초록 ▼

The present invention discloses improved methods of making chocolates utilizing fast and aggressive cooling to form a set chocolate, chocolate products produced using same and cooling systems and apparatuses for performing same. The resultant rapidly cooled chocolate has many improved properties inc

The present invention discloses improved methods of making chocolates utilizing fast and aggressive cooling to form a set chocolate, chocolate products produced using same and cooling systems and apparatuses for performing same. The resultant rapidly cooled chocolate has many improved properties including enhanced gloss, improved bloom resistance and hardness. Moreover, the rapid cooling allows for the improved retention of fine detail and/or decoration on the chocolate product. The rapid cooling can be achieved without the use of chilled plungers or cold molds, but instead utilizes increased convective heat transfer coefficients and/or lower operating temperatures. The melted chocolate composition set by the rapid cooling can be of conventional temper, low temper or ultra-low temper chocolate and still result in a stable finished chocolate product allowing for the use of lower fat content formulations.Another aspect of the invention relates to a method of using a controlled humidity environment in a rewarm zone after the cooling zone to form a thermally robust chocolate product having enhanced resistance to heat abuse, yet which still has good gloss.

대표청구항 ▼

1. A method of producing a bloom stable chocolate confection having a continuous fat phase and at least one glossy outer surface and containing a temperable fat material, wherein the temperable fat material consists of naturally occurring fats and oils, without the use of a mold comprising the step

1. A method of producing a bloom stable chocolate confection having a continuous fat phase and at least one glossy outer surface and containing a temperable fat material, wherein the temperable fat material consists of naturally occurring fats and oils, without the use of a mold comprising the step of cooling a tempered chocolate composition having a liquid fat phase in a convective cooling environment having an operating temperature less than 0.degree. C. and a convective heat transfer coefficient effective to solidify at least a portion of the liquid fat phase to form a cooled chocolate confection having a surface gloss value greater than 150 and which is substantially equivalent to or higher than that of a chocolate, having the same temper, cooled in a conventional cooling environment wherein the operating temperature is no lower than 10.degree. C.