Systems and methods for distributing and dispensing chocolate

A method for treating chocolate, comprising:

• n) placing a quantity of chocolate in a pressure-controllable environment;
• o) heating the quantity of chocolate to a temperature of approaching or above 115 degrees Fahrenheit;
• p) decreasing the pressure of the pressure-controllable environment to a predetermined partial pressure between 5 Torr and 100 Torr;
• and
• q) holding the pressure of the pressure-controllable environment at the predetermined partial pressure for a predetermined period of time.

A method for preparing chocolate, comprising:

• r) placing a quantity of chocolate defining a chocolate surface in a vacuum chamber;
• s) heating the quantity of chocolate to a temperature sufficient to substantially liquefy the quantity of chocolate;
• t) decreasing the pressure of the vacuum chamber to a predetermined pressure, wherein the chocolate surface is subjected to a partial vacuum and wherein substantially all trapped gases are outgassed from the quantity of chocolate;
• u) holding the pressure of the vacuum chamber at the predetermined pressure for a predetermined period of time;
• v) increasing the pressure of the vacuum chamber to room pressure;
• wherein the chocolate comprises cacao, cacao butter, and sugar;
• wherein during steps t) and u), the temperature of the chocolate is maintained sufficiently high to maintain the chocolate as a liquid.