CHOCOLATE SEEDS AND CHOCOLATE COMPRISING A MILK FAT FRACTION

The invention relates to a method for preparing a chocolate seed composition or chocolate compound seed composition having a primary endotherm melt peak position of at least 40 °C, comprising subjecting a liquid fat blend comprising (i) 50-99.5 wt. % of a stear in fraction of milk fat, and (ii) 50-0...

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Bibliographische Detailangaben
Hauptverfasser:	BOERBOOM, Franciscus Johannes Gerardus, GREINER, Maximilian Martin, DEPYPERE, Frédéric Roger, KLOEK, William, SOMERS, Marco Albertus Franciscus Johannes
Format:	Patent
Sprache:	eng ; fre ; ger
Schlagworte:	CHEWING GUM COCOA COCOA PRODUCTS, e.g. CHOCOLATE CONFECTIONERY FOODS OR FOODSTUFFS HUMAN NECESSITIES ICE-CREAM PREPARATION THEREOF SUBSTITUTES FOR COCOA OR COCOA PRODUCTS THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
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Beschreibung
Zusammenfassung:	The invention relates to a method for preparing a chocolate seed composition or chocolate compound seed composition having a primary endotherm melt peak position of at least 40 °C, comprising subjecting a liquid fat blend comprising (i) 50-99.5 wt. % of a stear in fraction of milk fat, and (ii) 50-0.5 wt. % cocoa butter or cocoa butter equivalent to a crystallization step, which comprises cooling the liquid fat blend to a temperature below the lower end of the solidification range of the blend. The invention further relates to a chocolate seed composition or chocolate compound seed composition, to a method for making chocolate with a seed composition, and to a chocolate obtainable by such method.