Process for producing an improved sucrose-free milk chocolate

A process for producing an improved sucrose-free milk chocolate which comprises the steps:

• (A)
• (1) separately mixing a sucrose substitute selected from the group consisting of polydextrose, inulin, mannitol, maltitol and combinations thereof with milk powder, cocoa butter and an edible emulsifier;
• (2) refining and conciting the product of (A) (1) at temperatures in the range from about 70.degree. C. to about 100.degree. C. for a period of time to liquefy the product and to form an improved flavor;, and
• (B)
• (1) separately mixing a sucrose substitute selected from the group consisting of lactitol, fructose, sorbitol, mannitol, xylitol, isomalt and combinations thereof, with cocoa mass, cocoa butter and an edible emulsifier;
• (2) refining and conching the product of (B) (1) at temperatures in the range from about 35.degree. C. to about 60.degree. C. for a period of time to liquefy the product;
• (C) blending the liquid, flavor-producing product of (A) and the liquid, chocolate-product of (B) at temperatures in the range from about 40.degree. C. to about 50.degree. C. to produce an improved-flavored, sucrose-free milk chocolate.