Process for producing a heat resistant chocolate product comprising spraying a polyol solution or water to the chocolate product

• Main Authors: BALZER, HARTMUT H, PAGGIOS, KONSTANTINOS, THIELE, MARTIN RICHARD
• Format: Patent
• Language: English
• Published: 30.03.2012
• Subjects: BLASTING; CHEWING GUM; COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; CONFECTIONERY; DRYING; DRYING SOLID MATERIALS OR OBJECTS BY REMOVING LIQUID THEREFROM; FOODS OR FOODSTUFFS; HEATING; HUMAN NECESSITIES; ICE-CREAM; LIGHTING; MECHANICAL ENGINEERING; PREPARATION THEREOF; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES; WEAPONS

Disclosed is a process for producing a confectionery product comprising the step of spraying water and/or a polyol solution onto or with chocolate or a compound mass; wherein when the water and/or polyol solution is/are sprayed onto or with chocolate, the chocolate and the water and/or polyol solution have a temperature within the range of 29-35°C, and when the water and/or polyol solution is/are sprayed onto or with a compound mass, the compound mass and the water and/or polypol solution have a temperature within the range of 30-45°C, these temperatures being maintained for a period such that the water and/or polyol solution mixes with the chocolate/compound mass. Further disclosed is a process for producing a confectionery product comprising: spraying water and/or a polyol solution alternately with a chocolate or compound mass to provide at least two layers on a chocolate or compound mass, with the water and/or polyol solution sprayed as the outermost layer, wherein when the water and/or polyol solution is/are sprayed onto chocolate, the chocolate and the water and/or polyol solution have a temperature within the range of 29-35°C, and when the water and/or polyol solution is/are sprayed onto a compound mass, the compound mass and the water and/or polyol solution have a temperature within the range of 30-45°C, these temperatures being maintained for a period such that the water and/or polyol solution mixes with the chocolate/compound mass.