Patent Publication Number: US-2022217989-A1

Title: Systems and methods for distributing and dispensing chocolate

Description:
CROSS-REFERENCE TO RELATED APPLICATIONS 
     This application claims the benefit under 35 U.S.C. § 119(e) of co-pending U.S. patent application Ser. No. 15/923,974, filed Mar. 16, 2018, which claimed priority to then co-pending, now-expired U.S. patent application Ser. No. 14/879,940, filed Oct. 9, 2015; of then co-pending, now-expired U.S. patent application Ser. No. 14/879,984, filed Oct. 9, 2015; of then co-pending U.S. patent application Ser. No. 14/879,997, filed Oct. 9, 2015, now issued as U.S. Pat. No. 10,609,937; of then co-pending, now expired PCT Application No. PCT/US2015/054968, filed Oct. 9, 2015; and of then co-pending, now expired U.S. Patent Application No. 62/472,193, filed Mar. 16, 2017; all of which claimed priority to now-expired U.S. Patent Application No. 62/061,856, filed Oct. 9, 2014, and also of now-expired U.S. Patent Application No. 62/115,339, filed Feb. 12, 2015, and also of now-expired U.S. Patent Application No. 62/364,142, filed Jul. 19, 2016, all of which are incorporated herein by reference in its entirety. 
    
    
     TECHNICAL FIELD 
     The invention disclosed herein relates generally to the field of food storage and dispensing, and more particularly, to a systems and methods for storing and dispensing molten food contents. 
     BACKGROUND 
     Chocolate, defined herein as a homogenous food substance that includes a suspension of cacao nibs, cacao powder, and/or cacao butter, and having a relative moisture content of less than three percent by weight, has been of economic and culinary interest for many years. Chocolate is typically solid at room temperature, and may form a liquid suspension or melt, at elevated temperatures above the melting point of the fat crystals, conventionally above ninety-three degrees Fahrenheit (approximately forty-six and one-tenth degrees Celsius). While chocolate may typically be characterized by an average particle size of less than twenty-five micrometers and a relative moisture content of approximately one percent, some course ground unconched chocolates, such as Mexican drinking chocolate, may contain particle sizes ranging up to one millimeter and a relative moisture content of over two percent. 
     In all cases, melted or molten chocolate is characterized by a relatively high viscosity compared to chocolate solutions, such as chocolate milk or other chocolate containing drinks, and unlike high water content chocolate drinks, chocolate is solid at seventy degrees Fahrenheit (approximately twenty-one and one-tenth degrees Celsius) and must be melted in order to achieve a reasonable working viscosity. In this sense, chocolate may be considered a composite material characterized by a fatty, or hydrophobic matrix rather than an aqueous or hydrate matrix. 
     While ready-to-eat chocolate traditionally includes cacao nibs and sugar, other materials such as cacao butter, vegetable oil, milk powder, soy lecithin, ground vanilla bean, and/or nuts are often added to increase the sweetness, decrease the viscosity, dampen the flavor, or stabilize the chocolate suspension. 
     Like many melted suspensions, a chocolate melt will separate over time if left undisturbed resulting in a layer of high cacao butter content near the top of the melt, and a layer of high cacao and sugar particle content toward the bottom. Melt separation is one of the factors that drove the chocolate industry to store and distribute chocolate in solid tempered forms including beta-V crystals, which melt at approximately ninety-three degrees Fahrenheit (approximately forty-six and one-tenth degrees Celsius). In order to produce tempered chocolate, molten chocolate is heated above ninety-eight degrees Fahrenheit (approximately thirty-six and two-thirds degrees Celsius) to melt all crystal morphologies, cooled to approximately eighty-two degrees Fahrenheit (approximately twenty-seven and seventy-seven hundredths degrees Celsius) to produce type IV and V crystals, and reheated to approximately ninety degrees Fahrenheit (approximately thirty-two and eleven-fiftieths degrees Celsius) to melt the type IV crystals resulting in pure beta-V seed crystals that may propagate to form a solid bar upon rapid cooling. Rapid cooling is traditionally achieved through the use of large and expensive forced-air cooling tunnels. 
     Unlike chocolate melts, tempered chocolate may preserve a consistent particle distribution for several months or years so long as it is stored in a cool and dry environment. If storage temperatures rise above eighty degrees Fahrenheit (approximately twenty-six and two-thirds degrees Celsius), the crystalline state of tempered chocolate will soften and may result in migration and precipitation of cacao butter on the surface of the chocolate, resulting in a characteristic white flakey appearance on the surface known as fat bloom. Storing chocolate in humid environments may cause a similar problem known as sugar bloom where the sugar in the chocolate becomes saturated with excess moisture from the atmosphere and precipitate as tiny white spots on the surface of the chocolate with a characteristic appearance similar to fat bloom. The beta-V crystal structure of cacao butter has a high density relative to amorphous chocolate or chocolate with other crystalline structures, resulting in a moisture resistant hard composite. Traditionally, the tempering process may be used to help store chocolate over a longer period of time in a relatively moisture-stable form as compared to amorphous chocolate. 
     Sugar and fat bloom are undesirable characteristics in finished chocolate goods, and often result in consumers either returning or disposing of their purchased goods. Cold chain distribution systems with refrigerated transports and storage facilities are traditionally used to avoid sugar and fat bloom. While this method is effective, it greatly adds to the cost and complexity of delivering chocolate goods. 
     Chocolate prior to tempering is traditionally melted and stored in large heated continuous mixing containers, such as tempering bowls or melting kettles. While continuous mixing and heating may maintain an even distribution of cacao butter in molten chocolate, it also exposes chocolate to a constant supply of open air, which promotes oxidation and outgassing of precious volatile flavors. As a result, chocolate manufacturers and chocolatiers typically limit the length of time chocolate is maintained in a molten state to only a few days in order to preserve the chocolate&#39;s flavor and freshness. 
     Molten untempered chocolate has many desirable culinary characteristics. Unlike tempered chocolate, melted chocolate may release its flavor without absorbing heat from a consumer&#39;s mouth, resulting in a more immediate and flavorful experience when compared to tempered chocolate. The flavor release from solid chocolate may be further delayed if a patron consumes a cold beverage or food prior to the consumption of solid chocolate. Cold food or drinks decrease the heat available in the mouth necessary to melt the chocolate and release the flavor. 
     Additionally, one technique for decreasing the viscosity of chocolate or other substances is a process known as conching, where the substance is heated above its melting point and milled in a conche for up to several days in an open- or forced-air environment, resulting in a refined particle size distribution and a more desirable flavor profile. The milling process may be responsible for decreasing the average particle size, while the aeration may be responsible for decreasing the relative water content and other volatile acids contained within the chocolate. 
     Natural emulsifiers in chocolate have an affinity for water and organic acids, and may preferentially solubilize these compounds over less polar compounds such as sugar, resulting in a relatively viscous suspension. In an extreme case, excess water may strip the emulsifiers from sugar in melted chocolate causing the sugar to precipitate and result in chocolate seizing in a form resembling cement. Removing water and excess organic acids from chocolate releases bound emulsifiers and thereby decreases the viscosity of the suspension. While industrial scale chocolate manufactures often utilize conching in their production, the majority of small scale bean-to-bar chocolate manufactures utilize traditional milling systems, such as stone grinders, mélangers, or roller mills, to achieve the desired particle size distribution in a conche-free process. While these methods are effective at producing the desired particle size distribution, chocolate produced using a conch-free process may typically be characterized by a relatively high moisture content and acidic flavor profile. 
     Traditional conching methods may remove water and organic acids by passing air over the chocolate resulting in evaporation. Unfortunately, this method also results in additional oxidation of organic alcohols and ketones resulting in additional dissolved acids. In order to appreciably decrease the acid content of the chocolate, the oxidation process must first be driven to completion, which may take up to several days. Only then may aeration result in a net decrease of the acid content through evaporation. 
     Molten chocolate is a desirable food product that may deliver a superior consumer experience to solid chocolate due to the immediate availability of flavor and volatile compounds; however, it is increasingly difficult to maintain molten chocolate in a fresh homogenous state for periods of time greater than a few days with increasing container volumes. As a result, molten chocolate is often converted to tempered chocolate prior to distribution in order to preserve freshness. While tempered chocolate may enable long term storage and distribution, it requires the use of cold-chain distribution systems in order to maintain quality of the finished goods. Therefore, there is a need for a system and method that may enable distribution of chocolate through relatively uncontrolled environments. There is also a need for a system and method that would enable retailers to dispense fresh molten chocolate over extended periods of time without subjecting it to constant oxidation. The present novel technology addresses these needs. 
    
    
     
       BRIEF DESCRIPTION OF THE DRAWINGS 
         FIG. 1  is an illustration of a chocolate dispensing system according to one embodiment of the present invention. 
         FIG. 2  is an exploded perspective illustration of a chocolate dispensing system of the present invention. 
         FIG. 3  is an exploded profile illustration of a chocolate dispensing system of the present invention. 
         FIG. 4  is a cross-sectional illustration of a chocolate dispensing system according to one embodiment of the present invention. 
         FIG. 5  is an expanded illustration of a semi-automatic plunger valve of the present invention. 
         FIG. 6  is an illustration of a barrel of one embodiment of the present invention. 
         FIG. 7  is an illustration of a volume makeup according to one embodiment of the present invention. 
         FIG. 8  is an illustration of a plunger according to one embodiment of the present invention. 
         FIG. 9A  is a perspective illustration of one embodiment of a container that may be used with the chocolate dispensing system. 
         FIG. 9B  is a perspective illustration of a second implementation of the container embodiment of  FIG. 9A  including an anti-drain dispenser. 
         FIG. 10A  is a perspective illustration of a second embodiment of a container that may be used with the chocolate dispensing system. 
         FIG. 10B  is a sectional view of the second embodiment of a container that may be used with the chocolate dispensing system. 
         FIG. 11  is a perspective illustration of a third embodiment of a container that may be used with the chocolate dispensing system 
         FIG. 12A  is a front-perspective illustration of a fourth embodiment of the chocolate dispensing system. 
         FIG. 12B  is a second perspective implementation of the fourth embodiment of the chocolate dispensing system. 
         FIG. 12C  is a third perspective implementation of the fourth embodiment of the chocolate dispensing system. 
         FIG. 12D  is a fourth perspective implementation of the fourth embodiment of the chocolate dispensing system. 
         FIG. 13A  is a front perspective illustration of a fifth embodiment of the chocolate dispensing system. 
         FIG. 13B  is a first top-down, cross-sectional illustration of the fifth embodiment of the chocolate dispensing system. 
         FIG. 13C  is an exploded illustration of the fifth embodiment of the chocolate dispensing system having a unitary pressure member. 
         FIG. 14A  is a front perspective illustration of a sixth embodiment of the chocolate dispensing system. 
         FIG. 14B  is a first top-down, cross-sectional illustration of the sixth embodiment of the chocolate dispensing system having a unitary pressure member. 
         FIG. 14C  is a second top-down, cross-sectional illustration of the sixth embodiment of the chocolate dispensing system having multiple pressure members. 
         FIG. 15A  is a first schematic illustration of a seventh embodiment of the chocolate dispensing system including a remote delivery system. 
         FIG. 15B  is a second schematic illustration of the seventh embodiment of the chocolate dispensing system including a remote delivery system and wall mount. 
         FIG. 15C  is a third schematic illustration of the seventh embodiment of the chocolate dispensing system including a remote delivery system having a single source and multiple outlets. 
         FIG. 15D  is a fourth schematic illustration of the seventh embodiment of the chocolate dispensing system including a remote delivery system in a daisy chain configuration. 
         FIG. 15E  is a fifth schematic illustration of the seventh embodiment of the chocolate dispensing system including remote heating and delivery systems. 
         FIG. 15F  is a cross-sectional illustration of the double-walled tubing used in the seventh embodiment of the chocolate dispensing system. 
         FIG. 15G  is a sixth perspective illustration of the seventh embodiment of the chocolate dispensing system including a proofing enclosure. 
         FIG. 16  is a method of storing chocolate according to one embodiment of the present invention. 
         FIG. 17  is a method of dispensing chocolate according to one embodiment of the present invention. 
         FIG. 18  is a method of conching chocolate according to one embodiment of the present invention. 
         FIG. 19A  is an exploded perspective view of an eighth embodiment of the chocolate dispensing system. 
         FIG. 19B  is an exploded perspective view of the eighth embodiment of the chocolate dispensing system from the front. 
         FIG. 19C  is an exploded perspective view of the eighth embodiment of the chocolate dispensing system from the side. 
         FIG. 19D  is a perspective view of the eighth embodiment of the chocolate dispensing system from the front. 
         FIG. 19E  is a sectional view of the eighth embodiment of the chocolate dispensing system from the top. 
         FIG. 19F  is a sectional view of the eighth embodiment of the chocolate dispensing system from the side. 
         FIG. 20A  is a process flow associated with a method of processing chocolate according to one embodiment of the present invention. 
         FIG. 20B  is a second process flow associated with a method of processing chocolate according to one embodiment of the present invention. 
         FIG. 20C  is a third process flow associated with a method of processing chocolate according to one embodiment of the present invention. 
         FIG. 21A  is a first perspective view of an eighth embodiment of the chocolate dispensing system container. 
         FIG. 21B  is a second perspective view of the eighth embodiment of the chocolate dispensing system container. 
         FIG. 21C  is a third perspective view of the eighth embodiment of the chocolate dispensing system container. 
         FIG. 22A  is a first perspective view of a ninth embodiment of the chocolate dispensing system. 
         FIG. 22B  is a second perspective view of the ninth embodiment of the chocolate dispensing system. 
         FIG. 22C  is a third perspective view of the ninth embodiment of the chocolate dispensing system depicting extrusion of contents from container using lever. 
         FIG. 22D  is a fourth perspective view of the ninth embodiment depicting interconnection members. 
         FIG. 23  is an example high-level environment in which the chocolate dispensing system may exist. 
         FIG. 24A  is a first, side perspective view of a tenth embodiment of the chocolate dispensing system. 
         FIG. 24B  is a second, front perspective view of the tenth embodiment of the chocolate dispensing system. 
         FIG. 24C  is a third, angled perspective view of the tenth embodiment of the chocolate dispensing system. 
         FIG. 24D  is a fourth, angled perspective view of the tenth embodiment of the chocolate dispensing system. 
         FIG. 25A  is a first perspective view of an eleventh embodiment of the chocolate dispensing system. 
         FIG. 25B  is a second perspective view of the eleventh embodiment of the chocolate dispensing system. 
         FIG. 25C  is a third perspective view of the eleventh embodiment of the chocolate dispensing system. 
         FIG. 25D  is a fourth perspective view of the eleventh embodiment of the chocolate dispensing system. 
         FIG. 25E  is a fifth perspective view of the eleventh embodiment of the chocolate dispensing system. 
         FIG. 26A  is a first perspective view of an alternative housing and extruding system used with chocolate dispensing system. 
         FIG. 26B  a second perspective view of the alternative housing and extruding system from the front used with the chocolate dispensing system. 
         FIG. 26C  is a third perspective view of the alternative housing and extruding system from the rear used with the chocolate dispensing system. 
         FIG. 26D  a fourth perspective view of the alternative housing and extruding system from the top used with the chocolate dispensing system. 
         FIG. 26E  is a fifth perspective view of the alternative housing and extruding system used with the chocolate dispensing system. 
         FIG. 27A  is a first, side perspective view of a twelfth embodiment of a container used with the chocolate dispensing system. 
         FIG. 27B  is a second, side perspective view of a twelfth embodiment of a container used with the chocolate dispensing system. 
         FIG. 28A  is a first perspective view of a thirteenth embodiment with a first alternative extruder member in a closed, forward position, used with the chocolate dispensing system. 
         FIG. 28B  is a second perspective view of the thirteenth embodiment with the first alternative extruder member in an open, reverse position, used with the chocolate dispensing system. 
         FIG. 28C  is a third perspective view of the thirteenth embodiment with a second alternative extruder member used with the chocolate dispensing system. 
         FIG. 28D  is a fourth perspective view of the thirteenth embodiment with the second alternative extruder member in a closed, forward position, used with the chocolate dispensing system. 
         FIG. 28E  is a fifth perspective view of the thirteenth embodiment with the second alternative extruder member in an open, reverse position, used with the chocolate dispensing system. 
         FIG. 28F  is a sixth perspective view of the thirteenth embodiment with a third alternative extruder member in a closed, forward position, used with the chocolate dispensing system. 
         FIG. 28G  is a seventh perspective view of the thirteenth embodiment with the third alternative extruder member in an open, forward position, used with the chocolate dispensing system. 
         FIG. 29A  is a first perspective view of the fourteen embodiment with a warmer chassis embodiment in a closed hinge configuration. 
         FIG. 29B  is a second, rear perspective view of the fourteen embodiment. 
         FIG. 29C  is a third, side perspective view of the fourteen embodiment. 
         FIG. 29D  is a fourth perspective view of the fourteen embodiment with a warmer chassis embodiment in an open hinge configuration. 
         FIG. 29E  is a fifth, front perspective view of the fourteen embodiment. 
         FIG. 29F  is a sixth, bottom perspective view of the fourteen embodiment. 
         FIG. 29G  is a seventh, rear perspective view of the fourteen embodiment. 
         FIG. 29H  is an eighth perspective view of the fourteen embodiment without warmer door members and with hinge in open configuration. 
         FIG. 29I  is a ninth, side perspective view of the fourteen embodiment with hinge in closed configuration. 
         FIG. 29J  is a tenth, rear perspective view of the fourteen embodiment with hinge in closed configuration. 
         FIG. 29K  is an eleventh perspective view of the fourteen embodiment with hinge in open configuration. 
         FIG. 29L  is an twelfth, rear perspective view of the fourteen embodiment with hinge in open configuration. 
         FIG. 29M  is a thirteenth, top perspective view of the fourteen embodiment with hinge in open configuration. 
     
    
    
     DETAILED DESCRIPTION 
     For the purposes of promoting an understanding of the principles of the invention, reference will now be made to the embodiment illustrated in the drawings and specific language will be used to describe the same. It will nevertheless be understood that no limitation of the scope of the invention is thereby intended, such alterations and further modifications in the illustrated device, and such further applications of the principles of the invention as illustrated therein being contemplated as would normally occur to one skilled in the art to which the invention relates. 
