Systems and methods for distributing and dispensing chocolate
Content containers and vessels, one aspect including a deformable fluid-tight container shell defining an internal volume and separating the internal volume from an external environment; a room-temperature semi-solid content contained within the internal volume; and a valve operationally connected to and disposed at least partially without the deformable container shell; where the semi-solid content is a hydrophobic matrix with at least partially emulsified hydrophilic components; where the container shell is substantially fluid-tight; where the valve has open state(s) and a closed state; where the valve may be actuated between the open state(s) and the closed state; where the valve is self-cleaning; where during the open state(s), the internal volume is in fluidic communication with the external environment; where during the closed state, the internal volume content cannot fluidically communicate with the external environment; and where the content remains moisture-stable while the valve is in the closed state.
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 room-temperature semi-solid chocolate content contained within the internal volume and maintained at a temperature of about 46 degrees Celsius such that a viscous liquid is contained within the internal volume;
a valve operationally connected to and disposed at least partially without the deformable container shell; and
a mousehole cutout formed through the deformable fluid-tight container for alignment of the deformable fluid-tight container in a dispenser;
wherein the deformable fluid-tight container shell is generally oval with two curved sides meeting at a pair of oppositely disposed corners to yield an ‘eye-like’ profile;
wherein the deformable fluid-tight container shell has a constantly changing cross-sectional distance from one respective corner to the other as measured perpendicular to a line extending from one respective corner to the other;
wherein the mousehole cutout and constantly changing cross-sectional distance from one respective corner to the other enable an extruder member to efficiently extrude contents of the deformable fluid-tight container without the deformable fluid-tight container folding over on itself and/or excessively deforming;
wherein the semi-solid chocolate content is a hydrophobic matrix with at least partially emulsified hydrophilic components suspended therein;
wherein the semi-solid chocolate content has been vacuum treated to outgas at least some volatile flavorant molecules to yield a semi-solid chocolate with a preferred molecular ratio;
wherein the container shell is substantially fluid-tight to preserve the preferred molecular ratio;
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 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.
4. 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.
5. The content dispensing container of claim 1 , further comprising:
a container guiding structure formed into the container shell.