Method for continuous production of chocolate mass

A method for the continuous production of a refined chocolate mass, comprising the stepssof preparing a non-refined cocoa mass composed of a mixture of conventional components such as a mixture of cocoa mass with sugar or cocoa mass mixed with sugar, milk powder and cocoa butter;

• then producing from the non-refined cocoa mass a non-refined chocolate mass by reducing in size the components of the cocoa mass to a fineness required for the refined chocolate mass but still containing undesired aromatic substances, the non-refined chocolate mass being low in fat (in comparison to the refined chocolate mass) and having a friable or pulverized structure;
• then moving the non-refined chocolate mass in a feeding direction while internally mixing the same with a preheated gas stream flowing in the same feeding direction to remove moisture and undesired volatile components therefrom and to assist in advancing the mass in the feeding direction;
• simultaneously conching the mass by subjecting it to intensive mechanical mixing and shearing stresses until the mass is plasticized;
• separating gas from the plasticized mass;
• increasing liquidity of the mass by adding an emulsifier;
• thereafter adding to the liquefied mass doses of fat substances to adjust the fat content of the mass to that required in the refined chocolate mass;
• then homogenizing the completed mass by repeating the intensive conching or mechanical mixing and shearing treatment without the use of a gas stream while cooling the homogenized mass to a lower temperature and discharging the resulting refined chocolate mass for final processing.