Method of making a heat stable chocolate confectionery product
AssigneeThe Hershey Company
InventorsXiaoying WANG, Julie HICKEY
Life of this patent
Estimating the term…
Abstract
A method of producing a heat resistant chocolate confectionery product is disclosed. The method provides for such products to be made without the addition of water and which can be made with traditional chocolate making ingredients to yield a dough. The dough retains its shape above the melting point of fats in the product, while the product still retains a flavor and mouthfeel comparable with chocolate made by traditional methods.
Claims21
A method for creating a confectionery product comprising:
- providing a mixture comprising a chocolate compatible fat and a sweetener;
- thereafter
- refining the mixture to form a powder having a predetermined average particle size;
- thereafter
- agitating the refined powder mixture at a temperature above the melting temperature of the chocolate compatible fat to form a dough;
- and thereafter
- solidifying the dough to form a confectionery product.
A method for creating a confectionery product comprising:
- providing a mixture comprising a chocolate compatible tempering fat, milk, cocoa solids and sugar;
- thereafter
- refining the mixture to form a chocolate powder having an average particle size in the range of about 10 to about 30 microns at a temperature less than the melting temperature of the chocolate compatible tempering fat;
- agitating the refined chocolate powder mixture at a temperature above the melting temperature of the chocolate compatible tempering fat to form a dough;
- thereafter
- tempering the dough in the presence of greater than about 0.3% by weight tempering seed;
- forming the dough into a predetermined shape;
- and thereafter
- solidifying the dough to form a confectionery product,
- wherein the amount of fat present in the mixture being refined is about 29% by weight or greater.
A method for creating a confectionery product comprising:
- providing a mixture comprising cocoa solids, sugar, milk fat, and a chocolate compatible fat selected from the group consisting of cocoa butter replacements, cocoa butter substitutes and combinations thereof;
- thereafter
- refining the mixture to form a chocolate powder having a predetermined average particle size;
- thereafter
- agitating the refined chocolate powder mixture at a temperature above the melting temperature of the chocolate compatible fat to form a dough;
- thereafter
- forming the dough into a predetermined shape;
- and thereafter
- solidifying the dough to form a confectionery product.
A heat stable confectionery product consisting essentially of cocoa solids, milk solids, sugar, and a chocolate compatible fat, wherein the chocolate compatible fat has a melting temperature in the range of about 29° C. to about 35° C., and wherein the product has a smooth texture and a shelf life up to at least 6 months at temperatures above 32° C.
Dependencies are inferred from the claim text.