Patent ID: 8414955

Claim:
A method for preparing a chocolate composition comprising at least 10% cocoa butter, comprising the steps of: (a) preparing a chocolate mixture comprising at least 10% cocoa butter by admixing a chocolate mass with a blend of a vegetable oil and/or fat having a Solid Fat Content higher than 2% when measured at 30° C. with IUPAC method 2.150 a, and having a Trans Fatty Acid Content below 4%; (b) feeding the mixture in a molten state to a scraped surface heat exchanger, wherein the temperature of the scraped surface is below 0° C.; and (c) crystallizing and stabilizing said melt with said scraped surface heat exchanger, wherein the said blend of a vegetable oil and/or fat to be admixed to the said chocolate mass comprising cocoa butter is free from cocoa butter equivalents, free from cocoa butter replacers based on hydrogenated fats, and free from specialty fats designed to have a crystallization rate comparable to that of cocoa butter or that of hydrogenated fats and wherein the fats and/or oils are of vegetable origin and are not cocoa butter.