Rapid development of heat resistance in chocolate and chocolate-like confectionery products

The invention relates to a process for manufacturing heat-resistant chocolate or chocolate-like confectionery products wherein (i) conventional tempered chocolate mass or chocolate-like confectionery mass which has been mixed with a water-in-oil emulsion, or (ii) conventional tempered chocolate mass...

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Bibliographic Details
Main Author SIMBUERGER, STEPHAN
Format Patent
LanguageEnglish
French
German
Published 16.07.2008
Subjects
CHEWING GUM
COCOA
COCOA PRODUCTS, e.g. CHOCOLATE
CONFECTIONERY
FOODS OR FOODSTUFFS
HUMAN NECESSITIES
ICE-CREAM
PREPARATION THEREOF
SUBSTITUTES FOR COCOA OR COCOA PRODUCTS
THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
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Summary:The invention relates to a process for manufacturing heat-resistant chocolate or chocolate-like confectionery products wherein (i) conventional tempered chocolate mass or chocolate-like confectionery mass which has been mixed with a water-in-oil emulsion, or (ii) conventional tempered chocolate mass or chocolate-like confectionery mass having an increased water content is moulded and then subjected to a microwave treatment prior to and/or during cooling. The heat resistance is developed instantaneously and the obtained product can be subjected to temperatures of up to about 45°C without losing its form. The invention also relates to the products obtainable by that process.
Bibliography:Application Number: EP20040030416