Claims
- 1. A substantially unsweetened homogeneous solid chocolate composition consisting essentially of 25-40 weight percent of cocoa determined on a fat-free basis, 30-40 weight percent of a mixture of hydrogenated vegetable oil having a melting point of at least 100.degree.F. and cocoa butter, said mixture containing 10-25% cocoa butter, 18-25 weight percent of starch, 0-10 weight percent of low-fat milk powder, 0.5-2.0 weight percent of an emulsifying agent and 0.5-3 weight percent of salt.
- 2. A process for producing the solid chocolate composition of claim 1 which comprises
- 1. charging the cocoa, starch, low-fat milk powder, emulsifying agent and salt components and approximately one-half of the hydrogenated vegetable oil component to a milling zone,
- 2. milling the mixture to form a paste,
- 3. passing the paste through a roll refining zone to obtain a viscous paste,
- 4. adding the remainder of the hydrogenated vegetable oil to the viscous paste from the roll refining zone,
- 5. heating and agitating the resultant mixture to form a homogeneous liquid,
- 6. raising the temperature of the liquid to a temperature in the range about 120.degree.-150.degree.F. and agitating it at such temperature for at least 15 minutes, and then
- 7. extruding small globs of the liquid not exceeding about one ounce in weight and cooling them to ambient temperature.
Parent Case Info
This application is a continuation-in-part of U.S. application Ser. No. 423,011 filed Dec. 10, 1973, now abandoned.
US Referenced Citations (7)
Foreign Referenced Citations (2)
Number |
Date |
Country |
672,081 |
Oct 1963 |
CA |
805,353 |
Dec 1958 |
UK |
Continuation in Parts (1)
|
Number |
Date |
Country |
Parent |
423011 |
Dec 1973 |
|