It is, however, impossible to visually identify the circles or the arcs, and thus the outline appears smooth. chocolate; Substitutes therefor characterised by shape, structure or physical form, e.g. Thus it is possible to draw a light-brown design and it is also possible to adjust the color density of the design by changing the irradiation energy or the focal length of the laser. LAPSE BECAUSE OF FAILURE TO SUBMIT A TRANSLATION OF THE DESCRIPTION OR TO PAY THE FEE WITHIN THE PRESCRIBED TIME-LIMIT, Free format text: In this embodiment, if the chocolate is placed at lower than approximately 10° C. for 1 to 2 days immediately after the laser irradiation, the laser-irradiated portion remains chocolate colored and the color remains virtually unchanged thereafter. A typical method first developed as a complementary technique therefor, and widely used, is a method using a mold. That is, the present invention is a method of drawing a design on a solid chocolate comprising irradiating a surface of the solid chocolate while sweeping a pulsed laser, and forming a rough surface on the solid chocolate. In a medium saucepan over medium heat, combine cocoa, butter and condensed milk. Further, the method makes a drawing on the surface of the chocolate, using the phenomenon that chocolate changes color when being irradiated by a pulsed laser under the above operation conditions. T, Ref document number: A23G 1/00 20060101AFI20081022BHEP, Ipc: In this embodiment, if the chocolate is placed at lower than approximately 10 °C for 1 to 2 days immediately after the laser irradiation, the laser-irradiated portion remains chocolate colored and the color remains virtually unchanged thereafter. Immediately after an engraving is made, the chocolate is placed at a temperature of approximately 20° C. for 10 to 120 minutes. A method of making a drawing on a chocolate by causing a pulsed laser to irradiate the surface of a solid chocolate under limited operation conditions, and a chocolate manufactured by said method are provided. This method is widely used for industrial materials such as plastic, but when applied in practice to a chocolate, its operation process is complicated and it is difficult to even form the thin film layer on the chocolate with extremely high accuracy. Here, the values such as 1.0E-05 are represented in exponent notation. Chocolate drawing production method provides for preparation of chocolate mass plating, effective viscosity according to Kasson at 40C is chosen within the range 500-13000 MPa, preparation of dying basen on chocolate mass with adding of dying agent dissolved in fatty component (cocoa butter or/and its equivalent, and/or substitute, and/or palm oil), obtained dye is warmed up to 25-38C before putting on the plating with its following dying … Further, the irradiation energy per pulse of the pulsed laser is a value calculated by dividing the laser output by the sweeping speed and by the number of pulses per sweeping unit line length, and the irradiation energy per sweeping unit line length is a value calculated by dividing the laser output by the sweeping speed. When it comes to packaging chocolate, LoeschPack is a premium supplier of fold wrapping machines for all types and shapes of bars, tablets and napolitans. In contrast, if a chocolate containing cacao mass is irradiated by a laser of relatively low energy within the range specified in the present invention and is thereafter preserved at a relatively low temperature for a period of time, it is possible to draw a design that appears gray-brown due to the change of luster. The laser-irradiated portion becomes reddish brown colored, fat bloom is not caused, and there is no particular change in the flavor. If the irradiation energy of the laser is insufficient, the irradiation energy is less than the energy required for the irradiated portion of the chocolate to transpire, and thus it is impossible for the irradiated portion to form a clear drawing. Melt-in-the-middle espresso martini brownies. Method. The flavor of the chocolate, however, remains virtually unchanged, and so-called fat bloom is not caused. And the higher the storage temperature, the redder and brighter the engraved portion becomes, and thus it is possible to clearly represent the drawn design. Immediately after an engraving is made, the chocolate is placed at a temperature of approximately 20 °C for 10 to 120 minutes. B1, Ref document number: As a result, a bright light-brown design is instantaneously drawn on the surface of the white chocolate and also a more favorable flavor is produced due to the Maillard reaction. And the higher the storage temperature, the redder and brighter the engraved portion becomes, and thus it is possible to clearly represent the drawn design. Based on the present invention, by using the feature that a suitable rough surface is formed on the surface of a solid chocolate by pulsed laser irradiation whereby the luster of the surface changes, it is possible to draw a fine and clear design, such as a picture or a character, virtually without changing the quality of the chocolate per se. Furthermore, the irradiation conditions of the laser to irradiate the chocolate and the storage temperature of the chocolate after the sweeping may be selected within a certain range whereby it is also possible to change the color of the drawn portion, and thus it is possible to draw a remarkably clear and beautiful design. In response, as a method of making a pattern appear on the surface of a chocolate cake, Japanese Laid-Open Patent Publication No. Using Cacao Nibs and Cocoa Butter Blend ½ cup (60g) of cacao nibs into a paste. An embodiment of the present invention will be described below. Although the mechanism of becoming reddish brown colored has not been elucidated, this phenomenon cannot be experienced in a conventional chocolate manufacturing process. STEP 1. All rights reserved. 1, a chocolate 2, formed and set in advance, is placed in a carbon dioxide gas pulsed laser engraving device, and the chocolate 2 is irradiated by a laser light 5 by controlling a laser sweeping apparatus 4 and a laser light-emitting section 3 in accordance with image information set in advance in a control device 1, thereby making a drawing 6, such as a picture or a character, approximately 0.01 to 0.1 mm deep. A23G 3/00 20060101ALI20090715BHEP, Ipc: (2) (Total for Question 1 is 5 marks Referring to FIG. generation, High strength beer having winey beery character, CO-PRECIPITATED CARRAGEENAN/XANTHAN GUM COMPOSITIONS AND PROCESSES FOR THEIR PREPARATION, Foods Comprising Healthy Combinations of Tofu and Flour, or Tofu and Meat and Methods of Producing the Same, [An Isotonic Sports Drink for Female Athletes Fortified with Iron, Calcium and Essential Vitamins for Use in Rehydration and Nutrition During Execise and Competition], Culinary base and method for the preparation of a ready-cooked dish or a flavored drink, Production of extruded cheese crackers and snacks. Cacao nibs … At the other end of the spectrum, French chocolate makers such as Pralus are renowned for their superbly silky bars, achieved through long conching times and extra cocoa butter. 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