Method Of Producing Chocolate

1 . A method of producing chocolate comprising mixing for 10-120 minutes a composition having a temperature of 35-50° C., the composition comprising:

chocolate base mass; and

one or more surfactants;

wherein the composition has a fat content of 22-30 wt. % and a water content of at least 1.1 wt. % relative to the total mass of the composition.

2 . The method according to claim 1 , wherein the mixing of the composition is carried out during a conching process.

3 . The method according to claim 1 , wherein the total surfactant content of the composition is 0.3-2.0 wt. %.

4 . The method according to claim 1 , wherein the temperature of the composition during mixing is 37-45° C.

5 . The method according to claim 1 , wherein the composition is mixed for 10-70 minutes.

6 . The method according to claim 1 , wherein the water content of the composition is 1.2-2.5 wt. % relative to the total mass of the composition.

7 . The method according to claim 1 , wherein the composition further comprises one or more of hydrated salts, hydrated sugars and hydrated sugar alcohols in a total amount of 1-15 wt. % relative to the total mass of the composition.

8 . The method according to claim 1 , wherein the chocolate base mass comprises milk chocolate, white chocolate or a mixture of milk chocolate and white chocolate.

9 . The method according to claim 1 , wherein particles in the composition have a d90 diameter of 10-25 μm.

10 . The method according to claim 1 , further comprising heat-treatment of the composition after the mixing.

11 . The method according to claim 10 , wherein the heat-treatment comprises exposing the composition to microwave radiation.

12 . The method according claim 10 , wherein the heat-treatment comprises thermocuring the composition at 30-50° C.

13 . The method according claim 12 , wherein the composition is thermocured for from 2 to 5 weeks.

14 . A chocolate produced by the method according to claim 1 .