WO2012095059A1

WO2012095059A1 - Chocolate seal for beverages

Info

Publication number: WO2012095059A1
Application number: PCT/CZ2012/000001
Authority: WO
Inventors: Daniel SYROVÝ
Original assignee: Individual
Current assignee: Individual
Priority date: 2011-01-14
Filing date: 2012-01-04
Publication date: 2012-07-19
Anticipated expiration: 2013-07-14
Also published as: SK6782Y1; AT13780U1; DE202012100101U1; SK500732013U1; CZ22006U1

Abstract

Chocolate seal for beverages is formed by the body (1) of arbitrary shape made of chocolate with cocoa solids content within the range from 30 to 99.5%. The body (1) is from 2 to 30 mm thick and the size corresponding to its greatest dimension is within the range from 15 to 100 mm. In the body (1) is created a cutaway notch (2) allowing to place the body (1) of the seal on the edge of a glass or cup. Arms of this notch (2) embrace this edge from both sides and its depth is within the range from 1/5 to 4/5 of the dimension of the seal body (1) in direction, in which the notch (2) is lead.˙

Description

Chocolate seal for beverages

Background of the Invention Presented solution deals with a chocolate seal as a complement to various, especially alcoholic beverages.

Description of Prior Art Until today, neither in the Czech Republic, nor in the world, was it customary to serve chocolate with beverages, in particular chilled and alcoholic ones. The only exception is coffee sometimes served with a separate wrapped chocolate or with unwrapped chocolate piece in the form of candy, which is usually placed on a coffee saucer.

Summary of the Invention

Situation described above is removed by a chocolate seal for beverages as presented in the submitted solution. This seal is formed by the body of arbitrary shape made of chocolate with cocoa solids content within the range from 30 to 99.5%. Seal body is from 2 to 30 mm thick and the size corresponding to its greatest dimension is within the range from 15 to 100 mm. In the body of the seal is created a cutaway notch allowing to place the seal on the edge of a glass or cup. Arms of this notch embrace the edge of a glass or cup from both sides and its depth is within the range from 1/5 to 4/5 of the dimension of the seal body in direction, in which the notch is lead.

In one preferred embodiment the seal body has symmetric shape. In such case, the notch axis may be identical with the body symmetry axis.

In another preferred embodiment the notch is designed as conic-shaped where its top part is by 10-60% narrower than the bottom part at the edge of the seal body. Another version is that the notch is conic-shaped in opposite direction and its bottom part at the edge of the seal body is by 10-60% narrower than the top part. Top part of the notch in the seal body may be round or with sharp edges and/or it may lead in a decorative ending of arbitrary shape.

To increase the aesthetic impression, at least one side of the seal body and/or its edge may be decorated with embossed relief and/or printing and/or it may be colour highlighted.

The benefit of this chocolate seal is amplified taste sensation when consuming beverages and, last but not least, also the fact that beverages served with the chocolate seal make rather aesthetic impression.

Overview of Figures in Drawings

Examples of preferred embodiments of the chocolate seal are shown in attached drawings. Fig. 1 to fig. 19 show various shapes of the seal and notches. Fig. 20 shows a plain seal, fig. 21 shows a seal with embossed relief and fig. 22 shows example of the seal application.

Detailed Description of the Preferred Embodiments Chocolate seal for beverages is formed by a body 1 of arbitrary shape, symmetric or asymmetric, and is made of chocolate with cocoa solids content within the range from 30 to 99.5%. This body is from 2 to 30 mm thick and the size corresponding to its greatest dimension is within the range from 15 to 100 mm. In the body1 is created a cutaway notch 2 allowing to put the seal body1 on the edge of a glass or cup. Arms of the notch 2 embrace the edge of a glass or cup from both sides and its depth is within the range from 1/5 to 4/5 of the dimension of the seal body t in direction, in which the notch 2 is lead. Fig. 1 to fig. 19 show various shapes of the seal body 1 and notches 2. Fig. 1 to 3 show various heights of the notch 2, fig. 4 to 6 show its various widths and conic-shaped design, fig. 7 to 15 show various decorative endings of the notch 2, while the chocolate seal body 1 has always circular shape. Fig. 16 to 19 show different shapes of the body 1 and various designs of the notch 2. Final look of the seal with the simplest shape is shown in fig. 20, seal with embossed relief is shown in fig. 21 , and example of application on the glass is shown in fig. 22.

If the body will have symmetric shape, the notch 2 may be advantageously designed such that its axis is identical with the body 1 symmetry axis but it also may be outside this axis. The notch 2 does not have to be regular and it even may be conic-shaped either having its top part by 10-60% narrower than the bottom part at the edge of the seal body 1 or on the contrary having its bottom part at the edge of the seal body 1 by 10-60% narrower than the bottom part. These examples are also shown in majority of the attached figures.

Also, the ending of the notch 2 may be round or with sharp edges or its top part may be ended decoratively with arbitrary shape, for instance circular, triangular, star-shaped or similar as may be seen in the attached drawings.

To increase the aesthetic impression, the body 1 surface may be, at least on one side and/or its edge, decorated with embossed relief and/or printing and/or it may be colour highlighted. Standard size of the seal body 1 will mostly be within the range from 34 mm to 35 mm but it may be anywhere within the range from 15 to 100 mm if used for specific sizes or shapes of glasses.

As far as the notch 2 height is concerned, it generally reaches to 1/5 - 4/5 from the seal center, standard size of the notch 2 is then 1/3 - 2/3 from the seal center. As mentioned above, the notch 2 may be rounded or sharp, regular or irregular. Standard notch 2 will mostly be conic-shaped, where its top part will be by 10 to 20% narrower than the opening of the notch 2 in the bottom part of the seal. The notch 2 width will vary to accommodate the thickness of a glass or cup and size of the seal; standard width will be around 5 mm but it may be anywhere within the range from 2 to 80 mm. Depending on other dimensions of the chocolate seal the thickness will be selected within the range from 2 mm to 30 mm.

