CHOCOLATE COVERED CANDY BARS

Brand Owner (click to sort) Address Description
HELEN GRACE CHOCOLATES HELEN GRACE CHOCOLATES 401 EAST LAS OLAS BOULEVARD SUITE 800 FORT LAUDERDALE FL 33301 Chocolate Covered Candy Bars, Solid Chocolate Candy Bars, Chocolate Covered Cremes, Chocolate Covered Caramels, Chocolate Covered Nougats, Chocolate Covered Marshmallow, Chocolate Covered Nut Clusters, Hollow Chocolate Molds and Fudges;Helen Grace is the name of a living individual whose consent is of record.;No claim is made to the exclusive right to use the word Chocolates, apart from the mark as shown.;
HELEN GRACE CHOCOLATES SWEET ACQUISITIONS CA2 401 EAST LAS OLAS BOULEVARD FORT LAUDERDALE FL 33301 Chocolate Covered Candy Bars, Solid Chocolate Candy Bars, Chocolate Covered Cremes, Chocolate Covered Caramels, Chocolate Covered Nougats, Chocolate Covered Marshmallow, Chocolate Covered Nut Clusters, Hollow Chocolate Molds and Fudges;Helen Grace is the name of a living individual whose consent is of record.;No claim is made to the exclusive right to use the word Chocolates, apart from the mark as shown.;
HELEN GRACE CHOCOLATES HELEN GRACE CHOCOLATES, INC. 422 N. CHIMNEY ROCK ROAD GREENSBORO NC 27410 Chocolate Covered Candy Bars, Solid Chocolate Candy Bars, Chocolate Covered Cremes, Chocolate Covered Caramels, Chocolate Covered Nougats, Chocolate Covered Marshmallow, Chocolate Covered Nut Clusters, Hollow Chocolate Molds and Fudges;Helen Grace is the name of a living individual whose consent is of record.;No claim is made to the exclusive right to use the word Chocolates, apart from the mark as shown.;
 

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

   
Technical Examples
  1. The present invention is directed to a method of coating soft confectionery centers with chocolate. The method comprises the steps of: mixing the soft confectionery centers having a bed temperature of from about 0° C. to about 15° C.; applying chocolate onto the soft confectionery centers, wherein the chocolate is at a temperature of from about 36° C. to about 50° C.; and cooling the chocolate covered soft confectionery centers.