Patent ID: 6156371
Filing Date: 2000-12-05
Classification: A23G

Abstract:
A process for the preparation of cocoa nibs coated with caramelized crystalline sugar and suitable for use in food products, which comprises:preparing a mixture comprising at least 38-72% of roasted cocoa nibs, 18-40% of sugar and 10-22% of water, milk or a mixture of water and milk;treating the mixture at a temperature effective to eliminate part of the water, milk, or mixture of water and milk and to have the sugar adhered to the surface of the nibs;tempering the treated mixture by reducing the temperature to 75-100.degree. C. for a time of 1-6 minutes to obtain crystallization of the sugar adhered to the surface of the nibs; andheat treating the tempered cocoa nibs at a temperature effective to caramelize the crystallized sugar coating the nibs to obtain cocoa nibs coated with the caramelized crystallized sugar.