WO2008012943A1 - Frozen dessert and process for producing frozen dessert - Google Patents

Abstract

[PROBLEMS] To provide a composite dessert having a novel texture of the combination of ice cream with pretzel and a process for producing the same. [MEANS FOR SOLVING PROBLEMS] An ice dessert comprising a stick- or cylinder-shaped pretzel, an edible waterproof layer partly or entirely coating the outside of the pretzel and an ice cream layer coating the outside of the edible waterproof layer, wherein a part not coated with the ice cream layer serves as a handle. A process for producing the same involves preparing a stick-type pretzel, freezing it with a coolant, coating the outside of the pretzel with chocolate and forming an ice cream coating layer while remaining a part serving as a handle.

Description

 Specification

 Frozen confectionery and method for producing frozen confectionery

 Technical field

 [0001] The present invention relates to a composite frozen dessert of pretzels, which are baked confectionery, and ice cream, and a method for producing the same.

 Background art

 [0002] Pretzel, a baked confectionery, is a dough made from flour and yeast that is baked into a bar, ring, twist, etc. in a screw-type extruder to improve its gloss. In addition, it may be baked after being immersed in an alkaline solution. Oils and fats are often added for flavoring.

 [0003] In addition, stick-shaped pretzels using non-fermented dough using a swelling agent are manufactured instead of bread dough using yeast.

 For stick-type Pretzels made from non-fermented dough, for extrusion, when extruding with an extruder, double the nozzles of the extruder, use Pretzell dough for the outer layer, and seasoning center dough for the inner layer. Add and bake to make a composite cake.

 Baking is usually done only once, and Pretzel is dried to moisture according to the product. Pretzel has a moisture content of around 3% and usually has a cracker texture.

[0004] Products have been developed and marketed, in which chocolate is coated on the outside of a stick-shaped pretzels, or fruits, nuts, etc. are attached to the chocolate.

In addition, products in which chocolate is filled inside a cylindrical hollow biscuit are also manufactured and sold. Specifically, a method for producing a product in which a hollow cylindrical biscuit mainly composed of koji, starch, fats and sugars is filled with chocolate is disclosed. Specifically, in this method, the dough is extruded (extruded) Extrusion molding is then performed, followed by firing to obtain hollow biscuits. And the method of filling the hollow part with chocolate etc. is disclosed. (See Patent Document 1)

 [0005] Further, for example, the prior art discloses a frozen dessert in which a baked confectionery such as cookie is coated with chocolate and the whole is covered with ice cream. (Refer to Patent Document 2) However, it is not a frozen dessert that allows consumers to enjoy ice cream by holding baked goods.

 [0006] Patent Document 1: Japanese Patent No. 2 8 9 4 9 4 6

 Patent Document 2: Japanese Patent Laid-Open No. Sho 62-1-4 6 5 6 4

 Disclosure of the invention

 Problems to be solved by the invention

 [0007] While the present invention is a frozen dessert coated with ice cream, it is eaten together with a baked confectionery pretzel, so it is possible to easily hold a soft and cold ice cream and a crisp and savory dried pretzels by hand. It is an object of the present invention to provide a manufacturing method of coating frozen confectionery that can be eaten and dried baked confectionery with damp ice cream without moistening the baked confectionery.

 Means for solving the problem

 [0008] The frozen dessert of the present invention that solves this problem includes a stick-shaped or cylindrical pre-tzel, a waterproof edible layer coated on a part or all of the outer side of the pre-twell, and a coating on the outer side of the waterproof edible layer It is characterized in that the uncoated part of the ice cream layer is used as a gripping part.

 [0009] In the frozen dessert according to a preferred embodiment of the present invention, the waterproof edible layer contains chocolate.

 [0010] In the frozen dessert according to a preferred embodiment of the present invention, the ice cream layer is the second chocolate

-Covered by a layer.

[001 1] The ice confectionery of the present invention comprises a cylindrical hollow pretzels, a waterproof edible layer covered on the inner surface of the pretzels, and a central body of ice cream filled inside the waterproof edible layer It is ice confectionery, and the waterproof edible layer is made of chocolate lees It is characterized by.

 [0012] The method for producing ice confectionery of the present invention comprises (1) preparing a rod-like or cylindrical pre-tzel, (2) freezing the pre-tzel with a coolant, and (3) flowing to a part or all of the outside of the frozen pre-tzel. (4) including covering the ice cream on the outside of the pretzel coated with the waterproof edible material, leaving at least a gripping part. Features.

