PROCESS FOR THE PREPARATION OF CENTRE-FILLED CHOCOLATE PRODUCTS
A process for the preparation of centre-filled chocolate products and one-shot deposited centre-filled chocolate products. In particular, a one-shot process for the preparation of a centre-filled chocolate product comprising a chocolate shell and a centre-fill, wherein a chocolate shell material and a centre-fill material are at least partially co-deposited at respective deposition temperatures onto a substantially planar surface to form a precursor; and the precursor is cooled to set the chocolate shell material and form the centre-filled chocolate product, wherein the precursor is subject to vibration before cooling. The centre-filled chocolate products may be generally disc-shaped and/or may have a mass of less than 3.5 g. The centre-fill material may comprise microcrystalline cellulose, invert sugar or carageenan.
1 . A one-shot process for the preparation of a centre-filled chocolate product comprising a chocolate shell and a centre-fill,
wherein a chocolate shell material and a centre-fill material are at least partially co-deposited at respective deposition temperatures onto a substantially planar surface to form a precursor;
and the precursor is cooled to set the chocolate shell material and form the centre-filled chocolate product,
wherein the precursor is subject to vibration before cooling.
2 . The process of claim 1 , wherein the substantially planar surface is a conveyer belt or the substantially planar surface is located upon a conveyer belt.
3 . The process of claim 1 , wherein the centre-fill material deposition temperature is substantially the same as the chocolate shell material deposition temperature +/−3° C.
4 . The process of claim 1 , wherein the density of the centre-fill material is +/−15% of the density of the chocolate shell material when measured at respective deposition temperatures.
5 . The process of claim 1 , wherein the density of the chocolate shell material is in the range of 1.2 to 1.3 g/cm 3 .
6 . The process of claim 1 , wherein the density of the centre-fill material is in the range of 0.4 to 1.3 g/cm 3 .
7 . The process of claim 1 , wherein the viscosity of the centre-fill material is +/−50% of the viscosity of the chocolate shell material when measured at respective deposition temperatures.
8 . The process of claim 1 , wherein the centre-fill material has a viscosity of from 30-150 Pas.
9 . A centre-filled chocolate product obtained by the process of claim 1 .
10 . The product of claim 9 , having a total mass of no more than 3.5 g.
11 . A one-shot deposited chocolate product comprising a shell and a centre-fill, the shell and the centre-fill comprising at least partially co-deposited chocolate shell material and centre-fill material, wherein the total mass of the product is no more than 3.5 g and the product is generally disc-shaped.
12 . The product of claim 11 , wherein the centre-fill material comprises microcrystalline cellulose and/or carrageenan.
13 . A one-shot deposited chocolate product comprising a shell and a centre-fill, the shell and the centre-fill comprising at least partially co-deposited chocolate shell material and centre-fill material, wherein the centre-fill material comprises microcrystalline cellulose and/or carrageenan.
14 . The product of claim 13 , having a total mass of no more than 3.5 g.
15 . The product of claim 13 , which is generally disc-shaped.
16 . The process of claim 1 or the product of claim 11 , wherein the centre-fill material is selected from one or more of caramel, truffle, mousse, chocolate, fondant créme and gels.
17 . The process of claim 1 , or the product of claim 11 , wherein the centre-fill material remains in a liquid or flowable form when the shell is set.
18 . The process of claim 1 or the product of claim 11 , wherein the centre-fill material comprises at least 5 wt % invert sugar.
19 . The product of claim 11 , wherein the ratio of the mass of the shell to the mass of the centre-fill is from 66:34 to 95:5.
20 . The product of claim 11 , wherein the product exhibits tailing.