[Case Study] "Infused Chocolate" that soaks chocolate into the product.
Focusing on the impregnation method using vacuum technology! Introducing examples of product development that can be distributed even in summer.
Traditionally, chocolate-coated products have been difficult to commercialize during the hot and humid summer months. We were asked to develop products that could be distributed even in summer. We considered that if chocolate were infused into the product, it would be less likely to melt and could be distributed even in summer. Thus, we focused on an impregnation method that applies vacuum technology. By infusing chocolate directly into the material, we created a product that is less likely to melt in summer and has flavors and textures not found in traditional coated products. 【Case Summary】 ■ Challenge: Development of chocolate-coated products that can be distributed in summer ■ Development: Focused on an impregnation method using vacuum technology ■ Results: Infused chocolate into the material, resulting in a product that is less likely to melt in summer and has unique flavors and textures not found in traditional coated products. *For more details, please refer to the PDF document or feel free to contact us.
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