 [0013] In the method for producing ice confectionery according to a preferred embodiment of the present invention, (5) ice cream-coated pretzels are frozen with a coolant, and (6) fluid chocolate is solidified on the outside of the frozen pretzels and coated in layers. 2 Form a chocolate layer.

 [0014] In the method for producing frozen dessert according to a preferred embodiment of the present invention, the holding part of the frozen pretzels is arranged on the upper side, and the frozen pretzels are immersed in a fluid chocolate tank to cover the chocolate collection layer.

 [0015] In the method for producing frozen dessert according to a preferred embodiment of the present invention, the chocolate layer is coated by spraying the flowable chocolate onto the frozen pretzels supported by the holding portion of the frozen pretzels.

 [001 6] In the method for producing frozen dessert according to a preferred embodiment of the present invention, the pretzels are frozen with a coolant before the step of coating the pretzels with flowable chocolate and / or ice cream.

[001 7] In the method for producing frozen dessert according to a preferred embodiment of the present invention, the pretzels are frozen with a coolant after the step of coating the flowable chocolate and / or ice cream on the pretzels and before the next step.

[0018] In the method for producing ice confectionery of the present invention, a cylindrical hollow pre-zel is prepared, the pre-zel is frozen with a coolant,

 The inner surface of the frozen hollow pretzels is coated with a layer of water-resistant chocolate edible water-resistant edible material, for example, by spraying

 A method for producing ice confectionery, comprising: filling ice cream inside a pretzels coated with a waterproof edible material.

[001 9] In the method for producing ice confectionery according to a preferred embodiment of the present invention, Seal both ends of Retzel with a single cup.

 The invention's effect

 [0020] According to the present invention described above, the following advantageous effects can be obtained.

 In the present invention, the ice cream-coated frozen confectionery can be eaten together with the baked confectionery pretzel. Therefore, it is possible to provide a frozen dessert that can be eaten with a fresh texture while easily holding a soft and cold ice cream and a dry and crisp dry pretzels. In addition, the dried baked confectionery can be coated with moist ice cream without moistening the baked confectionery.

 Brief Description of Drawings

 [0021] FIG. 1 is an external view and a longitudinal sectional view of a first embodiment of a frozen dessert according to the present invention.

[FIG. 2] FIG. 2 is a process diagram showing a method for producing a frozen dessert according to the first embodiment.

 FIG. 3 is an external view and a longitudinal sectional view of a second embodiment of the frozen dessert according to the present invention.

[FIG. 4] FIG. 4 is a process diagram showing a method for producing frozen desserts according to the first and second embodiments.

FIG. 5 is a process diagram showing a method for producing a frozen dessert according to a third embodiment.

 FIG. 6 is an external view and a longitudinal sectional view of a third embodiment of the frozen dessert according to the present invention.

 1-■ Pretzell

 2 ■ ■ Chocolate layer

 3 ■ ■ Ice cream layer

 4 ■ ■ Second chocolate layer

 5 ■

BEST MODE FOR CARRYING OUT THE INVENTION Hereinafter, embodiments of the present invention will be described in detail with reference to the drawings. FIG. 1 is an external view of a first embodiment of a frozen dessert according to the present invention and a longitudinal sectional view taken from an arrow.

 FIG. 2 is a process diagram showing a method for producing frozen desserts according to the first and second embodiments. FIG. 3 is an external view of a second embodiment of the frozen dessert according to the present invention and a longitudinal sectional view taken from an arrow.

 FIG. 4 is a process diagram showing a method for producing frozen desserts according to the first and second embodiments. FIG. 5 is a process diagram showing a method of manufacturing the frozen dessert according to the third embodiment.

 FIG. 6 is an external view of a third embodiment of the frozen dessert according to the present invention and a longitudinal sectional view taken from an arrow.

 As shown in Fig. 1, the ice confectionery of the first example was coated on the outside of the stick-shaped pretzels 1, the waterproof edible chocolate layer 2 coated on the outside of the pretzels 1, and the waterproof edible layer. It consists of ice cream layer 3, and the uncoated part of the ice cream layer is the gripping part. The length of the gripping part is such that it is easy for a consumer to grip, for example, about 2 to 4 cm, and can be selected and changed as appropriate. In the frozen dessert 5 of this embodiment, the ice cream layer 3 is covered with the second chocolate layer 4.

