Method of making a heat stable chocolate confectionery product

摘要

A method of producing a heat resistant chocolate confectionery product is disclosed. The method provides for such products to be made without the addition of water and which can be made with traditional chocolate making ingredients to yield a dough. The dough retains its shape above the melting point of fats in the product, while the product still retains a flavor and mouthfeel comparable with chocolate made by traditional methods.

主权项

1. A method for creating a confectionery product comprising:
providing a mixture comprising a chocolate compatible fat and a sweetener and containing less than 0.3% by weight emulsifiers; thereafter refining the mixture to form a powder having a predetermined average particle size; thereafter agitating the refined powder mixture at a temperature above the melting temperature of the chocolate compatible fat to form a dough; and thereafter solidifying the dough to form a confectionery product, wherein the provided mixture comprises chocolate liquor and the method further comprises conching the mixture prior to the step of refining.