     As shown in  FIGS. 1-8 , the present novel technology relates to a melt dispensing system  5  having housing  10  that may be operationally connected to a base  15 . Referring to  FIGS. 1-4 , housing  10  typically includes housing shell  30 , dispenser  35 , volume makeup  40 , contents  45 , and agitator  50 . Housing shell  30  structurally defines volume  20  of housing  10  and operationally isolates housing volume  20  and contents  45 , such as solid or melted chocolate, from external environment  25 . Contents  45  of the present technology may be a solid, semi-solid, and/or highly viscous food or cosmetic substance at room temperature that may be warmed above room temperature and agitated in order to achieve a homogeneous lower viscosity melted state. Solid typically may be considered to mean when contents  45  retains shape in the absence of outside forces being applied to contents  45 . Contents  45  typically may have a nonaqueous matrix and may include chocolate, nut butter, coconut butter, and/or the like. Some implementations may also include lotions and/or other mixtures containing such ingredients. Contents  45  in housing  10  may be released into external environment  25  via dispenser  35 . 
     Dispenser  35  of the present technology is typically operationally connected to housing shell  30  at the boundary between housing volume  20  and external environment  25 , such that operation and/or activation of dispenser  35  may enable fluid communication from housing volume  20  to external environment  25 . During dispenser operation, melted contents  45  are typically urged from housing shell  30  to external environment  25  via dispenser nozzle  75 , which may result in a negative pressure forming within housing volume  20  as measured with respect to external environment  25 , which may be neutralized by a volume makeup  40 . Volume makeup  40  may be positioned in operational communication with housing volume  20  and may introduce additional fluid, such as ambient air, inert atmosphere, and/or the like into housing volume  20  to at least partially offset any negative pressure generated during dispenser operation. 
     In one embodiment, volume makeup  40  may be positioned entirely within volume  20  of housing  10  and may address and/or offset a portion of the negative pressure by releasing a compressed fluid, such as nitrogen or carbon dioxide, from a compressed gas cylinder  55  into housing volume  20 . In this case, volume makeup  40  is typically positioned toward the bottom of housing shell  30  and more typically includes a fluid filled cylinder  55  operationally connected to a pressure regulator  57  that maintains constant housing volume  20  pressure during operation. 
     As shown in  FIGS. 1-4 , another embodiment of volume makeup  40  may be operationally connected to housing shell  30  and positioned at the boundary between housing volume  20  and external environment  25  such that it enables air from external environment  25 , or inert gas from compressed cylinder  55 , to enter housing volume  20  and neutralize negative pressure generated during dispenser  35  operation. In this embodiment, volume makeup  40  is typically positioned above content fill level  140  near the top of housing  10  to enable operational communication between the air above fill level  140  and external environment  25  or inert gas source  55 . Volume makeup  40  may also result in the deformation of the housing shell  30  itself, resulting in a decreased housing volume  20 . 
     Agitators  50  of the present technology may include conventional stirring blades, paddles, whisks, magnetic stir bars, subsonic, sonic, and ultrasonic vibrators, rotators, and the like. Agitator  50  may be a mechanical device positioned within housing shell  30  that may mix melted contents  45  when operationally connected and driven by an agitator driver  105 . In one embodiment, agitator  50  may be a magnetic stir bar positioned entirely within housing shell  30 . Stir bar  50  may be driven by a moving magnetic field projected from an agitator driver  105  in base  15  resulting in stir bar  50  rotating or vibrating within housing shell  30 . In other embodiments, agitator  50  may include a stir blade or paddle positioned mostly within housing volume  20  such that a portion of an agitator  50  crosses housing shell  30  to enable operational communication with agitator driver  105 . In some implementations, where housing shell  30  may be flexible, a movable plate and/or object external of container shell  30  may deform container shell  30  resulting in indirect agitation of the contents  45 . 
     Magnetic stir bars  50  typically include a suitable permanent magnetic material, such as alnico, incased in an inert plastic material, such as polytetrafluoroethylene or silicone. Stirring blades  50  typically include stainless steel or plastic blades that rotate about an axis at relatively high velocities to induce a cyclonic movement in contents  45 . Stirring paddles and whisks  50  may also rotate about an axis; however, paddles and whisks  50  typically provide agitation by introducing turbulent motion in contents  45  at a much slower speed compared to a stirring blade  50 . Respective agitation elements such as stirring blades, paddles, and whisks  50  may be connected to housing shell  30  via an anchor and dynamic seal, and may have a drive mechanism, such as a gear or driveshaft, protrude from housing shell  30  to enable operational communication with a drive mechanism  105 , as is known in the art. 
     Housing shells  30  serve as the boundary between housing interior volume  20  and external environment  25 , and may provide mechanical support to housing contents  45 , dispenser  35 , and/or volume makeup  40 . Housing shells  30  may be manufactured from conventional materials such as stamped and welded steel and stainless steel cans, aluminum cans, glass or plastic bottles, flexible plastic and aluminized plastic pouches, and the like. Housing shell  30  may be rigid, as in the case of steel or aluminum, or deformable and flexible, as in the case of plastic pouches. Housing shells  30  may be disposable after a single use, as in the case of a non-refillable keg or flexible plastic pouch, or may be repeatedly refillable for reuse and distribution, as in the case of kegs, barrels, glass bottles, and the like. In some implementations, additional housing shells  30  may be layered over other housing shells  30  aesthetic and/or functional purposes. For example, additional housing shells  30  may bear a logo, advertisement, contact information, contents  45  information, and/or the like. Functional housing shells  30  may provide weatherproofing, insulation, and/or other like functional benefits. 
     Volume makeup  40  devices are known in the art and may typically include bung pressure release valves, regulated compressed gas cylinders, expandable elastic bladders, and the like. A bung pressure release valve  40  passively regulates the pressure in housing volume  20  to equal that of external environment  25  via a tiny hole or channel  125  that may be operationally engaged after transport and prior to releasing contents  45 . Flexible housing shell  30  may collapse housing volume  20  to serve as volume makeup  40  without introducing air into housing  10 . Volume makeup  40  may further include an atmospheric separator (not shown), such as an air bladder, or filter, such as a micron or carbon air filter, to limit contents&#39;  45  exposure to harmful materials or contamination. 
     Unlike traditional liquid dispensers where contents  45  are either a liquid or gas at room temperature, dispenser  35  of the present technology is typically able to repeatedly dispense warm melted contents  45  that may solidify at room temperature, typically without clogging. Traditional liquid nozzles and dispensers have a tendency to clog with solidified melt after only a few uses. 
     There are several dispenser designs known in the art capable of dispensing a melt without clogging. These may include guillotine valves, plunger valves, and internal ball valves. Guillotine valves are currently used in commercial chocolate and glass dispensing machinery and typically may include a large shearing plate that slides along a relatively large opening to control the flow. While guillotine valves may be effective at dispensing melts, it may be difficult to control the flow rate of the melt when operating a guillotine valve due to their relatively large openings. 
     Self-cleaning plunger valves may conventionally be used to dispense chocolate melts from heavy chocolate tempering systems. Unfortunately, like guillotine valves, they require force to be exerted against a container during operation, which may result in disconnecting a relatively lightweight container from the base. 
     Ball valves typically may include a plastic or metal ball that forms a seal around a circular opening. Fluid pressure from a melt helps to maintain the seal of the ball valve around the opening. Ball valves may conventionally be used in confectionary funnels to dispense small amounts of chocolate melts; however, they have a tendency to clog and remain in an open position after long sessions of repeated use. Unfortunately, while guillotine valves, plunger valves, and ball valves may be used as dispensers, all require force to be exerted on the container when operating the dispenser. One aspect of the present novel technology addresses this issue. 
     As shown in  FIGS. 1-6 , semi-automatic plunger valve  35  of the present technology typically includes plunger  78  and barrel  65 . Plunger  78  further includes piston  80  radially surrounded by seal  85  at the terminal end of plunger  78  that may be operationally connected along a central axis to finger flange  90  at the proximal end, as shown in  FIG. 8 . Barrel  65  further includes port hole  75 , plunger guide  70 , and open lock  60  formed therethrough. Open lock  60  typically may maintain system  10  in an open position to allow continuous dispensing of contents  45 . During operation, barrel  65  with a central axis may be operationally connected (e.g., via threading, adhesive, pressure contact, and/or the like) to housing shell  30 , as shown in  FIG. 6 . As shown in  FIGS. 5-6 , seal  85 , plunger  78 , spring  95  may be positioned along the central axis and retained by barrel cap  100 . 
     In one implementation of the present technology, a dispenser plug (not shown), such as a bung plug or punch-out plate, or a low profile dispenser adapter (not shown) may be used to temporarily seal dispenser port  75  of housing shell  30  during packing and transport prior to use. This would enable housings  10  to be packed at a higher density during storage and transport, and would protect the protruding dispenser  35  from potential damage during packing, transport, and unpacking. Dispenser  35  may be provided with each housing  10 , or a reusable dispenser  35  may be fitted and/or used with replaceable housing  10  at the dispensing location. 
     During operation of a semi-automatic plunger valve  35 , opposing force may be applied between barrel cap  100  and finger flanges  37  to urge and/or advance plunger  78  toward barrel cap  100 . This may expand the volume of barrel chamber  130 , defined by volume created between barrel  65 , piston  80 , and contents  45 , and may enable operational communication between melt  45  and port hole  75 . During this time, spring  95  is compressed. Once pressure is released from finger flange  90 , plunger  78  advances away from barrel cap  100  along the central axis and returns to its resting position. During this time, plunger  78  may close operational communication between melt  45  and port hole  75 , and urging and/or displacing remaining melt  45  in barrel chamber  130  back to housing volume  20 . This may result in a dispenser  35  that may repeatedly dispense a portion of melt  45  without applying a net force to housing  10 , or clogging due over time, due to solidification of melt  45  in barrel chamber  130 . Contents  45  typically may remain isolated from external environment  25  while in the closed configuration, typically maintaining a fluid-tight seal. 
     As shown in  FIGS. 1-4 , base  15  typically may include hotplate  110  operationally connected to heating element  115  and heating controller  120 . Hotplate  110  may be positioned such that it may also enable operational communication with housing  10 . Unlike conventional bases, base  15  of the present technology may directly monitor and regulate the temperature of hotplate  110 , rather than inferring or measuring the temperature of contents  45 , or regulating a fixed power cycle of heating element  115 . This prevents contents  45  from being under-heated resulting in solidification when housing  10  may be full or overheated resulting in burning when housing  10  may be near empty. Heating controller  120  controls the power provided to heating element  115  while it monitors the temperature of hotplate  110 . Drive mechanisms for magnetic agitator drivers  105  are known in the art and may be positioned below a non-ferromagnetic hotplate  110  and transfer mechanical force from driver  105  to agitator  50 . 
     Base  15  also typically includes agitator driver  105  that may be operationally connected to agitator  50  and may transfer work from base  15  to agitator  50 , resulting in mixing of housing contents  45 . During typical operation, housing  10  may be operationally connected to hotplate  110  and agitator driver  105  of base  15 . Heat from hotplate  110  may then be transferred to housing shell  30 , which may then melt contents  45  at an optimal operating temperature. During this time, agitator  50  may be engaged by agitator driver  105  to mix contents  45 , thereby decreasing thermal gradients while increasing homogeneity of container contents  45 . 
     Suitable materials for heating elements  115  are known in the art and typically include resistive or inductive coils powered by an electrical supply. Combustible gas heaters  115  may also be used for portable applications. The power to heating element  115  may be controlled by heating controller  120  positioned in base  15 . 
     Heating controller  120  typically may include a temperature probe, such as a thermoelectric element, in operational communication with hotplate  110  that sends signals to a microprocessor, which translates the signals to a temperature and then adjusts the power to heating element  115  via an electronically controlled power switch, such as a transistor. Heating controller  120  may be calibrated to a preset temperature, or may be adjustable via a digital or analog user interface, as is known in the art. For chocolate, heating controller  120  may be set to ninety-five degrees to one-hundred and ten degrees Fahrenheit (approximately thirty-five degrees to forty-three and one-third degrees Celsius), more preferably one-hundred degrees to one-hundred and eight degrees Fahrenheit (approximately thirty-seven and seventy-seven hundredths degrees to forty-two and eleven-fiftieths degrees Celsius), and more preferably to one-hundred and five degrees Fahrenheit (approximately forty and fifty-five-hundredths degrees Celsius). 
     Agitator driver  105  typically may include an electromagnetic motor or electromagnetic array that may transfer force from base  15  to agitator  50  to do work. Agitator driver  105  may operationally communicate with agitator  50  via a magnetic and/or mechanical linkage. One benefit of magnetic linkages over mechanical linkages may be that they do not require the use of dynamic seals during operation, which are expensive and have a tendency to leak over time. Instead, force is transferred directly through housing shell  30 . 
     Housing  10  may be used to maintain contents  45  in an isolated, sanitary environment  20  during transport and storage. During transport, dispenser  35  and volume makeup  40  may be sealed with housing seals from operational communication with external environment  25 , enabling contents, typically chocolate, to be transported through warm, high-moisture environments up to one-hundred and twenty degrees Fahrenheit (approximately forty-eight and eighty-eight-hundredths degrees Celsius) and one-hundred percent humidity, which may result in contents  45  melting and resolidifying multiple times without harm to the food product. Once housing  10  arrives at its destination, it may be operationally connected to a base  15 , and heat from heat source  110  may be transferred from base  15  to housing  10  to melt contents  45 . 
     While commercial applications typically may include a presealed housing  10 , a residential housing  10  may include re-sealable lid to enable the consumer to fill housing  10  with their own combinations of homemade chocolate  45 . 
     Housing  10  typically may be assembled, filled, and used in the following manner. Housing shell  30 , volume makeup  40 , agitator  50 , and dispenser  35  may be sanitized prior to filling housing  10  with contents  45 , which may take place prior to or after assembly of the components. Once dispenser  35  and housing shell  30  are assembled, housing  10  may be filled with solid or melted chocolate  45 , or other melted contents  45 , through hole  135  to desired level  140 . A paddle  50  or stirring blade  50  may be added to assembly  5  prior to filling housing  10 , while a magnetic stir bar  50  may be at any time prior to sealing housing  10 . Aperture  135  may then be closed with volume makeup  40  and/or an impermeable plug (depending on the desired vacuum makeup  40  system) and sealed from external environment  25 . A housing seal may be formed by disengaging vacuum makeup  40 , sealing vacuum makeup  40  from environment  25 , or using other conventional methods. Contents  45  may now be isolated from ambient conditions and may be stored at a wide range of temperatures and relative humidity. 
     Once housing  10  has been transported to its destination, the housing seal may be disengaged, and housing  10  may be operationally connected to base  15  and agitator driver  105  to melt and agitate contents  45  prior to dispensing. In one embodiment of the present technology, dispenser port  75  in housing shell  30  may be covered with a removable plug or dispenser adapter, enabling housing  10  with a dispenser plug to be safely transported in a higher packing density without the risk of damaging dispenser  35  during transport. The housing plug and/or dispenser adapter may be removed or operationally connected to dispenser  35  to enable dispensing prior to or after contents  45  have been melted. Once contents  45  are melted, dispenser  35  may be activated resulting in chocolate  45  flowing from dispenser port  75  into external environment  25  and a negative pressure generated in housing volume  20 . As the negative pressure builds, volume makeup  40  may neutralize and/or regulate the pressure to maintain consistent flow during dispenser  35  operation. Once contents  45  have been removed, housing  10  may be operationally disconnected from base  15  and replaced with a separate filled housing  10 . Housing  10  may also be operationally disconnected and reconnected multiple times to enable the dispensing of a variety of contents  45  from base  15 . 
     Other aspects of the present novel technology are depicted in  FIGS. 9-15F . Specifically,  FIGS. 9-11  illustrate housing embodiments suitable for containing contents  45  (typically chocolate, but potentially cheese, cosmetic products, and/or any other material benefitting from the present novel technology system).  FIGS. 12A-15F  illustrate various additional embodiments of the present novel system. These embodiments are described in greater detail below. 
     With regard to the content containers (e.g., twist-type container  150 , press-type container  190 , bulk container  220 , and/or the like) illustrated in  FIGS. 9-11 ,  FIG. 9  depicts a typically small-scale container  150  having a volume of between approximately 187 or 375 milliliters, although the container may be of any volume. A container embodiment may, for example, be used with small dispenser unit  145  (for example, as depicted in  FIGS. 12A-12C ).  FIG. 9A  depicts twist-type container  150  typically including container seal  155 , twist-type dispenser  160 , twist dispenser outlet  165 , twist closure  170 , and anchor  175  (also referred to as grip or neck).  FIG. 9B  depicts another implementation of small-scale container  150  as depicted in  FIG. 9A , but substituting an anti-drain dispenser  177  for twist-type dispenser  160 . 
     Twist-type container  150  typically may be sealed by container seal  155  to define an interior volume that may contain contents  45  such as chocolate, cheese, cosmetic materials, etc. With contents  45  in a sufficiently moveable state, an individual may apply a torque to twist closure  170  sufficient to allow contents  45  to flow from the interior volume of twist-type container  150 , through twist closure  170 , and then be expelled through twist dispenser outlet  165 . Expulsion of contents  45  through twist dispenser outlet  165  may be through simple gravity action, applying positive pressure toward contents  45  of twist-type container  150  (typically the exterior of twist-type container  150 , but direct positive pressure on contents  45  inside twist-type container  150  may be used as well), and/or applying negative pressure on twist-type dispenser  160  and/or twist dispenser outlet  165  to pull contents  45  from twist-type container  150 . Grasping and/or immobilizing anchor  175 , which may also act as a passage from the interior of twist-type container  150  to twist-type dispenser  160 , may allow the user to achieve sufficient torque when components of twist-type container  150  are lacking in sufficient frictional properties (e.g., due to expelled contents  45  and/or liquid from a liquid bath on twist closure  170 ). Anchor  175  may also act to provide additional structural integrity to twist-type container  150 . A user may then close twist-type dispenser  160  torque twist closure  170  in a direction opposite of the opening direction, again using anchor  175  for support if desired. 
     Container seal  155  may, for example, be achieved through the use of thermal, adhesive, chemical, vacuum, and/or other sealing techniques capable of producing a sufficiently impermeable container. Typically, container seal  155  maintains a fluid-tight seal of twist-type container  150  for the shelf-life duration (or longer) of contents  45  of twist-type container  150 . In some implementations, twist-type container  150  and/or container seal  155  may utilize one or more materials in a layered and/or semi-layered configuration to maintain a sufficiently nonpermeable barrier including, but not limited to, plastic films, metal foils, etc. Twist-type dispenser  160 , anchor  175 , twist closure  170 , and/or twist dispenser outlet  165  typically may be constructed of a food-safe plastic, polymer, metal, and/or other suitable material sufficiently resilient of repeated applications of torque strain during the life of the product. They also typically may be constructed to sufficiently withstand (i.e., by maintaining a majority degree of structural integrity) repeated applications of thermal energy from the warming process that twist-type container  150  and its contents  45  may experience. In its closed state (i.e., when twist closure  170  is terminally torqued onto twist-type dispenser  160  such that no contents  45  may be expelled from twist-type dispenser  160 ), twist closure  170  typically may maintain a fluid-tight seal such that contents  45  of twist-type container  150  remain isolated from an external environment  25 . Additional aspects to further seal twist closure  170  may include use of resilient and/or flexible gaskets that may deform and/or seat while torqueing twist closure  170  from a closed position to an open position. Further, twist closure  170  may include self-cleaning mechanisms to expel leftover contents  45  in twist-type dispenser  160 , which may aid in maintaining a proper seal and/or easy action of twist closure  170 . 
