CHOCOLATE PRODUCT AND PROCESS FOR PRODUCING THE SAME

• Main Authors: PEARSON, STEPHEN, THIELE, MARTIN, PAGGIOS, KONSTANTINOS, BALZER, HARTMUT
• Format: Patent
• Language: English; French
• Published: 21.03.2013
• 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

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. Cette invention concerne un procédé de fabrication d'un produit au chocolat consistant à utiliser du sel hydraté, du sucre hydraté ou un alcool de sucre hydraté dans la masse de chocolat sous-jacente, puis à raffiner, concher et éventuellement tempérer la masse de chocolat. L'invention concerne par ailleurs un produit au chocolat constitué d'une masse de chocolat comprenant certaines proportions en poids de sel hydratable, de sucre hydratable ou d'alcool de sucre hydratable, obtenu par le procédé selon l'invention.