Chocolate and chocolate wafer, where chocolate ribs and/or wafer ribs coated with chocolate is stuffed with different liquids such as alcohol, herbal essences, spice or aroma

• 1. 一种巧克力威化饼 [P] . 中国专利： CN111919869A . 2020-11-13
• 2. 一种威化饼生产线巧克力冷却隧道盖支撑装置 [P] . 中国专利： CN209898101U . 2020.01.07
• 3. A method for the production of a Bar of Chocolate And Cream coated wafer chocolateThe present Invention relates to a process for the production of a Bar of Chocolate And Cream, chocolate coated wafer, which comprises the following steps: A. [P] . MX172274B . 1993-12-09

  机译： 生产巧克力和奶油棒的薄饼巧克力的方法本发明涉及生产巧克力和奶油棒的薄饼巧克力的方法，该方法包括以下步骤：A．

• 4. METHOD FOR PRODUCING STUFFED CHOCOLATE WAFERS AND STUFFED CHOCOLATE WAFER [P] . HU9701292A2 . 1999-03-29

  机译： 馅料巧克力薄饼的生产方法和馅料巧克力薄饼

• 5. METHOD FOR PRODUCING STUFFED CHOCOLATE WAFERS AND STUFFED CHOCOLATE WAFER [P] . HU9701292D0 . 1997-09-29

  机译： 馅料巧克力薄饼的生产方法和馅料巧克力薄饼

• 1. Development of Bitter Chocolate Bonbon Stuffed with Almond (Prunus amygdalus var. dulcis) and Its Physicochemical Evaluation and Sensory Acceptance [J] . Jacqueline Rodríguez-Rodríguez, Esther Albarrán-Rodríguez 食品科学与工程：英文版 . 2019,第006期
• 2. Nutritional and microbiological evaluations of chocolate-coated Chinese chestnut (Castanea mollissima) fruit for commercial use [J] . Mahamadou E.GOUNGA, Shi-ying XU, Zhang WANG 浙江大学学报（英文版）（B辑：生物医学和生物技术） . 2008,第009期
• 3. Diet Chocolates and Replacement of Cocoa Powder with Jackfruit Seed Powder [J] . Akshaya Ravindran, Maya Raman, Ninisha Babu, 食品与营养科学（英文） . 2020,第003期
• 4. Trans Fatty Acid Contents in Chocolates and Chocolate Wafers in Turkey [J] . Yavuz Selim CAKMAK, Gokalp Ozmen GULER, Abdurrahman AKTUMSEK Czech Journal of Food Sciences . 2010,第3期
• 5. Trans fatty acid contents in chocolates and chocolate wafers in Turkey [J] . ?akmak Y.S., Güler G.?., Aktümsek A. Czech Journal of Food Sciences . 2010,第3期
• 6. Trans fatty acid contents in chocolates and chocolate wafers in Turkey [J] . Czech Journal of Food Sciences . 2010,第3期
• 7. Green Chocolate? - Investigating the Sustainable Development of Chocolate Manufacturing in a Laboratory-Based Undergraduate Engineering Course [C] . Alexander Vincent Struck Jannini, Mary Staehle, Joseph Francis Stanzione, American Society for Engineering Education Annual Conference and Exposition . 2015
• 8. Artizan ?ikolata üretiminde ac? Ganaj Dolgulu ?ikolata geli?tirilmesi Ve baz? ?zelliklerinin Belirlenmesi =Development of chili pepper ganache filled chocolate in artisan chocolate production and determination of some properties [D] . Se?uk, Berkay. 2020
• 9. Effects of Chocolate Deprivation on Implicit and Explicit Evaluation of Chocolate in High and Low Trait Chocolate Cravers [O] . Anna Richard, Adrian Meule, Malte Friese, -1
• 10. The contents and effects of polyphenols in chocolate: qualitative and quantitative analyses of polyphenols in chocolate and chocolate raw products as well as evaluation of potential implications of chocolate consumption in human health [O] . Wollgast Jan 2004

• 1. Nutritional and microbiological evaluations of chocolate-coated Chinese chestnut （Castanea mollissima） fruit for commercial use [J] . Mahamadou E. GOUNGA ,Shi-ying XU ,Zhang WANG . 浙江中西医结合杂志 . 2008,第009期
• 2. Characteristic of Chocolate Candy Produced from Fermented Cocoa Bean with Lactobacillus plantarum HL-15 Starter Culture for Inhibition Growth of Mycotoxin-Producing Fungi [J] . Titiek Farianti Djaafar1 ,Laurentia Oktaviani Palupi2 ,Tri Marwati1 . 农业科学与技术：B . 2019,第002期
• 3. 巧克力香精中醛及醛的缩合物对香气的影响 [C] . LI Zhen ,李臻 ,HUANG Haiying . 2013中国·上海·第三届全国香料香精化妆品专题学术论坛 . 2013
• 4. 交互式理念在礼品包装中的应用——以情人节巧克力系列化包装为例 [A] . 许彩玲 . 2016