     Another implementation of twist-type container  150  of  FIG. 9A  depicted in  FIG. 9B  typically may substitute an anti-drain dispenser  177  for twist-type dispenser  160 . Anti-drain dispenser  177  typically may be constructed of plastic, polymer, and/or any other material that may retain contents  45  within twist-type container  150  using a semi-rigid portal and/or membrane. Anti-drain dispenser  177  may function in a manner similar to squeezable condiment containers with a silicone valve. Contents  45  remain inside twist-type container  150  until sufficient internal pressure is reached, overcoming anti-drain dispenser  177  and dispensing contents  45 . Such pressure may be applied, for example, by manual pressure from an individual (e.g., by squeezing twist-type container  150  in a hand), by a preloaded pressure plate (e.g., pressure member  315  (described below), a clamping device, and/or any other mechanism for applying force to the exterior of twist-type container  150 . Anti-drain dispenser  177  may also, in some implementations, be used with press-type container  190  (and/or like containers) in place of press-type dispenser  200  and/or press-type dispenser outlet  215  (and/or like components). 
     Similarly,  FIGS. 10A-10B  depict a typically medium-scale container  190  typically having a volume of approximately 750 ml, although medium-scale container  190  may be constructed to be any size as desired. This container embodiment may, for example, be used in medium dispenser unit  180  (for example, as depicted in  FIGS. 13A-13C ) and/or large dispenser unit  185  (for example, as depicted in  FIGS. 14A-14C ). Press-type container  190  typically may include contents  45 , container seal  155 , container handle  195 , press-type dispenser  200 , dispenser button  205 , dispenser tab  210 , and press-type dispenser outlet  215 . 
     As with twist-type container  150 , press-type container  190  may typically be sealed by container seal  155  to define an interior volume that may contain contents  45  such as chocolate, cheese, cosmetic materials, etc. Container handle  195  may typically be an aperture formed into press-type container  190 , either above and/or through press-type container  190  materials (and bordered by container seal  155 ), providing a convenient and resilient point to grasp, transport, and/or manipulate press-type container  190 . This may, for example, be helpful when inserting and/or removing press-type container  190  with medium dispenser unit  180  and/or large dispenser unit  185 . With contents  45  in a sufficiently moveable state, an individual may apply a force sufficient on press-type dispenser  200  to depress dispenser button  205 , opening press-type dispenser outlet  215  and allowing contents  45  to flow therethrough. If zero or insufficient force is applied to dispenser button  205 , press-type dispenser  200  may not open, may return to a closed state, and/or may maintain a sufficiently a fluid-tight seal such that contents  45  remain sufficiently isolated from external environment  25 . Dispenser tab  210  may be used as a counterpoint to hold and/or lever against while depressing dispenser button  205 . Dispenser tab  210  may also be used as a physical guide for putting press-type dispenser into proper orientation for use in a tapped position with lever  295  of, for example, medium dispenser unit  180 . 
     Also as with twist-type container  150 , container seal  155  on press-type container  190  may, for example, be achieved through the use of thermal, adhesive, chemical, vacuum, and/or other sealing techniques. Typically, container seal  155  maintains a fluid-tight seal of press-type container  190  for the shelf-life duration (or longer) of contents  45  of press-type container  190 . In some implementations, press-type container  190  and/or container seal  155  may utilize one or more materials in a layered and/or semi-layered configuration to maintain a sufficiently nonpermeable barrier including, but not limited to, plastic films, metal foils, etc. Press-type dispenser  200 , press-type dispenser  200 , dispenser button  205 , dispenser tab  210 , and press-type dispenser outlet  215  (and the like) typically may be constructed of a food-safe plastic, polymer, metal, and/or other suitable material sufficiently resilient of repeated applications of pressing strain during the life of the product. Press-type dispenser  200 , press-type dispenser  200 , dispenser button  205 , dispenser tab  210 , and press-type dispenser outlet  215  (and the like) also typically may be constructed to sufficiently withstand (i.e., by maintaining a majority degree of structural integrity) repeated applications of thermal energy from the warming process that press-type container  190  and its contents  45  may experience. Finally, in its closed state, press-type dispenser  200  typically may maintain a fluid-tight seal such that contents  45  of press-type container  190  remain suitably isolated from an external environment  25 . Additional aspects to further seal press-type dispenser  200  may include use of resilient and/or flexible gaskets that may deform and/or seat while pressing dispenser button  205  from a closed position to an open position. Further, press-type dispenser  200  and/or press-type dispenser outlet  215  may include self-cleaning mechanisms to expel leftover contents  45  in the press-type dispenser  200 , aiding in maintaining a proper seal and/or easy action of press-type dispenser  200 . 
     In perhaps the simplest embodiment of the present novel technology, an individual may take twist-type container  150  and/or press-type container  190  filled with contents  45 , place a container (e.g., twist-type container  150 , press-type container  190 , bulk container  220 , and/or the like) in a warm water bath or like heat source of a sufficiently high temperature to melt contents  45  (e.g., 43° Celsius) for a period of time sufficient to melt contents  45 , remove the container from the water bath (or like heat source), and then dispense contents  45  from the container by manually applying pressure to the exterior of the container while opening the container&#39;s dispenser (e.g., twist-type dispenser  160 , press-type dispenser  200 , and/or the like). In some other implementations, it may not be necessary to open the container&#39;s dispenser. For example, if using anti-drain dispenser  177 , molten contents  45  may dispense once the individual has applied sufficient force to the exterior of the container to produce sufficient positive pressure within the container to overcome the resistance of anti-drain dispenser  177 . The container typically may maintain contents  45  in a stable, moisture-free environment, even when submerged in water or any other heated fluid (within the temperature range that the containers are specified to be exposed to). 
       FIG. 11  illustrates a bulk-scale container  220  typically having a volume of approximately three liters or greater, although the container  220  may against be constructed in various sizes. This container embodiment may, for example, be used in a bulk dispenser unit (for example, as depicted in  FIGS. 15A-15F ). Bulk container  220  typically may include exterior content container  225 , interior content container  230 , container passthrough  235 , and bulk dispenser  240 . 
     Exterior content container  225  may, for example, act as both a shipping and/or carrying container, while interior container may act much in the same way that press-type container  190  may act. Exterior content container  225  may typically be made from cardboard, boxboard, wood, plastic, metal, and/or any other desired material. Container passthrough  235  typically may be a rigid and/or semi-rigid conduit from interior content container  230 , through exterior content container  225 , and to bulk dispenser  240 . A fluid gap typically may be present between interior content container  230  and exterior content container  225  such that a heated air, water, and/or other fluid may circulate. For example, warm air may flow through a port in exterior content container  225 , around interior content container  230 , and thereby melt the contents  45  of interior content container  230 . 
     Also as with the above-described containers, interior content container  230 , exterior content container  225 , container passthrough  235 , and bulk dispenser  240  may be constructed of food-safe and heat-tolerant material. Contents  45  may typically be maintained for the shelf-life duration (or longer) of the contents  45 . In some implementations, interior content container  230  may utilize one or more materials in a layered and/or semi-layered configuration to maintain a sufficiently nonpermeable barrier including, but not limited to, plastic films, metal foils, etc. 
     In some implementations, as with bulk dispenser unit  245  depicted in  FIGS. 15A-15F , bulk dispenser  240  may be configured to accept a double-wall tube  265  (for example, as depicted in  FIG. 15F ) that may simultaneously convey melted contents  45  from the bulk container  220  to a dispensing station (e.g., as depicted in  FIGS. 15A-15E ) and a heated fluid to the bulk container  220  to melt and/or maintain the contents  45  in a sufficiently liquid state. Such implementations will be described in greater detail below. 
     Small-size containers (e.g., twist-type container  150 ) typically may allow contents  45  to undergo a limited amount of mixing of contents  45  by capillary effect, but agitation may be necessary and/or desirable to prevent undesirable separation of contents  45 . Medium-sized containers (e.g., press-type container  190 ) typically may allow contents  45  to mix through capillary effect, reducing and/or eliminating need for agitation to prevent undesired separation of contents  45 . Larger-sized containers (e.g., housing  10 , bulk container  220 , etc.) typically may also allow capillary effect mixing, but may also benefit from mixing by agitation. 
     With regard to the various embodiments of the present novel system illustrated in  FIGS. 12A-15F ,  FIGS. 12A-12C  illustrate small dispenser unit  145 ,  FIGS. 13A-13C  illustrate medium dispenser unit  180 ,  FIGS. 14A-14C  illustrate large dispenser unit  185 , and  FIGS. 15A-15F  illustrate bulk dispenser unit  245  (also known as remote dispenser unit). Each embodiment is discussed in greater detail below. 
     Small dispenser unit  145 , as depicted in  FIGS. 12A-12D , typically may include heating element  115 , small pressure member(s)  255 , pressure member attachment(s)  260 , small stand  265 , sliding track  270 , and/or interface member  275 . Typically, a container (e.g., twist-type container  150 , press-type container  190 , etc.) filled with contents  45  may be attached to heating element  115 , which is in turn heated using power from a power source  340  (e.g., battery, household electrical outlet, etc.). Contents  45  melt over time due to the heat transferred from heating element  115 . Small dispenser unit  145  may typically reside several inches (or centimeters) above a surface using small stand  265  to allow easier cleaning and placement. In some implementations, small stand  265  may include telescopic components that may allow a user to select a desired height. This may, for example, be beneficial for placing small dispenser unit  145  under a kitchen cabinet. 
     In some implementations, small pressure member  260  may apply positive pressure to the exterior of the container attached to heating element  115 . Small pressure member  255  may, in some implementations, operationally connect to heating element  115  through the use of pressure member attachment(s)  260 . For example, pressure member attachment(s)  260  may be, but are not limited to, clips, rivets, hook-and-loop fasteners, screws, etc. 
     In some other implementations, as depicted in  FIG. 12B , small pressure member(s)  255  may themselves may attach the container to heating element  115 , rather than using pressure member attachment(s)  260 . For example, small pressure member(s)  255  may be, but are not limited to, elastic bands (e.g., rubber bands, silicone bands, etc.), hook-and-loop fasteners, etc. This implementation may allow a home user to easily attach a new container of contents  45  to small dispenser unit  145  simply by looping an elastic band around both the heating element  115  and the container, which may then supply external pressure to the container to help dispense contents  45 . 
     Further, in another implementation depicted in  FIG. 12C , small dispenser unit  145  may partially or completely surround the container of contents  45  with heating element(s)  115 . Small pressure member  255  may then compress heating element(s)  115  into the container, applying positive pressure to the exterior of the container and helping to dispense contents  45 . In some implementations, heating element(s)  115  may be moveably attached to and/or situated on sliding track  270 . For example, two heating elements  115  may be oppositely disposed a container of contents  45 , and small pressure member  255  may be preloaded to compress the two heating elements  115  together, in turn compressing the container sandwiched therebetween. 
     In yet another implementation, depicted in  FIG. 12D , small dispenser unit  145  may be minimally constructed using heating element  115 , the container, and an interface member  275  therebetween. Interface member  275  may typically be a thermally conductive material that also acts to attach the container of contents  45  to heating element  115 . This may be, for example but not limited to, a thermally conductive adhesive, gel, and/or other suitable mechanisms. Typically, interface member  275  allows removal of the container from heating element  115  by exerting a separation force between the two (i.e., pulling the container away from the heating element  115 ). In this implementation, a user may simply apply manual pressure to the exterior of the container (e.g., by pressing on the container with the palm and/or finger(s) of his or her hand) to create fluidic pressure inside the container to dispense contents  45  from the container. 
     While heating element  115  may typically be a thermally conductive material that warms to a predetermined temperature, solid block heating element  145  may also implement a variable temperature heating design (e.g., based on the parameters of the incoming power source, the resistance of the material, etc.). Further, in other implementations, heating element  115  may be constructed by layering various materials (e.g., copper, nickel, steel, aluminum, oil, etc.) or by having an external shell that is then filled with a thermally conductive fluid. This may, for example, help in retaining heat in the heating element  115  better than would be possible using a singular material. 
     Further, medium dispenser unit  180 , as depicted in  FIGS. 13A-13C , typically may include exterior housing  290 , lever  295  (also referred to as handle), exterior dispenser  300  (also referred to as exterior tap), tray  305  (also referred to as catch and/or catch tray), stand member  310 , pressure member  315 , tapped container  320 , reserve container  325 , heating element  330 , power source  340 , lid  345 , and/or lid seal  350  (also referred to as lid gasket). 
     Medium dispenser unit  180  may typically be configured with exterior housing  290  (typically configured as a cylinder having an open top end) resting and/or affixed to stand member  310  so as to typically reside several inches (or centimeters) above a surface; lid  345  attached to the open top end to create an airtight seal using lid seal  350 ; and with lever  295 , exterior dispenser  300 , and tray  305  mounted to the exterior housing  290  wall. Tray  305  may typically be mounted below exterior dispenser  300  to catch any dripping content flowing from exterior dispenser  300 . 
     Tapped container  320  may be placed inside exterior housing  290  and positioned such that tapped container  320  has a dispenser (e.g., press-type dispenser  200 ) and/or an outlet (e.g., press-type dispenser outlet  215 ) positioned with exterior dispenser  300 . Lever  295  may typically be configured to activate one or more dispenser mechanisms (e.g., dispenser button  205 , twist closure  170 , etc.) and dispense melted contents  45  from tapped container  320  through exterior dispenser  300 . Lid  345  may typically be sized to interface with lid seal  350  and onto exterior housing  290 . Pressure member  315 , typically a pneumatic vessel such as an air bladder, typically may exert lateral pressure on tapped container  320 , providing positive pressure to help expel tapped container  320 &#39;s contents  45  when lever  295  is actuated, allowing melted contents  45  of tapped container  320  to flow through exterior dispenser  300 . Heating element  115  may be exposed and/or hidden within exterior housing  290  and be in electric communication with power source  340  (e.g., a battery, generator, household electrical socket, etc.). A fluid (e.g., water, oil, air, etc.) may be circulated around and/or by heating element  115  within the confines of exterior housing  290 , providing thermal energy sufficient to melt the contents  45  of the tapped container  320  and/or a reserve container  325 . In some implementations, fluid within housing  290  may be still and/or stagnant and still provide sufficient thermal energy to melt contents  45 . 
     In some implementations, reserve container  325  also may reside in external housing  290  and be maintained in a similarly liquid state as tapped container  320 . Once tapped container  320  expels most or all of its contents  45 , a user may open lid  345 , releasing pressure from pressure member  315 , and then remove the spent tapped container  320 . The user may then move and insert reserve container  325  into the tapping position that tapped container  320  was just in, reattaching lid  345  and applying pressure to the now-tapped container  320 . A new reserve container  325  may be placed into the now void area if a user wishes, and a lack of a new reserve container  325  may act as an inventory reminder to purchase new content containers for the dispensing system. 
     In some implementations, pressure member  315  may be one or more pneumatic bladders, spring-loaded, and/or similar elements. For example, an air, fluid, and/or the like may be pumped into a variably sized containment bladder, which may then exert force upon a container of contents  45  (e.g., the container may be tapped container  320 , reserve container  325 , twist-type container  150 , press-type container  200 , interior content container  230 , and/or the like). In some other implementations, the bladder-type pressure member  315  may be preferable to a spring-type pressure member  315  as disengaging a spring-type pressure member  315  may potentially expose an inexperienced user to be pinched and/or otherwise physically injured body parts. As contents  45  may be dispensed from a dispenser unit (e.g., small dispenser unit  145 , medium dispenser unit  180 , large dispenser unit  185 , bulk dispenser unit  245 , and/or the like), the bladder  315  may then increase in volume to continue exerting pressure on the exterior of the container. A pneumatic pump typically may be used to pressurize the bladder, such as a centrifugal-type, diaphragm-type, plunger-type, piston-type, gear-type, roller-type, submersible-type, rotary vane-type, peristaltic-type, impeller-type, metering-type, and/or any other type of pneumatic pump, although a simple diaphragm-type pump (e.g., an aquarium air pump) may be sufficient to pressurize the bladder  315  and exert force sufficient to expel contents  45 . Such a diaphragm-type pump may natively (i.e., without metering, controllers, and/or the like) pressurize the bladder  315 , for example, to about one PSI, which may then translate to, for example, about fifty or sixty PSI over the bladder&#39;s surface area. However, any pump output and/or type may be selected to achieve desired pressure characteristics and output volume. 
     In some implementations, the bladder pressure member  315  may be pressurized manually (e.g., upon switching on or plugging in a pump, expelling gas into the bladder either directly or indirectly, etc.) and/or automatically (e.g., a pneumatic pump may turn on when output from a dispenser (e.g., small dispenser unit  145 , medium dispenser unit  180 , large dispenser unit  185 , bulk dispenser unit  245 , and/or the like) decreases, a pressure pad registers insufficient force, etc.). Further, in some implementations, the bladder-type pressure member  315  may be directly connected to, and/or integrated with, the pneumatic pump. However, in other implementations, the bladder-type pressure member  315  may be indirectly connected by pneumatic tubing, valves, and/or other controlling/metering elements. Further, in some implementations, a pneumatic pump (and/or alternative pneumatic source) may even continue to provide sufficient pressurization when a leak in the pneumatic system exists, with low pneumatic output. 
     In yet other implementations, bladder-type pressure member  315  with an automatic and/or manual valve may be used to meter pressure for pressurization and/or depressurization. For example, after opening a dispenser unit (e.g., by removing lid  345  from medium dispenser unit  180 , large dispenser unit  185 , and/or the like) and/or before disconnecting a source of contents  45  (e.g., twist-type container  150 , press-type container  200 , bulk container  220 , and/or the like), the valve may be operated to release and/or maintain fluid within the pneumatic bladder  315 . Thus, the pneumatic bladder  315  may be relieved of pressure to allow a user to remove a container from a dispenser  180  and/or reengage a pneumatic source to pressurize the bladder  315 . In some implementations, the pneumatic valve(s) may be automated to pressurize and/or depressurize upon certain conditions. For example, upon opening lid  345  or removing power from a dispenser  180  and/or pneumatic pump, the bladder  315  may automatically depressurize (allowing maintenance on the dispenser) and then repressurize when lid  345  is reattached and/or when the pneumatic pump is reconnected to a power source  340 . In other examples, a stretch sensor connected to bladder  315  may cause bladder  315  to depressurize when the bladder  315  is beyond a certain size threshold; a pressure sensor located adjacent to a container  190 , when sensing insufficient pressure being exerting on the container  190 , may depressurize the bladder  315  and/or lower the output of a controllable pneumatic pump; and/or a pressure sensor may send a signal to increase the output of a controllable pneumatic pump. 
