GB2639540A

GB2639540A - Method of and apparatus for depositing confectionary material

Info

Publication number: GB2639540A
Application number: GB2402521.5A
Authority: GB
Inventors: McHale Harry; Cadwell Ben
Original assignee: MAGNA SPECIALIST CONFECTIONERS Ltd
Current assignee: MAGNA SPECIALIST CONFECTIONERS Ltd
Priority date: 2024-02-22
Filing date: 2024-02-22
Publication date: 2025-10-01
Also published as: GB202402521D0

Abstract

A nozzle assembly for depositing confectionery material comprises a first and second nozzle parts 2, 3. First nozzle part 2 defines a first fluid flow path between an inlet 11 and one or more apertures 21. Second nozzle part 3 surrounds the or each aperture 21 and defines a second fluid flow path 13 from an inlet 11’ to an outlet 12. The second flow path is preferably located between an exterior surface of the first nozzle part and an interior surface of the second nozzle part. The first fluid path may be connected to the second fluid path via the or each aperture 21. The first nozzle part preferably has projections 22 extending outwardly into the second fluid path. A method of depositing confectionery material is also claimed, including the steps of providing two different confectionary materials to a depositor, partially mixing the materials close to or at the point of deposit, and depositing the partially mixed materials into a mould. The depositor preferably comprises the claimed nozzle assembly. The confectionary materials are preferably different chocolates selected from milk, dark and white, such that chocolate deposited using the method/apparatus may have a marbled effect (see fig. 9).

Description

METHOD OF AND APPARATUS FOR DEPOSITING CONFECTIONERY MATERIAL

FIELD

The invention relates generally to a method of and apparatus for depositing confectionery material.

More specifically, although not exclusively, the invention relates to a method of and apparatus for depositing confectionery material to produce a confectionery product having a substantially uniform marbled effect or appearance.

BACKGROUND

Confectionery products such as chocolate eggs are typically composed of a single layer of chocolate which has a consistent colour. Chocolate eggs can be made by joining two chocolate shells. The chocolate shells can be formed by depositing a shot of molten chocolate into a cavity of a mould in the shape of half an egg, and pushing a chilled stamp into the mould so that the molten chocolate flows into the space between the mould and the stamp and sets to form a solid shell as the molten chocolate cools. This process is known as the frozen cone method, and is described in EP0589820, for example.

An apparatus for depositing a confectionery material, such as molten chocolate, into a desired location, such as into a mould cavity, typically comprises a nozzle which has a first end which is positioned adjacent to the desired location, and a second end which is connected to a supply line via a manifold plate. Typically, a plurality of nozzles are mounted on the manifold plate so that a plurality of shots of chocolate may be deposited simultaneously in a plurality of locations. The supply line is connected to a reservoir of molten chocolate via a valve and piston arrangement. The valve is movable between a first position in which the manifold plate is connected to the reservoir of molten chocolate, and a second position in which the pipeline or passageway between the manifold and the reservoir of molten chocolate is blocked. When the valve is in the first position, the piston is moved in such a way as to draw molten chocolate from the reservoir, along the supply line and into the manifold plate (the suction stroke). The valve is then moved to its second position, and the piston moved to push the molten chocolate through the manifold plate and nozzle so that a shot of chocolate is deposited from the nozzle into the desired location (the ejection stroke).

It is not possible to use the standard depositor described above for the deposition of confectionery materials to form confectionery products with a marbled effect or appearance as bringing confectionery materials having different properties (e.g. colours, textures or flavours) together within the standard depositor would result in obtaining a pure and simple mixture of flavours and colours.

Instead, marbling requires an association and not a complete mixture of the two or more confectionery materials. A confectionery product having a marbled effect or appearance is obtained by the judicious combination of two or more confectionery materials having different properties, e.g. chocolate of different colours or flavours.

It is known to make marbled confectionery products by hand. However, it is challenging to create several marbled confectionery products by hand that have a consistent and reproducible marbled effect.

It is also known to make marbled coatings for confectionery products, for example marbled chocolate coatings for pralines. Such a technique is described in EP3157349, for example. The process is however time-consuming, requiring subjecting a first dose of chocolate having a first colour to air flow such that part of the first dose of chocolate is blown away from the mould, letting the first dose of chocolate harden, and subsequently adding a second dose of chocolate having a colour different from the first dose into the mould. It is also difficult to reproducibly achieve confectionery products having uniform marbling using this technique.

It is therefore an object of the invention to provide an apparatus and method for depositing confectionery material which overcomes one or more drawbacks of the prior art.

It is an object of the invention to provide an apparatus and method for depositing confectionery material which is reproducible and achieves substantially uniform marbling.

BRIEF DESCRIPTION OF THE INVENTION

According to an aspect of the present disclosure there is provided a nozzle assembly for depositing confectionery material, the nozzle assembly comprising: a first nozzle part having a first end, a second end and at least one aperture between the first and second ends; and a second nozzle part; wherein the first nozzle part defines a first fluid flow path from an inlet thereof to the or each aperture and the second nozzle part at least partially defines a second fluid flow path from an inlet thereof to an outlet thereof, the second nozzle part being configured to surround the or each aperture.

Advantageously, the nozzle assembly of the disclosure is able to produce confectionery products having substantially uniform marbled effect or appearance.

As used herein the terms "marble", "marbled" and "marbling" mean a partial mixture of two or more materials, e.g. confectionery materials, having different properties, e.g. colours, flavours or textures.

The term "partial mixture should be interpreted as mixing of the two or more materials to form a heterogeneous mixture, i.e. each material is still notably discernible from the other material or materials. The terms "marble", "marbled" and "marbling" should not be interpreted as being limited to visual appearance. The terms "marble", "marbled" and "marbling" should be taken to include, for example, marbled colours, marbled flavours and marbled textures. The terms "marble", "marbled" and "marbling" should be taken to exclude a complete mixture of the two or more materials, i.e. mixing to homogeneity.

The nozzle assembly or a portion or part thereof may be elongate, e.g. substantially cylindrical or rectangular. The diameter, e.g. an outer diameter, of the nozzle assembly or a portion or part of the nozzle assembly may vary along a longitudinal axis.

In an embodiment, a portion of the first nozzle part, e.g. the second end and/or a central portion of the first nozzle part, may have a reduced diameter, e.g. outer diameter, with respect to another portion of the first nozzle part, e.g. the first end of the first nozzle part.

The first end of the first nozzle part may be or provide a first end of the nozzle assembly. The first end of the first nozzle part may provide or define the inlet of the first nozzle part.

