Patent ID: 8435585

Claim:
A process for reducing the microbial count in a chocolate mass, comprising the steps of: a) adding and amount of liquid water and a chocolate mass having a microbial count to a sterilizable container and thereafter closing the container; and thereafter b) heating the chocolate mass and the liquid water and stirring to a target temperature of more than 100° C.; c) building up an overpressure above the liquid water in the container at least during part of the heating period; d) degassing and cooling the container; e) upon reaching the target temperature, but prior to step d), partially lowering the pressure so that an overpressure remains in the container and the lowering of pressure forms water vapour from the liquid water and the formed water vapour penetrates the chocolate mass thereby reducing the microbial count in the chocolate mass; and subsequently f) raising back the pressure to the original overpressure.