     In some implementations, bladder-type pressure member may be replaced with a spring- and/or torsion-type pressure member  315 . For example, such implementation may include torsion member  335 , lid spring  355 , and/or rod  360 . Lid  345  may typically be operationally connected to rod  360  and lid spring  355 , which may in turn connect to pressure member  315  and torsion member  335 . For example, rod  360  may thread into lid  345 , lid spring  355  may slip over exterior of rod  360  and exert pressure upward on lid  345  while securing lid  345  to exterior housing  290  via latches, threads, and/or any other attachment mechanism. Torsion member  335  may typically be, for example, a torsion spring, a worm drive compression system, and/or any other mechanism of exerting lateral pressure on pressure member  315  by placing vertical pressure onto rod  360  while securing lid  345 . Pressure member  315  may then exert lateral pressure on tapped container  320 , providing positive pressure to help expel tapped container  320 &#39;s contents  45  when lever  295  is actuated, allowing melted contents  45  of tapped container  320  to flow through exterior dispenser  300 . 
     Further, in some implementations, an agitator  50  (described above) may be used to stir contents  45  of tapped container  320  and/or reserve container  325 . This may, for example, be accomplished by a content producer depositing a magnetic stirrer bar agitator  50  into a container before sealing the container. An agitator driver  105  may then be situated below where tapped container  320  and/or reserve container  325  reside in medium dispenser unit  180 , allowing magnetic stirrer agitator  50  to help keep consistency of contents  45 . In other implementations, a recirculating pump, a peristaltic pump, and/or any other mechanism for stirring and maintaining sufficiently uniform content distribution may be used. Based on each of these alternatives, the respective container (e.g., tapped container  320 , reserve container  325 , bulk container  220 , etc.) may include additional tube connections (not shown) for facilitating these mixing mechanisms. However, for some contents  45 , agitators  50  may be unnecessary to maintaining proper ingredient distributions within their respective containers. 
     Additionally, large dispenser unit  185 , depicted in  FIGS. 14A-14C , typically may include exterior housing  290 , lever  295  (also referred to as handle), stand member  310 , exterior dispenser  300  (also referred to as exterior tap), tray  305  (also referred to as catch and/or catch tray), stand member  310 , pressure member  315 , one or more tapped containers  320 , one or more reserve containers  325 , heating element  330 , torsion member  335 , power source  340 , lid spring  355  (not shown), lid  345  (not shown), lid seal  350  (also referred to as lid gasket) (not shown), and/or rod  360 . Typically, large dispenser unit  185  may function as described above with medium dispenser unit  180 . Large dispenser unit  185  may therefore act to provide functionality of multiple medium dispenser units  180  in a single unit. For example,  FIGS. 14A-14C  depict large dispenser unit  185  having three discrete exterior dispensers  300 , tapped containers  320 , and reserve containers  325 . However, providing each tapped container  320  with sufficient pressure from pressure member  315  may prove difficult when faced with a plurality of tapped containers  320   
     In some implementations, a single pressure member  315  may be connected to a single torsion member  335  and rod  360 . This single pressure member  315  may be made of a flexible and/or semi-flexible material to provide greater contouring capabilities and surround the tapped containers  320 . In other implementations, the single pressure member may be connected to multiple torsion members  335  and rods  360  to provide more distributed points of lateral pressure (and/or greater overall pressure exertion). In yet another implementation, multiple discrete pressure members  315  may be individually connected to torsion members  335  and rods  360  such that each pressure member  315  may individually respond to the pressure demands of each individual tapped container  320 . This may, for example, allow better pressure control on each tapped container  320  and therefore better dispensing characteristics (e.g., flow rate, etc.) as compared to a single, long pressure member  315  design. However, where each tapped container  320  dispenses at approximately the same rate, a unitary pressure member  315  design may reduce necessary components. 
     Bulk dispenser unit  245 , depicted in  FIGS. 15A-15F , typically may include exterior housing  290 , exterior dispenser  300  (also referred to as exterior tap), tray  305  (also referred to as catch and/or catch tray), dispenser passthrough  370 , stand member  310 , heating element  115 , power source  340 , dispenser connection member  375 , double-walled tube  365 , exterior content container  225 , interior content container  230 , contents  45 , and/or source connection member  380 . In some implementations, the bulk dispenser unit  245  may be wall- or structure-mounted to a surface  385 . 
     Bulk dispenser unit  245  may typically be used in a manner similar to a commercial soda fountain by delivering remote contents  45  to a tap. However, while soda syrup is typically able to flow through tubing at room temperature, chocolate (and other previously described alternatives) remain solid at room temperature and impracticable to flow to bulk dispenser unit  245  in such a state. Bulk dispenser unit  245  and/or a remote heating element  390  may provide a heated fluid (e.g., air, water, oil, etc.) through one section of a double-wall tube  365  into source connection member  380  while melted contents  45  from a remote container (e.g., bulk container  220 ) may flow back to bulk dispenser unit  245 , entering exterior housing  290  through dispenser connection member  375 , flowing through dispenser passthrough  370 , and then flowing out of exterior dispenser  300 . As described above, the heated fluid flows into bulk container  220  and around interior content container  230  while typically remaining within exterior housing  290 . In some implementations, exterior housing  290  typically may be fluid-tight, maintaining a positive pressure within bulk container  220  to help expel melted contents  45  through the double-wall tube  365  to the bulk dispenser unit  245 . This fluid volume and pressure ultimately acts as a volume makeup as well as the contents  45  are expelled and consumed. Once the contents  45  of the remote container are exhausted, a user may change out the old remote container with a new remote container. In some implementations, the double-wall tube  365 , source connection member  380 , and/or dispenser connection member  375  may include automatic closures to prevent contamination of the contents  45  and/or double-wall tube  365 . Double-wall tube  365  may also include a cutoff valve to prevent sudden loss of restriction that may occur for heating element  115  when double-wall tube  365  is removed from bulk container  220 . 
     Additionally, in some implementations (e.g., as depicted in  FIG. 15B ), exterior dispenser  300 , tray  305 , and dispenser connection member  375  may be mounted to a surface  385  instead of using exterior housing  290 . In this configuration, an establishment may provide multiple taps without consuming too much space. This may, for example, be beneficial in a small pub, a busy café, or where a content manufacturer wants to provide a “tasting” wall of sorts for customers to sample products. 
     Further, as depicted in  FIGS. 15C-15D , some implementations may utilize many-to-one and/or one-to-many topologies. For example, instead of connecting one exterior dispenser  300  to one bulk container  220 , as shown in  FIG. 15A , multiple taps may be connected to a single bulk container  220 , as shown in  FIG. 15C . Additionally, bulk containers  220  may be connected in a “daisy-chain” scheme, as depicted in  FIG. 15D . In a “daisy-chain” configuration, bulk container  220  may include one or more input ducts  405  and/or output ducts  410  that may allow heated fluid to pass through each exterior content container  225  and around each interior content container  230  to melt contents  45  in each respective bulk container  220 . In some implementations, contents  45  may also flow through input ducts  405  and/or output ducts  410 , but typically only heated fluid to melt and/or maintain viscosity of the contents is interchanged. In some additional implementations, heated fluid may be vented out the terminal bulk container  220  of the daisy-chain. Further, some implementations may include gang valves, secondary transfer tubes, and/or other mechanisms for combining dispensers  300  and containers of contents  45  to dispense in non-one-to-one configurations. These configurations may allow establishments to reduce system downtime, decrease maintenance, increase content variety to exterior dispensers  300 , etc. 
     Additionally, in yet another implementation depicted in  FIG. 15E , double-wall tube  365  may be connected to remote heating element  390  to provide the warmed fluid to the system. This configuration may, for example, be beneficial to reduce noise in the bulk dispenser unit  245 , which would otherwise be providing the warmed fluid to the system and sending this through the double-wall tube  365 . Remote heating element  390  may tap into double-wall tube  365  (e.g., only to the exterior portion  400  of double-wall tube  365 ) and supply warm air, water, oil, etc. to melt contents  45 . In some implementations, remote heating element  390  may additionally include recirculating features to better maintain fluid flow and/or temperature. For example, in one implementation, remote heating element  390  may connect an inlet on remote heating element  390  with the dispenser side of the system, while connecting an outlet on remote heating element  390  with the bulk container  220  side of the system. 
       FIG. 15F  depicts a typical flow pattern through double wall tube  365 . Heated fluid from a bulk dispenser unit  245  or remote heating element  390  flows through the exterior portion  400  of the double-wall tube  365 , and molten content from bulk container  220  flows through the interior portion  395  of double-wall tube  365  toward exterior dispenser  300  (and, typically, customers). While the heated fluid may alternatively flow through interior portion  395  while molten contents  45  flow through exterior portion  400  it is beneficial to have the molten contents  45  surrounded by the warm fluid to maintain a molten state regardless of surrounding environmental conditions without further insulating the double-wall tube  365 . Some implementations may include triple-wall, quadruple-wall, or greater walled varieties in order to carry multiple contents and/or heated fluid streams without additional runs of tubing. Further, in some other implementations, tubing may be sectionally divided portions instead of radially divided, circular portions. For example, a cross-section of tubing may carry contents  45  through two channels (where a circular tube is divided once through its diameter), four channels (where a circular tube is divided twice perpendicularly through its diameter), etc. 
       FIG. 15G  depicts an implementation of remote heating element  390  and bulk container  220  located in a proofing enclosure  415 , which may allow contents  45  of bulk container  220  to melt. Bulk container  220  may then be in fluidic communication with exterior dispenser  300  directly and/or indirectly (e.g., through dispenser passthrough  370 , dispenser connection member  375 , source connection member  380 , etc.). The connection may be accomplished through double-wall tube  365 , which in other implementations the connection may be through a single-wall tube. In other implementations, excess heat from remote heating element  390  may be vented from proofing enclosure  415 . This may be helpful, for example, to prevent overheating contents  45  and/or causing damage to proofing enclosure  415 , remote heating element  390 , and/or bulk container  220 . Some other implementations may utilize a thermal probe and/or switch to detect the temperature of proofing enclosure  415 , bulk container  220 , remote heating element  390 , and/or contents  45  (e.g., in proofing enclosure  415 , tube  365 , at exterior dispenser  300 , etc.), activating and deactivating remote heating element  390  to maintain proper temperature of contents  45 , ensure safety of equipment, and save resources (e.g., electricity, money, etc.) during off- or closed-periods. 
     In some implementations, a container (e.g., twist-type container  150 , press-type container  200 , bulk container  220 , and/or the like) may additionally and/or alternatively be warmed by heating the dispenser unit (e.g., small dispenser unit  145 , medium dispenser unit  180 , large dispenser unit  185 , bulk dispenser unit  245 , and/or the like) itself. For example, a dispenser unit may be located inside of, on top of, and/or otherwise adjacent (and in thermal communication with) a heating source. In one such aspect, a dispenser unit may be placed in a heated proofing enclosure  415  (as described above). In another aspect, a dispenser unit may be placed on top of a heated floor structure (e.g., a thermal mat, radiant-heated flooring, etc.) and the heat may transfer into the dispenser. 
     In yet another implementation, a container (e.g., twist-type container  150 , press-type container  200 , bulk container  220 , and/or the like) may be warmed by heating a component (e.g., housing shell  30 , hotplate  110 , exterior housing  290 , stand member  310 , pressure member  315 , rod  360 , and/or the like) of the dispenser unit (e.g., small dispenser unit  145 , medium dispenser unit  180 , large dispenser unit  185 , bulk dispenser unit  245 , and/or the like) itself. For example, housing shell  30 , exterior housing  290 , and/or the like may be constructed with integral (partially or completely) heating elements (e.g., heating element  115  and/or the like), double-wall construction, a water jacket, and/or the like. For example, the entire shell  30  (or the like) of a dispenser may be in thermal communication with a heat source, which provides heat then to both the shell  30  and contents  45  within the shell  30 . In some implementations, elements of a container may be constructed using high thermal density materials such as, but not limited to, copper, brass, aluminum, iron (e.g., cast iron), nickel, steel, and the like. These materials may, in some implementations, be layered and/or intermixed to provide desired thermal, aesthetic, mass, and other characteristics. In some further implementations, heated container component heating techniques may additionally be used in conjunction with indirect and/or direct area (e.g., proofing enclosure  415 , heating mat, etc.) and/or contents  45  heating. 
     In some instances, contents  45  of housing  10  may have a relatively low viscosity in the melted state to enable it to flow out dispenser  35  at a reasonable rate. While the conching process (described elsewhere in this application) presents one technique for decreasing viscosity,  FIGS. 16-18  describe methods using the present novel technology for storing contents, and for decreasing the viscosity of contents (typically chocolate) and producing a flavor profile superior to conched chocolate using a conche-free system. 
       FIG. 16  depicts storing method  1600  for maintaining contents  45  in ambient conditions without compromising the integrity of contents  45 . Storing method  1600  may typically include the steps of “Fill container with molten contents to the desired level”  1602 , “Seal container from external environment”  1604 , and “Store container at ambient conditions”  1606 . Examples of filling, sealing, and storing for steps  1602 ,  1604 , and  1606 , respectively, using the present novel technology are described elsewhere in this disclosure. Using storing method  1600 , a supplier, distributor, and/or customer may fill, pack, distribute, and/or store containers (e.g., container  10 , twist-type container  150 , press-type container  200 , bulk container  220 , and/or the like) for extended periods of time, while maintaining contents  45  in typically stable (i.e., fluid-tight) conditions, until it is time to dispense contents  45  using the present novel technology. 
       FIG. 17  depicts a dispensing method  1700  for dispensing contents  45  from a container (e.g., container  10 , twist-type container  150 , press-type container  200 , bulk container  220 , and/or the like) of storing method  1600  without compromising the integrity of contents  45 . Dispensing method  1700  may typically include the steps of “Disengage container seal from container”  1702 , “Place container on base to melt and agitate contents”  1704 , and “Operate and/or activate dispenser to release contents into external environment”  1706 . Examples of disengaging seal, melting and agitating contents, and operating and/or activating dispenser for steps  1702 ,  1704 , and  1706 , respectively, using the present novel technology are described elsewhere in this disclosure. Using dispensing method  1700 , a customer may receive, unpack, assemble, melt, agitate, and dispense contents  45  from containers (e.g., container  10 , twist-type container  150 , press-type container  200 , bulk container  220 , and/or the like), while typically maintaining contents  45  in typically stable (i.e., fluid-tight) conditions, until it is time to dispense contents  45  using the present novel technology. 
       FIG. 18  depicts a vacuum method  1800  for vacuuming contents  45  in a conche-free manner without compromising the integrity of contents  45  and increasing quality (e.g., desired flavor profile, viscosity, oxygenation, unpalatable compound content, decreased water content, and the like) of contents  45  (typically chocolate). Vacuum method  1800  may typically include the steps of “Place molten contents in vacuum chamber”  1802 , “Decrease pressure in vacuum chamber to one to twenty Torr”  1804  (approximately one-hundred-thirty-three to two-thousand-six-hundred-and-sixty-six Pascals), and “Remove contents from vacuum chamber”  1806 . During the placing step  1802 , molten contents may preferably be at a temperature of ninety degrees to one-hundred twenty-five degrees Fahrenheit (approximately thirty-two and eleven-fiftieths degrees to fifty-one and two-thirds degrees Celsius), and may be more preferably at a temperature of one-hundred and five degrees to one-hundred and twenty degrees Fahrenheit (approximately forty and fifty-five-hundredths degrees to forty-eight and eighty-eight-hundredths degrees Celsius). During the decreasing step  1804 , atmospheric pressure in the vacuum chamber may typically be decreased to one to twenty Torr (approximately one-hundred-thirty-three to two-thousand-six-hundred-and-sixty-six Pascals), more preferably one to five Torr (approximately one-hundred-thirty-three to six-hundred-and-sixty-six Pascals), more preferably two to four Torr (approximately two-hundred-sixty-six to five-hundred-thirty-three Pascals), and more preferably two-and-a-half to three Torr (approximately three-hundred-thirty-three to four-hundred Pascals). 
     While it is known that room temperature (i.e., approximately twenty-one degrees Celsius) water may boil at approximately eighteen Torr (approximately two-thousand-four-hundred Pascals) and that other undesirable compounds in chocolate typically have a vapor pressure greater than water, and one would assume at these levels the water and undesirable compounds would be removed, the desired flavor profile and viscosity produced by the present method may not achieved until the pressure is decreased below fifteen Torr (approximately two-thousand Pascals), and more preferably below five Torr (approximately six-hundred-sixty-six Pascals). If the vacuum pressure is less than one Torr (approximately one-hundred-thirty-three Pascals), the majority of the desirable flavors may be removed from the chocolate. In some implementations, processing chocolate in such a manner may release bound cocoa butter and/or help develop flavor. Further, in some implementation, contents  45  may be agitated to further promote flavor development. 
     Vacuum method  1800  may also decrease the viscosity of chocolate by removing micro air bubbles suspended in the chocolate. Air bubbles in chocolate may typically be encapsulated in a layer of cacao butter due to the nonpolar characteristics of air and cacao butter. Removing micro air bubbles may typically release the cacao butter, typically resulting in decrease in the overall viscosity. Micro air bubbles in chocolate typically pop at twenty to one hundred Torr (approximately two-thousand-six-hundred-sixty-six to one-hundred-thirty-three Pascals), depending on their size and the particular recipe. 
     Further, vacuum method  1800  may be added to by vibrating and/or mixing contents  45  during the evacuating process, resulting in rapid migration of air bubbles, gaseous water, and/or other acids. Unlike traditional conching methods, the present vacuum method  1800  prevents further oxidation during the conching process, enabling a comparable chocolate flavor profile to be achieved in minutes instead of days (or longer). 
     A conche-free system utilizing vacuum method  1800  typically may include the following components: a vacuum chamber (not shown), a vacuum pump (not shown), and/or a vacuum pressure indicator (not shown). Melted contents  45  may be placed directly into the vacuum chamber or may be placed into a bowl or similar support prior and then placed in to the vacuum chamber. The vacuum may then be applied, and once the chamber reaches the desired pressure, the pressure may return to atmospheric pressure and the chocolate may be removed. 
