Process for raising the softening temperature of a chocolate composition

摘要

A chocolate mass, having the following composition (in weight per cent): pure cocoa paste 10 whole milk powder 22.9 granulated sucrose 43.9 cocoa butter 22 amorphous lactose 0.9 lecithin 0.3 is vigorously mixed in a mixer while its temperature is maintained at 27 DEG C, and a quantity of water corresponding to 1.5% of its weight is sprayed on this mass while the mixing is continued and the mass is cooled so as to limit its temperature to 32 DEG C. The chocolate mass is then moulded in the form of bars which are left to solidify by cooling. Finally, the chocolate bars are left to mature for 5 days at 29 DEG C in an atmosphere having a relative humidity level of 40%. Tropicalised milk chocolate bars are thus obtained which remain perfectly crisp even after keeping for several weeks at 50 DEG C.