 In the present invention, pretzels refer to bread dough using yeast, non-fermented type dough using a leavening agent, or confectionery baked by alkali treatment of biscuit dough. The dough may be the same as the dough normally used to make Pretzels. Basically, it may be a dough obtained by adding 20 to 50 parts of water to 100 parts of flour mainly composed of wheat flour and mixing them. If necessary, raw materials such as sugars, edible oils and fats, salt, dairy products, egg products, yeast, enzymes, leavening agents, seasonings, and other food additives may be added.

 In terms of flavor, when making sweet products, sugar or dairy products, and when making spicy snacks, adding salt or seasoning, a deeper flavor is formed in combination with alkali flavor. The

[0024] The powder mainly composed of wheat flour is, for example, a combination of wheat flour and rice flour or starch. The weight ratio is 30:70 to 95: 5. If the amount of rice flour and / or starch exceeds 70%, the dough connection becomes weak and molding becomes difficult. In addition, the expected effect of less than 5% of rice flour and / or starch cannot be obtained with a significant difference.

 For example, in the range of 1 to 30 parts by weight of saccharides, 1 to 50 parts by weight of fats and oils and 0 to 100 parts by weight of flavoring materials, with respect to 100 parts by weight of the total flour mainly composed of wheat flour.

[0025] Examples of waterproof edible layers coated on the outside / inside of Pretzels and ice cream include chocolate, edible fats and oils, edible waxes, sugars, and poorly soluble proteins. For example, in the case of chocolate, a long and narrow bar-shaped peripheral surface is covered with chocolate. As the chocolate used here, not only chocolate using cocoa butter but also chocolate using cocoa butter alternative fats and oils can be used. In the present invention, the chocolate is not limited to a chocolate-colored chocolate using so-called power coconut, but it can be solidified when cooled, such as white chocolate or colored chocolate. It is also possible to use a coating material based on fats and oils added with sugar and other raw materials.

 [0026] The pre-tzel fabric is prepared by any conventional method. Specifically, for example, the above-mentioned various raw materials and an appropriate amount of water can be added, mixed and stirred to prepare a dough for pretzel. Here, the amount of water added is adjusted so that the dough can have proper viscoelasticity.

[0027] The fabric of Pretzels is formed into a hollow cylindrical shape or a rod shape by an arbitrary method. Specifically, for example, the method of extruding from an extruder nozzle can be any shape within the scope of the object of the present invention, in addition to a hollow cylindrical shape or a rod shape. A shape in which the outer periphery and the inner periphery of the cross section are circles, or a shape in which the outer periphery and the inner periphery of the cross section are regular polygons may be used. For example, a square, a rectangle, a rhombus, or a trapezoid. [0028] The alkaline solution may be an aqueous solution of an alkaline base used in the production of ordinary pretzels. For example, one or two of sodium hydroxide, sodium carbonate, sodium bicarbonate, sodium phosphate and the like may be used. Examples include those in which seeds or more are dissolved in water. The concentration of the alkaline solution is optional depending on the strength of the strength of the product, such as the aroma of the final product, and the brownness of the appearance. Typically, a sodium hydroxide solution having a concentration of about 0.3 to 2.0% is widely used, although it varies depending on the temperature of the solution.

 [0029] As a method for the alkali treatment, a method of immersing the molded dough in an alkali solution or a method equivalent thereto, for example, spraying is suitable. If the alkali treatment is not performed, or the part where the alkali solution does not adhere does not have a brown appearance or flavor peculiar to Pretzels, and there is a possibility that variations may occur, the alkaline solution is uniformly applied to the molding dough. Coach

 [0030] The alkali treatment time is, as a specific example, when the outer diameter of the molded dough is 013 to 015, it is immersed for 2 to 15 seconds in an alkaline solution at 60 ° C or higher, preferably 8 For example, it can be immersed for 6 to 9 seconds in an alkaline solution above 0 ° C.

 [0031] When the dough is alkali-treated, the texture of the resulting product is improved. In addition, in the subsequent baking process, the fabric adheres well to the bell candy and helps to prevent the fabric from warping. It also has the effect of preserving a fragrant flavor.

