Method of preparing moulded confectionery articles
The present invention discloses a method of preparing moulded confectionery articles, comprising the steps of: (1) preparing a liquid candy composition which solidifies upon cooling, said liquid candy composition being at a first temperature; (2) preparing a liquid chocolate composition which solidifies upon cooling, said liquid chocolate composition being at a second temperature which is lower than said first temperature; (3) co-depositing the liquid candy composition and the liquid chocolate compositions in the moulds; and (4) cooling the moulded compositions in the moulds so as to solidify the moulded compositions to form moulded confectionery articles; wherein the liquid chocolate composition is subjected to a high shear of at least 100 s −1 , before being co-deposited in the moulds. This treatment enables the candy composition to be deposited into the moulds at a temperature which is higher than has heretofore been considered possible.
1 . A method of preparing moulded confectionery articles, comprising the steps of:
(1) preparing a liquid candy composition which solidifies upon cooling, said liquid candy composition being a first temperature;
(2) preparing a liquid chocolate composition which solidifies upon cooling, said liquid chocolate composition being at a second temperature which is lower than said first temperature;
(3) co-depositing the liquid candy composition and the liquid chocolate composition in moulds; and
(4) cooling the moulded compositions in the moulds so as to solidify the moulded compositions to form moulded confectionery articles;
wherein the liquid chocolate composition is subjected to a high shear of at least 100 s −1 , before being co-deposited in the moulds.
2 . The method of claim 1 , wherein the liquid chocolate composition is subjected to a shear of from 100 to 1000 s −1 .
3 . The method of claim 1 , wherein the liquid chocolate composition is subjected to a shear of from 200 to 500 s −1 .
4 . The method of claim 1 , wherein the candy composition is a hardy candy or caramel composition and the first temperature is from 135° C. up to 150° C.
5 . The method of claim 1 , wherein the second temperature is about 40° C.
6 . The method of claim 1 , wherein the chocolate composition is a milk chocolate composition.
7 . The method of claim 6 , wherein up to 10% dark chocolate is added to the milk chocolate composition prior to step (3).
8 . The method of claim 1 , wherein additional fat is added to the chocolate composition so as to increase its fat content by at least 1% by weight, prior to step (3).
9 . The method of claim 1 , wherein the chocolate composition is subjected to the high shear in the depositor immediately prior to being introduced into the moulds during step (3).
10 . The method of claim 1 , wherein the chocolate composition is subjected to the high shear prior to step (iii).
11 . The method of claim 9 , wherein the chocolate composition is subjected to a pre-shear prior to step (iii).
12 . The method of claim 11 , wherein the pre-shear is in the range of from 100 s −1 to 5000 s −1 .
13 . The method of claim 11 , wherein the pre-shear is greater than the high shear.
14 . The method of claim 12 , wherein the pre-shear is greater than the high shear.