The object of the utility model is a kit for home making of chocolate bonbons, which consists of an outer packaging box containing a raw material storage box with one or more types of chocolate raw material necessary for making bonbons, one or more types of filling, and decor; furthermore, the outer packaging box contains the tools and accessories necessary for bonbon making, specifically one or more thin plastic bonbon moulds, a brush to prepare the shell (couverture) of the bonbon; confectionery paper cups for placing the prepared bonbons in the packaging; users' guide; and preferably a gift box for packaging the bonbons therein. Making confectionery products such as bonbons at home is not the easiest operation.

Traditional bonbons consist of a solid, somewhat hard and hollow chocolate shell and a core of liquid or other filling traditionally used in the confectionery industry. The filling can consist of whole fruit or fruit pieces in alcoholic liquid, nougat cream, pieces of candied or dried fruit, marzipan, flavoured cream, oilseeds, etc. The basis of superior quality and attractive chocolate coated bonbons is the preparation of high-quality chocolate; the chocolate is poured into the appropriate mould to form the shell, then the filling is added and the shell is sealed by chocolate and cooled. Bonbon making requires meticulous preparation: besides sourcing the carefully selected raw materials, the necessary tools and accessories should also be acquired, for instance a brush for creating the chocolate shell, and materials for the packaging of bonbons intended as a gift.

The most delicate part of bonbon making is the preparation of high-quality chocolate, which is done by melting the base chocolate (the initial material purchased commercially), followed by appropriate tempering in order to create the appropriate crystal structure of the chocolate. This is necessary for making the moulded chocolate shell crunchy and allowing it to keep its attractive appearance over a long time.

There are numerous documents describing large-scale procedures for the manufacturing of bonbons, for example patent No. EP1692944 Al of HAMLET NAAMLOZE VERNOOTSCHAP [BE] titled "Method for manufacturing bonbons with a stalk or the like and mould applied thereby" and patent No. EP0021102 Bl of RICHARDSON GMBH [DE] EP0021102 titled "Bonbon with a herbal core and process for its preparation." Furthermore, a number of documents in the technical literature provides guidance for the preparation of superior quality chocolate for the coating of bonbons, for instance the document titled "Hasznos tudnivalok a csokolade tarolasara, temperalasara es hutesere vonatkozoan (Useful tips about the storage, tempering and cooling of chocolate)" by Goodwill National Trading Kereskedelmi Kft. of Nagytarcsa (HU) available in Hungary at "www.gwn.hu/sites/default/files/downloads/temperalasi_utmuta to.pdf" or patent application EP1149536 Al of Kraft Foods R & D, Inc., Munich (DE).

The documents cited above describe procedures of manufacturing chocolate-coated confectionery products including bonbons in confectionary industrial plants by means of confectionery equipment. These procedures are unsuitable for home production of bonbons.

Numerous recipes have been published for the home making of long-time favourite traditional bonbons and many have tried to prepare such sweets in the comfort of their home. Advice and useful tips abound on the Internet and in printed documents. However, many of the accessories required for home-based bonbon making need to be selected and acquired from a separate sources. Consequently, home making of these favoured sweets involves lengthy and tedious preparation. To date no kit has been known to exist and there has been no reference to create such a kit, which, if existed, would contain all of the necessary ingredients and accessories, thereby considerably simplifying home preparation of bonbons.

The purpose of this invention is to assemble a home bonbon making kit which contains high-quality selected raw materials and disposable accessories. This would provide users with an opportunity to produce superior quality bonbons at home while saving them time and effort as they don't have to experiment with raw materials, and they have all the appropriate tools and accessories at hand. This enables them to prepare attractive and high-quality home-made gifts for various occasions.

Developing a kit that is available for all at an affordable cost was driven by the realisation that bonbon making does not require the generally used special silicone or metal moulds. For a "single use" kit the generally vacuum formed plastic tray inserts used for the packaging of bonbons and truffles, or a mould made of the material used for such trays, would be highly applicable. After cooling the ready-made bonbons can be easily popped out of such moulds with their shiny surface unblemished.

The kit described in the present utility model will enable everybody to make high-quality flawless bonbons in the comfort of their home, and to make gifts of the same for various occasions by placing the bonbons in gift boxes. The kit contains a users' guide, which allows the bonbon maker to proceed without the usual tools required for the tempering of the high- quality chocolate of the shell (probe or thermospoon), chocolate maker's slab (for instance, marble slab), and enables them to produce high-quality and attractive chocolate bonbons as a gift using simple home implements.

