CHOCOLATE CHOCOLATE CONTAINING RASPBERRY

Brand Owner Address Description
VILLARS LARMES DE FRAMBOISE CHOCOLAT AU LAIT SUISSE AL'EAU DE VIE DE FRAMBOISE ET AUX NOISETTES VILLARS MAITRE CHOCOLATIER S.A. 2, route de la Fonderie - CP 1072 CH 1701 FRIBOURG Switzerland chocolate and chocolate containing raspberry brandy of Swiss origin;The mark is a red rectangular box having a red banner with white lettering at the top, a white banner with black lettering in the center, and a clear drinking glass, several raspberries and a leaf 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 FRAMBOISE CHOCOLAT AU LAIT SUISSE; MAITRE CHOCOLATIER SUISSE A FRIBOURG; FRAMBOISE ET AUX NOISETTES; or the representation of the design of the rasberries;The banner appearing in the upper portion of the mark is lined for the color red. The lining shown on the leaf in the lower portion of the mark is a feature of the mark and is not intended to indicate color.;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 FRAMBOISE CHOCOLAT AU LAIT SWISS, which is French for drops of raspberry swiss milk chocolate. A red shield 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 FRAMBOISE ET AUX NOISETTES in black letters. This is French for a juice of life or raspberry 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.