Process for preparing chocolate

US6221422A · kind A · utility

Assignee

• Xyrofin Oy · FI

Inventors

• Christof Kruger · Hamburg, DE
• Dietmar Freund · Unna, DE

Key dates

• Filing date: Sep 29, 1999
• Grant date: Apr 24, 2001
• Expiry date: Sep 29, 2019

Classification

• Technology area (CPC A): Human Necessities
• CPC primary: A23G1/18
• WIPO field: Food chemistry
• WIPO sector: Chemistry

Abstract

In the disclosed process for making chocolate, only part of the chocolate mass raw materials is mixed, roller refined and conched. This part contains the cocoa liquor and part of the cocoa butter, possibly part of the emulsifier and, when milk chocolate is to be prepared, also the ingredients derived from milk. The conched portion of the chocolate mass raw materials as a percentage of the total ingredients of the chocolate mass is about 30-60%, preferably 40-55%. Separate from said first part, another part of the raw materials, i.e. the sweetener or the major part thereof, part of the cocoa butter, the possible flavourings, and a small quantity of an emulsifier, is mixed and roller refined. This latter part is not conched. This roller-refined part of the mass is mixed with the conched part of the mass together with the remainder of the cocoa butter and emulsifier and the possible intense sweetener.