     In some implementations of the present novel technology, storing method  1600 , dispensing method  1700 , and/or vacuum method  1800  may be performed serially and/or cyclically. For example, unconched chocolate may be shipped to a supplier, who may then initially process contents  45  and store contents  45  in a container (e.g., container  10 , twist-type container  150 , press-type container  200 , bulk container  220 , and/or the like) using storing method  1600 . The container may then be sent to a refiner who performs dispensing method  1700  and then vacuum method  1800  to refine contents  45  to desired profile(s). Contents may then be stored using storing method  1600  and then shipped to a distributor and/or customers directly. Customers may then dispense contents  45  using dispensing method  1700 . In other implementations, all steps of methods  1600 ,  1700 , and  1800  may be performed by a single individual (e.g., a customer, supplier, and/or the like). In still other implementations, some steps of methods  1600 ,  1700 , and/or  1800  may be omitted (e.g., storing step  1608  may be omitted and disengaging step  1702  may be immediately performed), and the aggregate process may remain functional. 
     In some further implementations of the present novel technology, further pressure member(s)  315  (e.g., as might be used with or in place of bladder, pump, pressure member, torsion member, rod, lid spring, and the like) that may be used to apply typically constant force against a container of contents. In one implementation, a spring steel member may be attached to a springs, which are in turn slidably attached to a track with loaded springs. This is in turn attached to a rigid and/or semi-rigid wall. Thus, as the content container depletes, the springs may press the track attachments upwards, pressing the spring steel against the wall and into the container, while maintaining a typically consistent force profile against both, and allowing contents to continue to be expelled at a relatively constant rate from a dispenser. 
     One of the challenges may be to design a pressure member  315  that is sufficiently easy for a user to load and unload the pouch of contents. For example, but not by limitation, ideally the user may load the contents with one hand and set the pressure member  315  with the other hand. Another challenge may be the space constraint of the exterior container  290 . For example, the thickness of the base of the container (e.g., press-type container  190 ), not taking into account the valve may be approximately three inches (approximately seven and sixty-two-hundredths centimeters). Further, the valve may be, for example, approximately one-and-one-half inches (approximately three and eighty-one-hundredths centimeters) from front to back. If the pressure member  315  is attached to a fixed plate, then the stroke may typically be at least about four-and-one-half inches (approximately eleven and forty-three-hundredths centimeters) and still have compression at the end of the stroke to insure that the contents are still flowing. 
     Another such implementation typically may include pull handle, support plate, contact plate, extension springs, spring steel, and/or pivots. The contact plate typically may be a curved plate that would press against the contents pouch (e.g., press-type container  190 ). In some implementations, it typically may be heated. In this implementation, a person typically may pull up on the pull handle. This typically may extend two extension springs, straightening out the spring steel plate. When the spring steel plate is straightened, it may typically draw the contact plate inward. There typically may be two pivot points that allow the spring steel to straighten, although more or less may be used as desired. In a loaded state, the above implementation may typically be ready to apply force to the content container, while the springs are at or near full extension. 
     In some implementations, the clearance of the dispenser typically may be taken into account. Typically, a content container may completely seat inside and at the bottom of a dispenser unit, with the content container pushed forward so that the container dispenser is protruding through the exterior housing. Container dispenser typically may not be ready to operate until actuated by a user, a tap, and/or other mechanism. In some implementations, the handle may be pulled upward with one hand, the container being removed with the other hand. The opposite set of steps typically may be used to remove the content container and to load the pressure member  315 . 
     In further implementations, there may be room to store an additional content container within the housing volume. In one such implementation, a dispenser unit may have a diameter of approximately nine inches (approximately twenty-two and eighty-six-hundredths centimeters) and outer dimensions between the legs of approximately six inches (approximately fifteen and twenty-four-hundredths centimeters). However, a dispenser unit may, of course, be sized and/or constructed as desired. 
     In additional implementations, when the spring steel bends and straightens, the contact plate may tend to move vertically because only the top pivot slides. In some implementations, slots in the contact plate may be used to help keep the contact plate at a relatively constant height. 
     In yet another implementation, instead of simply storing an additional content container, a dispenser unit may have two or more functional exterior dispensers within the same dispenser unit, for example, disposed in a back-to-back orientation. In some implementations, dimensions may be modified to accommodate these orientations. Further, in some implementations, the two pressure members  315  may, slide in order to get the two content containers to properly and/or easily fit and/or extend through the exterior container. In some other implementations, where two or more exterior dispensers may be desired, the dispenser unit may be mounted on a turn table such that when one content container is empty, the top of the dispenser unit may be rotated (by turning the turn table) to expose the other exterior dispenser(s). 
     Additionally, in another implantation of a pressure member, a user may insert his or her fingers through the loop and push down on a handle. This in turn may urge a pin, typically connected to the end of a rod, against the bottom of a spring steel loop. 
     As with above, clearance may be taken into account for container dispenser(s). Containers of contents typically may be seated at the bottom of the dispenser unit, with the container of contents pushed forward such that the container dispenser passes through the exterior container and protrudes from the dispenser unit for use. Further, additional room within the exterior container that may be used to store an additional container of contents may also be provided. For example, a dispenser may have a nine-inch (approximately twenty-two and eighty-six-hundredths centimeters) diameter and outer dimensions of the legs of six inches (approximately fifteen and twenty-four-hundredths centimeters). These dimensions may, of course, be modified as desired. Similar, this implementation may be used for with multiple dispenser units including two or more exterior dispensers, pressure members, and/or containers of contents. 
     In some implementations, pressure member(s) may have a full stroke of approximately four-and-one-half inches (approximately eleven and forty-three-hundredths centimeters) and apply about twenty pounds (approximately nine kilograms, one-hundred-ninety-six Newtons) of force at the end of the stroke. This may place the loop in a deflective state, which may be undesirable in some use cases. In some other implementations, these strokes may be modified to apply more or less force throughout a stroke, such as by using energy in a spring, spring steel, bladder, and/or the like. In some further implementations, the pressure member(s) typically may be removable, allowing for simplified cleaning of the exterior container and associated components. 
     In yet another implementation, a pressure member may typically include handle, pivots, springs, and/or contact plate. Typically, there may be sheet metal at the bottom of this implementation&#39;s pressure member that has been folded. This extra material may have horizontal slots across its base, these slots purpose being to help prevent the front end of the contact plate from lifting upwards. In this implementation, one may load the mechanism by pulling on handle. 
     When the springs may be repositioned onto the front half of the mechanism in this implementation, the bottom end of the spring may pull up on the linkages, which may in turn drive the contact plate outward. The top of the spring may pull from the top of the contact plate downward and outward. In some implementations, if a wear resistant plastic (including but not limited to ultra-high-molecular-weight polyethylene (UHMWPE, UHMW), polyoxymethyne (POM), or the like) is placed at the base of the contact plate, the mechanism typically may slide without the need of a slot. 
     In another implementation, the direction of the linkages may be reversed. In this implementation, instead of a user pulling up on a handle to load the mechanism, the mechanism may be loaded by pushing down on the handle. In some implementation, a locking mechanism for the handle may also be included. Typically, when the handle is fully pushed down, the user may turn the handle ninety degrees to lock the mechanism. In some implementations, the user may push down slightly and rotate the handle ninety degrees to disengage and unlock the locking mechanism. 
     In one implementation of the pressure member, the beginning of a displacement of about one-and-one-half inches (approximately three and eighty-one-hundredths centimeters) and may result in a force on each spring of about twenty-five and three-tenths pounds (approximately ten and one-half kilograms). These specifications may be modified as desired to achieve alternative displacements and/or forces. Similarly, at approximately half-way through a pressure member&#39;s travel, the force on each spring at this point, for example, may be about sixteen and eight-tenths pounds (approximately seven-and-six-tenths kilograms). Additionally, at the end of the travel, the force at this point may be, for example, approximately eighteen and nine-tenths pounds (approximately eight-and-a-half kilograms) per spring. In some implementations, the travel of the handle and the springs may, for example, be close to vertical. The force needed to be exerted on the handle may be, for example, about fifty pounds (approximately twenty-two-and-two-thirds kilograms) (which may also be the load needed at the start of the compression). 
     Further, in another embodiment of medium dispenser unit  180 , as depicted in  FIGS. 19A-19F , typically may include heating element  115 , heating controller  120 , external exterior housing  290 , lever  295 , exterior dispenser  300 , stand members  310 , pressure member  315 , tapped container  320 , reserve container  325 , heating element  330 , power source  340 , lid  345 , lid seal  350 , separating wall  420 , bottom wall  425 , pump  430 , pneumatic valve(s)  435 , and/or pneumatic line(s)  440 . 
     Medium dispenser unit  180  may typically be configured with exterior housing  290  resting and/or affixed to stand members  310  so as to typically reside several inches (or centimeters) above a surface; lid  345  attached to the top of housing  290  to create an fluid-tight seal using lid seal  350 ; and with lever  295  and exterior dispenser  300  mounted to the outside of exterior housing  290 . 
     Tapped container  320  may be placed inside exterior housing  290  and positioned such that tapped container  320  has a dispenser (e.g., press-type dispenser  200 ) and/or an outlet (e.g., press-type dispenser outlet  215 ) positioned with exterior dispenser  300 . Lever  295  may typically be configured to activate one or more dispenser mechanisms (e.g., dispenser button  205 , twist closure  170 , etc.) and dispense melted contents  45  from tapped container  320  through exterior dispenser  300 . Pressure member  315  typically may be a pneumatic bladder (such as an air bladder), which is filled by pump  430  through pneumatic valve(s)  435  and/or pneumatic lines(s)  440 . As bladder  315  fills, thus increasing in side, it typically may exert lateral pressure on tapped container  320 , providing positive pressure to help urge tapped container  320 &#39;s contents  45  when lever  295  is actuated, allowing melted contents  45  of tapped container  320  to flow through exterior dispenser  300 . Heating element  115  may be exposed and/or hidden within exterior housing  290  and typically may be in electric communication with heating controller  115  and/or power source  340  (e.g., a battery, generator, household electrical socket, etc.). Heating element  115  typically may include a temperature sensing member (e.g., thermocouple, thermometer, heat flux sensor, thermistor, and/or the like) and/or a heating member (e.g., resistive coil/wire using Joule heating, heat pump, heat exchangers, Peltier effect devices, and/or the like). In some implementations, heating element  115  may be one or more heating strips attached to exterior housing  290  and/or bottom wall  425 , allowing thermal energy to radiate through unit  180 , housing  290 , container(s) (e.g., tapped container  320 , reserve container  325 , etc.), and/or contents  45 . A fluid (e.g., water, oil, air, etc.) may then be circulated around and/or by heating element  115  within the confines of exterior housing  290 , providing thermal energy sufficient to melt the contents  45  of the tapped container  320  and/or a reserve container  325 . In some implementations, still and/or stagnant heated fluid (e.g., air), such as might result from heating housing  290  using heating strips  115 , may provide sufficient thermal energy to melt contents  45  and allow pressure member  315  to urge contents  45  out of tapped container  320  and exterior dispenser  300 . 
     In some implementations, reserve container  325  also may reside in external housing  290  and be maintained in a similarly liquid state as tapped container  320 . Once tapped container  320  expels most or all of its contents  45 , a user may open lid  345 ; depressurize pressure member  315  by deactivating pump  430 , actuating pneumatic valve  435 , and/or disconnecting pneumatic line(s)  440 ; and then remove the spent tapped container  320 . In some other implementations, pump  430  may reverse inflow and outflows to remove fluid from pressure member  315  via pneumatic hose(s)  440 . The user may then move and insert reserve container  325  into the tapping position that tapped container  320  was in; repressurizing pressure member  315  (e.g., by turning pump  430  back on, reversing pump  430  outflow/inflows, actuating pneumatic valve  435  back to original position, reconnecting pneumatic line(s)  440 , and/or the like); and reattaching lid  345 . A new reserve container  325  may be placed into the now void area if a user wishes, and a lack of a new reserve container  325  may act as an inventory reminder to purchase new content containers for the dispensing system. 
     Pressure member  315  may be one or more pneumatic bladders, spring-loaded, and/or similar elements. A fluid typically may be pumped into a variably sized containment bladder  315 , which may then exert force upon a container (e.g., press-type container  190 ) of contents  45  (e.g., the container may be tapped container  320 , reserve container  325 , twist-type container  150 , press-type container  200 , interior content container  230 , and/or the like). As contents  45  may be dispensed from a dispenser unit (e.g., small dispenser unit  145 , medium dispenser unit  180 , large dispenser unit  185 , bulk dispenser unit  245 , and/or the like), bladder  315  may then increase in volume to continue exerting pressure on the exterior of the container  190 . A pneumatic pump  430  typically may be used to pressurize bladder  315 , such as a centrifugal-type, diaphragm-type, plunger-type, piston-type, gear-type, roller-type, submersible-type, rotary vane-type, peristaltic-type, impeller-type, metering-type, and/or any other type of pneumatic pump  430 , although a simple diaphragm-type pump  430  (e.g., an aquarium air pump  430 ) may be sufficient to pressurize bladder  315  and exert force sufficient to expel contents  45 . Such a diaphragm-type pump  430  may natively (i.e., without metering, controllers, and/or the like) pressurize bladder  315 , for example, to about one PSI, which may then translate to, for example, about fifty or sixty PSI over the bladder  315 &#39;s surface area. However, any pump  430  output and/or type may be selected to achieve desired pressure characteristics and output volume. 
     In some implementations, the bladder pressure member  315  may be pressurized manually (e.g., upon switching on or plugging in a pump  430 , expelling gas into the bladder  315  either directly or indirectly, etc.) and/or automatically (e.g., a pneumatic pump  430  may turn on when output from a dispenser (e.g., small dispenser unit  145 , medium dispenser unit  180 , large dispenser unit  185 , bulk dispenser unit  245 , and/or the like) decreases, a pressure pad registers insufficient force, etc.), and/or the like. Further, in some implementations, the bladder-type pressure member  315  may be directly connected to, and/or integrated with, pump  430 . However, in other implementations, the bladder-type pressure member  315  may be indirectly connected by pneumatic tubing  440 , valves  435 , and/or other controlling/metering elements. Further, in some implementations, pump  430  (and/or alternative pneumatic source) may continue to provide sufficient pressurization when a leak in the pressure member  315  pneumatic system exists, with low pneumatic output. 
     In yet other implementations, bladder-type pressure member  315  with an automatic and/or manual valve  435  may be used to meter pressure for pressurization and/or depressurization. For example, after opening a dispenser unit  180  (e.g., by removing lid  345  from medium dispenser unit  180 , large dispenser unit  185 , and/or the like) and/or before disconnecting a container (e.g., twist-type container  150 , press-type container  200 , bulk container  220 , and/or the like) of contents  45 , valve  435  may be operated to release and/or maintain fluid within the pneumatic bladder  315 . Thus, pneumatic bladder  315  may be relieved of pressure to allow a user to remove a container from a dispenser  180  and/or reengage a pneumatic source (e.g., pump  430 ) to pressurize the bladder  315 . In some implementations, the pneumatic valve(s)  435  may be automated to pressurize and/or depressurize upon certain conditions. For example, upon opening lid  345  or removing power source  340  from a dispenser  180  and/or pneumatic pump  430 , the bladder  315  may automatically depressurize (allowing maintenance on the dispenser) and then repressurize when lid  345  is reattached and/or when the pump  430  is reconnected to power source  340 . In other examples, a stretch sensor connected to bladder  315  may cause bladder  315  to depressurize when the bladder  315  is beyond a certain size threshold; a pressure sensor located adjacent to a container  190 , when sensing insufficient pressure being exerting on the container  190 , may depressurize the bladder  315  and/or lower the output of a controllable pneumatic pump  430 ; and/or a pressure sensor may send a signal to increase the output of a controllable pneumatic pump  430 . 
     In some implementations, an identifier system may be used to further calibrate dispenser units (e.g., small dispenser unit  145 , medium dispenser unit  180 , large dispenser unit  185 , bulk dispenser unit  245 , and/or the like) to a desired temperature and/or pressure for different contents  45 . An identifier system typically may include one or more identifiers, one or more user interfaces, and/or one or more interrogation devices. For example, dispenser unit  180  may include a touchpad, touchscreen, and/or like user interface for entering an identifier, such as a contents  45  code (e.g., binary, hexadecimal, decimal, alphabetical, alphanumerical, and/or the like). Upon entry and/or confirmation, unit  180  may retrieve temperature and/or pressure parameters and configure unit  180  accordingly. Some implementations may utilize passive and/or active interrogation mechanism to retrieve identifier(s). For example, a container (e.g., press-type container  190 ) may include one or more embedded identifiers (e.g., barcodes, QR codes, active and/or passive radio-frequency identification (RFID) tags, and/or the like. Likewise, unit  180  may include one or more interrogation devices, such as code scanners, tag readers, and/or the like. Upon interrogation of identifier(s) by interrogation device(s), unit  180  may receive and configure parameters of unit  180  accordingly for specific contents  45 . In some further implementations, these identifiers may be used to enable monitoring of approved and/or unapproved counterfeit content  45  containers. For example, if unit cannot read an identifier, or the parsed identifier does not meet predetermined parameters, unit  180  may not operate properly and/or at all. 
     Additionally, contents  45  of the present novel technology may be characterized as composite materials with a fatty, or hydrophobic, matrix suspending partially and/or fully emulsified hydrophilic components. In the case of chocolate, cacao butter may provide a matrix, which typically may be above twenty percent by weight, which suspends cacao bean solids and ground sugar crystals. Natural emulsifiers that may be released during the grinding process, such as cacao lecithin, help to provide the amphipathic properties for stabilizing the hydrophilic particles in the hydrophobic matrix and may also prevent clumping. Additional emulsifying agents, such as soy lecithin, may often be added to chocolate to further reduce the composite surface tension resulting in a decreased viscosity. 
     Fatty matrix composites, especially composites containing saturated and/or substantially saturated fatty acids may often be characterized as solids at room temperature with a relatively low thermal conductivity and narrow liquid window before decomposing at elevated temperatures. Chocolate, for example, typically may have a relatively narrow liquid window with melting points ranging from eighty degrees to ninety-six degrees Fahrenheit (approximately twenty-six and two-thirds degrees to thirty-five and fifty-five-hundredths degrees Celsius) depending on crystal structure, and a thermal degradation taking place at temperatures above one-hundred and twenty degrees Fahrenheit (approximately forty-eight and eighty-eight-hundredths degrees Celsius). Chocolates narrow liquid window and low thermal conductivity typically may require long, gentle melting cycles to preserve flavor and texture. 
