CHOCOLATE COCOA PRODUCTS

Brand Owner (click to sort) Address Description
BIJA REY, RENE 5180 MADEIRA COURT NORTH VANCOUVER, B.C. V5J 5B9 Canada Chocolate and cocoa products; namely, chocolate and cocoa based snack bars and candy bars;The English translation of BIJA is BEAT in Bulgarian or SEED in Sanskrit.;
BIJA REY, RENE 5180 MADEIRA COURT NORTH VANCOUVER, B.C. V5J 5B9 Canada Chocolate and cocoa products; namely, chocolate and cocoa based snack bars and candy bars;The mark consists of a stylized crest rendered in brown and outlined in gold upon which is superimposed the word BIJA rendered in gold and outlined in black. Above and below the I and J appear gold filigree designs.;[ Edible oils; dehydrated berries ];The color(s) brown, gold and black is/are claimed as a feature of the mark.;The English translation of BIJA is BEAT in Bulgarian or SEED in Sanskrit.;
FLEUR DE CAO BARRY CALLEBAUT FRANCE 5 BOULEVARD MICHELET HARDRICOURT MEULAN-EN-YVELINES 78250 France chocolate and cocoa products; namely, chocolate, cocoa [, cocoa powder, and candy, pastries and cakes ];The English translation of the word FLEUR is flower.;
MAYA CHOCOLATE Russell, Annelle E. P.O. Box 496 Gig Harbor WA 98335 Chocolate and cocoa products, confections, desserts, candies, baked goods, coffee, tea and specialty beverages;
NEVE FLORA MANUFACTURING & DISTRIBUTING LTD. 7400 Fraser Park Drive, Burnaby, British Columbia V5J5B9 Canada Chocolate and cocoa products;
NOIR PASSION BARRY S.A. 2, BOULEVARD MICHELET, HARDRICOURT MEULAN 78250 France chocolate and cocoa products; namely, chocolate, cocoa, cocoa powder and candies;The English translation of the mark is passion black.;
 

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.