Copyright © Françoise Herrmann
In 2005, for just 4 years, Hershey produced milk-chocolate, candy-coated Kissables®. Kissables® were candy-coated mini Kisses®. However, the trick with chocolate Kissables® was how to coat the bite-sized confections, which had a pointed teardrop shape, in such a way that the confections were evenly coated to the very tip, while retaining the same tear-drop shape throughout the coating process.
The invention reciting the coating process for chocolate Kissables® is recited in the US patent application US20080026131A1, titled Process for preparing a sugar coating on an irregular shaped confection.
The patent recites both the formula of two crystallizable sugar coatings and the process for applying the coatings to the confections. A process that essentially comprises spraying of the coatings onto the confections, placed into a rotating pan. The formula of the coatings includes ingredients and quantities for gumming and smoothing syrups. The description of the process includes such details as the speed in feet/minute of the rotating pans containing the chocolate confections, the proportion of air and formula solids atomized, the size of the atomizer nozzle through which the formula solids pass, the volume in microns of the droplets sprayed onto the confections, the atomizing air pressure in psi units, the dew point temperature of the atomization, such that it will allow the ingredients to dry properly on the surface of the confection -- without melting the chocolate center!
Otherwise, Kissables® also had a bulging base (also termed rounded or curved out, or convex), intended to prevent the coated confections from sticking together in a production defect termed “doubling”. The contoured base was produced via known techniques in the confectioner’s art, prior to the coating processes of the invention.
Below, the abstract of the patent application is included together with the patent drawing of the Kissable® confection. An image of the marketed product is included above.
The present invention is directed to a process for forming a hard sugar coating on an irregularly shaped chocolate confection which tapers into a pointed tip on said confection on a non-base portion thereof, which comprises forming a rounded contour on the base thereof and applying at least two coating syrups and preferably three coating syrups onto the surface of the confections under specific conditions and optionally polishing said confection. The present invention is also directed to the product formed from the process.[Abstract US20080026131A1]