CN115486490A

CN115486490A - Method for preparing aerated chocolate and products obtained therefrom

Info

Publication number: CN115486490A
Application number: CN202210722200.2A
Authority: CN
Inventors: 芦文娟; 阚涛; 栗斌
Original assignee: BUHLER (WUXI) COMMERCIAL CO LTD
Current assignee: BUHLER (WUXI) COMMERCIAL CO LTD
Priority date: 2021-06-18
Filing date: 2022-06-17
Publication date: 2022-12-20

Abstract

The present invention relates to a process for preparing an aerated chocolate product, characterized in that it comprises the steps of: preparing chocolate paste; aerating the obtained chocolate mass at a feed temperature of the chocolate mass of about 27-33 ℃ to obtain an aerated chocolate mass; the aerated chocolate mass is post-treated to obtain aerated chocolate. Preferably, the aerated chocolate product is aerated raw chocolate.

Description

Method for preparing aerated chocolate and products obtained therefrom

The present application claims priority of chinese application No. 202110678085.9, entitled "method of making aerated chocolate and products therefrom", filed on 18/6/2021, the contents of which are incorporated herein by reference in their entirety.

Technical Field

The invention relates to the field of food, in particular to a method for preparing a chocolate composition and chocolate prepared by the method, in particular to aerated raw chocolate.

Background

The traditional chocolate mainly takes cocoa mass, cocoa powder, milk powder, cane sugar and cocoa butter as main raw materials, and is prepared by a series of processes such as grinding, refining, temperature regulation, pouring and the like.

On the basis of the traditional chocolate, the raw chocolate is added with components with higher water content, such as fresh milk, cream, butter, starch syrup and the like, so that the mouth feel is softer and smoother and is melted in the mouth.

The taste of the chocolate can also be improved by selecting sugar substances such as invert sugar, water sugar, fructose, cane sugar, honey and the like. However, the higher sugar content causes more heat burden to consumers, and the sweet and greasy taste is not accepted by modern consumers, which is not favorable for the market popularization of the product.

The prior art also improves the mouthfeel of chocolate by adding alcohol to it, but this limits the consumption of some people who are not suitable for taking alcohol, for example: minors, alcohol-allergic people and the like, and the market range is limited.

CN102870940A discloses a milk chocolate and a preparation method thereof, wherein milk powder is added into the chocolate, so that the chocolate has smooth mouthfeel, thick milk fragrance and light, fragrant and sweet taste.

CN108497143A discloses a pomegranate wine chocolate and a preparation method thereof, which uses whole pomegranate as a fermentation raw material, and produces pomegranate wine as a wine core through co-fermentation of a plurality of leavening agents such as lactobacillus plantarum and the like, thereby improving the taste of the pomegranate wine chocolate.

Disclosure of Invention

In one aspect, the present invention provides a process for preparing an aerated chocolate product, characterised in that the process comprises the steps of: preparing chocolate paste; aerating the obtained chocolate mass at a feed temperature of the chocolate mass of about 27-33 ℃ to obtain an aerated chocolate mass; the aerated chocolate mass is post-treated to obtain aerated chocolate.

In a preferred embodiment, the aerated chocolate product is aerated raw chocolate.

In one embodiment, the step of preparing the chocolate mass comprises the steps of: melting and mixing the chocolate raw materials to obtain a chocolate mixture; refining the obtained chocolate mixture; conching the obtained chocolate mixture to obtain a chocolate mass; optionally, further comprising the steps of: to the obtained chocolate mass, cream, salt-free butter and invert syrup were added and emulsified to obtain a raw chocolate mass.

In a preferred embodiment, the chocolate mass feed temperature is about 28-29 ℃.

In one embodiment, the chocolate mass has a discharge temperature of about 30 ℃ or less. In a preferred embodiment, the chocolate mass exit temperature is about 18-23 ℃. In a more preferred embodiment, the chocolate mass exit temperature is about 20-21 ℃. In a particularly preferred embodiment, the chocolate mass exit temperature is about 20 ℃.

In one embodiment, the post-treatment comprises the steps of: pouring the aerated chocolate mass into a mold; demoulding the chocolate to obtain aerated chocolate; in a preferred embodiment, the aerated chocolate mass is cooled to about 10-18 ℃, preferably about 14-16 ℃, before the de-moulding is performed.