     Processing methods for contents  45  present novel technology typically may process molten chocolate under vacuum. Low or rough vacuum levels are typically between twenty-five and seven-hundred and sixty Torr (atmospheric pressure) (approximately three-thousand-thirty-three to one-hundred-one-thousand three-hundred-twenty-five Pascals). This pressure range typically may be characterized by a very short molecular mean free path, which typically may be approximately sixty-six nanometers to one-and-three-quarter micrometers, and which typically may result in a high level of molecular interaction. Medium vacuums levels typically may be between one to twenty-five Torr (approximately one-hundred-thirty-three to three-thousand-thirty-three Pascals). This medium pressure range transitions through a relatively broad range of molecular mean free paths, which may typically be approximately one-and-three-quarter micrometers to ten centimeters, and which typically may correlate to rapidly decreasing molecular interactions as the pressure decreases through this range. In some implementations, this typically may be observed in a plasma discharge transitioning from an arc at twenty-five Torr (approximately three-thousand-thirty-three Pascals) that may then rapidly delocalize to a diffuse plasma under one Torr (approximately one-hundred-thirty-three Pascals). At the lowest point of this medium range, gas molecules typically may be more likely to hit the walls of a relatively small vacuum chamber than interact with each other. 
     Processing methods typically may manipulate the atmospheric pressure to consistently remove trapped air bubbles and develop the flavor of contents  45  prior to sealing in a container (e.g., press-type container  190 ). Contents  45  typically may be preferably maintained in a liquid state during processing method  450  to enable efficient migration of trapped gases. During the first stage of vacuum processing, trapped air bubbles expand in size enabling them to rise to the surface of the material. This typically may be observed by the rapid expansion of contents  45  volume in the vacuum chamber. 
     At approximately seventy-five to twenty-five Torr (approximately nine-thousand-nine-hundred-ninety-nine to three-thousand-thirty-three Pascals) (depending on temperature, viscosity, and degree of agitation), the surface tension of the expanding bubbles in contents  45  typically may be unable to contain the gases, resulting in a rapid rupturing of the evolving bubbles and a substantial release of the trapped air bubbles. This first stage may typically also be characterized by decrease in contents  45 &#39;s viscosity resulting from the release of bound emulsifiers and fatty matrix components previously encasing the air bubbles. 
     During the second stage of processing method, at pressure typically under twenty-five Torr (approximately three-thousand-thirty-three Pascals), some of the molecules in the content begin to rapidly evaporate resulting in a reproducible evolution of content  45 &#39;s flavor profile. Once the desired pressure is reached, contents  45  may be returned to atmospheric pressure and packaged in a container (e.g., press-type container  190 ). 
     Further, if the pressure is decreased below the desired pressure (i.e., typically below one Torr (approximately one-hundred-thirty-three Pascals)), the third stage of processing method may be reached. Typically, during this stage, contents  45 &#39;s flavor profile typically may begin to degrade as desirable components typically may be removed from contents  45 , resulting in a bland and/or undesirable flavor. For chocolate, the third stage typically may occur at pressures less than one Torr (approximately one-hundred-thirty-three Pascals), significantly higher than typical vacuum levels used for freeze drying and/or vacuum-processing of food. In some implementations, while this may create undesirable chocolate due to releasing desirable elements through outgassing on contents  45 , collection of these desirable elements for further processing, concentration, and/or distilling may result in alternative products (e.g., candles, aromatics, and/or the like) that may contain these desired elements. 
     In one example of processing method, a sample chocolate in its liquid state typically may be heated to approximately one-hundred and fifteen degrees Fahrenheit (forty-six and eleven-hundredths degrees Celsius), removed from the heat source, placed in a vacuum chamber, and evacuated at a rate of one cubic foot per minute (approximately one and sixty-nine hundredths cubic meters per hour) of pumping capacity per cubic foot of vacuum chamber until a pressure of approximately five Torr (approximately six-hundred-sixty-six Pascals) is reached. During heating, loading, evacuation, and/or other stage, the vacuum chamber and chocolate typically may be vibrated, stirred, rotated and/or otherwise agitated using any convenient mechanism for agitation to help break the surface tension of the chocolate bubbles released during the first stage and to prevent contents  45  from overflowing in the vacuum chamber. Agitation during heating may also help reduce the thermal insulating properties of the chocolate. 
     In a first exemplary embodiment, a content dispensing container (e.g., twist-type container  150 , press-type container  190 , and/or the like) includes a deformable fluid-tight container shell defining an internal volume and separating the internal volume from an external environment; a semi-solid content contained within the internal volume; a valve stem operationally connected to and disposed at least partially through the deformable container shell; and a valve disposed in the external environment and operationally connected to the valve stem. Further, the semi-solid content may be a hydrophobic matrix with at least partially emulsified hydrophilic components suspended therein; the container shell may be substantially fluid-tight; the valve may have at least one open state and a closed state; the valve may be actuated between the at least one open state and the closed state; the valve may be self-cleaning; the internal volume may be in fluidic communication with the external environment during the at least one open state; the internal volume content cannot fluidically communicate with the external environment during the closed state; and the content may remain moisture-stable while the valve is in the closed state. 
     In some further implementations of the first exemplary embodiment, the content may contain less than three percent water; the content may be solid at room temperature; and/or the valve may be selected from the group comprising: a twist-type valve, a press-type valve, an anti-drain valve, a bulk dispenser, an exterior dispenser, and a ball valve. Additionally, the semi-solid content may melt into a viscous fluid upon heating; the matrix may be cacao butter and the at least partially emulsified hydrophilic components may be cacao bean solids and ground sugar crystals; the content may be solid at room temperature; and/or the semi-solid content may be selected from the group consisting of chocolate, cheese, cosmetic products, and combinations thereof. 
     In a second exemplary embodiment, a content dispensing apparatus may be provided, typically including a housing defining a first volume; a pressure member operationally connected to the inner wall, where the pressure member is actuatable to move into the first volume; an aperture formed through the housing for fluidic communication with the first volume; an actuator operationally connected to the pressure member; a heater connected in thermal communication with the first volume; and a first deformable pouch positioned in the first volume. The first deformable pouch may further include a fluid-tight enclosure, dispensable content substantially filling the fluid-tight enclosure, a fluidic conduit extending through the fluid-tight enclosure, and a fluidic valve operationally connected to the fluidic conduit and positioned without the fluid-tight enclosure. Additionally, the fluidic conduit typically may extend through the aperture; the fluidic valve may be positioned without the first volume; energization of the actuator may urge the pressure member against the first deformable pouch; and, when the actuator is energized, actuation of the valve may allow chocolate to flow from the first deformable pouch. 
     In some other implementations of the second exemplary embodiment, the apparatus may further include an inner wall positioned in the housing and bifurcating the first volume into separate second and third volumes. In other implementations, apparatus may also include a cover member  345  operationally connected to the housing, where engagement of the cover member  345  with the housing may substantially isolate the first volume from an outside environment; where engagement of the cover member  345  creates a substantially pressure-tight seal defining a pressure vessel; and where disengagement of the cover member  345  from the housing allows deformable pouches to be moved into and out of the first volumes 
     Further, in still another implementation of the second exemplary embodiment, the pressure member may be a pressure vessel and the actuator may be a pump in fluidic communication with the pressure vessel and/or the pressure member may be an inflatable bag and the actuator may be a pump in fluidic communication with the inflatable bag 
     In exemplary method embodiment, as depicted in  FIGS. 20A-20C , a method for treating chocolate typically may include the steps of a) placing a quantity of chocolate in a pressure-controllable environment  2005 , b) heating the quantity of chocolate to a temperature of about 115 degrees Fahrenheit (approximately forty-six and eleven-hundredths degrees Celsius)  2010 , c) decreasing the pressure of the pressure-controllable environment to about twenty-five Torr (approximately three-thousand-thirty-three Pascals)  2015 , d) holding the pressure of the pressure-controllable environment at about twenty-five Torr (approximately three-thousand-thirty-three Pascals) for a first predetermined period of time  2020 , e) decreasing the pressure of the pressure-controllable environment to about five Torr (approximately six-hundred-sixty-six Pascals)  2025 ; and f) holding the pressure of the pressure-controllable environment at about five Torr (approximately six-hundred-sixty-six Pascals) for a second predetermined period of time  2030 . In some other aspects, the method may also include, after b) and before c), ceasing heating the quantity of chocolate  2035 ; after f) increasing the pressure of the pressure-controllable environment to about seven-hundred and sixty Torr (one-hundred-one-thousand three-hundred-twenty-five Pascals)  2065 ; placing the quantity of chocolate into a pressure-tight container and evacuating substantially all air from the pressure-tight container  2070 ; and/or heating the pressure-tight container to soften the chocolate to a substantially liquid state, squeezing the pressure tight container, and extruding chocolate from the pressure-tight container  2075 . Further, in some implementations, step c) may occur at a rate of about one-hundred and fifty Torr (approximately nineteen-thousand-nine-hundred-ninety-eight Pascals) per minute  2040 , step e) may occur at a rate of about four Torr (approximately five-hundred-thirty-three Pascals) per minute  2045 , step b) may occur at an average rate of about two degrees Fahrenheit (approximately one and eleven-hundredths degrees Celsius) per minute  2050 , and/or the first predetermined period of time may be ten seconds and the second predetermined period of time may be one minute  2055 . 
     Another example process embodiment may include the steps of heating a quantity of chocolate to a temperature of about forty-six degrees Celsius to yield a quantity of heated chocolate; placing the quantity of heated chocolate in a pressure-controllable environment; agitating the quantity of heated chocolate; decreasing the pressure within the pressure-controllable environment to about twenty-five Torr (approximately three-thousand-thirty-three Pascals); holding the pressure within the pressure-controllable environment at about twenty-five Torr (approximately three-thousand-thirty-three Pascals) for a first predetermined period of time; decreasing the pressure within the pressure-controllable environment to about five to fifteen Torr (approximately six-hundred-sixty-six to two-thousand Pascals); and holding the pressure within the pressure-controllable environment at about five to fifteen Torr (approximately six-hundred-sixty-six to two-thousand Pascals) Torr for a second predetermined period of time to remove acetic acid from the quantity of chocolate; and where the quantity of chocolate consists of an admixture of cacao, cocao butter, and sugar. 
     In further implementations, steps may include ceasing heating the quantity of chocolate, where decreasing pressure to the first pressure range (about twenty-five Torr) occurs at an average rate of about one-hundred-and-fifty Torr per minute, where decreasing to the second pressure range (about five to fifteen Torr) occurs at an average rate of about four Torr per minute; where heating the quantity of chocolate occurs at a rate of about one degrees Celsius per minute, where the first predetermined period of time is about ten seconds and wherein the second predetermined period of time is about one minute, increasing the pressure of the pressure-controllable environment to about seven-hundred and sixty Torr (one-hundred-one-thousand three-hundred-twenty-five Pascals), placing the quantity of chocolate into a pressure-tight flexible container, evacuating substantially all air from the pressure-tight flexible container, heating the quantity of chocolate, squeezing the pressure tight container, and/or extruding chocolate from the pressure-tight container. 
     In yet another example, a steps may include placing a quantity of heated liquid chocolate at a temperature between forty and fifty degrees Celsius (one-hundred-and-four to one-hundred-and-twenty-two degrees Fahrenheit) in a pressure-controlled receptacle, mechanically agitating the quantity of liquid chocolate, decreasing pressure within the pressure-controlled receptacle to two to fifteen Torr (about two-hundred-sixty-six to two-thousand Pascals), and holding the pressure of the pressure-controlled receptacle at two to fifteen Torr (about two-hundred-sixty-six to two-thousand Pascals) for a predetermined period of time to remove undesired chemical compounds, where the quantity of liquid chocolate consists of cacao, cacao butter, and sugar. 
     In further implementations, decreasing pressure may occur at an average rate of about eight Torr (one-thousand-sixty-six Pascals) per minute; the undesired chemical compounds may include water, air (or particular subcomponents thereof), carboxylic acids, fatty acids, flavonoids, esters, terpenes, aromatics, amines, alcohols, aldehydes, anhydrides, ketones, lactones, thiols, or combinations thereof. 
     Typically, the chocolate has been ground or otherwise processed to have a particle size distribution (PSD) substantially within (i.e., typically more than 85%) the range of five to fifty microns, more typically within ten to thirty microns, still more typically within twelve to twenty-five microns, and yet more typically within fifteen to twenty-three microns, thus increasing effective surface areas and decreasing bulk viscosity to increase the efficiency of vacuum treatment steps. 
     Typically, the majority of deaeration may occur at or above about twenty Torr (about two-thousand-six-hundred-sixty-six Pascals), and below about fifteen Torr (about two-thousand Pascals) the physical properties of chocolate itself begin to change such that offgasing changes the chemical makeup of the chocolate (and accompanying flavor profiles) itself. It should be noted that flavors are an artifact of complex intermolecular interactions, so some acid may be desirable on certain types of cacao beans and chocolate. For example, in a cacao bean dominated by cacao flavonoids reducing to four Torr (approximately five-hundred-thirty-three Pascals) may be desirable to remove extraneous flavor notes, while a cacao variety such as Tanzanian cacao having fruit or berry notes may be complimented and enhanced by acid and thus only reduced to thirteen Torr (about one-thousand-seven-hundred-thirty-three Pascals). Further, substantially all flavors are rendered absent below about 1.2 Torr (about one-hundred-sixty Pascals). 
     Still another example method may include steps of heating a batch of chocolate to a temperature sufficient to liquefy the batch of chocolate; placing the batch of chocolate in a pressure vessel; decreasing the pressure of the pressure vessel to a first pressure range of between twenty-five and seventy-five Torr (about three-thousand-thirty-three to ten-thousand Pascals), where trapped gases are outgassed from the batch of chocolate; holding the pressure of the pressure vessel at the first pressure range for a first predetermined period of time to substantially outgas the batch of chocolate; decreasing the pressure of the pressure vessel to a second pressure range no lower than two Torr (about two-hundred-sixty-six Pascals), where at least some volatile flavor elements outgas from the batch of chocolate; holding the pressure of the pressure vessel in the second pressure range of between four and thirteen Torr (about five-hundred-thirty-three to one-thousand-seven-hundred-thirty-three Pascals) for a second predetermined period of time; and mechanically agitating the batch of chocolate. 
     Further implementations include where the value of the second pressure and the second predetermined period of time define a flavor profile for the batch of chocolate; where the first predetermined period of time is about ten seconds and where the second predetermined period of time is about one minute; where the second pressure range is between four and nine Torr (about five-hundred-thirty-three to one-thousand-two-hundred Pascals); where mechanically agitating the batch of chocolate occurs concurrently with holding the pressure of the pressure vessel at the first pressure range for a first predetermined period of time to substantially outgas the batch of chocolate; where mechanically agitating the batch of chocolate occurs concurrently with holding the pressure of the pressure vessel in the second pressure range for a second predetermined period of time; where decreasing the pressure to the first pressure range occurs at an average rate of about one-hundred-fifty Torr (about twenty-thousand Pascals) per minute; where decreasing the pressure to the second pressure range occurs at an average rate of about four Torr (about five-hundred-thirty-three Pascals) per minute; where heating the batch of chocolate occurs at a rate of about one degree Celsius per minute; where heating the batch of chocolate occurs at a rate of no more than a half degree Celsius per minute; and where temperature, second pressure range, and the second period of time defines one or more flavor profiles for the batch of chocolate. 
     Other implementations may include a variety of pressure ranges, such as two to thirteen Torr, two to twelve Torr, two to ten Torr, two to nine Torr, two to eight Torr, four to eleven Torr, four to nine Torr, six to nine Torr, and/or the like. Other temperature ranges may include thirty-five to forty-eight degrees Celsius, thirty-seven to forty-six degrees Celsius, forty to forty-three degrees Celsius, forty-one to forty-two, and/or the like. Further, while the predetermine periods of time may be about a minute, they may be increased (for example to three, five, ten minutes, etc.) or decreased (for example one, five, ten, thirty seconds, etc.). In some implementations, initial moisture range of chocolate may be between about 0.5 to 2% prior to outgassing, more specifically about 0.5 to 2.0%, and more specifically around 0.75 to 1.5%, typically as determined by gravimetric evaporation under heated halogen environment. 
       FIGS. 21A-21C  depict yet another novel embodiment of the present novel technology: connected container  2100 . Connected container  2100  typically may include container seal  155 , anchor  155 , anti-drain dispenser  177 , connected location(s)  2105 , container guiding structure  2110 , and/or aperture(s)  2115 . Specifically,  FIG. 21A  typically depicts container  2100  from a side view;  FIG. 21B  typically depicts container  2100  from an elevated perspective; and  FIG. 21C  typically depicts container  2100  from a top-down perspective. 
     Container seal  155 , anchor  175 , and/or anti-drain dispenser  177  typically may retain contents  45  within connected container  2100  as described elsewhere in this disclosure. Connected location(s)  2105  typically may be one or more areas and/or structures connecting one or more walls of connected container  2100  to one or more adjacent and/or opposing walls of connected container  2100 , thereby connecting the two or more walls. Connections  2105  typically may be made mechanically via techniques known in the art (heat fusion, adhesives, welds, and/or the like), and connections typically may constrain at least one physical dimensions of connected container  2100 . Connections  2105  typically may be discrete, as shown in  FIGS. 21A and 21B , but may also be nondiscrete and/or mixed. For example, logos and/or information may be formed with connections  2105 , variable dimensions may be achieved (e.g., gradient widths, etc.), and/or the like. While contents  45  typically may tend to form a roughly spherical and/or ovoid centroid within a nonrigid vessel, connections  2105  typically may only allow expansion of the vessel (e.g., container  2100 ) to a desired extent. Thus, connected container  2105  typically may be constrained to with a desired width, height, depth, and/or the like. These constraints typically may allow containers  2100  to fit within connected container dispenser  2200  (described below) and/or allow the container  2100  to be more easily and/or consistently heated, stored, extruded, and/or the like. This constraint practice runs typically runs contrary to existing packaging and/or distribution methods and/or products, which seek to minimize materials used and maximize contents, while the present novel technology typically may increase material usage in order to achieve desired connected container  2100  properties. In some implementations, for example as depicted in  FIGS. 21A-21C , container  2100  may be constructed of an approximately six inch by six inch (approximately fifteen and twenty-four-hundredths centimeters by fifteen and twenty-four-hundredths centimeters) sealed pouch having a quarter-arc along the front of the container  2100 , a curved lower wall directing pressure into dispenser  177 , and a plurality of connection points  2105  constraining the filled width of container  2100  to approximately one-and-one-fourth inches (three and one-eighth centimeters) for uniform urging force from extruding member  2225  (described below). 
