SYSTEMS AND METHODS FOR DISTRIBUTING AND DISPENSING CHOCOLATE
Content containers and vessels, one aspect including a chocolate dispensing vessel, having 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 outside of the fluid-tight enclosure. The chocolate is solid state at room temperature and the chocolate softens to a liquid state in the temperature range from 26 to 36 degrees Celsius.
1 . A chocolate dispensing vessel, 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 outside of the fluid-tight enclosure;
wherein the chocolate is solid state at room temperature;
wherein the chocolate softens to a liquid state in the temperature range from 26 to 36 degrees Celsius.
2 . The content dispensing vessel of claim 1 , further comprising:
a magnetic stirring member disposed within the fluid-tight enclosure.
3 . The content dispensing vessel of claim 1 , wherein the fluid-tight enclosure is a flexible bag.
4 . The content dispensing vessel of claim 1 , wherein the fluid-tight enclosure is a keg.
5 . The content dispensing vessel of claim 1 , further comprising:
a pressure member operationally connected to the fluidic valve for actuation and deactuation of the valve.
6 . The content dispensing vessel of claim 1 , further comprising:
a pressure member operationally connected to the fluid-tight enclosure; and
a heater in thermal communication with and operationally connected to the fluid-tight enclosure;
wherein energization of the heater softens the chocolate to the liquid state; and
wherein when the chocolate is in the liquid state, energization of the pressure member urges the chocolate through the valve.
7 . The content dispensing system of claim 1 , further comprising:
an agitator displaced within the fluid-tight enclosure; and
an agitator driver connected in electromagnetic communication with the agitator.
8 . The content dispensing container of claim 1 , further comprising:
a container guiding structure formed into the fluid-tight enclosure.
9 . The content dispensing container of claim 1 , further comprising:
a cut out formed into the fluid-tight enclosure.
10 . The content dispensing container of claim 1 , further comprising:
at least one connection location formed into the fluid-tight enclosure.
11 . The content dispensing container of claim 1 , wherein the chocolate degrades at temperatures above 49 degrees Celsius enclosure.