In another aspect, the present invention provides an aerated chocolate characterised in that it is prepared by the process of the invention. In a preferred embodiment, the chocolate is raw chocolate.

Drawings

The foregoing and other features and advantages of the disclosure will be more readily understood and appreciated from the following detailed description when taken in conjunction with the accompanying drawings, wherein:

FIG. 1 shows a prior art raw chocolate and an aerated raw chocolate of the present invention;

FIG. 2 shows a prior art raw chocolate and an aerated raw chocolate of the present invention;

FIG. 3 is a schematic cross-sectional view of an aerated raw chocolate according to the invention;

FIG. 4 shows a schematic cross-sectional view of an aerated raw chocolate as sample A;

FIG. 5 is a schematic cross-sectional view of aerated raw chocolate shown as sample B;

FIG. 6 is a schematic cross-sectional view of aerated raw chocolate shown as sample C;

FIG. 7 shows a schematic cross-sectional view of aerated raw chocolate as sample D;

FIG. 8 shows a schematic cross-sectional view of aerated raw chocolate as sample E;

FIG. 9 shows a schematic cross-sectional view of aerated raw chocolate as sample F;

FIG. 10 shows a schematic cross-sectional view of aerated raw chocolate as sample G;

FIG. 11 is a schematic cross-sectional view of an aerated raw chocolate that is sample H;

FIG. 12 shows a schematic cross-section of an aerated raw chocolate as sample I.

Detailed Description

The present invention will be described in further detail below. Such description is for the purpose of illustration and not for the purpose of limitation. Other advantages and effects of the present invention will be readily apparent to those skilled in the art from the disclosure of the present specification. The invention is capable of other and different embodiments and of being practiced or of being carried out in various ways. Various modifications and alterations can be made by those skilled in the art without departing from the spirit of the invention.

General definitions and terms

All publications, patent applications, patents, and other references mentioned herein are incorporated by reference in their entirety if not otherwise indicated.

Unless defined otherwise, all technical and scientific terms used herein have the same meaning as commonly understood by one of ordinary skill in the art to which this invention belongs. In case of conflict, the definitions provided herein will control.

All percentages, parts, ratios, etc., are by weight unless otherwise indicated.

When an amount, concentration, or other value or parameter is given as either a range, preferred range, or a pair of upper and lower preferable values or specific values, this is to be understood as specifically disclosing all ranges formed from any pair of any upper range limit or preferred value and any lower range limit or preferred value, regardless of whether ranges are separately disclosed. When a range of numerical values is recited herein, unless otherwise stated, the range is intended to include the endpoints thereof, and all integers and fractions within the range. The scope of the invention is not limited to the specific values recited when defining a range. For example, "1-8" encompasses 1, 2, 3, 4, 5, 6, 7, 8, as well as any subrange consisting of any two values therein, e.g., 2-6, 3-5.

The terms "about" and "approximately," when used in conjunction with a numerical variable, generally mean that the value of the variable and all values of the variable are within experimental error (e.g., within 95% confidence interval for the mean) or within ± 10% of the specified value, or more.

The terms "comprising," "including," "having," "containing," or "involving," and other variations thereof herein, are inclusive or open-ended and do not exclude additional unrecited elements or method steps. It will be understood by those skilled in the art that terms such as "including" and "comprising" are intended to have the meaning of "… composition". The expression "consisting of 8230comprises" excludes any element, step or ingredient not specified. The expression "consisting essentially of 8230comprises" means that the scope is limited to the specified elements, steps or components, plus optional elements, steps or components which do not materially affect the basic and novel characteristics of the claimed subject matter. It is understood that the expression "comprising" covers the expressions "consisting essentially of and" consisting of \82303030303030A ".

Herein, unless otherwise indicated, the proportions, percentages, etc. herein are by weight. Unless otherwise indicated, when contents are expressed (percentages), based on the respective described product. For example, when describing "raw chocolate," the basis for the calculation is the "raw chocolate. For another example, when "dark chocolate" is described, the basis for the calculation is the "dark chocolate". It will be understood by those skilled in the art that when referring to a product or composition, the sum of the ingredients is 100%. Those skilled in the art can appropriately select the composition according to the range of the components listed herein.

The term "selected from 8230;" refers to one or more elements of the later listed groups, independently selected, and may include combinations of two or more elements.

