Heat-resistant chocolate and method of making same

Details Heat-resistant chocolate and method of making same Heat-resistant chocolate and method of making same

A - Human Necessities

23

G

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

Patent

CA 2106083

This invention concerns a heat-resistant or thermally robust chocolate and method for making same. The inventive method provides a means of adding moisture to chocolate through use of reverse micelle technology to form a stable water-in-oil emul- sion, for example, hydrated lecithin. The stable water-in-oil emulsion is added to tempered chocolate during processing, and up- on aging and stabilization, thermal robustness develops in the chocolate product. The heat-resistant chocolate of the instant in- vention is suitable for use in the same manner and for the same purposes for which ordinary chocolate is used. The invention provides a heat-resistant chocolate product having the desired taste, texture, mouth feel and other characteristics of ordinary chocolate.

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