 [0032] The formed dough can be fired by a conventionally known method. For example, it can be baked using an oven. As the firing temperature and time, a conventionally known firing temperature and firing time of pretzels can be adopted. Specifically, for example, the baking temperature is preferably 150 ° C. to 300 ° C., more preferably 20 ° C. to 25 ° C. The firing time is preferably 3 minutes to 1 hour, more preferably 5 minutes to 30 minutes.

 [0033] These fired doughs are cut into a desired length by any conventionally known method.

Furthermore, if necessary, a flavoring agent can be injected into the hollow portion of the rod-shaped pretzels. Specifically, for example, cream, chocolate, Mayonnaise, jam, butter, curry, etc. can be used. These flavorants can be filled by any conventionally known method. For example, there is a method of injecting a viscosity-adjusted flavoring agent from the upper open end of the baked dough upright to reach the lower end sufficiently.

 In addition, after this, it is possible to inject a flavoring agent such as cream, mayonnaise, jam and the like that remains delicious.

 On the other hand, in the case of using a flavoring agent that is solidified and tasted, the flavoring agent can be solidified by a method such as cooling or drying, and the desired flavor-filled flavoring agent can be obtained. Pretzel can be obtained.

 [0034] The method for producing frozen desserts according to the first and second embodiments of the present invention includes (1) preparing a rod-shaped pretzel, (2) freezing the pretzel with a coolant, and (3) freezing pretzels. A part or all of the outside is solidified and covered with a layer of water-resistant edible material made of a fluid chocolate cake. (4) Layered ice cream on the outside of Pretzel covered with the water-proof edible material, leaving at least a grip. Including covering.

 [0035] Fig. 2 shows a process diagram showing the methods for producing frozen desserts of the first and second embodiments.

 Prepare the rod-shaped pretzels 1, support the upper parts of the plurality of pretzels 1, and set them up continuously to move them continuously or intermittently.

 In the refrigeration station 6a filled with the coolant liquid nitrogen, Pretzel 1 is immersed in the liquid nitrogen, frozen and solidified.

 At the next station 2a, the frozen pretzels are immersed in a tank filled with fluid chocolate, and the fluid chocolate cake is fixed and solidified on the outside of the pretzels. 1 Chocolate layer 2 is formed.

In the process shown in FIG. 2, the pretzels covered with the first chocolate layer 2 move to the freezing stage 6b filled with the liquid nitrogen of the coolant and are frozen again.

 This freezing improves handling and ice cream adhesion in subsequent processes.

[0037] Pretzels coated with chocolate layer 2 are then coated with ice cream Go to station 3a. In the ice cream coating station 3a, the chocolate-coated pretzels are crushed in a vessel filled with ice cream. As a result, ice cream adheres to the outer surface of the chocolate, and when the pretzel is pulled up, an ice cream layer 3 is formed on the outer surface.

[0038] In the process shown in FIG. 2, the pretzels covered with the ice cream layer 3 move to the freezing stage 6c filled with the liquid nitrogen of the coolant and are frozen again. This freezing improves handling and chocolate adhesion in the next process.

 The obtained frozen dessert is the frozen dessert 5a of the second embodiment described later.

[0039] In the next station 2b, the frozen pretzels are crushed in a tank filled with fluid chocolate, and the fluid chocolate chocolate cake is fixed and solidified on the outside of the pretzels, and is layered. A second chocolate layer 4 is formed.

[0040] In the process shown in FIG. 2, Pretzels covered by the second chocolate layer 4 are

Move to refrigeration station 6d filled with coolant liquid nitrogen and refrigerate again.

 This freezing improves handling and storage in subsequent processes. The obtained frozen dessert is the frozen dessert 5 of the first example.

[0041] In the method for producing frozen dessert according to the above aspect, the frozen pretzels are disposed on the upper side, and the frozen pretzels are immersed in a fluid chocolate tank to cover the chocolate layer.

 In addition to the above-described embodiment, it is also possible to cover the chocolate layer by spraying the fluid chocolate on the frozen pretzels supported by the gripping portion of the frozen pretzels.