When values or range ends are described herein, it is understood that the disclosure includes the particular values or ends recited.

The term "one or more" or "at least one" as used herein refers to one, two, three, four, five, six, seven, eight, nine or more.

Unless otherwise indicated, the terms "combination thereof" and "mixture thereof" refer to a multi-component mixture of the elements described, for example two, three, four and up to the maximum possible multi-component mixture.

Furthermore, no number of elements or components of the invention has been previously indicated and no limitation on the number of occurrences (or presence) of an element or component is intended. Thus, it should be understood that the singular includes one or at least one and that the singular of an element or component also includes the plural unless the numerical value explicitly indicates the singular.

In this document, unless stated otherwise or the context clearly requires otherwise, the expressions "first", "second" or numerical designations 1, 2, 1.1, 1.2, etc. are used only to distinguish various elements, components or steps, and do not limit their performance in such a sequential order, do not limit the number, nor exclude the presence of further elements, components or steps not listed, such as "third", "fourth". The elements, components or steps defined in the expressions "first", "second", etc. may be the same or different.

The terms "optionally" or "optionally" as used herein mean that the subsequently described event or circumstance may or may not occur, and that the description includes instances where said event or circumstance occurs and instances where it does not.

The term "raw chocolate" as used herein means: chocolate blank accounts for more than 60% of the total weight, butter accounts for more than 10% of the total weight, and water accounts for more than 10% of the total weight. The definition also covers chocolate processing products made using the chocolate.

The term "refining" means: the process of reducing material plasmids such as cocoa powder, white granulated sugar and the like by mechanical extrusion and friction in the process of preparing raw chocolate to obtain the material plasmids with smaller average fineness.

The term "refining" means: in the process of making raw chocolate, the materials are subjected to continuous mechanical mixing, kneading and shearing to further break down the plasmids of the materials; the process of making the shape of the plasmid smoother to increase the palatability of chocolate by continuous mechanical impact and friction.

The term "emulsification" means: in the process of making raw chocolate, cocoa powder, sugar powder and other components are uniformly dispersed in an oil phase.

Method for producing raw chocolate

In one aspect, the present invention provides a method of preparing chocolate comprising the steps of:

preparing chocolate paste;

aerating the obtained chocolate mass at a feed temperature of the chocolate mass of about 27-33 ℃ to obtain an aerated chocolate mass;

the aerated chocolate mass is post-treated to obtain aerated chocolate.

In a preferred embodiment, the aerated chocolate is aerated raw chocolate.

Preparation of chocolate paste

In one embodiment, the step of preparing the chocolate mass further comprises the steps of:

melting and mixing the chocolate raw materials to obtain a chocolate mixture;

refining the obtained chocolate mixture;

the obtained chocolate mixture is conched to obtain a chocolate mass.

In a preferred embodiment, the step of preparing the chocolate mass further comprises the steps of:

to the obtained chocolate mass, cream, salt-free butter and invert syrup were added and emulsified to obtain a raw chocolate mass.

Melting and mixing the chocolate raw materials to obtain a chocolate mixture

In one embodiment, the chocolate materials used include cocoa butter, cocoa liquor, white sugar and cocoa powder.

In one embodiment, the cocoa butter and cocoa mass are heated to melt them. Instruments that may be used include, but are not limited to, a Buhler RoaStar roaster. In one embodiment, the cocoa butter and cocoa liquor pieces are melted using a Buller RoaStar roaster.

In one embodiment, the cocoa butter and cocoa mass are melted by heating to about 40-50℃. In a preferred embodiment, the cocoa butter and cocoa mass are melted by heating them to about 45℃. In one embodiment, the melted cocoa butter, cocoa mass, milk powder, white granulated sugar, etc. are mixed and stirred using a double-wheat mixer to be uniformly mixed.

Refining the resulting chocolate mixture

The raw materials can reach certain fineness by finely grinding the raw materials, so that the mouthfeel of the product is improved, and for example, the mouthfeel of the product is fine and smooth. Refining may be performed using equipment including, but not limited to, a two-roll braler, a five-roll refiner, a three-roll refiner, and the like. In one embodiment, the mixture obtained in the above step is fed to a Braille three-roll refiner for refining.