     Container guiding structure  2110  typically may be integral to, and/or connected to, container  2100 , and typically may allow for guided insertion and containment within dispenser  2200  (described below). When loading container  2100  into dispenser  2200 , an operator typically may route guiding structure  2110  around and/or through a receiving and/or guiding structure in dispenser  2200 , for example dispenser guiding member  2230  (described below). For example, structure  2110  may be a hollow tube that is inserted over a dowel/rod as member  2230 . In other implementations, structure  2110  may be positively shaped to slot into a negatively shaped member  2230 . In still further implementations, structure  2110  may be a flap that is diverted to the side of a rigid and/or semirigid member  2230 . And in still further implementations, a variety of other configurations may otherwise allow structure  2110  to guide and/or retain container  2100 . 
     In some implementations, guiding structure  2110  may allow container  2100  to better rest against pressure member(s), heating element(s), dispensing ports, and/or the like. In other implementations, guiding structure  2110  may allow for more consistent, simple, and/or safe loading and/or unloading of container  2100 . In further implementations, structure  2110  may facilitate more consistent and/or reliable extrusion of contents  45  from container  2100 . Further, in some implementations, aperture  2115  may function in combination with, and/or discrete from, structure  2110  to retain container  2100  in position. In still further implementations, structure  2110  and/or aperture  2115  typically may be excluded. 
       FIGS. 22A-22D  depict yet another embodiment of the present novel technology including connected container  2100  and connected container dispenser  2200 . Dispenser  2200  typically may include exterior housing  290 , lever  295 , exterior dispenser  300 , power source  340 , vertical support member  2210 , base support member  2215 , extruder connection member  2220 , extruder member(s)  2225 , dispenser guiding member  2230 , bulkhead  2240 , manual identifier receiver  2245 , manual identifier  2250 , identifier system  2255 , identifier  2257 , data interface  2260 , display receiver  2270 , display  2275 , display information  2277 , power interlock female member  2280 , power interlock male member  2285 , and/or interlocking base member  2290 . 
     As depicted in  FIGS. 22A-22D , exterior housing  290  typically may form the outside wall of dispenser  2200  such that an interior cavity is created and which may be sized to receive one or more containers  2100 . Exterior housing  290  typically may be connected to, and/or integrated with, vertical support member  2210 , which in turn typically may be connected to, and/or integrated with, base support member  2215 . Extruder connection member  2220  typically may extend, or be pivotably formed, through housing  290  and connected on each end: by lever  295  exterior to housing  290  at a first end  2222  and by extruder member  2225  interior to housing  290  at a second end  2223 . Pivot axis  2224  extends through the center of connection member  2220  (depicted left to right in  FIG. 22B ) and typically defines the pivot point of lever  295  and extruder member  2225 . Pivot axis  2224  typically may be at exterior pivot point of container  150  to urge along container  150 &#39;s radius; however, in some implementations, pivot axis may be above or below this point. 
     Extruder member  2225  typically may be disposed alongside container  2100  within dispenser  2200 , such that extruder member  2225  may pivot about extruder connection member  2220  and traverse across the surface of container  2100 , exerting pressure on contents  45  within container  2100 . Bulkhead  2240  typically may be a rigid wall/plate disposed opposite extruder member  2225 , which typically may be in contact and/or in close proximity to container  2100 . Manual identifier receiver  2245  typically may be a receiver (e.g., port, threads, magnetic element, and/or the like) that is capable of interfacing with manual identifier  2250 . Manual identifier  2250  typically may identify contents  45  of the one or more containers  2100  currently loaded in dispenser  2200 , as well as other desired information. Digital identifier system  2255  typically may be an electronic controller and/or system that may interface with digital identifier  2257  to perform a variety of functions (e.g., temperature control, pressure regulation, inventory management, and/or the like. Data interface  2260  typically may connect, wirelessly and/or physically, identifier system  2255  with other dispenser  2200  components (e.g., heating element  115 , digital identifier  2257 , display  2275 , etc.). 
     External housing  290 , vertical support member  2210 , and/or base support member  2215  typically may be discrete components that may then be connected to form dispenser  2200 , while in other implementations, some or all of these components may be integrated to form one or more single components. For example, external housing  290 , vertical support member  2210 , and/or base support member  2215  may be formed from a single casting, mold, sheet, printing, and/or otherwise singly integrated. 
     Extrusion of contents  45  from container  2100  in dispenser  2200  typically may be accomplished by urging lever  295  by an operator, the lever  295  then in turn being connected to extruder member  2225  via extruder connection member  2220 . Extruder connection member  2220  typically may rotate perpendicular to the rotation of lever  295  and/or extruder member  2225 . Thus, pulling down on lever  295  similarly rotates extruder member  2225  about the axis of connection member  2220 . Once moved from the resting/zero position, extruder member  2225  typically may then be in contact with container  2100 , urging contents  45  from container  2100  to be extruded out of dispenser  177 . Upon releasing and/or decreasing force sufficient to rotate lever  295 , lever  295 , connection member  2220 , and/or extruder member  2225  typically may return to a resting/zero position. 
     Extruder member  2225  may be configured in a variety of ways. The simplest configuration may, for example, be a direct one-to-one linkage of lever  295  and extruder member  2225  through extruder connection member  2220 . Here, when lever  295  is pulled from rest/zero in an arc, extruder member  2225  likewise rotates through the same degrees of the arc. Extruder member  2225  typically moves in an arc from a resting position, along container  2100 , and toward exterior dispenser  300  as a final position. In some implementations, extruder member  2225  may be a rolling cylinder (e.g., with an external diameter of approximately half to one inch or about one-and-one-quarter to two-and-a-half centimeters), but it may also be a static cylinder, irregularly shaped, an array of spheres, and/or any other configuration sufficient to urge contents  45 . 
     In some implementations, lever  295  and extruder member  2225  may be the same length in some implementations (e.g., one foot), while in other implementations each may be sized for a desired audience (e.g., children, elders, etc.) and/or environment (e.g., crowded restaurant, open bar area, casino, etc.). Other implementations may use indirect drive mechanisms, gearing, electronically and/or pneumatically actuated assemblies, servos, motors, and/or any number of other configurations to cause an operator&#39;s selection to translate into one or more extruding members  2225  urging container  2100  and/or contents  45 . For example, pulling lever  295  may urge a horizontally and/or vertically connected extruding member  2225  vertically, horizontally, and/or diagonally across container  2100  while lever  295  itself operates in an arc. In some further implementations, lever  295  and/or connection member  2220  may be substituted and/or omitted. In one such example, dispenser  2200  may operate by actuating an electrical contact that in turn causes a servo to press against container  2100  and thereby urge contents  45  from dispenser  2200 . 
     In some implementations, lever  295  and/or extruder member  2225  travel may be used to gauge the current volume of contents  45  within loaded container  2100 . For example, lever  295  and/or extruder member  2225  may travel through fifteen percent of a full arc stroke, indicating that approximately fifteen percent of the contents  45  have been extruded. In some further implementations, an arc length reference may be integrated with dispenser  2200 , for example on connection member  2220 , which may allow an observer to determine approximately how far through the full stroke the lever  295  passes. In still further implementations, this reference indicator may temporarily and/or permanently remain at the stroke length apex for comparison purposes, and/or be integrated with one or more sensors to sense and/or communicate arc travel length, the reading which may then be communicated to a controller such as digital identifier system  2255  and/or any other system for tracking and/or display purposes. Thus, an operator may determine when a container  2100  is running low, when replacement containers  2100  need to be pulled from storage and/or ordered, and/or to gauge relative consumption/popularity amongst several dispensers  2200  (i.e., due to location, contents  45 , cost, and/or other factors). 
     In some implementations, tension may be placed upon lever  295 , extruder connection member  2220 , and/or extruder member  2225  such to retain and/or return lever  295 , extruder connection member  2220 , and/or extruder member  2225  in a resting/zero position. For example, one or more springs, cams, and/or like tension components may be connected to one or more points of dispenser  2200  components. Upon releasing and/or decreasing force sufficient to rotate lever  295  from a resting/zero position, lever  295 , connection member  2220 , and/or extruder member  2225  may return to a resting/zero position with the aid of the tension member. In other implementations, one or more tension members may be used to maintain extruder member  2225  position (i.e., typically horizontal displacement) inside dispenser  2220  while extruder member  2225  urges contents  45 . 
     Dispenser guiding member  2230  typically may act to guide and/or retain placement of container  2100  in dispenser  2200 . Further, guiding member  2230  typically may act in conjunction with structure  2110 . For example, guiding member  2230  may be a dowel/rod inserted into structure  2110 . In other implementations, member  2230  may be a negatively shaped to receive a positively shaped structure  2110 . In still other implementations, member  2230  may be a rigid and/or semirigid element that diverts structure  2110  to a side. These are but some implementations for member  2230 , but other configurations may obviously be used for guiding and/or retaining container  2100 . Further, member  2230  may allow container  2100  to better rest against pressure member(s), heating element(s), dispensing ports, and/or the like. In other implementations, member  2230  may allow for more consistent, simple, and/or safe loading and/or unloading of container  2100 . In yet further implementations, member  2230  may facilitate more consistent and/or reliable extrusion of contents  45  from container  2100 . 
     Bulkhead  2240  (also referred to as plate, separator, and/or separation wall) typically may be a rigid vertical wall separating a loaded container  2100  inside dispenser  2200  from other reserve containers  2100 . In some implementations, bulkhead  2240  may be omitted where another pressure member and/or wall (e.g., exterior housing  290 ) is substituted. Typically, bulkhead  2240  may be made of a rigid plastic and/or metal, and be disposed opposite extruder member  2225  to provide support and/or constraint for container  2100 . In some implementations, one or more additional containers  2100  may be stored on the opposite side of the bulkhead  2240  from the loaded container  2100 , and in some further implementations, stale hot air and/or indirect contact with heating element  115  may liquefy contents  45  of these containers  2100  in reserve. In some further implementations, heating element  115  may be located on and/or inside plate  2240 . For example, heating element  115  may be a typically low energy, high surface area mat and/or element  115  (e.g., but not limited to, five to ten watts per square inch/centimeters, two to ten watts total, etc.) stuck to and/or embedded in plate  2240 , which typically may then be in contact with, or in close proximity to, container  2100  to liquefy contents  45 . Thus, bulkhead  2240  may provide structural, support, pressure, and/or heating roles. 
     Manual identifier receiver  2245  and manual identifier  2250  typically may work in conjunction. Manual identifier receiver  2245  typically may be formed onto and/or into (e.g., port, threads, magnetic element, and/or the like) exterior wall  290 , and manual identifier  2250  typically may be configured and/or formed to seat into receiver  2245 . For example, receiver  2245  may be a port into exterior housing  290  and manual identifier  2250  may be a flag, cone, colored indicator, and/or like identifier  2250  that typically may indicate the type of container or containers within dispenser  2100 . Thus, an operator may view the contents  45  to be extruded at a glance. In some implementations, manual identifiers  2250  may arrive with a respective container  2100 . For example, a flag indicating that the contents  45  are a Peruvian-sourced chocolate with certain tasting notes and/or pairings may be detachable (i.e., temporarily adhered, printed, and/or the like) from container  2100  and, once detached, placed into manual receiver  2245 . 
     Digital identifier system  2255  and digital identifier  2257  typically may function in a similar manner as manual identifier receiver  2245  and manual identifier  2250  to inform an operator of the contents  45  of one or more installed containers  2100 . For example, digital identifier system  2255  may be a computer; typically having at least a processor, memory, system inputs and/or outputs, system buses, and/or input/output devices; which may receive and/or transmit data. System  2255  typically may be powered via power source  340  and/or heating element  115 . 
     Digital identifier  2257  may be a passive and/or active identifier circuit (e.g., RFID, NFC, and/or the like), located on and/or inside of container  2100 , that communicates with system  2255  to inform dispenser  2200  of a variety of operating parameters and/or authenticate/validate container  2100  for operation with dispenser  2200 . For example, digital identifier  2257  may inform system  2255  of content  45  type, content  45  production dates, expiration dates, liquefaction temperature, scorching temperature, temperature change rates, operating pressures, and/or the like. In some implementations, this information may be communicated over a wired interface (e.g., wired data interface  2260 ) and/or a wireless interface (e.g., wireless data interface  2260 ). In other implementations, system  2255  may communicate (wired and/or wirelessly) with one or more other systems to perform scheduled maintenance operations, send/receive inventory and/or usage reports, and/or other desired functions. 
     In yet further implementations, system  2255  and/or digital identifier  2257  may be interrogated by a device operated by a user, such as a smartphone, point-of-sale system, and/or the like. The user-operated device may then display interrogated information, query an interrogated linkage to retrieve additional data and/or multimedia (e.g., from a manufacturer, reviewer, etc.), and/or view any other pertinent information. Each system  2255  and/or identifier  2257  typically may be configured such that only a desired quantity (e.g., only the loaded container  2100 ) of respective containers  2100  may be interrogated by system  2255 ; however, in some further implementations, one-to-one, one-to-many, many-to-one, and many-to-many topologies may be used. 
     In some other implementations, in order to attenuate wireless signals, exterior wall  290 , bulkhead  2240 , and/or other system components may be configured to be signal deadening; alternatively, in other implementations, signal amplification may be accomplished by using one or more signal repeaters and/or amplifiers. 
     Further, system  2255  may also interface with display receiver  2270 , display  2275 , and/or display information  2277 , which may in turn replace and/or supplement manual identifier receiver  2245  and/or manual identifier  2250 . Display  2275  typically may be a liquid crystal display (LCD), organic light emitting display (OLED), and/or like visual monitor. Display receiver  2270  typically may function similarly to manual identifier receiver  2245  to physically receive display  2275 . However, in some implementations, display receiver  2270  may also include one or more electrical contacts and/or sockets to connect display  2270  to power source  340  and/or data interface  2260 . For example, display receiver  2270  may be configured as a male USB and/or other port that interfaces with display  2275  to provide power and/or data to display  2275  from power source  340  and/or system  2255 . Display  2275  may then typically show display information  2277 , which may include any desired data such as contents  45  type, current temperature, tasting notes of contents  45 , pairings for contents  45 , origin information, volume remaining, how many other containers  2100  are loaded in machine, how many containers  2100  are in inventory, and/or the like. 
       FIG. 22C  depicts operation of lever  295  to extrude contents  45  from container  2100 , and further depicts power interlock female member  2280 . One or more power interlock female members  2280  typically may be formed into vertical support member  2210  and/or base support member  2215 , but may also be formed into exterior housing  290 , attached to dispenser  2200 , and/or otherwise located proximate with dispenser  2200 . Power interlock female member  2280  typically may be in electrical communication with power source  340  and allow transmission of electrical power in serial and/or parallel configurations to other devices, including but not limited to downstream dispensers  2200 , via one or more power interlock male members  2285 . 
     In some configurations, interlock female member  2280  may be a standardized female electrical receptacle (e.g., NEMA 1-15, 5-15, 5-20, 10-20, and/or the like), which typically may be configured for electrical communication with power interlock male member  2285  (shown in  FIG. 22D ). This may, for example, allow standard connections to be made between dispensers  2200  with electrical extension cables. In other configurations, interlock female member  2280  may be of a proprietary configuration, threaded, locking, and/or otherwise configured to more specifically tailor the connection to the application. In still other implementations, interlock female member  2280  and/or interlock male member  2285  may be configured for noncontact inductive electrical communication, rather than and/or in addition to conductive electrical communication. In yet further implementations, multiple interlock female members  2280  and/or interlock male members  2285  may be included so that dispensers  2200  may be configured in one-to-one, one-to-many, many-to-one, and/or many-to-many arrangements. 
       FIG. 22D  depicts an example implementation of interlocking structure members  2290  and power interlock female member  2280  connected to power interlock male member  2285 . Interlocking structure members  2290  typically may be one or more positive structures and one or more negative structures configured to interlock one or more dispensers  2200 . As depicted in  FIG. 22D , structure members  2290  may be toothed and staggered, but may also be configured in any other desired, interlocking configuration. For example, one side may have staggered tear drops while the other has negative tear drop holes to receive the tear drops. In another example, structure members  2290  may not pass completely through base  2215  and/or vertical stand  2210  but rather intermesh at respective crests and/or valleys, slot into keyholes, receive dowels at horizontally disposed holes, and/or any other desired configuration. Further, in some implementations, interlocking structure members  2290  may alternatively and/or additionally be one or more magnetic elements disposed within base  2215  and/or vertical stand  2210  respectively to attract and join the two or more dispensers  2200 . 
       FIG. 23  depicts example system environment  2300  in which the present novel technology may operate. Environment  2300  typically may include one or more dispensers  2200 , queries/responses  2305 , one or more networks  2310 , one or more point-of-sale (POS) devices  2320 , one or more servers  2330 , one or more databases  2340 , one or more suppliers  2350 , and/or supplies  2360 . Such environment  2300  may enable supply chain management with relation to containers  2100 , dispensers  2200 , and/or the like. 
     As depicted in  FIG. 23 , one or more dispensers  2200  may initiate one or more queries/replies  2305  to network  2310 . These queries/replies  2305  may include, but are not limited to, containers  2100  remaining in stock, contents  45  remaining, stock freshness, and/or the like. Network  2310  may be a local area network (LAN) and/or a wide area network (WAN). Network  2310  may also be in synchronous and/or asynchronous communication (wired and/or wireless) with one or more point-of-sales (POS) devices  2320 , one or more servers  2330 , one or more databases  2340 , and/or one or more suppliers  2350 . In some implementations, POS devices  2320  may be used to track local stocks, initiate orders, and/or otherwise manage inventory. In some other implementations, dispensers and/or POS devices  2330  may connect to servers  2330  and/or databases  2340  to query/receive  2305  external data such as product information, multimedia, content  45  holding and/or dispensing parameters, and/or the like stored on the servers  2330  directly and/or on databases  2340 . Further, one or more suppliers  2350  may be communicated with over network  2310 , for example to order more supplies  2360  for deliver when demand and/or schedules are reached. In other implementations, one or more sensors may be used in combination with dispensers  2200  to determine demand (e.g., weight sensors to detect current dispenser  2200  weight relative to loaded and unloaded states). In still other implementations, one or more user devices may communicate with network  2310 , servers  2330 , databases  2340 , and/or suppliers  2350 . For example, a user may use his or her smartphone to read one or more digital identifiers  2257  from a dispenser  2200 , when sends a query  2305  over network  2310  to a server  2330  for information about the one or more products (e.g., container  2100 , contents  45 , etc.) corresponding to the digital identifiers  2257 , which may then fetch a summary of the Peruvian-sourced chocolate and a review video from the server  2330  and/or database  2340 , and then reply  2305  with the summary and video over the network  2310  back to the querying user device. 