[0042] The frozen dessert 5a of the second embodiment obtained in the middle of the process shown in FIG. 2 includes a stick-shaped pretzels 1 and a waterproof edible chocolate coated on the outside of the pretzels 1, as shown in FIG. It consists of layer 2 and an ice cream layer 3 coated on the outside of the waterproof edible layer, and the uncovered portion of the ice cream layer is defined as the gripping portion. The length of the gripping part is such that the consumer can easily grip it, for example, about 3 cm long. The selection can be changed.

 [0043] In the method for producing ice confection of the above-described embodiment, the pretzels can be frozen with a coolant before the step of coating the pretzels with the flowable chocolate and / or ice cream.

 In addition, after the step of coating the pretzel with the fluid chocolate and / or ice cream, the pretzel can be frozen with a coolant before the next step.

 The above-mentioned freezing treatment improves the adhesion between layers of chocolate, ice cream, pretzels, etc., and has a good effect on the texture.

[0044] FIG. 4 is a process diagram showing a manufacturing method of a modified example of the frozen dessert according to the first and second embodiments.

 First, rod-shaped pretzels 1 are prepared, and the upper portions of the plurality of pretzels 1 are supported and continuously erected and moved intermittently.

 In the liquid nitrogen refrigeration station 6a, Pretzell 1 is crushed in liquid nitrogen, frozen and solidified.

 At station 2a, the frozen pretzels 1 are crushed in a tank 2a filled with fluid chocolate, solidified with a fluid chocolate cake on the outside of the pretzels, and coated in layers to form a first chocolate layer 2 Form.

 [0045] The first chocolate layer 2 coated pretzels move to the freezing station 6b filled with the coolant liquid nitrogen and are frozen again.

[0046] The pretzels coated with the chocolate layer 2 are then moved to the ice cream coating station 3b. In the ice cream coating station 3b, the chocolate coated pretzels are immersed in a mold filled with ice cream. On the outside of the mold there is a suitable cooling material to store the ice cream and to help the ice cream move away from the mold. The shape of the mold determines the shape of the ice cream, and various shapes are possible. As a result, the desired shape ice cream adheres to the chocolate outer surface, and when the pretzel is pulled up, the desired shape ice cream layer 3 is formed on the outer surface. In the process shown in FIG. 4, the pretzels covered with the ice cream layer 3 move to the freezing stage 6c filled with the liquid nitrogen of the coolant and are frozen again. This freezing improves handling and chocolate adhesion in the next process.

 [0048] At station 2b, the frozen pretzels are immersed in a tank filled with fluid chocolate, and the fluid chocolate is fixed to the outside of the pretzels, and is coated in layers to form a second chocolate layer 4 Form.

[0049] In the process shown in FIG. 4, the pretzels covered by the second chocolate layer 4 are

Move to refrigeration station 6d filled with coolant liquid nitrogen and refrigerate again.

 This freezing improves handling and storage in subsequent processes.

[0050] Fig. 6 shows a process for producing the frozen dessert of the third embodiment, and Fig. 5 shows a process for producing the frozen dessert of this frozen dessert. In this process, (1) Prepare a cylindrical hollow pretzels,

(2) Freeze the pretzels with a coolant. (3) Apply a waterproof edible material of fluid chocolate to the inner surface of the frozen hollow pretzels, for example, and coat them in layers.

(4) Fill the inside of the pretzels covered with waterproof edible material with ice cream.

 [0051] As shown in FIG. 6, the frozen dessert 11 of this embodiment includes a cylindrical hollow Pretzell 7, a waterproof edible layer 8 coated on the inner surface of the Pretzell 7, and an inner side of the waterproof edible layer 8. The ice confectionery 11 is composed of an ice cream center body 9 filled with a water-proof edible layer 8 made of chocolate, and further has a chocolate outer layer 10 on the outer side of the hollow pretzels 7. In this embodiment, the chocolate outer layer 10 is not coated on one end of the pretzel 7, and the uncoated portion becomes the grip portion.

[0052] FIG. 5 is a process diagram showing a method of manufacturing the frozen dessert according to the third embodiment.

 Prepare hollow pre-sells 7, support the upper part of the plurality of hollow pre-sells 7 and continuously stand up and move continuously or intermittently.

Refrigeration station 6 e filled with coolant liquid nitrogen, Pretzel 7 Is immersed in liquid nitrogen, frozen and solidified.

 At the next station, the flowable chocolate is sprayed from the nozzle to the inner surface of the frozen pretzels, and the chocolate is layered on the inner side of the pretzels to form the chocolate layer 8 and the lid portion at the bottom.

