PROCESS FOR PREPARING AND FORMULATION FOR AERATED BAKED FOOD PRODUCTS AND CHOCOLATE PRODUCTS

摘要

The invention includes a process for preparing an aerated food product employing a refined chocolate crumb blend and an aeration agent. The methods also include a process for refining chocolate liquor and cocoa powder into a refined crumb blend, and the use this refined crumb blend in producing novel and advantageous food products and ingredients. One advantageous product of the invention is an aerated, chocolate meringue-type product made with chocolate liquor and containing cocoa butter or fat.

主权项

1. A method of producing a baked, aerated food product, comprising:
a) providing a blend comprising chocolate liquor and cocoa powder and refining by high pressure, low temperature rolling to an average particle size of about 25 to about 50 microns to produce a refined crumb blend having 15-30% total fat content by weight; b) mixing water and one or more suitable aeration agents separate from the blend of a); c) adding a sugar mixture to the mixture of b); d) optionally adding vanilla to the mixture of c); e) whipping the mixture of d) into a stable foam matrix; f) adding the refined crumb blend of a) into the foam matrix of e) and optionally adding coloring agents and/or flavor agents; and g) baking into a solid, stable meringue product.