Chocolate solid and method of manufacture

Details Chocolate solid and method of manufacture Chocolate solid and method of manufacture

A - Human Necessities

23

G

99/42

A23G 1/00 (2006.01) A23G 1/04 (2006.01) A23G 9/00 (2006.01) A23G 9/32 (2006.01)

Patent

CA 1044944

ABSTRACT OF THE DISCLOSURE A homogeneous solid chocolate composition useful as in intermediate in producing chocolate fudge toppings and chocolate variegating sauces for ice cream is described. The composition consists essentially of 25 to 40 weight percent of cocoa determined by a fat-free basis, 30 to 40 weight percent of a mixture of a major proportion of hydrogenated vegetable oil and a minor proportion of cocoa butter, 18 to 25 weight percent of starch, 0 to 10 weight percent of low fat milk powder, 0 to 7 weight percent of sugar, 0.5 to 2.0 weight percent of lecithin and 0.5 to 3.0 weight percent of salt. Small amounts of flavor imparting materials such as vanillin may be present. The method of making the composition is described. The composition can be mixed with corn syrup, invert sugar and water, heated and subsequently cooled to provide a topping of immediate fudgy consistency. Prior art toppings conventionally require four to six weeks storage to develope a fudgy consistency.

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