Method for reducing the viscosity of chocolate

Details Method for reducing the viscosity of chocolate Method for reducing the viscosity of chocolate

A - Human Necessities

23

G

A23G 1/04 (2006.01) A23G 1/12 (2006.01) A23G 1/18 (2006.01)

Patent

CA 2196577

The present invention is directed to a method for reducing the viscosity of melted chocolate. In the method, a chocolate mixture is provided which includes a chocolate source, a fat source and a sweetener. The chocolate mixture is subjected to refining and conching or other processing. Thereafter, the liquified chocolate mixture, which is liquified during conching, is subjected to high shear mixing while the chocolate mixture is still in the molten state.

La présente invention concerne un procédé de réduction de la viscosité du chocolat fondu. Selon ce procédé, un mélange à base de chocolat comprend une source de chocolat, une source de matières grasses et un édulcorant. Ce mélange à base de chocolat est soumis au raffinage et au conchage ou à un autre traitement. Le mélange à base de chocolat, qui a été liquéfié durant le conchage, est ensuite soumis à un processus de mélange par effet de cisaillement important pendant qu'il se trouve encore à l'état fondu.

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