Patent ID: 6391356
Filing Date: 2002-05-21
Classification: A23G

Abstract:
A method of processing a chocolate composition containing solid particles dispersed throughout a continuous fat phase having a solidification temperature comprising the steps of:(a) adding cocoa butter seeding agents having a seed melting temperature to a chocolate composition comprising a liquid fat phase at a seed addition temperature thereby forming a seeded chocolate composition; (b) maintaining the seeded chocolate composition within a processing temperature range without detrimental crystallization of the liquid fat phase in a suspended animation state for a period of time greater than 1 minute, wherein the seeded chocolate composition has a viscosity value maintainable for 1 hour without an exponential viscosity increase, and without a viscosity increase caused by said detrimental crystallization, said processing temperature range being between said solidification temperature and said seed melting temperature; and (c) cooling said seeded chocolate composition to a setting temperature below the solidification temperature to form a set chocolate product.