origin;The mark is a rectangular box having a red banner with white lettering at the top, a white banner with black lettering in the center and a design of a clear drinking glass, and several grapes at the bottom. The red and white banners and the lettering thereon are at an upward angle from left to right.;MAITRE CHOCOLATIER SUISSE DEPUIS 1901, LARMES DE COGNAC CHOCOLAT AU LAIT-SUISSE, MAITRE CHOCOLATIER SUISSE A FRIBOURG, COGNAC ET AUX NOISETTES or the design of the grapes;The banner appearing in the upper portion of the mark is lined for the color red.;In the red banner are the white-lettered words VILLARS MAITRE CHOCOLATIER SUISSE DEPUIS 1901 which is French for Villars Master Swiss Chocolate Maker since 1901, and a stylized flower design behind the word VILLARS. In the white banner are the words LARMES DE COGNAC CHOCOLAT AU LAIT SWISS, which is French for drops of cognac Swiss milk chocolate. A red sheild with a white cross appears on the left side of the white banner, encircled by gold lettering. The gold lettering includes the words MAITRE CHOCOLATIER SUISSE A FRIBOURG, which is French for master chocolate maker of Fribourg. To the right of the red shield are the words A L'EAU DE VIE DE COGNAC ET AUX NOISETTES in black letters. This is French for a juice of life of cognac and hazel nuts.;
 

Where the owner name is not linked, that owner no longer owns the brand

    
Technical Examples
  1. A process for manufacturing milk chocolate products containing a higher than normal water content by preparing a dark chocolate containing up to 30% by weight of water, adding a milk powder suspension optionally together with seed crystals of cocoa butter or cocoa butter equivalent, and mixing under low shear. The invention also relates to high water content milk chocolate products, methods of preparing a chocolate coated ice cream article with such products and to the resulting chocolate coated ice cream articles.