The second end of the first nozzle part may be a closed end, i.e. no confectionery material may flow/pass through the closed end.

The first nozzle part may comprise or define a plurality of apertures, e.g. from 2 to 50 apertures or from 3 to 40 apertures or from 4 to 35 apertures or from 4 to 30 apertures, or from 4 to 25 apertures, or from 4 to 20 apertures, or from 4 to 15 apertures, or from 4 to 10 apertures.

The or each aperture may be located between the first and second ends of the first nozzle part. The or each aperture may be located toward or adjacent the second end of the first nozzle part. The or each aperture may be provided in the reduced diameter, e.g. the reduced outer diameter, portion of the first nozzle part. The or each aperture may be defined by a surface, the surface being generally parallel to a longitudinal axis of the first nozzle part.

The or each aperture may extend through the first nozzle part from an interior surface thereof to an exterior surface thereof. The or each aperture may be spaced around the first nozzle part, e.g. a surface (exterior, interior or both) of the first nozzle part.

The shape, size, number and/or arrangement of the apertures may be selected based on the surface area of the opening required, i.e. the or each aperture may take any appropriate shape, size, number and/or arrangement. In an embodiment one or more of the apertures are circular. In an embodiment, one or more of the apertures are elongate.

The first fluid flow path may terminate at the one or more apertures. The first fluid flow path may run parallel to the longitudinal axis of the first nozzle part or nozzle assembly.

The first fluid flow path may extend from the inlet of the first nozzle part to the or each aperture and optionally to the outlet of the second nozzle part.

The first fluid flow path may be configured to receive a first confectionery material, e.g. a fluid or liquid confectionery material, having a first property, e.g. colour, texture or flavour. The first confectionery material may be fat-based. The first confectionery material may be molten chocolate, e.g. molten tempered chocolate, food flavouring or food dye.

The first nozzle part may be configured to receive the first confectionery material through the inlet thereof. The first nozzle part may be configured to deposit the first confectionery material via the or each aperture.

The second nozzle part may have a first end and a second end. The second end of the second nozzle part may be or provide a second end of the nozzle assembly. The first end of the second nozzle part may provide or define the inlet thereof. The second end of the second nozzle part may provide or define the outlet thereof. The outlet may be configured to deposit confectionery material from the nozzle assembly to a desired location, e.g. into a mould cavity.

The second fluid flow path may be defined by the first nozzle part and the second nozzle part. The second fluid flow path may be located between the first nozzle part and the second nozzle part. The second fluid flow path may be located between an exterior surface of the first nozzle part and an interior surface of the second nozzle part.

The second fluid flow path may run parallel to the longitudinal axis of the nozzle assembly.

The second fluid flow path may be configured to receive a second confectionery material, e.g. a liquid or fluid confectionery material, having a second property, e.g. colour, texture or flavour, which is different to the first property of the first confectionery material. The second confectionery material may be fat-based. The second confectionery material may be molten chocolate, e.g. molten tempered chocolate, food flavouring or food dye.

The second nozzle part may be configured to receive the second confectionery material through the inlet thereof. The second nozzle part may be configured to deposit the second confectionery material via the outlet thereof.

The nozzle assembly may comprise more than two fluid flow paths, e.g. three, four, five or six fluid flow paths. The first nozzle part may define more than one fluid flow path, e.g. two, three or four fluid flow paths, for example from an inlet thereof to one or more of the apertures. The second nozzle part may at least partially define more than one fluid flow path e.g. two, three or four fluid flow paths, for example from an inlet thereof to an outlet thereof. A plurality of fluid flow paths may be located between the first nozzle part and the second nozzle part. A plurality of fluid flow paths may be located between an exterior surface of the first nozzle part and an interior surface of the second nozzle part. Each fluid flow path may run parallel to the longitudinal axis of the nozzle assembly.

Each fluid flow path may be configured to receive a confectionery material, e.g. a fluid or liquid confectionery material. Each confectionery material may have a property, e.g. colour, flavour or texture, which is different to one or more or all of the other confectionery materials. The confectionery materials may be fat-based. The confectionery materials may be molten chocolate, e.g. molten tempered chocolate, food flavouring or food dye.

In an embodiment, the first and/or second fluid flow path may be separated into a plurality of fluid flow paths, e.g. two, three or four fluid flow paths. For example, the first fluid flow path may be divided into two discrete fluid flow paths.

Where the first nozzle part defines more than one fluid flow path, each fluid flow path may be configured to receive confectionery material through the or an inlet thereof and/or each fluid flow path may be configured to deposit the confectionery material via one or more of the apertures.

Where the second nozzle part at least partially defines more than one fluid flow path, each fluid flow path may be configured to receive confectionery material through the or an inlet thereof and/or each fluid flow path may be configured to deposit the confectionery material via the or an outlet thereof.

The nozzle assembly may be configured such that once a confectionery material has been completely introduced into one of the fluid flow paths, a confectionery material having a different property, e.g. colour, flavour or texture, may be subsequently introduced into the same fluid flow path.

One or more or each of the fluid flow paths or a portion or part thereof may be discrete from one another. Advantageosuly, this ensures that when confectionery material is present in each fluid flow path the confectionery materials do not mix. Advantageously, this ensures that a complete mixture of the confectionery materials is avoided.

The first fluid flow path (or the fluid flow paths defined by the first nozzle part) may join or connect to the second fluid flow path (or the fluid flow paths at least partially defined by the second nozzle part).

The first fluid flow path (or the fluid flow paths defined by the first nozzle part) may join or connect to the second fluid flow path (or the fluid flow paths at least partially defined by the second nozzle part) via the or each aperture.

The nozzle assembly may be configured such that the first confectionery material and/or further confectionery material or materials (introduced into the first fluid flow path or fluid flow paths defined by the first nozzle part) may combine, e.g. partially mix, with the second confectionery material and/or further confectionery material or materials (introduced into the second fluid flow path or fluid flow paths at least partially defined by the second nozzle part). Mixing, e.g. partial mixing, of the first, second and/or further confectionery materials may occur in the second fluid flow path or a fluid flow path or fluid flow paths defined by the second nozzle part. Mixing, e.g. partial mixing, of the first, second and/or further confectionery materials may occur close to or at the point of deposit.

