Patent ID: 6368655
Filing Date: 2002-04-09
Classification: A23G

Abstract:
A process for the preparation of an edible anhydrous chocolate-based fat system, comprising the steps of:(a) supplying about 10% to about 15% by weight of chocolate liquor, and from about 15% to about 25% by weight of cocoa butter; (b) supplying a first quantity of sugar in the amount of about 15% to about 55% by weight; (c) supplying a second quantity of sugar in the amount of about 5% to about 30% by weight; wherein at least said second quantity of sugar is granulated sugar, and wherein the total amount of said first quantity of sugar and said second quantity of sugar is in the range of from about 45% to about 60% by weight; (d) mixing together and conching said chocolate liquor, said cocoa butter, and said first quantity of sugar to a predetermined degree of fineness, and so as to produce a conched chocolate pre-mix; (e) adding said second quantity of sugar to said conched chocolate pre-mix and mixing the same together at a temperature in the range of about 5Â° C. to about 30Â° C., so as to produce a cool anhydrous chocolate-based fat system having a specific, predetermined formulation with about 10% to about 15% by weight of chocolate liquor, about 15% to about 25% by weight of cocoa butter, and about 45% to about 60% by weight of sugar; (f) transferring said cool anhydrous chocolate-based fat system to a discrete particle manufacturing means so as to produce discrete particles of said anhydrous chocolate-based fat system, wherein said discrete particle manufacturing means is operated at a temperature of about 5Â° C. to about 30Â° C.; and (g) removing said discrete particles for further handling and/or storage and/or shipping.