Chocolate Product And Process For Producing The Same

摘要

The present invention relates to a process for the manufacture of a chocolate product involving the use of hydrated salt, hydrated sugar or hydrated sugar alcohol in the underlying chocolate mass and comprising the steps of refining, conching and optionally tempering of the chocolate mass. The invention further relates to a chocolate product comprising a chocolate mass comprising certain weight proportions of hydratable salt, hydratable sugar or hydratable sugar alcohol, as obtainable by the process of the invention.

主权项

1. A process for the manufacture of a chocolate product comprising the steps of refining and conching a chocolate mass, the chocolate mass comprising:
(A) one or more fats selected from cocoa butter, cocoa butter alternatives, milk fat and vegetable fats which are liquid at standard ambient temperature and pressure, wherein the total amount of the fats is 15 to 35 wt. %, and (B) one or more of hydrated salts, hydrated sugars and hydrated sugar alcohols, wherein total amount of hydrated salts, hydrated sugars and hydrated sugar alcohols is 1 to 15 wt. %, wherein the temperature of the chocolate mass during refining, conching and optional tempering does not exceed 50° C.