In an embodiment, the first fluid flow path may be configured to receive a first confectionery material selected from milk chocolate, white chocolate and dark chocolate and the second fluid flow path may be configured to receive a second confectionery material selected from milk chocolate, white chocolate and dark chocolate, wherein the first confectionery material is different to the second confectionery material. The first fluid flow path may be further configured to receive a further confectionery material selected from milk chocolate, white chocolate and dark chocolate, wherein the further confectionery material is different to the first and second confectionery materials. The further confectionery material may be introduced into the first fluid flow path after the first confectionery material (i.e. all of the first confectionery material) has been introduced.

The nozzle assembly or a portion or part thereof may comprise one or more fins, projections and/or protrusions. The fins, projections and/or protrusions or a portion or part thereof may have a spiral or helical configuration.

The fins, projections and/or protrusions may extend from an exterior surface of the first nozzle part. The fins, projections and/or protrusions may be spaced around the exterior surface of the first nozzle part. At least a portion of one or more of the fins, projections and/or protrusions may be configured to bear against an interior surface of the second nozzle part.

The fins, projections and/or protrusions may extend from an interior surface of the second nozzle part. The fins, projections and/or protrusions may be spaced around the interior surface of the second nozzle part. At least a portion of one or more of the fins, projections and/or protrusions may be configured to bear against an exterior surface of the first nozzle part.

Pairs of fins, projections and/or protrusions may define channels, flutes and/or grooves. For example, each pair of fins, projections and/or protrusions may define a separate channel, flute and/or groove.

The or each aperture may be located in the channels, flutes and/or grooves.

The or each aperture and the fins, projections and/or protrusions may alternate around the exterior surface of the first nozzle part and/or the interior surface of the second nozzle part.

Advantageously, the arrangement of apertures, fins, projections, protrusions, channels, flutes and/or grooves create different contact points for the different confectionery materials to pass through the nozzle assembly, thus creating a swirling/marble effect as the confectionery materials flow through the nozzle assembly.

The first nozzle part and the second nozzle part may be moveable relative to one another. The second nozzle part may be configured to connect, e.g. releasably connect, to the first nozzle part The first and second nozzle parts may be configured to interlock (e.g. releasably interlock) to prevent removal of the first nozzle part from the second nozzle part. The first nozzle part may be secured or securable to the second nozzle part. Alternatively, the first nozzle part may be integral with the second nozzle part.

The second nozzle part may be configured to receive a portion of the first nozzle part. The first nozzle part or a portion thereof may extend into the second nozzle part, e.g. when connected or secured thereto. The first nozzle part may extend into the second fluid flow path or the fluid flow paths at least partially defined by the second nozzle part.

The first and second nozzle parts may be sized such that the reduced diameter portion, e.g. reduced outer diameter portion, of the first nozzle part (including any fins projections and/or protrusions) is smaller than the internal diameter of the second nozzle part.

The nozzle assembly may be configured to connect to a manifold plate. The nozzle assembly may be configured to connect to a reservoir and/or supply line, e.g. via the manifold plate or one or more pipes or pipelines extending from the manifold plate.

The nozzle assembly or a part or portion thereof may comprise a screw thread. A mating screw thread may be provided on a manifold plate onto which the nozzle assembly is to be mounted. By virture of this arrangement, rotation of nozzle assembly with respect to the manifold plate may cause the screw thread of the nozzle assembly to connect or separate from the manifold plate.

The nozzle assembly may be operable to deposit confectionery material into one or more moulds, e.g. mould cavities.

The nozzle assembly may be operable to produce a marbled confectionery product, i.e. a confectionery product having a substantially uniform marbled effect or appearance.

According to an aspect of the present disclosure there is provided an apparatus for depositing confectionery material, the apparatus comprising at least one nozzle assembly as described in any of the above embodiments.

The apparatus may be operable to deposit confectionery material into one or more moulds, e.g. mould cavities.

The apparatus may be operable to produce a marbled confectionery product, i.e. a confectionery product having a substantially uniform marbled effect or appearance.

The apparatus may comprise plural nozzle assemblies.

A single nozzle assembly may be associated with a single mould during each ejection stroke.

Alternatively, plural nozzle assemblies, e.g. 2, 3, 4, 5, 6, 7, 8, 9 or 10 nozzle assemblies may be associated with each mould during each ejection stroke.

The apparatus may further comprise a supply line configured to supply the nozzle assembly or nozzle assemblies with confectionery material.

The apparatus may further comprise a reservoir. A reservoir may be provided for each confectionery material or a single reservoir with different compartments, e.g. a split hopper, may be provided.

The apparatus may comprise a manifold, e.g. a manifold plate. The apparatus or manifold may comprise one or more pipes or pipelines for joining the components of the apparatus together.

Plural nozzle assemblies may be arranged in a plurality of rows on the manifold. Advantageously, a plurality of shots of confectionery material may be deposited simultaneously in a plurality of locations (e.g. different moulds) or within the same location (e.g. the same mould).

The apparatus may comprise a closure mechanism or valve which is operable to control the introduction of confectionery material.

The apparatus may comprise a controller or control means. The controller or control means may be configured to control the opening of the or each supply line, i.e. the release of each confectionery material. Advantageously, this means that different confectionery materials or confectionery materials having different properties may be released at different time points into the nozzle assembly.

The apparatus may further comprise a pumping means which is operable to draw a liquid/fluid confectionery material into the nozzle assembly, and then to deposit said liquid confectionery material from the nozzle assembly.

The pumping system may be the same as the valve and piston arrangement used in existing depositors, as described in the introduction to this application, and as are well-known to persons skilled in the art.

The pumping means and/or controller or control means may be operable to draw a predetermined amount or volume of liquid confectionery material into the nozzle assembly, and then to deposit a predetermined quantity of the said liquid confectionery material from the nozzle assembly. Advantageously, this means that there is no waste, excess or overflow of confectionery material from the moulds as the exact amount of confectionery material required for each mould can be added.

Further, different amounts or volumes of confectionery material may be added dependent on the required thickness of the end product.

The apparatus may further comprise equipment required for undertaking frozen cone methodology, for example as described in EP0589820. For example, the apparatus may comprise a cooling member, e.g. a chilled stamp. The cooling member may have an outer shape corresponding to the internal shape of the finished confectionery product, e.g. shell. The apparatus may comprise a temperature control means.

Where required, the confectionery materials may be heated to a flowable state. In use, the liquid/fluid confectionery materials may be loaded into one or more of the reservoirs such that the different confectionery materials having different properties, e.g. colours, flavours or textures, do not mix.