 [0053] In this process, the pretzels covered with the chocolate layer 8 are filled with ice cream from the nozzle, and the ice cream center body 9 is formed on the inner surface of the chocolate.

 [0054] Since the ice cream is exposed at the upper end, in order to form a lid portion there, the lid is formed by turning upside down and attaching the lower end portion to a chocolate bath.

 In the process shown in Figure 5, the ice cream Pretzels are transferred to a freezing station 6f filled with coolant liquid nitrogen and frozen again. This freezing improves handling in the next process, chocolate adhesion, etc.

[0055] In the next station 2c, the frozen pretzels are crushed in a tank filled with fluid chocolate, and the fluid chocolate cake is fixed and solidified on the outside of the pretzels, and is layered. A chocolate layer 10 is formed.

 [0056] In the process shown in FIG. 5, the pretzels 11 covered with the chocolate layer 10 are moved to 6 g of a freezing stage filled with liquid nitrogen as a coolant and refrigerated again.

 This freezing improves handling and storage in subsequent processes. The obtained frozen dessert is the frozen dessert 11 of the third embodiment.

 The ice confection of this embodiment seals both ends of the ice cream filled pretzels with chocolate.

 Various flavors and pigments can be used for this ice cream. It is also possible to add solid or liquid ingredients (cookies, chocolates, peanuts, etc.) to the ice cream surface.

Note that the present invention is not limited to the above-described embodiment, and various modifications can be made based on the spirit of the present invention, and these are excluded from the scope of the present invention. Not what you want.

Industrial applicability

The present invention can be applied to confectionery such as baked confectionery pretzels and ice cream, and frozen confectionery.

Claims

The scope of the claims  [1] Consists of a rod-shaped or cylindrical Pretzels, a waterproof edible layer coated on a part or all of the outer side of the Pretzels, and an ice cream layer coated on the outer side of the waterproof edible layer It ’s a frozen dessert,  An ice confectionery characterized in that an uncoated portion of an ice cream layer is used as a gripping portion. [2] The frozen dessert according to claim 1, wherein the waterproof edible layer includes chocolate. [3] The ice cream layer is covered with a second chocolate layer. 2 frozen desserts.  [4] An ice confection comprising a cylindrical hollow pretzels, a waterproof edible layer coated on the inner surface of the pretzels, and an ice cream core filled inside the waterproof edible layer,  An ice confectionery characterized in that the waterproof edible layer is made of chocolate lees. [5] Prepare a rod-shaped or cylindrical Pretzels,  Freezing the pretzel with a coolant;  A part or all of the outside of the frozen pretzels is solidified and coated with a layer of a water-resistant chocolate edible water-resistant edible material,  Cover the ice cream layered on the outside of the pretzel coated with a waterproof edible material, leaving at least a gripping part,  The manufacturing method of the frozen dessert including this. [6] Freezing the ice cream-coated pretzels with a coolant,  6. The method for producing a frozen dessert according to claim 5, wherein the second chocolate layer is formed by solidifying a flowable chocolate on the outside of the frozen pretzels and coating the layered layer. [7] The gripping portion of the frozen pretzels is arranged on the upper side, and the frozen pretzels are immersed in a flowable chocolate tank to cover the chocolate layer.  The method for producing a frozen dessert according to claim 5. [8] Supported by the gripping portion of the frozen pretzels and spraying the flowable chocolate onto the frozen pretzels to cover the chocolate layer. The method for producing a frozen dessert according to claim 5. [9] Before the step of coating the pretzels with flowable chocolate and / or ice cream, the pretzels are frozen with a coolant,  The method for producing a frozen dessert according to claim 5. [10] The method for producing a frozen dessert according to claim 5, wherein the pretzels are frozen with a coolant after the step of coating the pretzels with the flowable chocolate and / or ice cream. [1 1] Prepare a cylindrical hollow pretzel,  Freezing the pretzel with a coolant;  Covering the inner surface of the frozen hollow pretzels with a waterproof edible material of a fluid chocolate cake  A method for producing ice confectionery, comprising filling ice cream inside the pretzel coated with a waterproof edible material. 12. The method for producing a frozen dessert according to claim 11, wherein both ends of the ice cream filled pretzels are sealed with a pair of chocolates.