CHOCOLATE COVERED FOODS

Brand Owner (click to sort) Address Description
A CHOCOLATE WAY OF LIFE PETERBROOKE IDEA COMPANY 4339 Roosevelt Blvd., Ste. 400 Jacksonville FL 32210 Chocolate covered foods, namely, dipped candied fruits, dipped candied popcorn, dipped candied cookies, dipped candied pretzels, and dipped candied nuts; candy; cookies; ice cream; and novelty confections, namely, shaped and molded chocolates;retail store services, namely, a confection and chocolate store;
BIG CHOCOLATE DIPPER Orlan, Richard E. 2500 Eagle Watch Lane Weston FL 33327 chocolate covered foods, namely cookies, crackers, pretzels, and popcorn;CHOCOLATE;
PETERBROOKE PETERBROOKE IDEA COMPANY 4339 Roosevelt Blvd., Ste. 400 Jacksonville FL 32210 chocolate covered foods, namely, dipped candied fruits, dipped candied popcorn, dipped candied cookies, dipped candied pretzels, and dipped candied nuts; candy; cookies; ice cream; and novelty confections, namely, shaped and molded chocolates;The name(s), portrait(s), and/or signature(s) shown in the mark does not identify a particular living individual.;PETER BROOKE;retail store services, namely, a confection and chocolate store;
PETERBROOKE CHOCOLATIER PETERBROOKE IDEA COMPANY 4339 Roosevelt Blvd., Ste. 400 Jacksonville FL 32210 Chocolate covered foods, namely, dipped candied fruits, dipped candied popcorn, dipped candied cookies, dipped candied pretzels, and dipped candied nuts; candy; cookies; ice cream; and novelty confections, namely, shaped and molded chocolates;The mark consists of the stylized wording PETERBROOKE followed by a period above an underline and the word CHOCOLATIER inside an oval design.;The name(s), portrait(s), and/or signature(s) shown in the mark does not identify a particular living individual.;PETER BROOKE CHOCOLATIER;Color is not claimed as a feature of the mark.;retail store services, namely, a confection and chocolate store;CHOCOLATIER;
 

Where the owner name is not linked, that owner no longer owns the brand

    
Technical Examples
  1. The present invention is directed to a method of coating soft confectionery centers with chocolate. The method comprises the steps of: mixing the soft confectionery centers having a bed temperature of from about 0° C. to about 15° C.; applying chocolate onto the soft confectionery centers, wherein the chocolate is at a temperature of from about 36° C. to about 50° C.; and cooling the chocolate covered soft confectionery centers.