In an embodiment, one or more nozzle assemblies may be mounted on the manifold plate, e.g. of an otherwise conventional depositor apparatus suitable for the deposition of controlled amounts of a liquid confectionary material such as molten chocolate. The manifold plate may be connected via the or a pipeline to the supply line at one end and to the nozzle assembly at its other end (i.e. to the inlet of the first, second and/or further fluid flow paths). The supply line may be connected to the reservoir or reservoirs of liquid confectionary material such that each confectionery material flows along a separate pipe or pipeline to the different fluid flow paths.

The controller or control means and/or pumping system may be operable to introduce, e.g. inject, a predetermined volume of each confectionery material into the supply line / manifold plate / nozzle assemblies at a predetermined speed and/or at predetermined time period.

In an embodiment, a first confectionery material is introduced into the first fluid flow path via the inlet thereof from a first reservoir along a first pipeline and a second confectionery material is introduced into the second fluid flow path via the inlet thereof from a second reservoir (or a second compartment of the first reservoir) along a second pipeline. Advantageously, this ensures that a complete mixture of the first and second confectionery materials is avoided.

The first confectionery material may be introduced, e.g. injected, into the fluid flow path at a different time point and/or speed and/or volume compared to the second confectionery material.

Once a confectionery material has been completely introduced into one of the fluid flow paths, a confectionery material having a different property, e.g. colour, flavour or texture, may be subsequently introduced into the same fluid flow path. For example, a further confectionery material or confectionery materials may be introduced into the first fluid flow path and/or a further confectionery material or confectionery materials may be introduced into the second fluid flow path after introduction of the first and/or second confectionery materials, i.e. after all of the first and/or second confectionery material have been introduced.

The first and/or further confectionery material or materials, in the first fluid flow path or in a fluid flow path defined by the first nozzle part, may flow from the inlet thereof to the or each aperture and optionally to the outlet of the second nozzle part. The second and/or further confectionery material or materials, in the second fluid flow path or in a fluid flow path at least partially defined by the second nozzle part, may flow from the inlet thereof to the outlet thereof.

The first, second and/or further confectionery materials may partially mix in the second fluid flow path. The first, second and/or further confectionery materials may be partially mixed close to or at the point of deposit. Advantageously, partially mixing the confectionery materials close to or at the point of deposit, i.e. late stage mixing, ensures that an association and not a complete mixture of the confectionery materials is achieved.

The first, second, further and/or partially mixed confectionery materials, may be deposited at the outlet. A predetermined quantity of the confectionery materials may be deposited to a desired location, e.g. into a cavity of a mould.

As soon as the desired quantity of liquid confectionery material has been deposited, the pumping system may be operated to stop the ejection stroke. The apparatus may then be ready for the next suction stroke.

Once deposited into the mould, a cooling member, e.g. a chilled stamp, may be immersed in the mould such that the confectionery materials (e.g. the first, second, further and/or partially mixed confectionery materials) flow into the space between the mould and the cooling member. The cooling member may be cooled to a temperature of from -15 "C to -30 °C, e.g. -15, -16, -17, -18, -19, -20, 21, -22, -23, -24, -25, -36, -27, -28, -29 or -30 cC. The cooling member may be immersed in the mould immediately after filling with the confectionery materials (e.g. the first, second, further and/or partially mixed confectionery materials). The cooling member may be kept in a fully immersed position for a predetermined period of time to define a predetermined volume between said cooling member and the mould cavity. The cooling member may be immersed in the mould from 1 second to 5 minutes, or 1 second to 4 minutes, or 1 second to 3 minutes, or 1 second to 2 minutes, or 1 second to 1 minute, or 1 second to 30 seconds, e.g. from 2 to 25 seconds, from 2 to 20 seconds, from 2 to 15 seconds, from 2 to 10 seconds, e.g. 2, 3, 4, 5, 6, 7, 8, 9 or 10 seconds. The cooling member may then be retracted from the mould and the confectionery product removed from the mould. Where the mould is in the shape of half an egg, two shells may be joined together to form an egg. Where the confectionery materials have different properties, e.g. colours, flavours or textures, partial mixing of the confectionery materials may result in a marbled confectionery product.

According to a further aspect of the present disclosure there is provided a method of depositing confectionery material comprising using the nozzle assembly or apparatus as described in this disclosure.

The method may comprise depositing the confectionery materials to a desired location, e.g. into a mould cavity.

The method may comprise depositing two or more confectionery materials. The first confectionery material may have a first property (e.g. colour, flavour or texture) and the second confectionery material may have a second property (e.g. colour, flavour or texture), which is different to the first property of the first confectionery material. A further confectionery material or materials may have a further property (e.g. colour, flavour or texture), which is different to the first property of the first confectionery material and the second property of the second confectionery material. Where a plurality of further confectionery materials are introduced, each confectionery material may have a different property from one or more or all of the other confectionery materials.

Advantageously, where the two or more confectionery materials have different properties, e.g. colours, flavours and/or textures, the invention ensures that a complete mixture of the confectionery materials is avoided and a confectionery product having a substantially uniform marbled effect or appearance is achieved.

According to a further aspect of the present disclosure there is provided a method of depositing confectionery material, the method comprising the steps of: a) introducing a first confectionery material having a first property (e.g. colour, flavour or texture) and a second confectionery material having a second property (e.g. colour, flavour or texture) which is different from the first property, into a depositor, e.g. a nozzle assembly; b) partially mixing the first and second confectionery materials close to or at the point of deposit; and c) depositing the partially mixed first and second confectionery materials into a cavity of a mould.

Advantageously, partially mixing the confectionery materials close to or at the point of deposit, i.e. late stage mixing, ensures that an association and not a complete mixture of the confectionery materials is achieved.

The depositor may be a nozzle assembly as described in any of the above embodiments.

The cavity of the mould may be in the shape of half an egg.

The method may comprise introducing the first confectionery material into a first flow path and introducing the second confectionery material into a second flow path within the depositor.

The method may comprise introducing a further confectionery material or materials having a different property (e.g. colour, flavour or texture) to the first and second confectionery materials. Where a plurality of further confectionery materials are introduced, they may each have a different property.

The method may comprise introducing the further confectionery material or materials into a further fluid flow path or further fluid flow paths.

The method may comprise introducing the further confectionery material or materials into the same fluid flow path (i.e. after complete introduction of the initial confectionery material, e.g. the first and/or second confectionery material), wherein the confectionery material that is subsequently introduced has a different property, e.g colour, flavour or texture, to the initial confectionery material.

The method may comprise partially mixing the further confectionery material or materials with the first and/or second confectionery material close to or at the point of deposit.

