RAW CHOCOLATE USED INDUSTRY

Brand Owner Address Description
CHOCO'SHINE BARRY CALLEBAUT AG Hardturmstrasse 181 Zurich 8005 Switzerland Raw chocolate used in industry or used in the home; confectioner's coatings in the nature of edible shellac coatings for foods and icing made with chocolate; confectioner's coatings in the nature of edible shellac coatings for foods and icing made with chocolate intended for the production of sweets; industrial chocolate; chocolate syrup; sweets made with chocolate for retailing and intended for the manufacture of foodstuffs; liquid and solid chocolate intended for sale to the chocolate industry and not intended for direct human consumption; cocoa and cocoa powder; instant cocoa powder; cocoa-based beverage powders; cocoa based beverages; chocolate food beverages not being dairy-based or vegetable based; chocolate; chocolate products, namely, chocolate sticks and bars, and chocolate sticks and bars with a filling made of fruits or containing fruit sugar; chocolate mixes for bakery goods; chocolate confectioner's coatings in the nature of edible shellac coatings for foods; candy and pralines; waffles coated with chocolate; chocolate coated cakes and pralines; candy, namely, dragees coated with chocolate; chocolate bakery desserts; spreads made from chocolate, nuts and pralines; flavorings and seasonings for food; flavorings for beverages;Cocoa butter for food purposes; milk products excluding ice cream, ice milk and frozen yogurt; milk beverages with high milk content, namely, mixed, flavored and caffeinated milk beverages;CHOCOLATE 'SHINE;
 

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.