Temperature tolerant chocolate

摘要

A process for the preparation of a chocolate tablet comprises co-milling a dry precursor. The dry precursor comprises (i) cocoa nibs and/or particulate cocoa butter and/or particulate cocoa butter equivalent/substitute; (ii) a solid bulk sweetener; and (iii) optionally dairy powder. The dry precursor is co-milled to obtain a powdered composition having a particle size of < l0µm (mean) and / or < 30µm (d90); and subsequently compressed at a pressure of at least 7000kPa to obtain the chocolate tablet. It is believe that the compression of the powdered composition at high pressure fuses the particles together to form a matrix. Another aspect relates to a chocolate product comprising a filling sealed within a shell and a process for its production. The filling comprises a first chocolate composition and the shell comprises a second chocolate composition. The first chocolate composition has a melting point of 37°C or less and the second chocolate composition has a melting point of greater than 37°C.