The method may comprise depositing the partially mixed first, second and/or further confectionery material into a cavity of a mould.

The first, second and/or further confectionery materials may be fat-based. The first, second and/or further confectionery materials may be molten chocolate e.g. molten tempered chocolate.

In an embodiment, the first and second confectionery materials are selected from white chocolate, milk chocolate and dark chocolate, wherein the first confectionery material is different to the second confectionery material.

The first, second and/or further confectionery materials may be food flavouring or food dye.

The rate of introduction of the first confectionery material may be equal to the rate of introduction of the second and/or further confectionery materials.

The rate of introduction of the first confectionery material may be faster than the rate of introduction of the second and/or further confectionery materials.

The rate of introduction of the first confectionery material may be slower than the rate of introduction of the second and/or further confectionery materials.

The piston used to deposit the first, second and/or further confectionary materials may have an ejection stroke length in the range 1 to 40 g/mm, e.g. from 2 to 35 g/mm, from 3 to 30 g/mm, from 4 to 25, from 5 to 20 g/mm, e.g. 5, 10, 15 or 20 g/mm.

The speed of deposition may be in the range 1 to 200 mm/s, e.g. from 1, 5, 10, 20, 25, 30, 35, 40, 45, 50, 55, 60, 65, 70, 75, 80, 85, 90, 95, 100, 105, 110, 115, 120, 125, 130, 135, 140, 145, 150, 155, 160, 165, 170, 175, 180, 185, 190 or 195 mm/s to 5, 10, 20, 25, 30, 35, 40, 45, 50, 55, 60, 65, 70, 75, 80, 85, 90, 95, 100, 105, 110, 115, 120, 125, 130, 135, 140, 145, 150, 155, 160, 165, 170, 175, 180, 185, 190, 195 or 200 mm/s.

The method may comprise introducing and/or depositing a predetermined quantity of each confectionery material.

The amount or volume of the first confectionery material introduced into the depositor may be equal to the amount or volume of the second and/or further confectionery material introduced into the depositor.

The amount or volume of the first confectionery material introduced into the depositor may be greater than the amount or volume of the second and/or further confectionery material introduced into the depositor.

The amount or volume of the first confectionery material introduced into the depositor may be less than the amount or volume of the second and/or further confectionery material introduced into the depositor.

The overall amount or volume of first, second and/or further confectionery materials introduced into the depositor may be selected in accordance with the required thickness of the marbled product.

The amount or volume of the first confectionery material deposited into the mould may be equal to the amount or volume of the second and/or further confectionery materials deposited into the mould.

The amount or volume of the first confectionery material deposited into the mould may be greater than the amount or volume of the second and/or further confectionery materials deposited into the mould.

The amount or volume of the first confectionery material deposited into the mould may be less than the amount or volume of the second and/or further confectionery materials deposited into the mould.

The overall amount or volume of partially mixed first, second and/or further confectionery materials deposited in the mould may be selected in accordance with the required thickness of the marbled product.

The ratio of first confectionery material:second and/or further confectionery material may be in the range from 1:100 to 100:1, e.g. 60:40, 50:50, 50:25, 50:10.

The method may comprise setting a predetermined distance between the mould cavity and the point of deposition of the partially mixed first, second and/or further confectionery materials, e.g. the outlet of the nozzle assembly. The method may comprise increasing or decreasing the distance between the mould cavity and the point of deposition of the partially mixed first, second and/or further confectionery materials, e.g. the outlet of the nozzle assembly. The predetermined distance may be in the range from 10 mm to 200 mm, e.g from 10 mm to 150 mm, from 10 mm to 120 mm, from 10 mm to 100 mm, from 10 mm to 50 mm, from 10 mm to 40 mm. For example, the predetermined distance may be in the range from 10, 20, 30, 40, 50, 60, 70, 80, 90, 100, 110, 120, 130, 140, 150, 160, 170, 180 or 190 mm to 20, 30 40, 50, 60, 70, 80, 90, 100, 110, 120, 130, 140, 150, 160, 170, 180, 190 or 200 mm.

The temperature of the first, second, further and/or partially mixed confectionery materials (e.g. at the point of introduction or deposition) may be in the range from 27.5 °C to 30.0 DC, e.g. from 28.0 °C to 30.0 °C, or from 28.0 °C to 29.5 °C, or from 28.5 °C to 29.5 °C, or from 28.5 °C to 29.0 °C. For example, the temperature of the first, second, further and/or partially mixed confectionery materials may be 27.5, 27.6, 27.7, 27.8, 27.9, 28.0, 28.1, 28.2, 28.3, 28.4, 28.5, 28.6, 28.7, 28.8, 28.9, 29.0, 29.1, 29.2, 29.3, 29.4, 29.5, 29.6, 29.7, 29.8, 29.9 or 30.0 °C.

The method may comprise introducing the second confectionery material or further confectionery material or materials at a predetermined time after the first confectionery material, e.g. from 0.05 to 0.20 seconds after the first confectionery material, e.g. from 0.06 to 0.20 seconds, or from 0.06 to 0.19 seconds, or from 0.08 to 0.18 seconds, or from 0.08 to 0.16 seconds or from 0.10 to 0.15 seconds. The method may comprise depositing the second confectionery material or further confectionery material or materials at 0.05, 0.06, 0.07, 0.08, 0.09, 0.10, 0.11, 0.12, 0.13, 0.14, 0.15, 0.16, 0.17, 0.18, 0.19 or 0.20 seconds after the first confectionery material.

The method may comprise introducing the further confectionery material or materials after introduction of the first and/or second confectionery materials.

The method may further comprise step d) pushing or immersing a cooling member, e.g. a chilled stamp, into the mould such that the partially mixed first, second and/or further confectionery materials flow into the space between the mould and the cooling member.

The method may optionally comprise setting the partially mixed first, second and/or further confectionery materials to form a solid shell as they cool.

The cooling member may be pushed or immersed in the mould immediately after filling with the partially mixed first, second and/or further confectionery materials.

The method may comprise keeping the cooling member in a fully immersed position for a predetermined period of time to define a predetermined volume between said cooling member and the mould cavity.

According to a yet further aspect of the present disclosure there is provided a confectionery product made in accordance with the above disclosed methods or using the nozzle assembly or apparatus

of the disclosure.

The confectionery product may have a marbled effect or appearance. Advantageously, products with a marbled effect or appearance are visually appealing.

