TEMPERATURE TOLERANT CHOCOLATE
One aspect relates to a process for the preparation of a chocolate tablet by co-milling a dry precursor and the chocolate tablet producible by the process. The dry precursor comprises (i) cocoa nibs and/or particulate cocoa butter and/or particulate cocoa butter equivalent/substitute; (ii) a solid bulk sweetener; and (iii) optionally dairy powder. The dry precursor is co-milled to obtain a powdered composition having a particle size of <10 μm (mean) and/or <30 μm (d90); and subsequently compressed at a pressure of at least 7000 kPa to obtain the chocolate tablet. Another aspect relates to a chocolate product comprising a filling sealed within a shell and a process for its production. The filling comprises a first chocolate composition and the shell comprises a second chocolate composition. The first chocolate composition has a melting point of 37° C. or less and the second chocolate composition has a melting point of greater than 37° C.
1 : A process for the preparation of a chocolate tablet comprising co-milling a dry precursor comprising
(i) cocoa nibs and/or particulate cocoa butter and/or particulate cocoa butter equivalent/substitute;
(ii) a solid bulk sweetener; and
(iii) optionally dairy powder;
to obtain a powdered composition having a particle size of <10 μm (mean) and/or <30 μm (d90); and
compressing the powdered composition at a pressure of at least 7000 kPa to obtain the chocolate tablet.
2 : The process of claim 1 , wherein the powdered composition has a particle size d100<60 μm and d50<10 μm.
3 : The process of claim 1 , wherein the powdered composition is compressed by means of a forming press.
4 : The process of claim 1 , wherein compression of the powdered composition is not carried out by means of a roller compactor.
5 : The process of claim 1 , wherein the powdered composition is compressed at a pressure of from 40000 to 70000 kPa.
6 : The process of claim 1 , wherein the precursor comprises cocoa nibs and/or particulate cocoa butter.
7 : The process of claim 1 , wherein the precursor comprises cocoa nibs, bulk sweetener and dairy powder.
8 : The process of claim 1 , wherein the precursor consists of cocoa nibs and solid bulk sweetener.
9 : The process of claim 1 , wherein the process additionally comprises a subsequent step of exposing the chocolate tablet to elevated temperature in order to modify its appearance.
10 : The process of claim 1 , wherein compressing the powdered composition to form the tablet comprises compressing the powdered composition around a solid filling.
11 : The process of claim 10 , wherein compressing the powdered composition around the solid filling comprises placing a first portion of the powdered composition in a press; placing the solid filling on top of the first portion of the powdered composition; placing a second portion of the powdered composition on the solid filling; and closing the press.
12 : The process of claim 10 , wherein the solid filling is a chocolate having a melting point of 37° C.: or less.
13 : A temperature tolerant chocolate tablet producible by the process of claim 1 comprising
(i) cocoa nibs and/or cocoa butter and/or CBE/CBS;
(ii) bulk sweetener;
(iii) optionally dairy solids; and
(iv) optionally non-fat cocoa solids.
14 : A chocolate product comprising a filling sealed within a shell, the filling comprising a first chocolate composition and the shell comprising a second chocolate composition, wherein the first chocolate composition has a melting point of 37° C.: or less and the second chocolate composition has a melting point of greater than 37° C.
15 : A process for the preparation of a chocolate product comprising providing a filling comprising a first chocolate composition, the first chocolate composition having a melting point of 37° C.: or less; and
sealing the filling within a shell of a second chocolate composition,
wherein the second chocolate composition has a melting point greater than 37° C.