Accordingly, the kit described in the utility model contains:

- One outer packaging box, which contains:

- One raw materials packaging box, which contains one or more types of chocolate as raw material for the particular bonbon, each containing at least 50% cocoa, cocoa butter powder, customarily used confectionery fillings, and decor;

- Disposable tools required for the home making of bonbons, specifically:

- Thin plastic mould,

- Brush for preparing the chocolate shell of the bonbons,

- Confectionery paper cups for placing the prepared bonbons in a gift box,

- Users' guide, and

- Preferably a gift box.

Once prepared, the bonbons are placed individually in confectionery paper cups and then put in a gift box, thus creating a present appropriate for the occasion (birthday, name-day, Christmas, etc.), with one advantage of being eminently presentable, and another important feature of being self-made by the giver.

Depending on the quantity of raw materials and size of moulds therein, the kit according to the present utility model is generally suitable for making and gift packaging 6-16 bonbons to meet the needs of the market.

Description of the figures:

Figure 1 represents the arrangement of the boxes in a kit containing a gift box. Inside the 1 outer packaging box, on top of the 2 raw materials packaging box and preferably the 3 gift box there are the tools necessary for bonbon making, specifically plastic 4 mould sheet, 5 brush, 6 users' guide, and the confectionery paper cups (not shown in the figure).

Figure 2 represents bonbon and truffle insert trays customarily used in the confectionery industry.

Figures 3-5 represent examples of moulds.

Examples:

Example 1: Orange bonbon

In an 1 outer packaging box of 160x160x60 mm in size a 2 raw materials packaging box of 155x115x100 mm-in size and a 3 gift box of 155x155x30 mm in size are placed; on it two plastic 4 mould sheets of 155x115 mm in size, a 5 brush, confectionery paper cups, and a 6 users' guide are placed. In the 2 raw materials packaging box, 150 g 70.5% dark chocolate pastilles (Caliebaut, Belgium), 1.5 g cocoa butter powder (Mycryo - Callebaut, Belgium), 12 g decor mixture (crushed cocoa bean, dried candied orange peel, golden caster sugar), 60 g candied fruit, and 20 g jam are placed.

Example 2: Prune bonbon

In an 1 outer packaging box of 170x170x170 mm in size a 2 raw materials packaging box of 155x130x100 mm is placed; on it two plastic 4 mould sheets of 155x115 mm, a 5 brush, confectionery paper cups, and a 6 users' guide are placed. In the 2 raw materials packaging box, 150 g 70.5% dark chocolate pastilles (Callebaut, Belgium), 60 g 28% Belgian white chocolate pastilles (Callebaut, Belgium), 70 g prunes, 1.5 g cocoa butter powder (Mycryo - Callebaut, Belgium), and 2 g freeze-dried fruit are placed.

For bonbon making the base chocolate must be tempered in the known way. Therefore the chocolate pastilles in the 2 raw materials packaging box of the kit (base chocolate) is melted over a bath of warm water (the chocolate should not come info contact with steam or water) in an appropriate dish, then the melted chocolate is stirred for a while to promote the formation of the appropriate crystal structure, and the cocoa butter powder in the 2 raw materials packaging box is added whilst the chocolate is being stirred in order to allow for the formation of the appropriate crystal structure to finish (tempering). A half teaspoonful of the tempered, still melted chocolate is deposited on the bottom of each plastic 4 mould sheet. The moulds should be agitated lightly so that the chocolate spread evenly; then the melted chocolate taken from the dish is spread evenly over the sides of the indentations in the plastic 4 mould sheets with the 5 brush, and after this, the 4 mould sheets are placed in the refrigerator. Once the shells are ready, the moulds are filled up to the brim with the filling mixture in 2 raw materials packaging box, taking care that there is room for the chocolate layer, which will form the bottom of the bonbon. After this, the moulds are filled with the melted chocolate in the dish. The plastic mould sheets are again placed in the refrigerator until the chocolate is solidified. The 4 mould sheets are then taken out of the fridge and carefully placed upside down on a plate or fray, and the solidified bonbons are carefully popped out of the mould indentations. Subsequently the bonbons are spread with melted chocolate using the 5 brush, and the decor mixture in raw materials packaging box is sprinkled over them. They are then placed individually in the confectionery paper cups and arranged preferably in the 3 gift box contained in the 1 outside packaging box of the kit, ready for consumption or presentation as a gift.

Our utility model protection claim does not concern the tempering of the chocolate; accordingly, the chocolate in the kit can be prepared by using any other known method . The measurements and quantities described herein only serve for a more tangible presentation of the utility model and the claim is not limited to the specific data, which can be altered by an appropriate specialist in accordance with market demands.