The confectionery product of any of the aspects or embodiments of the disclosure may be a confectionery shell, for example a chocolate shell. Two confectionery shells may be joined together to form a confectionery egg, for example a chocolate egg, e.g. an easter egg.

BRIEF DESCRIPTION OF THE FIGURES

In order that the present disclosure may be more readily understood, embodiments thereof will now be described, by way of example only, with reference to the accompanying drawings, in which: Figure la is a side view of a nozzle assembly, embodying the present disclosure; Figure lb is a section view of the nozzle assembly of Figure 12 along the line B-B; Figures 2a, 3a, 4a, 5a, 6a and 7a are side views of first nozzle parts, embodying the present

disclosure;

Figures 2b, 3b, 4b, 5b, 6b and 7b are end views of the first nozzle parts of Figures 2a, 3a, 4a, 5a, 6a and 7a; Figures 2c, 3c, 4c, 5c, 6c and 7c are perspective views of the first nozzle parts of Figures 2a, 3a, 4a, 52, 6a and 7a; and Figures 8 and 9 are photos showing sectional views of marbled chocolate eggs made in accordance with the present disclosure.

DETAILED DESCRIPTION OF THE DISCLOSURE

Referring now to Figures 1a and lb there is shown a nozzle assembly 1 according to an embodiment of the disclosure.

The nozzle assembly 1 has a first end 10a and a second end 10b. The first end 10a defines an inlet 11 through which confectionery material may be introduced, e.g. injected, into the nozzle assembly 1 and the second end 10b defines an outlet 12 through which confectionery material may be deposited from the nozzle assembly 1.

The nozzle assembly 1 comprises two parts, a first nozzle part 2 and a second nozzle part 3. The first and second nozzle parts 2, 3 are moveable relative to one another. The first end 10a of the nozzle assembly 1 is provided on the first nozzle part 2 and the second end 10b of the nozzle assembly 1 is provided on the second nozzle part 3.

Different embodiments of first nozzle parts 2A to 2F are shown in Figures 2 to 7, wherein like references depict like features.

In the embodiment of Figures la and lb, the first nozzle part 2 corresponds to first nozzle part 2F of Figures 7a to 7c.

The first nozzle part 2 has a substantially cylindrical body 20 which extends from a first end 20a to a second end 20b along a longitudinal axis L of the body 20 (see Figure 2a, 3a, 4a, 5a, 6a and 7a). The first end 20a of the first nozzle part 2 provides the first end 10a of the nozzle assembly 1. The first end 20a of the body 20 defines the inlet 11. The second end 20b of the first nozzle part 2 is closed, i.e. no liquid confectionery material can flow out of the second end 20b.

The first nozzle part 2 has projections 22 extending from an exterior surface of the body 20.

In the embodiments of Figures 2 to 5, there are four projections 22 extending from and spaced around the respective exterior surfaces of first nozzle parts 2A, 2B, 2C and 2D. In the embodiments of Figures 6 and 7, there are three projections 22 extending from and spaced around the respective exterior surfaces of the first nozzle part lE and 2F.

The projections 22 of Figures 2 to 6 extend from the second end 20b of the body 20 towards the centre of the body 20 in a direction parallel to the longitudinal axis L. The projections 22 of Figure 7 extend from the second end 20b of the body 20 beyond the central portion of the body, towards the first end 20a of the body 20. The projections 22 of first nozzle pad 2F spiral around the exterior surface of the body 20.

The outer diameter D (see Figures 2b, 2c, 2d, 2e and 2f) of the body 20 of each of the first nozzle parts 2A to 2F (excluding projections 22) varies along its longitudinal axis L. The outer diameter D of a central portion of the body 20 and the second end 20b of the body 20 (not including the projections 22) are reduced compared to the first end 20a.

Apertures 21 are provided in the reduced outer diameter portion. The apertures 21 are provided between the projections 22. The apertures 21 and the projections 22 alternate around the exterior surface of the body 20. The apertures 21 are provided towards the second end 20b of the first nozzle part 2. The apertures 21 extend through the body 20 from an interior surface thereof to an exterior surface thereof. The surface through which the apertures 21 extend is generally parallel to the longitudinal axis L of the body 20. The apertures 21 are provided in the reduced outer diameter portion of the body 20. The shape and/or size and/or arrangement of the apertures 21 may be selected based on the surface area of the opening required, i.e. the apertures 21 may take any appropriate shape and/or size. The apertures 21 may be circular (see for example Figures 2a and 2b) or elongate (see for example Figures 4a, 5a, 6a and 7a).

The body 20 defines a first fluid flow path. The first fluid flow path extends from the inlet 11 to the apertures 21.

The second nozzle part 3 has a body 30. The body 30 has a first end 30a and a second end 30b. The first end 30a defines an inlet 11'. The second end 30b of the second nozzle part 3 provides the second end 10b of the nozzle assmebly 1. The second end 30b defines the outlet 12.

The first and second nozzle parts 2, 3 are sized such that the reduced outer diameter portion of the first nozzle part 2 (including projections 22) is smaller than the internal diameter of the second nozzle part 3. The first nozzle part 2 extends into the body 30 of the second nozzle part 3.

The body 30 defines a second fluid flow path 13. The second fluid flow path 13 extends from the inlet 11' on the first end 30a of the second nozzle part 3 to the outlet 12 on the second end 30b of the second nozzle part 3.

The second fluid flow path 13 is located between an exterior surface of the first nozzle part 2 and an interior surface of the second nozzle part 3. The first nozzle part 2 extends into the second fluid flow path 13 of the second nozzle part 3. The projections 22 on the body 20 of the first nozzle part 2 extend into the second fluid flow path 13.

The first fluid flow path is connected to the second fluid flow path 13 via the apertures 21. The arrangement, size, shape and/or number of apertures 21 and/or projections 22 create different contact points for the different confectionery materials, creating a swirling/marble effect as the confectionery materials flow through the nozzle assembly.

The first nozzle part 2 may be secured to the second nozzle part 3 or the first nozzle part 2 may be integral with the second nozzle part 3.

A screw thread 31 is provided on the exterior surface of the body 30 of second nozzle part 3. A mating screw thread may be provided on a manifold plate onto which the nozzle assembly 1 is to be mounted. By virture of this arrangement, rotation of nozzle assembly 1 with respect to the manifold plate will cause the screw thread 31 of the nozzle assembly 1 to connect or separate from the manifold plate.

