in the preferred embodiment of the method of the invention , peanut splinters are used for constituting the hard particles or centers . more generally , any element whatsoever from the family of nuts could be used ( walnuts , pecan nuts , hazelnuts , brazil nuts , almonds , cashew nuts , etc ), whole or in the form of fragments . such fragments , resulting from crushing of peanuts will preferably have a major diameter comprised between 1 . 5 and 3 . 5 mm . the shape is , obviously , random . the centers will nevertheless preferably have been screened to make their size homogeneous . once coated and polished , the confectionery product will have a major diameter comprised between 2 and 5 mm . the center could also be formed from any other element , preferably crisp , for example a fragment of a biscuit . the centers can be splinters of peanut or another nut which , after being broken up , have been covered with a sugary solution and then dried . splinters originating from nuts roasted dry or roasted in association with a fatty product can be used . during the process , the centers , provided loose in a suitable recipient , are coated with alternating layers of fatty liquid and a powder comprising cocoa . for this , the liquid and powder are alternately sprayed onto the centers . thus , successively , a layer of fatty liquid , a layer of powder , a layer of fatty liquid , a layer of powder and so on are applied . the layer of fatty liquid incorporates the cocoa powder , and acts as a binder for it . it allows the powder to become fixed on the particle to be coated . the cocoa powder can , for example , comprise , among other things , icing sugar , skimmed milk powder , cream and coca in powder form . the cocoa powder can for example have the following composition : regarding the fatty liquid , this can have a 100 % cocoa butter composition . after each application of the powder layer , cold air is directed onto the particles in order to solidify the fatty liquid layer , preferably only after 4 or 5 applications of fatty liquid . alternating fatty liquid layers and powder layers leads to a product having the desired chocolate composition , for example , a composition very close to that of the m & amp ; m &# 39 ; s brand sweets , but having a fairly soft texture . as many layers as are necessary to obtain the desired thickness are applied . product hardness , which is fairly moderate , stays the same regardless of whether the product is consumed cold , frozen or at room temperature . the powder composition can readily be adapted as a function of consumer preferences or to obtain a particular flavour or product appearance . other fats can be added to the cocoa butter or even form the fatty liquid , without cocoa butter . to a certain extent , the performance of the process according to the invention is not changed by a modification in the fatty liquid , cocoa powder composition or chocolate rheology . the method of the invention allows chocolate layers to be formed on crisp centers which are small and lightweight , and which , otherwise , would be difficult to coat with a standard viscous chocolate ( typically having a casson viscosity comprised between 6 and 12 pa ). a conventional coating technique using liquid chocolate would lead to the centers agglomerating with each other , which would prevent the process operating correctly . after the particles have been coated with layers of fatty liquid and cocoa powder , they are coated with one or several sugar layers . in order to provide hard sugar outer shells , a colored sugar solution is sprayed onto the particles , followed by blowing of dry air in order to solidify the sugar syrup layer . following this , the particles are polished to give them a shiny and smooth appearance . under the preferred conditions of implementation , the product is prepared in a drum with a speed of rotation of 23 rpm . drum volume is 500 litres . the fatty liquid is heated to a temperature comprised between 40 and 50 ° c . cooling air is blown onto the particles at a temperature of 13 ° c . but a lower temperature , for example comprised between 5 and 10 ° c ., can be envisaged and allows the duration of blowing to be reduced . the quantity of centers in the recipient is for example 75 kg . once coated , the product has a total mass of 225 kg , formed by loose granules . coating is advantageously performed in a recipient the inner faces of which in contact with the product are covered with rubber : this improves the appearance of the product . printing various signs such as a logo , a brand name or product name on the particles can be envisaged . a provision can be made to incorporate the loose confectionery products of the invention into or onto various food products such as a frozen product ( ice - cream or a sorbet ), yoghurt , biscuit , etc . the product according to the invention has , when it is eaten , the taste of chocolate and the peanut which was coated . in the example just discussed , the confectionery product is very close to the conventional m & amp ; m &# 39 ; s ® sweets in terms of recipe , ingredients , appearance and taste , but is of much smaller size .
the invention concerns a method for making a chocolate - flavoured confectionery which consists in coating at least a particle with alternative layers of fats and powders comprising cocoa .