SYSTEMS AND METHODS FOR DISTRIBUTING AND DISPENSING CHOCOLATE
Systems and methods for preparing and dispensing food contents, typically molten chocolate. In one aspect, a system includes a deformable fluid-tight container shell defining an internal volume and separating the internal volume from an external environment; a semi-solid content contained within the internal volume; a valve stem operationally connected to and disposed at least partially through the deformable container shell; and a valve disposed in the external environment and operationally connected to the valve stem. The semi-solid content may be a hydrophobic matrix with at least partially emulsified hydrophilic components suspended therein; the container shell may be substantially fluid-tight; the valve may be self-cleaning; the internal volume may be in fluidic communication with the external environment where the valve is open but not when the valve is closed.
1 . A content dispensing container, comprising:
a deformable fluid-tight container shell defining an internal volume and separating the internal volume from an external environment;
a semi-solid content contained within the internal volume; and
a valve stem operationally connected to and disposed at least partially through the deformable container shell;
a valve disposed in the external environment and operationally connected to the valve stem;
wherein the semi-solid content is a hydrophobic matrix with at least partially emulsified hydrophilic components suspended therein;
wherein the container shell is substantially fluid-tight;
wherein the valve has at least one open state and a closed state;
wherein the valve may be actuated between the at least one open state and the closed state;
wherein the valve is self-cleaning;
wherein during the at least one open state, the internal volume is in fluidic communication with the external environment;
wherein during the closed state, the internal volume content cannot fluidically communicate with the external environment; and
wherein the content remains moisture-stable while the valve is in the closed state.
2 . The content dispensing container of claim 1 , wherein the content contains less than 3% water.
3 . The content dispensing container of claim 2 , wherein the content is solid at room temperature.
4 . The content dispensing container of claim 1 , wherein the valve is selected from the group comprising: a twist-type valve, a press-type valve, an anti-drain valve, a bulk dispenser, an exterior dispenser, and a ball valve.
5 . The content dispensing container of claim 1 , wherein upon heating the semi-solid content melts into a viscous fluid.
6 . The content dispensing of claim 1 wherein the matrix is cacao butter and wherein the at least partially emulsified hydrophilic components are cacao bean solids and ground sugar crystals.
7 . The content dispensing container of claim 1 , wherein the content is solid at room temperature.
8 . The content dispensing container of claim 1 , wherein the semi-solid content is selected from the group consisting of chocolate, cheese, cosmetic products, and combinations thereof.
9 . A content dispensing system, comprising:
a generally fluid-tight enclosure;
chocolate substantially filling the fluid-tight enclosure;
a fluidic conduit extending through the fluid-tight enclosure; and
a fluidic valve operationally connected to the fluidic conduit and positioned without the fluid-tight enclosure;
wherein the chocolate is solid at room temperature;
wherein the chocolate is softens to a liquid in the temperature range from 80-96 degrees Fahrenheit; and
wherein the chocolate degrades at temperatures above 120 degrees Fahrenheit.
10 . The content dispensing system of claim 9 , further comprising:
a magnetic stirring member disposed within the fluid-tight enclosure.
11 . The content dispensing system of claim 9 wherein the fluid-tight enclosure is a flexible bag.
12 . The content dispensing system of claim 9 wherein the fluid-tight enclosure is a keg.
13 . The content dispensing system of claim 9 and further comprising a lever pivotably connected to the fluidic valve for actuation and deactuation of the valve.
14 . The content dispensing system of claim 9 and further comprising:
a pressure member operationally connected to the fluid-tight enclosure; and
a heater operationally connected to the fluid-tight enclosure;
wherein energization of the heater softens the chocolate to a liquid state; and
wherein when the chocolate is in liquid state and when the valve is open, energization of the pressure member urges chocolate through the valve.
15 . The content dispensing system of claim 9 and further comprising:
an agitator displaced within the fluid-tight enclosure; and
an agitator driver connected in electromagnetic communication with the agitator.