BE1003491A6 - Cacao-based preparation - Google Patents
Cacao-based preparation Download PDFInfo
- Publication number
- BE1003491A6 BE1003491A6 BE8901401A BE8901401A BE1003491A6 BE 1003491 A6 BE1003491 A6 BE 1003491A6 BE 8901401 A BE8901401 A BE 8901401A BE 8901401 A BE8901401 A BE 8901401A BE 1003491 A6 BE1003491 A6 BE 1003491A6
- Authority
- BE
- Belgium
- Prior art keywords
- addition
- sugar
- cocoa
- coffee
- based preparation
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Expired - Lifetime
Links
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G1/00—Cocoa; Cocoa products, e.g. chocolate; Substitutes therefor
- A23G1/30—Cocoa products, e.g. chocolate; Substitutes therefor
- A23G1/32—Cocoa products, e.g. chocolate; Substitutes therefor characterised by the composition containing organic or inorganic compounds
- A23G1/48—Cocoa products, e.g. chocolate; Substitutes therefor characterised by the composition containing organic or inorganic compounds containing plants or parts thereof, e.g. fruits, seeds, extracts
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Botany (AREA)
- Inorganic Chemistry (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Tea And Coffee (AREA)
- Confectionery (AREA)
Abstract
The preparation based on cacao comprising chocolate formed by a mass ofcacao, sugar, cocoa butter, lecithin and vanillin is characterised by anaddition of sugar and an addition of coffee in the form of an extract orfreeze-dried coffee with cardamom added in the form of an essential oil orflavour.
Description
Préparation à base de cacao
La présente invention est relative aux préparations à base de cacao pour la confection de plaquettes de chocolat et concerne l'addition d'un ou plusieurs condiments pour donner à la préparation, par exemple une plaquette de chocolat, une saveur particulière.
Une préparation à base de cacao suivant l'invention, comportant du chocolat constitué par une masse de cacao, du sucre, du beurre de cacao, de la lécithine et de la vanilline, est caractérisée par une addition de sucre et par une addition de café sous forme d'extrait ou de café lyophylisé avec une incorporation de cardamone sous forme d'huile essentielle ou d'arôme.
Les additions sont déterminées suivant le goût à donner aux plaquettes de chocolat et suivant le type de café utilisé.
Une préparation suivant l'invention est caractérisée par la proportion suivante des divers ingrédients :
<EMI ID=1.1>
La préparation suivant l'invention est avantageusement, mais pas nécessairement, réalisée en passant par les étapes suivantes : fonte puis tempérage du chocolat, addition du sucre, incorporation du café et de la cardamone, moulage.
La structure finale de la plaquette de chocolat sera granuleuse ou lisse suivant le pourcentage de sucre additionné après tempérage.
La plaquette pourra se présenter sous diverses formes,
<EMI ID=2.1>
Une préparation suivant l'invention peut également se présenter sous forme de pâte, mousse ou mousseline par addition de matière grasse émulsionnée ou non, butyrique ou non.
Revendications
1. Préparation à base de cacao, comportant du chocolat constitué par une masse de cacao, du sucre, du beurre de cacao, de la lécithine et de la vanilline, caractérisée par une addition de sucre et une addition de café sous forme d'extrait ou de café lyophylisé avec une incorporation de cardamone sous forme d'huile essentielle ou d'arôme.
Cocoa preparation
The present invention relates to cocoa-based preparations for making chocolate wafers and relates to the addition of one or more condiments to give the preparation, for example a chocolate wafer, a particular flavor.
A cocoa-based preparation according to the invention, comprising chocolate consisting of a cocoa mass, sugar, cocoa butter, lecithin and vanillin, is characterized by an addition of sugar and by an addition of coffee in the form of lyophilized extract or coffee with the incorporation of cardamom in the form of essential oil or flavor.
The additions are determined according to the taste to be given to the chocolate wafers and according to the type of coffee used.
A preparation according to the invention is characterized by the following proportion of the various ingredients:
<EMI ID = 1.1>
The preparation according to the invention is advantageously, but not necessarily, carried out by passing through the following stages: melting then tempering of the chocolate, addition of the sugar, incorporation of the coffee and the cardamom, molding.
The final structure of the chocolate bar will be grainy or smooth depending on the percentage of sugar added after tempering.
The brochure can be presented in various forms,
<EMI ID = 2.1>
A preparation according to the invention can also be in the form of a paste, foam or muslin by addition of fat, emulsified or not, butyric or not.
Claims
1. Cocoa-based preparation, comprising chocolate consisting of a cocoa mass, sugar, cocoa butter, lecithin and vanillin, characterized by the addition of sugar and the addition of coffee in the form of an extract or freeze-dried coffee with an incorporation of cardamom in the form of an essential oil or flavor.
Claims (1)
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| BE8901401A BE1003491A6 (en) | 1989-12-28 | 1989-12-28 | Cacao-based preparation |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| BE8901401A BE1003491A6 (en) | 1989-12-28 | 1989-12-28 | Cacao-based preparation |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| BE1003491A6 true BE1003491A6 (en) | 1992-04-07 |
Family
ID=3884440
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| BE8901401A Expired - Lifetime BE1003491A6 (en) | 1989-12-28 | 1989-12-28 | Cacao-based preparation |
Country Status (1)
| Country | Link |
|---|---|
| BE (1) | BE1003491A6 (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| NL1013269C2 (en) * | 1999-10-12 | 2001-04-17 | Hart Beheer B V J | Solid sweet product used as a snack comprises fat, sweetener and coffee |
| WO2009009837A1 (en) * | 2007-07-19 | 2009-01-22 | John Michael | A confectionery food item |
-
1989
- 1989-12-28 BE BE8901401A patent/BE1003491A6/en not_active Expired - Lifetime
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| NL1013269C2 (en) * | 1999-10-12 | 2001-04-17 | Hart Beheer B V J | Solid sweet product used as a snack comprises fat, sweetener and coffee |
| WO2009009837A1 (en) * | 2007-07-19 | 2009-01-22 | John Michael | A confectionery food item |
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Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| RE20 | Patent expired |
Owner name: FERME CHARLEMAGNE S.P.R.L. Effective date: 19951228 |