Chocolate brittle
Number of patents in Portfolio can not be more than 2000
United States of America Patent
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Issued Date -
May 2, 2013
app pub date -
Aug 24, 2012
filing date -
Apr 4, 2008
priority date (Note) -
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status (Latency Note)
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Abstract
A brittle having a base made from a batter containing a ratio of 1:1.5 to 3:1 weight chocolate to weight of syrup in the base has distinctive properties. There is in the batter a thickening agent which is usually flour or corn starch. Various additions such as nuts, candy chips and dried fruits may be incorporated in the batter or placed on the base.
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