# US 2008/0187629 A1 · Milk chocolate containing water

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- Number: US 2008/0187629 A1
- Document ID: US20080187629A1
- Status: Published application
- Kind: A1
- Application number: 11/461,995
- Filed: 2006-08-02
- Published: 2008-08-07
- Earliest claimed: 2000-06-14
- Assignees: Nestec S.A.
- Inventors: Stephen Thomas Beckett; Daniel Hugelshofer; Junkuan Wang; Erich Josef Windhab
- Web page: https://patentgrep.com/patent/US20080187629A1

## CPC

- A23G 1/36: characterised by the fats used (containing dairy products A23G1/46)
- A23G 1/325: {containing inorganic compounds}
- A23G: COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF

## Abstract

A process for manufacturing milk chocolate products containing a higher than normal water content by preparing a dark chocolate containing up to 30% by weight of water, adding a milk powder suspension optionally together with seed crystals of cocoa butter or cocoa butter equivalent, and mixing under low shear. The invention also relates to high water content milk chocolate products, methods of preparing a chocolate coated ice cream article with such products and to the resulting chocolate coated ice cream articles.

## Claims

### Claim 1

A chocolate product comprising from 5% to 25% by weight of water, less than 27% by weight of fat, 30% to 40% by weight of sugar, dark chocolate, and 10% to 30% by weight of an oil or fat suspension of milk powder, and having a texture similar to that of conventional bar chocolate at room temperature.

### Claim 2 (depends on 1)

A low fat chocolate coated ice cream comprising an ice cream and the chocolate product of claim 1.

### Claim 3 (depends on 1)

A method of preparing a low fat chocolate coated ice cream article which comprises coating an ice cream with the chocolate product of claim 1.

### Claim 4 (depends on 1)

The chocolate product of claim 1, comprising 5% to 25% by weight of water, less than 25% by weight of fat, and 15% to 25% by weight of oil or fat suspension of milk powder.

### Claim 5 (depends on 1)

The chocolate product of claim 1, comprising 10% to 20% by weight of water, from 20% to 24% by weight of fat, 51% to 67% by weight of dark chocolate, and 15% to 25% by weight of oil or fat suspension milk powder.

### Claim 6

A method of preparing a chocolate coated ice cream article, the method comprising:
preparing a dark chocolate containing up to 30% by weight of water,
adding an oil or fat suspension of milk powder to the dark chocolate to form a mixture,
mixing the mixture under low shear to form a milk chocolate product having a water content from 5% to 25% by weight and having a texture similar to that of conventional bar chocolate at room temperature, and
coating an ice cream with the milk chocolate product.

### Claim 7

A method for manufacturing a milk chocolate product, the method comprising:
preparing a dark chocolate containing up to 30% by weight of water,
adding an oil or fat suspension of milk powder to the dark chocolate to form a mixture, and
mixing the mixture under low shear to form the milk chocolate product having a water content from 5% to 25% by weight and having a texture similar to that of conventional bar chocolate at room temperature, wherein the fat content of the oil or fat suspension of milk powder is lowered by substituting non-hygroscopic or emulsifier treated non-fat solids for a portion of the oil or fat suspension of milk powder and wherein from 0.5% to 60% by weight of the non-fat solids are added to the oil or fat suspension of milk powder, based on the weight of the suspension.

### Claim 8

A method for manufacturing a milk chocolate product, the method comprising:
preparing a dark chocolate containing up to 30% by weight of water,
adding an oil or fat suspension of milk powder to the dark chocolate to form a mixture, and
mixing the mixture under low shear to form the milk chocolate product having a water content from 5% to 25% by weight and having a texture similar to that of conventional bar chocolate at room temperature, wherein the low shear mixing is carried out by pumping the mixture through a static mixer.