       FIGS. 24A-24D  depict another embodiment, specifically of container  2100 . This implementation of container  2100  may include container seal  155 , antidrain dispenser  177 , connection locations  2105 , and/or container guiding structure  2110 . Aside from differences in container  2100 &#39;s configuration, container guiding structure  2110  is typically depicted as an unsealed portion of seal  155  on container  2100 . Typically, this unsealed portion may be sized, shaped, and/or otherwise configured to receive (e.g., by sheathing, slotting over, and/or otherwise receiving) one or more guiding objects, which may typically be container guiding structure  2110 . Extruder members  2225  and/or lever  295  may, in some implementations, rotate along the tangent of a radius, rather than along the radius itself. This, for example, may be used to recess and/or otherwise modify the typical path for operation of dispenser  2200 . 
       FIGS. 25A-25E  depict another embodiment, specifically of dispenser  2200 . This implementation of dispenser  2200  may include exterior housing  290 , exterior dispenser  300 , vertical support member  2210 , base support member  2215 , extruder connection member  2220 , extruder member  2225 , dispenser guiding member  2230 , bulkhead  2240 , dispenser volume  2500 , reserve recess  2505 , and/or tapped recess  2510 . Containers  2100  typically may reside within dispenser volume  2500 , which typically may be the space inside exterior housing  290 . Reserve recess  2505  typically may be shaped, sized, and/or otherwise configured to receive antidrainback dispenser(s)  177  of one or more containers  2100  that may not currently be in the tapped position (i.e., currently able to be extruded). Similarly, tapped recess  2510  typically may receive one or more antidrain dispensers  177  when container  2100  is located in a tapped position (i.e., currently able to be extruded). 
     Further, as depicted in  FIGS. 26A-26E , and as described above, in some implementations tension may be placed upon lever  295 , extruder connection member  2220 , and/or extruder member  2225  such to retain and/or return lever  295 , extruder connection member  2220 , and/or extruder member  2225  in a resting/zero position. For example, one or more springs, cams, and/or like tension components may be connected to one or more points of dispenser  2200  components. Upon releasing and/or decreasing force sufficient to rotate lever  295  from a resting/zero position, lever  295 , connection member  2220 , and/or extruder member  2225  may return to a resting/zero position with the aid of the tension member. In other implementations, one or more tension members may be used to maintain extruder member  2225  position (i.e., a preferred angular displacement) inside dispenser  2200  while extruder member  2225  urges contents  45 . 
     Specifically, as depicted in  FIGS. 26A and 26B  in guided extruder implementation  2600 , one or more extruder members  2225  may be positioned about and/or within dispenser volume  2500 , typically about one or more containers  2100  within volume  2500 . Extruder members  2225  typically be shaped to contour around containers  2100 , depicted generally as a tapered, “V” shape in  FIG. 26A . In some implementations, extruder member  2225  may be contoured in arcs, rectangles, tapered (e.g., having an abrupt, narrowed flat leading edge, tapering to a more open trailing edge, etc.), and/or otherwise configured to optimize contact and/or extrusion. 
     One end of extruder member  2225  typically connects (via adhesive, fastener, interference, and/or the like) to lever  295 , typically via extruder connection member  2220 . As such, when a user pulls down on lever  295 , this pulling force creates urges connection member  2220  and extruder member(s)  2225  over the surface of container(s)  2100 , typically expelling contents  45  of an opened container  2100  and/or passing over the surface of closed containers  2100 . In some implementations, passing over containers  2100  may further serve to mix the contents  45  of containers  2100 . The other end of extruder member  2225  typically may be formed with one or more extruder guide members  2610  (functionally similar to rod  360 , guiding force members), which typically may ride in and/or along one or more extruder guide rails  2620 . 
     As depicted in  FIG. 26B , extruder guide rails  2620  typically may be connected to and/or formed to dispenser  2200  interior, specifically depicted as being secured to exterior housing  290  (where the exterior housing  290  is of the lid-type embodiment of  FIG. 25A-25E ). When exterior housing  290  is in an open position (as in  FIGS. 26A and 26B ), extruder guide members  2610  typically may reside to the rear of containers and be removed from extruder guide rails  2620 , thus allowing simple replacement and/or maintenance of containers  2100 . Upon closing housing  290 , extruder guide members  2610  typically may reside within extruder guide rails  2620 , typically with minimal compressive force on guide members  2610 . As lever  295  is actuated from the resting (depicted vertically in  FIG. 26A ) position, extruder guide rails  2620  typically may taper and/or otherwise narrow to urge extruder guide members  2610  (and extruder members  2225 ) together as well. The narrowed extruder members  2225  pass along container  2100 , urging container  2100 &#39;s contents  45  therefrom and/or mixing contents  45 . When lever  295  is no longer actuated with sufficient force to continue pull, or lever  295  is at the end of lever  295 &#39;s stroke, guide members  2610  and extruder members  2225  are urged back to the resting position by tension on lever  295 , connection member  2220 , and/or guide rails  2620 . 
     Further, while the above-described guided extruder  2600  is depicted as typically dispensing chocolate contents  45  from the novel dispenser  2200 , other contents  45  may be dispensed from alternatively shaped dispensers  2200 , using alternatively contoured extruding members  2225 , and/or using alternatively configured extruder guide members  2610  and/or extruder guide rails  2620 . For example, such guided extruder  2600  may be used for dispensing soap, toothpaste, other extrudable food products, building materials, and/or the like. 
     Further, in some implementations, cover member  345  may be pivotably connected to housing  290  using multiple pivot hinge  2630 , which typically may include two or more body hinge members  2640 , two or more hinge intermediary members  2650 , and two or more hinge cover members  2660 . Typically, cover member  345  may be pivotable from a closed cover position  2520  to an open cover position  2690  while only showing finished cover exterior face  2680  and without showing unfinished cover interior face  2670 . While in closed cover position  2520 , hinge  2630  typically may be at a gravitational minimum and, again, when in open cover position  2690  typically may again be at another gravitational minimum. Such multiple pivot hinge mechanism  2630  typically may allow dispenser  2200  to be economically and finely finished on the exterior face  2680 , which typically may be presented to a user, even when dispenser  2200  is fully open for maintenance, loading, and/or unloading. In some implementations, hinge  2630  travel may be set and/or modified by a stop. 
     Typically, cammed extruder members  2610  may be substantially safer than other pressure systems, as the pressure on extruder members  2610 , even when lever  295  is fully urged forward, immediately releases once transitioning to open cover position  2690 . Thus, even when a malfunction occurs or extruder members  2610  and/or lever  295  becomes stuck, extruder members  2610  will still depressurize and not injure a user dispenser cover. 
     Furthermore,  FIGS. 27A and 27B  depict further embodiments of container  2100  having an alternative container guiding structure  2110 , which typically may have an arched/mousehole-type cut out  2700 . Cut out  2700  typically may allow easier, more consistent insertion, alignment, and retention of container  2100 , and extrusion of contents  45 . Aperture  2700  typically may allow member  2230  to more easily part and insert through guiding structure  2110 . 
     Cut out  2700  typically may be transformable between a planar, two-dimensional cut out  2700  (typically depicted as element  2710 ) to a three-dimensional tube (depicted similar to container guiding structure  2110  in  FIG. 21C ). Such novel design allows container  2100  to be used in a wide variety of applications and dispensers without being constrained to only a single purpose. For example, similar to a tube of toothpaste, a flat cut out  2700  configuration allows a user to exert maximum force upon the container  2100  but folding the container  2100  over onto itself (compared to being in a rigid tube configuration of aperture  2700 , which would reduce the amount of force able to be applied, decreasing effectiveness of dispensing). Conversely, when in three-dimensional tube configuration, container  2100  may be easily and consistently aligned and slotted onto guiding member  2230  using a single hand (compared to other designs requiring alignment with multiple hooks, typically along a horizontal axis). Thus, cut out  2700  may allow many different container  2100  designs to be used in multiple dispenser and/or warmer designs. 
     In some further implementations, one or more containers  150 ,  190 ,  2100  may be housed within a dispenser  2200  such that contents  45  typically may be maintained at a proper temperature, viscosity, and/or the like, but without extrusion components (e.g., connection member  2220 , extruder member  2225 , lever  295 , tapped recess  2510 , etc.). Such an extruder-less, warmer-type dispenser  2200  typically may maintain one or more containers  150 ,  190 ,  2100  and contents  45  in one or more preferred positions, depending on the contents  45  and environment, and provide uniform heating/cooling of the contents  45 . 
     In some such implementations, dispenser  2200  may be scaled to enclose the desired number of containers  150 ,  190 ,  2100  and/or contents  45  (e.g., having dimensions of approximately two and a half inches by six inches, configured to hold two small containers  150 , etc.) and/or typically enclosed using a simple gravity-close lid, magnets, gasket, and/or the like, discussed elsewhere in this application. In operation, by way of nonlimited example, two containers  150  may be positioned such that a nondrip nozzle (e.g., dispenser  177 , etc.) is positioned gravitationally downward, thus allowing molten chocolate  45  to pool at the nozzle and air bubbles to rise, lessening issues with gas ingress and/or egress from nozzle. 
     Further,  FIGS. 28A-28G  depict alternative extruder member  2225  implementations (typically utilizing cams), which may include alternative extruder member(s)  2800 , first split member  2805 , second split member  2810 , split member apertures(s)  2815 , axle member  2820 , axle pin  2825 , and/or axle ring  2830 . 
     One implementation of alternative, sliding extruder members  2800 , typically depicted in  FIGS. 28A and 28B , operates to allow split members  2805 ,  2810  to start in parallel and then rotate together to pinch against and urge against container(s)  150  (or others containers, described above) as lever  295  is urged. Then, when lever  295  is released, split members  2805 ,  2910  typically may rotate back to an unpinched state, allowing alternative extruder members  2800  to more easily pass over container  150 . 
     Another implementation of alternative extruder members  2800 , typically depicted in  FIGS. 28C-E , operates to allow split members  2805 ,  2810  to start in parallel again. Next, as lever  295  is urged by user and axle member  2820  pivots about pivot axis  2224 , axle pin  2825  rotates within split member apertures  2915  and again pinches split members  2805 ,  2810  together. As pin  2825  follows a typically cammed track in apertures  2915 , compressing force increases as lever  295  is urged by user and decreases as lever  295  is released, allowing high urging force on container  150  when urging lever  295  toward user and then allowing alternative extruder members  2800  to more easy pass over container  150  when released by user. 
     Yet another implementation of alternative extruder members  2800 , typically depicted in  FIGS. 28F and 28G , operates to allow split members  2805 ,  2810  to start in parallel again. Next, as lever  295  is urged by user and axle member  2820  pivots about pivot axis  2224 , axle member  2820  also pivots within axle ring  2830 . Axle ring  2830  typically may be threaded and/or cammed, and as axle member  2820  pivots, ring  2830  shifts and pinches split members  2805 ,  2810  together. As lever  295  is released, split members  2805 ,  2810  separate and unpinch. This configuration, again, increases compressing force as lever  295  is urged by user and decreases as lever  295  is released, allowing high urging force on container  150  when urging lever  295  toward user and then allowing alternative extruder members  2800  to more easy pass over container  150  when released by user. 
       FIGS. 29A-29M  depict warmer chassis embodiment  2900  of the present novel system, typically including base member  2215 , vertical support members  2210 , first warmer door member  2910 , second warmer door member  2915 , first closure member  2920 , second closure member  2925 , hinge assembly  2930 , first interdigitating finger set  2935 , second interdigitating finger set  2940 , power supply aperture  2945 , warmer volume  2955 , warmer bay(s)  2960 , stand member  310 , power source  340 , base recess  2965 , base cover  2970 , and hinge axis  2975 . Novel interdigitating, noninterference hinge assembly  2930  typically may allow warmer  2900  to go between one or more hinge closed position(s)  2980  and one or more hinge open positions  2985  while maintaining a novel, pinch-safe backplane of chassis  2900  and novel, wide opening for loading, unloading, and servicing warmer  2900 . Base  2215 , hinge assembly  2930 , and door members  2910 ,  2915  typically may be constructed of plastic, and vertical members  2210  and bulkheads  2240  typically may be constructed from metal to better facilitate thermal communication; however, other suitable materials may be used where appropriate. 
     Warmer base  2215  typically may form a foundation for warmer  2900  and typically may also be configured with one or more stand members  310  to support and/or elevate base member  2215 . Power supply aperture  2945  typically may extend through base member  2215  to allow power source  340  (described above), which may further be located and managed in base recess  2965 . Base cover  2970  typically may cover bottom of base member  2215  and typically may be flexible to allow access to recess  2965 . 
     In some implementations, base cover  2970  may also help increase friction to the surface on which warmer  2900  is placed. For example, base cover  2970  may be rubberized, coated in a nonslip substance, have suction disks integrated, and/or the like. 
     In some other implementations, one or more heating elements  115 , controllers  120 , and/or sensors may be housed included in base  2215 , between base  2215  and bays  2960 , and/or otherwise in thermal communication with chassis  2900  to supply thermal energy to melt and/or maintain melted container  150  contents  45 . Typically, the temperature in volume  2955  may be between one-hundred to one-hundred-and-fifteen degrees Fahrenheit (about thirty-seven to forty-six degrees Celsius), more particularly between one-hundred-and-five degrees and one-hundred-and-ten degrees Fahrenheit (about forty to forty-three degrees Celsius), and more particularly at about one-hundred-and-eight degrees Fahrenheit (about forty-two degrees Celsius). In still other implementations, thermal energy may be provided by ambient radiation and/or waste energy in and/or around chassis  2900 . 
     Vertical support members  2210  typically may be connected and/or formed into base member  2215  and extend vertically from base member  2215  to form sides of warmer  2900 . One or more bulkheads  2240  typically may be fastened, formed into, adhered to, and/or otherwise connected to base  2215  and/or vertical members  2210  to form two or more warmer bays  2960  into which container(s)  150  may be placed. In some implementations, no bulkheads  2240  may be used. 
     Hinge assembly  2930  typically may be pivotably connected to the rear of vertical support members  2210  and/or base member  2215  such that hinge assembly  2930  (and correspondingly first hinge finger set  2935  and second hinge finger set  2940 ) pivot about hinge axis  2975  without interfering with each other. For example, hinge finger sets  2935 ,  2940  may pivot about a shaft member extending from hinge finger sets  2935 ,  2940 , through vertical support members  2210 , and into/through base member  2215  for fastening. In some implementations, such fastening may help fasten vertical support member  2210  and base member  2215  together. First hinge finger set  2935  in turn typically may be fastened, formed, adhered, and/or otherwise operationally connected to first warmer door member  2910 , and second finger hinge set  2940  typically may be similarly connected to second warmer door member  2915 . Thus, the interdigitating, noninterfering hinge assembly  2930  typically may allow first and second warmer door members  2910 ,  2915  to enclose and define warmer volume  2955  in hinge closed position  2980 , and conversely to open to vertical support members  2210 , bulkheads  2240 , warmer bays  2960 , containers  150 , and/or the like in volume  2955 . 
     First closure member  2920  and second closure member  2925  typically may be fastened, formed, adhered, and/or otherwise operationally connected to corresponding door members  2910 ,  2915 , respectively, and act to help secure door members  2910 ,  2915  together when in closed hinge position  2980 . Closure members  2920 ,  2925  typically may be interference, magnetic, frictional, retentive, and/or other such closure mechanisms known in the art. In some implementation, closure members  2920 ,  2925  may be consolidated to a single member, extended to more than the quantity of members  2920 ,  2925  depicted, and/or omitted. 
     Hinge axis  2975  typically may be offset from a vertical axis  2952  such to create a wing-like opening with a wider opening at the top and bottom of the chassis than a traditional hinge design. For example, hinge axis  2975  may be approximately one to forty-five degrees off vertical (more particularly five to thirty degrees, still more particularly seven to twenty degrees, still more particularly ten to fifteen degrees). Thus, for example, door members  2910 ,  2915  may be able to open to about five to forty-five degrees per door member  2910 ,  2915  (or more particularly about ten to forty degrees, still more particularly about fifteen to thirty degrees) to reveal volume  2955 . Further, while in closed door position  2980 , door  2910 ,  2915  lower edges typically may be generally parallel and in line with horizontal door plane  2950 , while in open door position  2985  door  2910 ,  2915  lower edges typically may be no longer parallel and in line with horizontal door plane  2950  due to the pivot caused by the angle of the hinge pivot axis  2975 . 
     Novel hinge assembly  2930 &#39;s design also allows for a safer operation with far less possibility of pinching a user operating warmer  2900 . Due to the substantially concealed interdigitating design, users are presented with a smooth rear wall created by finger sets  2935 ,  2940  that transitions to smooth corresponding door members  2910 ,  2915 . Users are also given far greater ease of use as the wing-like hinge assembly  2930  opens off the vertical axis  2952  to create a larger opening when in the opened position  2985 , all with less necessary pivot about the chassis. Compared to a traditional hinge design, which opens about the vertical axis defined by an interfering pivot pin and greatly extends the arc of the hinge load (such as doors), the present novel hinge assembly  2930  result in far less wasted space, a substantially concealed hinge design, and a far small pinch area between the hinge load&#39;s arc. 
     By way of nonlimiting example, warmer  2900  may, as depicted in  FIGS. 29A-29M , have a base  2215  atop which sits one bulkhead  2240  formed together with vertical members  2210  to create two warmer bays  2960  in volume  2955 . Hinge axis  2975  may be about fifteen degrees off a vertical axis  2952 , and when doors  2910 ,  2915  are in closed position  2980 , volume may be substantially sealed with containers  150  within bays  2960 . Containers  150  may be oriented such that dispenser  160  (or the like) is near the top of bay  2960  in a stable position, which allows container  150  to be folded over itself and rest as such in bay  2960  without losing the folded shape and allowing contents  45  to reflow into vacant container  150  volume. A user may open doors  2910 ,  2915  to reveal volume  2955  by urging closure members  2920 ,  2925  and cause hinge assembly  2930  to pivot about hinge axis  2975 , opening door members  2910 ,  2915  to about thirty degrees per side. The created opening may be approximately six inches and twelve inches at the top and bottom of volume  2955 , respectively (whereas a traditional hinge design may only allow four inches of opening, typically equal along the opening&#39;s length) at the same degree of pivot). A user may remove or insert container  150  from bays  2960  and then close door  2910 ,  2915  and closures  2920 ,  2925  to return warmer  2900  to closed position  2980 . 
     While the novel technology has been illustrated and described in detail in the drawings and foregoing description, the same is to be considered as illustrative and not restrictive in character. It is understood that the embodiments have been shown and described in the foregoing specification in satisfaction of the best mode and enablement requirements. It is understood that one of ordinary skill in the art could readily make a nigh-infinite number of insubstantial changes and modifications to the above-described embodiments and that it would be impractical to attempt to describe all such embodiment variations in the present specification. Accordingly, it is understood that all changes and modifications that come within the spirit of the novel technology are desired to be protected.