Below, examples of the most suitable shapes of chocolate are presented. For a small seal design is suitable the diameter from 34 to 35 mm, thickness 4.5 mm, notch 19 mm high, width at its bottom part 6 mm, conically tapered towards the center to the top part where it is 3.75 mm wide, with rounded ending, and total seal weight approximately 4 g. For a so-called big seal design the diameter will be around 43 mm, thickness roughly 2.3 mm, notch 29 mm high, width at its bottom part 3 mm, conically tapered towards the center to the top part where it is 2 mm wide, with rounded ending with diameter 4 mm, and total seal weight approximately 4 g. Obviously, the weight will vary depending on the thickness and overall shape of the seal.

For the chocolate seal it is suitable to use chocolate with cocoa solids content within the range from 30 to 99.5%. Any kind of chocolate may be used, for example containing traces of nuts and gluten. In particular, the seal will be made of dark black bitter chocolate of higher quality, it means with higher cocoa content. Single-brand chocolate may be used, it means originating from one cocoa planting region, or multi-brand, made of cocoa from more regions. Further, the seal may be made of dark standard quality chocolate, milk or white chocolate. It may be made both from pure chocolate without ingredients or additives, as well as from a chocolate mixed with various ingredients such as herbs, seasoning, exotic wood, dried fruits, dried vegetables. These ingredients may be added to the chocolate in any form and state, it means for instance ground to any grain size, pieces, flour, powder, also in the form of macerate, distillate, decoction, essential oils, smoke, etc. Chocolates seasoned by other flavours and additives may also be used - by tinctures, industrially produced taste enhancers, food colouring pigments, etc. These various ingredients and additives may then be mixed in the chocolate in various numbers and ratios.

To achieve proper taste impression, the chocolate seal is served and consumed according to the following instructions, along with the beverage. Seal without any wrapping is hung on the edge of a glass or cup and is therefore an integral part of served beverage - together with the beverage it forms an entire unit. Recommended way to consume the chocolate seal is to put it in ones mouth before consuming the beverage, crush it by teeth or press it by tongue against palate until it melts and then wash it down by the beverage while both parts blend in the mouth creating a unique taste experience.

As far as the use of seals with specific kinds of glasses is concerned, for example for a wine glass on the stem is recommended the seal shown in fig. 4, for the glass called flute glass is suitable the seal shown in fig. 17, for a snifter (inhaler), so-called tulip, or for a whisky glass tumbler is recommended the seal shown in fig. 5. If a beer pint glass or a thick-wall liqueur glass is used, the suitable seal is as shown in fig. 2. A cocktail glass will be very nicely complemented with the seal shown for instance in fig. 13.

As far as the chocolate ingredients suitable for a specific beverage are concerned, for example the following recommendations can be mentioned: Becher liqueur ("becherovka") - cocoa solids content 80%, for example with addition of jasmine blossoms or Morocco mint; whisky - cocoa solids content 75% with ingredients pimento (allspice), cornflower blossom; vodka - cocoa solids content 75% rose blossom, clove; rum - cocoa solids content 75% with ingredients lavender blossom, bay leaf; wine - cocoa solids content 75% with ingredients mullein (verbasco) blossom, red pepper; or beer - cocoa solids content 85% with addition of pepper and/or mint.

Industrial Applicability Chocolate seals for beverages will be used as a chocolate complement for consuming chilled, unchilled, warm or hot beverages, alcoholic as well as nonalcoholic. This complement will thus be usable both for adults and children.

Claims

P A T E N T C L A I M S

Chocolate seal for beverages characterized by the fact that it is formed by the body (1) of arbitrary shape made of chocolate with cocoa solids content within the range from 30 to 99.5% where the body (1) is from 2 to 30 mm thick and the size corresponding to its greatest dimension is within the range from 15 to 100 mm, and in the body (1) is created a cutaway notch (2) allowing to place the body (1) of the seal on the edge of a glass or cup where arms of this notch (2) embrace this edge from both sides, and its depth is within the range from 1/5 to 4/5 of the dimension of the seal body (1) in direction, in which the notch (2) is lead.

Chocolate seal for beverages according to claim 1 characterized by the fact that the body (1) has symmetric shape.

Chocolate seal for beverages according to claim 2 characterized by the fact that the notch (2) axis is identical with the body (1) symmetry axis. Chocolate seal for beverages according to claim 1 or 2 or 3 characterized by the fact that the notch (2) is conic-shaped and its top part is by 10-60% narrower than its bottom part at the edge of the seal body (1).

Chocolate seal for beverages according to claim 1 or 2 or 3 characterized by the fact that the notch (2) is conic-shaped and its bottom part at the edge of the seal body (1) is by 0-60% narrower than its top part.

Chocolate seal for beverages according to claim 1 and any of claims 2 to 5 characterized by the fact that the top part of the notch (2) in the body (1) is round.

Chocolate seal for beverages according to claim 1 and any of claims 2 to 5 characterized by the fact that the top part of the notch (2) in the body (1) has sharp edges.

Chocolate seal for beverages according to claim 1 and any of claims 2 to 5 characterized by the fact that the top part of the notch (2) in the body (1) leads in a decorative ending of arbitrary shape.

Chocolate seal for beverages according to claim 1 and any of claims 2 to 8 characterized by the fact that the body (1) surface, at least on one side and/or on its edge, is decorated with embossed relief and/or printing and/or it is colour-highlighted.