Process for making chocolate-based fat system having improved organoleptic properties

This invention relates to a new chocolate-based fat system which has improved organoleptic properties. Specifically, the present invention relates to an edible anhydrous chocolate-based fat system having a granulated sugar component which provides the improved organoleptic properties, and which also results in a distinctly different mouth sense. In a particular embodiment of the present invention, the edible anhydrous chocolate-based fat system is flavor infused with an additional sweet flavor, which is brought into the chocolate-based fat system by way of flavor-saturated granulated sugar. An edible anhydrous chocolate-based fat system is provided, having a significant granulated sugar component. This provides an unusual mouth sense, and allows for significantly different organoleptic properties of the chocolate-based fat system-which otherwise emulates chocolate. The chocolate may be light or dark, or white chocolate. An additional sweet flavor may be added to the chocolate-based fat system, allowing for a faster release of the additional flavor, by infusing or saturating the granulated sugar component of the fat system with the additional flavor. Typically, the granulated sugar component is saturated with an essential oil of a chosen flavor. Apart from the granulated sugar component, the remaining ingredients of the chocolate-based fat system are conched in the usual manner in keeping with chocolate production techniques. A process for production of the edible anhydrous chocolate-based fat system is discussed, and typical machinery for carrying out that process is shown.