Systems and methods for distributing and dispensing chocolate
OwnerMatthew J. Rubininventor
Life of this patent
Estimating the term…
Abstract
Methods for treating and preparing chocolate. In one aspect, a method includes heating a quantity of chocolate to a temperature of about 46 degrees Celsius; decreasing the pressure of in a pressure-controllable environment to about 25 Torr; holding the pressure of the pressure-controllable environment at about 25 Torr for a first predetermined period of time; decreasing the pressure of the pressure-controllable environment to about 5 Torr; and holding the pressure of the pressure-controllable environment at about 5 Torr for a second predetermined period of time. Other aspects include ceasing heating the quantity of chocolate; decreasing pressure occurs at an average rate of about 150 Torr per minute; decreasing pressure occurs at an average rate of about 4 Torr per minute; and others.
Claims18
A method for treating chocolate, comprising:
- a) heating a quantity of chocolate to a temperature of about 46 degrees Celsius to yield a quantity of heated chocolate;
- b) placing the quantity of heated chocolate in a pressure-controllable environment;
- c) agitating the quantity of heated chocolate;
- d) decreasing the pressure within the pressure-controllable environment to about 25 Torr;
- e) holding the pressure within the pressure-controllable environment at about 25 Torr for a first predetermined period of time;
- f) decreasing the pressure within the pressure-controllable environment to about 5 to 15 Torr;
- and
- g) holding the pressure within the pressure-controllable environment at about 5 to 15 Torr for a second predetermined period of time to remove acetic acid from the quantity of chocolate;
- wherein the quantity of chocolate consists of an admixture of cacao, cacao butter, and sugar.
A method for treating chocolate, comprising:
- o) placing a quantity of heated liquid chocolate at a temperature between 40 and 50 degrees Celsius in a pressure-controlled receptacle;
- p) mechanically agitating the quantity of liquid chocolate;
- q) decreasing pressure within the pressure-controlled receptacle to 2 to 15 Torr;
- and
- r) holding the pressure of the pressure-controlled receptacle at 2 to 15 Torr for a predetermined period of time to remove undesired chemical compounds;
- wherein the quantity of liquid chocolate consists of cacao, cacao butter, and sugar.
A method for preparing chocolate, comprising:
- t) heating a batch of chocolate to a temperature sufficient to liquefy the batch of chocolate;
- u) placing the batch of chocolate in a pressure vessel;
- v) decreasing the pressure of the pressure vessel to a first pressure range of between 25 and 75 Torr, wherein trapped gases are outgassed from the batch of chocolate;
- w) holding the pressure of the pressure vessel at the first pressure range for a first predetermined period of time to substantially outgas the batch of chocolate;
- x) decreasing the pressure of the pressure vessel to a second pressure range between 5 Torr and 2 Torr, where at least some volatile flavor elements outgas from the batch of chocolate;
- y) holding the pressure of the pressure vessel in the second pressure range of between 4 and 13 Torr for a second predetermined period of time;
- and
- z) mechanically agitating the batch of chocolate.
Dependencies are inferred from the claim text.