Method for preparing chocolates and/or chocolate-/cocoa-flavored compositions

1. Computer method for preparation of a recipe of a chocolate and/or chocolate-/cocoa-flavored composition from a bank of n ingredients P j , the ingredients P j referring in particular to a chocolate or cocoa mass, characterized in that it comprises the following steps in computer software:

define a scale of values E to assign a numerical value v ij for the taste descriptor G i of each ingredient P j , the set of values v ij defining the taste profile of the ingredient P j ,

determine a function f, such that v ic =f(k j , v ij ) f designating the set of rules used to calculate the values v ic characterizing the taste of a blend C of chocolates and/or cocoa masses such that C=Σ(j=0→n) k j P j , k j , between 0 and 1, limits included, being a coefficient designating the proportion of ingredient P j in the blend C,

choose a chocolate or cocoa mass base B, whose values v ib have been defined,

use the function f to determine the new values of the coefficients k j , v ij in the implementation of two alternative methods a and/or b as follows:

a. choose the new value v lb ′ of the taste descriptor G l to be modified in base B, apply a conversion step in which at least two coefficients k j are modified and calculated so that f(k j , v lj ) reaches value v lb ′, then calculate the set of values v ib ′ of taste descriptors G i , resulting from the modification of coefficients k j ,

b. modify at least two coefficients k j of base B then calculate the set of values v ib ′ of taste descriptors G i .

2. Method according to claim 1 , characterized in that methods a and b are used separately or alternately and can be repeated until a blended chocolate C with a satisfactory taste profile is obtained.

3. Method according to claim 1 , characterized in that the conversion step of method a. is performed as follows:

when v lb ′>f(k j , v lj ), choose amongst the ingredients P j of value v lj >v lb ′ at least one ingredient P sel+ and calculate the value(s) k sel+ of the ingredient(s) P sel+ to be introduced in the base B in order to reach the value v lb ′, then the value(s) k sel+ having been determined and at least one value k j modified, in which j≠sel+, now calculate if necessary the set of new values v ib ′ for the other taste descriptors G i , thereby defining the new taste profile of the chocolate B′ obtained,

when v lb ′<f(k j , v lj ), choose amongst the ingredients P j of value v lj <v lb ′ at least one ingredient P sel− and calculate the value(s) k sel− of the ingredient(s) P sel− to be introduced in the base B in order to reach the value v lb ', then the value(s) k sel− having been determined and at least one value k j modified, in which j≠sel−, now calculate if necessary the set of new values v ib ′ for the other tastes G i , thereby defining the new taste profile of the chocolate B′ obtained.

4. Method according to claim 1 , characterized in that the scale of values E is linear and has its origin at value 0 for which the taste G i is absent and in that function f is such that v ic =Σ(j=0→n) k j v ij /Σ(j=0→n)k j .

5. Method according to claim 3 , characterized in that during the conversion step,

write P j sup the ingredients P j of value V lj >V lb ′,

increase one or more of the coefficients k j of the ingredients P j sup by a value ε, choose amongst the ingredients P j for which k j ≠0, those of value v lj <v lb ′ which are written p j inf , reduce one or more of the coefficients k j of the ingredients p j inf by a value ε, such that the sum of the coefficients k j remains equal to 1 then repeat q times until |v lb ′−f(k j , v lj )|<δ.

6. Method according to claim 3 , characterized in that during the conversion step,

write P j inf the ingredients P j of value V lj <V lb ′,

increase one or more of the coefficients k j of the ingredients P j inf by a value ε, choose amongst the ingredients P j for which k j ≠0, those of value v lj >v lb ′ which are written p j sup , reduce one or more of the coefficients k j of the ingredients p j sup by a value ε, such that the sum of the coefficients k j remains equal to 1 then repeat q times until |v lb ′−f(k j , v lj )|<δ.

7. Method according to claim 5 , characterized in that, for a decimal rating, δ lies in the interval ]0; 0.5].

8. Method according to claim 5 , characterized in that a unique P j sup is chosen.

9. Method according to claim 5 , characterized in that a unique P j inf is chosen.

10. Method according to claim 8 , characterized in that the method used is repeated with a different P j sup in order to propose several solutions for a given value v lb ′.

11. Method according to claim 9 , characterized in that the method used is repeated with a different P j inf order to propose several solutions for a given value v lb ′.

12. Method according to claim 1 , characterized in that ε lies in the interval ]0; 1].

13. Method according to claim 1 , characterized in that during the conversion step if v lb ′>f(k j , v ij ), then a P j sup is chosen for which k j =or ≠0 and if v lb ′<f(k j , v ij ) then a P j sup is chosen for which k j ≠0.

14. Method according to claim 1 , characterized in that to prepare a dark chocolate, the taste descriptors G i are chosen from the group containing cocoa, bitter, sweet, acid, fruity, pot-ash, roasted, greasy, smoked, burnt, alcohol, medicine, coffee, persistent, astringent, cardboard, grilled, aromatic.

15. Method according to claim 1 , characterized in that to prepare a milk chocolate, the descriptors G i are chosen from the group containing milk, sweet, cocoa, sharp, greasy, caramel, hazelnut, vanilla, honey, biscuity, rancid, smoked, astringent, cardboard.

16. Method according to claim 1 , characterized in that to prepare a white chocolate, the descriptors G i are chosen from the group containing milk, sweet, vanilla, honey, caramel, fruity, alcohol, sharp, cooked, rancid.

17. Method according to claim 14 , characterized in that the descriptors G i are chosen from the group containing cocoa, sweet, fruity, aromatic, grilled, acid, bitter.

18. Method according to claim 1 , characterized in that the descriptors G i are also used to characterize the chocolate texture.

19. Method according to claim 18 , characterized in that the descriptors G i are chosen from the group containing brittle, crunchy, soft, greasy, dry, delicate, coarse, melting, sticky, unctuous.

20. Method according to claim 1 , characterized in that the ingredients P j comprise two categories, the ingredients derived from chocolates P choc and the ingredients derived from cocoa masses P mass .

21. Method according to claim 20 , characterized in that initially, it is possible to use only ingredients P choc in method a. and ingredients P choc and P mass in method b.

22. Method according to claim 5 or 21 , characterized in that secondly, in method a., when the desired value v lb ′ cannot be reached by increasing or decreasing the proportion k j of an ingredient p j sup or p j inf , an ingredient P mass can be added to ingredient P choc .

23. Method according to claim 20 , characterized in that the ingredients P j include a third category, called additives, in the form of flavored chocolates, chocolate-flavored compositions or aromas, and in that the descriptors G i are also used to quantify the intensity of the additional aromas.

24. Method according to claim 23 , characterized in that the aromas are chosen from the group containing vanilla, caramel, strawberry, ginger, lemon, orange, cinnamon, coffee.

25. Method according to claim 1 , characterized in that the base is chosen from the group containing: pure origin chocolates, blended chocolates.

26. Method according to claim 1 , characterized in that the bases B based on blended chocolate include characteristic blended chocolates prepared so that at least one taste G i is predominant.