Low temp. prepn. of chocolate liqueurs

摘要

Chocolate liqueurs prepd. from water, xanthan, cocoa powder, sugar, alcohol and flavourings are claimed.The liqueurs are prepd. by the following method: (a) xanthan is added to water whilst continually stirring until all of it has dissolved; (b) cocoa powder is added whilst stirring to give an essentially homogeneous material; (c) a sugar soln. is added whilst stirring to give a practically homogeneous material; and (d) an alcohol/flavouring/water mixt. is added to give a basically homogeneous material. Pref. cold water is used. The concn. of alcohol and xanthan are ca. 30-50 and 0.01-0.03 % respectively.