In use, the nozzle assembly 1, or plural nozzle assemblies 1 are connected to a manifold plate. The manifold plate is provided with a pipeline which is connected to a supply line at one end and to the nozzle assembly 1, i.e. the inlets 11, 11' of the nozzle assembly 1, at its other end. The supply line is connected to a supply of liquid confectionary materials.

The apparatus may further comprise a pumping system which is operable to draw a predetermined quantity of different liquid confectionary materials (i.e. confectionery materials with different properties) from their respective reservoirs into the supply line / manifold plate / nozzle assemblies 1. The liquid confectionery materials are drawn into their respective flow paths (i.e. the first and second flow paths) within nozzle assembly 1 via the inlets 11, 11', and then the predetermined quantity of the liquid confectionery materials (i.e. the partially mixed liquid confectionery materials) is deposited from the nozzle assembly 1 via the outlet 12.

In this embodiment a first liquid confectionery material flows along the first fluid flow path of the first nozzle part 2 of the nozzle assembly 1. A second liquid confectionery material, which has a different property, e.g. a different colour, to the first liquid confectionery material, flows along the second fluid flow path 13 of the second nozzle part 3 (between the exterior surface of the first nozzle part 2 and the interior surface of the second nozzle part 3). The first liquid confectionery material exits the first fluid flow path via the apertures 21 and enters the second fluid flow path 13, where the first and second liquid confectionery materials partially mix and flow to the outlet 12. The partially mixed first and second confectionery materials are deposited from the nozzle assembly 1 via the outlet 12 into a cavity of a mould.

EXAMPLES

Experimental procedures 1 to 4 (Table 1) were undertaken with six different nozzle assemblies. Each nozzle assembly comprised second nozzle part 3 (as shown in Figure 1) in combination with either first nozzle part 2A (Figure 2), 2B (Figure 3), 2C (Figure 4), 2D (Figure 5), 2E (Figure 6) or 2F (Figure 7).

In each of the experiments white chocolate and milk chocolate were used as the two confectionery materials. White chocolate was added to the first fluid flow path (of the first nozzle part 2 via inlet 11) and milk chocolate was added to the second fluid flow path 13 (of the second nozzle part 3 via inlet 11').

The head speed was varied and the percentage of white chocolate:milk chocolate deposited was altered as shown in Table 1.

In experiment 4 a mould lift was used to reduce the distance between the mould and the outlet 12 of the nozzle assembly. The distance was reduced from 120 mm when the mould lift was not in use to 20 mm when the mould lift was in use.

Table 1. Experimental parameters.

Experiment No. Head speed % white chocolate:milk Mould Lift chocolate 1 White chocolate > milk 60:40 No chocolate 2 White chocolate > milk 50:50 No chocolate 3 White chocolate = milk 50:50 No chocolate 4 White chocolate > milk 50:50 Yes chocolate Chocolate shells were formed by depositing the partially mixed white and milk molten chocolate into a cavity of a mould in the shape of half an egg. A chilled stamp was then pushed into the mould so that the partially mixed molten chocolate flowed into the space between the mould and the stamp before it was set to form a solid shell as the partially mixed molten chocolate cooled. Two shells were then joined to form a chocolate egg.

For each experiment, each of the six nozzle assemblies produced chocolate shells having a marbled appearance, with varying degrees of enhanced visual contrast.

The most visually appealing marbled chocolate shell/egg was observed with the nozzle assembly comprising first nozzle part 2F and second nozzle part 3 (i.e. nozzle assembly 1 shown in Figure 1) under the conditions of experiment 2 (see Figure 8).

Further experimental procedures (experiments 5 to 10, Table 2) were undertaken using the nozzle assemblies comprising first nozzle part 2D and first nozzle part 2F, in combination with second nozzle part 3.

In each of the experiments white chocolate and milk chocolate were used as the two confectionery materials in a 50:50 ratio.

In experiments 5 to 7, white chocolate was added to the first fluid flow path (of the first nozzle part 2 via inlet 11) and milk chocolate was added to the second fluid flow path 13 (of the second nozzle part 3 via inlet 11'). In experiments 8 to 10, milk chocolate was added to the first fluid flow path (of the first nozzle part 2 via inlet 11) and white chocolate was added to the second fluid flow path 13 (of the second nozzle part 3 via inlet 11').

The piston speed was varied with 50% piston speed equating to approximately 30 mm/s, 25% piston speed equating to approxiamtely 15 mm/s and 10% piston speed equating to approxiamtely 6 mm/s.

Table 2. Experimental parameters.

Experiment No. Piston Speeds % Observations 50 (white Too much milk chocolate compared to white chocolate.

chocolate):50 (milk chocolate) 6 50 (white Good marbelled effect. The nozzle assembly comprising first nozzle part 1F gave more definition than first nozzle part 1D.

chocolate):25 (milk chocolate) 7 50 (white Good marbelled effect. The nozzle assembly comprising first nozzle part 1F gave more definition than first nozzle part 1D.

chocolate):10 (milk chocolate) 8 50 (milk chocolate):50 (white chocolate) The nozzle assembly comprising first nozzle part 1F achieved better definition between the white and milk chocolate than first nozzle part 1 D. 9 50 (milk chocolate):25 (white chocolate) The nozzle assembly comprising first nozzle part IF achieved better definition between the white and milk chocolate than first nozzle part 1 D. 50 (white The nozzle assembly comprising first nozzle part IF achieved better definition between the white and milk chocolate than first nozzle part 1 D. chocolate):25 (milk chocolate) The resulting chocolate eggs each comprised 150-180 g chocolate. Each shell was formed using 3 nozzle assemblies.

Experiments 2 and 3 were shown to achieve chocolate eggs with the best marbelled effect.

In general, the nozzle assembly comprising first nozzle part 2F achieved more uniform marbleling than the nozzle assembly comprising first nozzle part 2D.

The experimental setup wherein the white chocolate was added via inlet 11 to the first fluid flow path and milk chocolate was added via inlet 11' to the second fluid flow path 13 gave a more marbled effect.

By adjusting the speed of the pistons the mass of chocolate delivered via each flow path could be adjusted. The best marbled effect was achieved with 50 white chocolate: 25 milk chocolate although the appearance with 50 white chocolate: 10 milk chocolate was similar.

Referring now to Figure 9, there is shown a chocolate egg produced under the conditions of experiment 6 using the nozzle assembly comprising first nozzle part 2F in combination with second nozzle part 3 (i.e. nozzle assembly 1, shown in Figure 1). Whilst some variation is observed the nozzle assembly, apparatus and method of the disclosure reproducibly achieve chocolate eggs with an enhanced visual contrast.

