Patent ID: 8658238

Claim:
A method of preparing an indulgent edible composition comprising the steps of: a) mixing a hydrocolloid gelling agent, a starch, a protein-containing component, and water at a temperature of about 5° C. to about 80° C., thereby forming a premix; b) heating said premix and cooking at a temperature of about 60° C. to about 100° C., thereby forming a cooked mass having a total solids content of about 38.15% to about 73.40% by weight; and adding a surfactant and a fat-containing component to said cooked mass and mixing at low shear and a temperature of about 50° C. to about 85° C. until said fat-containing component is well incorporated into said cooked mass; and thereby forming said edible composition, wherein said starch when combined with water in a weight ratio of 5:95 starch to water, has a viscosity at 22° C. of about 0.03 Pa-s to about 2 Pa-s at a shear rate of 10 sec −1 ; said protein-containing component substantially hydrates in water and will not coagulate; a sweetener is added in at least one of steps (a), (b) or (c) and said sweetener when substantially hydrated is at least 90% free of crystals in said edible composition; said fat-containing component melts at a temperature of about 45° C. or less; said hydrocolloid gelling agent facilitates the formation of a gel matrix that will break down at a temperature of about 45° C. or less; and said edible surfactant is food grade and has a HLB value of about 0 to about 12.