Systems and methods for distributing and dispensing chocolate

1. A method for treating chocolate, comprising:

a) placing a quantity of chocolate in a pressure-controllable environment, wherein the quantity of chocolate has a chocolate surface;

b) heating the quantity of chocolate to a temperature of about 115 degrees Fahrenheit;

c) decreasing the pressure of the pressure-controllable environment to about 25 Torr to subject the chocolate surface to a 25 Torr vacuum;

d) holding the pressure of the pressure-controllable environment at about 25 Torr for a first predetermined period of time;

e) decreasing the pressure of the pressure-controllable environment to about 5 Torr to subject the chocolate surface to a 5 Torr vacuum; and

f) holding the pressure of the pressure-controllable environment at about 5 Torr for a second predetermined period of time wherein the first predetermined period of time is about 10 seconds and wherein the second predetermined period of time is about 1 minute.

2. The method of claim 1 , and further comprising:

g) after b) and before c), ceasing heating the quantity of chocolate.

3. The method of claim 1 , wherein step c) occurs at an average rate of about 150 Torr per minute.

4. The method of claim 1 , wherein step e) occurs at an average rate of about 4 Torr per minute.

5. The method of claim 1 , wherein step b) occurs at a rate of about 2 degrees Fahrenheit per minute.

6. The method of claim 1 , and further comprising:

h) after f) increasing the pressure of the pressure-controllable environment to about 760 Torr.

7. The method of claim 1 , and further comprising:

i) placing the quantity of chocolate into a pressure-tight container; and

j) evacuating substantially all air from the pressure-tight container.

8. The method of claim 7 and further comprising:

k) heating the pressure-tight container to soften the chocolate to a substantially liquid state;

l) squeezing the pressure tight container; and

m) extruding chocolate from the pressure-tight container.

9. A method for preparing chocolate, comprising:

r) placing a quantity of chocolate defining a chocolate surface in a vacuum chamber;

s) heating the quantity of chocolate to a temperature sufficient to substantially liquefy the quantity of chocolate;

t) decreasing the pressure of the vacuum chamber to a first pressure, wherein the chocolate surface is subjected to a vacuum and wherein substantially all trapped gases are outgassed from the quantity of chocolate;

u) holding the pressure of the vacuum chamber at the first pressure for a first predetermined period of time;

v) decreasing the pressure of the vacuum chamber to a second pressure, wherein the chocolate surface is subjected to a vacuum and where at least some volatile flavor elements outgas from the quantity of chocolate; and

w) holding the pressure of the vacuum chamber for a second predetermined period of time;

wherein the chocolate consists essentially of cacao, cacao butter, and sugar;

wherein during steps t), u), v), and w), the temperature of the chocolate is maintained sufficiently high to maintain the chocolate as a liquid wherein the first predetermined period of time is about 10 seconds and wherein the second predetermined period of time is about 1 minute.

10. The method of claim 9 , wherein step v) selects for a flavor profile for the quantity of chocolate.

11. The method of claim 9 , wherein:

step t) occurs at an average rate of about 150 Torr per minute; and

step v) occurs at an average rate of about 4 Torr per minute.

12. The method of claim 9 , wherein step s) occurs at a rate of about two degrees Fahrenheit per minute.

13. The method of claim 9 , wherein step s) occurs at a rate of no more than one degree Fahrenheit per minute.