When used in this specification and claims, the terms "comprises" and "comprising" and variations thereof mean that the specified features, steps or integers are included. The terms are not to be interpreted to exclude the presence of other features, steps or components.

The invention may also broadly consist in the parts, elements, steps, examples and/or features referred to or indicated in the specification individually or collectively in any and all combinations of two or more said parts, elements, steps, examples and/or features. In particular, one or more features in any of the embodiments described herein may be combined with one or more features from any other embodiment(s) described herein.

Protection may be sought for any features disclosed in any one or more published documents referenced herein in combination with the present disclosure.

Although certain example embodiments of the invention have been described, the scope of the appended claims is not intended to be limited solely to these embodiments. The claims are to be construed literally, purposively, and/or to encompass equivalents.

Claims

CLAIMS 1. 2. 3. 4. 5. 6. 7. 8.A nozzle assembly for depositing confectionery material, the nozzle assembly comprising: a first nozzle part having a first end, a second end and at least one aperture between the first and second ends; and a second nozzle part; wherein the first nozzle part defines a first fluid flow path from an inlet thereof to the or each aperture and the second nozzle part at least partially defines a second fluid flow path from an inlet thereof to an outlet thereof, the second nozzle part being configured to surround the or each aperture.
A nozzle assembly according to claim 1, wherein the second fluid flow path is located between an exterior surface of the first nozzle part and an interior surface of the second nozzle part.
A nozzle assembly according to claim 1 or 2, wherein the first fluid flow path is connected to the second fluid flow path via the or each aperture.
A nozzle assembly according to any preceding claim, wherein the first end of the first nozzle part provides or defines the inlet thereof and/or wherein the second end of the first nozzle part is a closed end.
A nozzle assembly according to any preceding claim, wherein the first fluid flow path is configured to receive a first confectionery material having a first property (e.g. colour, flavour or texture) and the second fluid flow path is configured to receive a second confectionery material having a second property (e.g. colour, flavour or texture), which is different to the first property.
A nozzle assembly according to any preceding claim, wherein first nozzle part comprises one or more fins, projections and/or protrusions extending from an exterior surface thereof, optionally wherein the one or more fins, projections and/or protrusions are spaced around the exterior surface of the first nozzle part.
A nozzle assembly according to any preceding claim, wherein the second nozzle part comprises one or more fins, projections and/or protrusions extending from an interior surface thereof, optionally wherein the one or more fins, projections and/or protrusions are spaced around the interior surface of the second nozzle part.
A nozzle assembly according to claim 6 or 7, wherein the one or more fins, projections and/or protrusions or a portion or part thereof has a spiral or helical configuration.
9. A nozzle assembly according to claim 6, 7 or 8, wherein pairs of fins, projections and/or protrusions define channels, flutes and/or grooves, optionally wherein the or each aperture is located in the channels, flutes and/or grooves.
10. An apparatus for depositing confectionery material, the apparatus comprising at least one nozzle assembly according to any of claims 1 to 9.
11. A method of depositing confectionery material, the method comprising the steps of: a) introducing a first confectionery material having a first property and a second confectionery material having a second property, which is different from the first property, into a depositor, e.g. a nozzle assembly; b) partially mixing the first and second confectionery materials close to or at the point of deposit; and c) depositing the partially mixed first and second confectionery materials into a cavity of a mould.
12. A method of depositing confectionery material according to claim 11, wherein the depositor is the nozzle assembly of any of claims 1 to 9.
13. A method of depositing confectionery material according to claim 11 or 12, wherein the rate of introduction of the first confectionery material is equal to or faster than the rate of introduction of the second confectionery material.
14. A method of depositing confectionery material according to any of claims 11 to 13, wherein the volume of the first confectionery material that is introduced into the depositor or deposited into the mould is equal to or greater than the volume of the second confectionery material that is introduced into the depositor or deposited into the mould.
15. A method of depositing confectionery material according to any of claims 11 to 14, comprising setting a predetermined distance between the mould cavity and the point of deposition of the partially mixed first and second confectionery materials, e.g. the outlet of the nozzle assembly.
16. A method of depositing confectionery material according to any of claims 11 to 15, wherein the temperature of the first, second and/or partially mixed confectionery materials is in the range from 27.5 °C to 30.0 °C, e.g. from 28.0 °C to 30.0 °C, or from 28.0 °C to 29.5 °C, or from 28.5 °C to 29.5 °C, or from 28.5 °C to 29.0 °C.
17. A method of depositing confectionery material according to any of claims 11 to 16, comprising introducing the second confectionery material from 0.05 to 0.20 seconds after the first confectionery material, e.g. from 0.06 to 0.20 seconds, or from 0.06 to 0.19 seconds, or from 0.08 to 0.18 seconds, or from 0.08 to 0.16 seconds or from 0.10 to 0.15 seconds.
18. A method of depositing confectionery material according to any of claims 11 to 17, further comprising step d) pushing or immersing a cooling member, e.g. a chilled stamp, into the mould such that the partially mixed first and second confectionery materials flow into the space between the mould and the cooling member and optionally setting the partially mixed first and second confectionery materials to form a solid shell as they cool.
19. A method of depositing confectionery material according to claim 18, wherein the cooling member is pushed or immersed in the mould immediately after filling with the partially mixed first and second confectionery materials.
20. A method of depositing confectionery material according to claims 18 or 19, further comprising keeping the cooling member in a fully immersed position for a predetermined period of time to define a predetermined volume between said cooling member and the mould cavity.
21. A method of depositing confectionery material according to any of claims 11 to 20 or a nozzle assembly of claim 5 or an apparatus according to claim 10 when dependent on claim 5, wherein the first and/or second confectionery material is fat-based, for example the first and/or second confectionery material is molten chocolate e.g. molten tempered chocolate.
22. A method of depositing confectionery material according to any of claims 11 to 21 or a nozzle assembly of claim 5 or an apparatus according to claim 10 when dependent on claim 5, wherein the first and second confectionery materials are selected from white chocolate, milk chocolate and dark chocolate, wherein the first confectionery material is different to the second confectionery material.
23. A confectionery product made in accordance with the method of any of claims 11 to 22 or using the nozzle assembly of any of claims 1 to 9, 21 or 22 or the apparatus of claims 10, 21 or 22.
24. A confectionery product according to claim 23, wherein the confectionery product has a marbled effect or appearance.
25. A confectionery product according to claim 23 or 24, wherein the confectionery product is a chocolate shell.