Rapid development of heat resistance in chocolate and chocolate-like confectionery products
The invention relates to a process for manufacturing heat-resistant chocolate or chocolate-like confectionery products wherein (I) chocolate mass or chocolate-like confectionery mass which has been mixed with a water-in-oil emulsion or (ii) chocolate mass or chocolate-like confectionery mass having an increased water content is moulded and then subjected to a microwave treatment prior to, during, and/or after cooling. The heat resistance is developed essentially instantaneously and the obtained product can be subjected to temperatures of up to about 40 or even 50° C. without losing its form. The invention also relates to the products obtainable by that process.
1. A process for producing heat resistant chocolate, said process comprising:
(1) providing a chocolate mass or chocolate-like confectionery mass containing at least about 1.8 percent water;
(2) moulding the mass from step (1) to form moulded chocolate;
(3) cooling the moulded chocolate; and
(4) subjecting the moulded chocolate to a microwave treatment, before, during, or after the cooling step, wherein the microwave treatment is effective to heat the moulded chocolate mass's interior to about 90 to about 135° C. for about 5 seconds to about 6 minutes, thereby providing heat resistance to the chocolate essentially immediately after the microwave treatment;
wherein the moulded chocolate mass's exterior is maintained at about 30° C. or less during the microwave treatment.
2. The process of claim 1 , wherein the chocolate mass or chocolate-like confectionery mass contains about 1.8 to about 7 percent water.
3. The process of claim 1 , wherein the chocolate mass or chocolate-like confectionery mass contains about 1.8 to about 3 percent water.
4. The process of claim 1 , wherein at least a portion of the water in the chocolate mass or chocolate-like confectionery mass is obtained from a water-in-oil emulsion.
5. The process of claim 1 , wherein the moulded chocolate mass's interior is heated to about 100 to about 125° C. by the microwave treatment.
6. The process of claim 1 , wherein at least a portion of the water in the chocolate mass or chocolate-like confectionery mass is obtained from a water-in-oil emulsion.
7. The process of claim 1 , wherein the moulded chocolate mass's interior is heated to about 100 to about 125° C. by the microwave treatment.
8. The process of claim 1 , wherein the microwave treatment is carried out with a microwave energy density of about 66 to about 11160 kJ/kg.