ORGANIC CONFECTIONERY COATINGS

Brand Owner (click to sort) Address Description
ARTISAN KETTLE ORGANIC CHOCOLATE CLASEN QUALITY CHOCOLATE, INC. 5126 West Terrace Drive Madison WI 53718 Organic confectionery coatings, namely, edible coatings for food, chocolate coatings; organic chocolate, namely, solid confectionary inclusions, drizzles, drops, chunks, wafers, disks, spreads; organic chocolate;The mark consists of the words ARTISAN KETTLE stacked in cursive lettering above the words ORGANIC CHOCOLATE in block letters below. There is a horizontal line to the left of the letter K in the word KETTLE and a horizontal line to the right of the last letter E in the word KETTLE. The wording ORGANIC CHOCOLATE is underlined.;Color is not claimed as a feature of the mark.;ORGANIC CHOCOLATE;
GOURMET ARTISAN ORGANIC KETTLE CHOCOLATE CLASEN QUALITY CHOCOLATE, INC. 5126 West Terrace Drive Madison WI 53718 Organic confectionery coatings, namely, edible coatings for food, chocolate coatings; organic chocolate, namely, solid confectionary inclusions, drizzles, drops, chunks, wafers, disks, spreads; organic chocolate;The mark consists of the word GOURMET written in a small stylized font over the word ARTISAN which is in a larger stylized font different from the word GOURMET. Below the word ARTISAN are written the words ORGANIC and KETTLE where the word ORGANINC is written in the same stylized font as the word GOURMET and is in between two horizontal bars and the word KETTLE is written in the same stylized font as the word ARTISAN. Below ORGANIC and KETTLE is the word CHOCOLATE which is arranged in the shape of the bottom half of a semicircle and in the same stylized font as GOURMET and ORGANIC.;Color is not claimed as a feature of the mark.;GOURMET ORGANIC AND CHOCOLATE;
 

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.