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US 2006/0222753 A1Published application
Substituted cacao products and methods
OwnerChristopher Harshbergerinventor
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Abstract
The present invention relates generally to cocao products that are substantially free of cocoa powder, and particularly, but not by way of limitation, to cocao products in which all, or substantially all of the cocoa powder is replaced by finely ground coffee powder. An aspect of the present invention is a process by which a confection product having the good organoleptic properties of chocolate is obtained.
Claims19
A conched confection product, comprising:
- an emulsion of a finely milled solid principle flavoring agent;
- and
- an edible fat, wherein said confection product is substantially free of cocoa solids.
A method of making a conched confection product comprising:
- providing a principle flavoring agent as a finely milled solid;
- providing an edible fat;
- and
- forming an emulsion thereof by conching said finely milled solid in said fat, wherein said confection product is substantially free of cocoa solids.
1 more element
Dependencies are inferred from the claim text.