초록

Methods of making chocolates that minimize the dramatic increases in viscosity typically associated with tempered chocolate. The invention also relates to the ability to process chocolates at higher temperatures without the need to temper at low temperatures.

대표청구항 ▼

1. A method of processing a chocolate composition containing solid particles dispersed throughout a continuous fat phase having a solidification temperature comprising the steps of:(a) adding cocoa butter seeding agents having a seed melting temperature to a chocolate composition comprising a liquid

1. A method of processing a chocolate composition containing solid particles dispersed throughout a continuous fat phase having a solidification temperature comprising the steps of:(a) adding cocoa butter seeding agents having a seed melting temperature to a chocolate composition comprising a liquid fat phase at a seed addition temperature thereby forming a seeded chocolate composition; (b) maintaining the seeded chocolate composition within a processing temperature range without detrimental crystallization of the liquid fat phase in a suspended animation state for a period of time greater than 1 minute, wherein the seeded chocolate composition has a viscosity value maintainable for 1 hour without an exponential viscosity increase, and without a viscosity increase caused by said detrimental crystallization, said processing temperature range being between said solidification temperature and said seed melting temperature; and (c) cooling said seeded chocolate composition to a setting temperature below the solidification temperature to form a set chocolate product.