In one embodiment, the target fineness of refining is about 20-30 μm. In a preferred embodiment, the target fineness of the refining is about 20-25 μm. In a more preferred embodiment, the target fineness of refining is about 22 μm. The raw material particles with proper fineness can be obtained by proper fine grinding fineness, and the method is favorable for obtaining products with better mouthfeel. Too high fineness of finish grinding is not favorable for obtaining a product with better mouthfeel. The low fineness of the fine grinding leads to low production efficiency and improves the production cost of the chocolate.

Conching the obtained chocolate mixture to obtain a chocolate mass

Refining the feedstock may result in the feedstock being subjected to continuous mechanical mixing, kneading, shearing, and further crushing of the feedstock to a smaller size. In addition, the raw material particles can be made smoother by continuous mechanical impact and friction, and thus the mouthfeel of the chocolate can be further improved.

In one embodiment, the refining temperature is about 70-90 ℃. In a preferred embodiment, the refining temperature is about 80 ℃. The proper refining temperature is favorable for realizing the target fineness of the chocolate and improving the taste and mouthfeel of the chocolate. Too high a refining temperature tends to deteriorate the raw material. Too low a conching temperature is not favourable for achieving the target fineness of the chocolate.

In another embodiment, the forward rotational speed of the refining apparatus is from about 500 to 1000r/min during refining. In a preferred embodiment, the forward rotational speed of the refining apparatus during refining is about 800r/min. For example, about 500r/min, about 600r/min, about 700r/min, about 750r/min, about 800r/min, about 900r/min, about 1000r/min. In another embodiment, the reverse rotational speed of the refining apparatus is from about 500 to 1500r/min during refining. In a preferred embodiment, the reverse rotational speed of the refining apparatus during refining is about 1000r/min. For example, about 500r/min, about 600r/min, about 700r/min, about 750r/min, about 800r/min, about 900r/min, about 1000r/min, about 1500r/min, about 1100r/min, about 1200r/min, about 1300r/min, about 1400r/min, about 1500r/min. The proper rotational speed of the conching device is beneficial to realizing the target fineness of the chocolate and further improving the taste and mouthfeel of the chocolate. Too high a refining plant speed increases the energy consumption. Too low a conching device speed is not conducive to achieving the target fineness of the chocolate.

In yet another embodiment, the forward run time of the refining apparatus during refining is from about 1 to about 3 hours. In a preferred embodiment, the forward run time of the refining apparatus during refining is about 1.5h. In yet another embodiment, the reverse run time of the refining apparatus during refining is from about 2 to about 6 hours. In a preferred embodiment, the reverse run time of the refining apparatus during refining is about 2h. A suitable conching time is advantageous to achieve the target fineness of the chocolate, further improving the taste and mouthfeel of the chocolate. Too high a refining time increases the energy consumption. Too low a conching time is not favourable for achieving the target fineness of the chocolate.

Adding cream, salt-free butter and invert syrup to the obtained chocolate mass and emulsifying to obtain raw chocolate mass

In one embodiment, further comprising the steps of:

mixing cream and invert syrup and heating the resulting mixture;

mixing the chocolate mass and the mixture;

to the mixture obtained above was added the salt-free butter and the obtained mixture was emulsified.

Mixing cream and invert syrup and heating the resulting mixture

In one embodiment, cream is mixed with invert syrup and heated, and then mixed with the mixed slurry obtained above.

In one embodiment, the cream and invert syrup are heated to 50-80 ℃. In a preferred embodiment, the cream and invert syrup are heated to 65 ℃. Suitable heating temperatures facilitate the conversion of the creamer and invert syrup into a liquid and, more so, the mixing with the chocolate. Too high a heating temperature may deteriorate the raw material. Too low a heating temperature is not conducive to thorough mixing of the creamer, invert syrup and chocolate.

Mixing the chocolate mass with the mixture

In one embodiment, the chocolate mass and the above mixture are mixed.

Adding salt-free butter into the obtained mixture, and emulsifying the obtained mixture

In one embodiment, salt-free butter is added to the mixture obtained above, and the mixture obtained is emulsified.

In a preferred embodiment, the resulting mixture is emulsified to a gum.

Aerating the obtained chocolate mass at a feed temperature of the chocolate mass of about 27-33 ℃ to obtain an aerated chocolate mass

In one embodiment, the inflation is performed by an inflation device.

Feed temperature of chocolate mass

In one embodiment, the aeration device controls the feed temperature of the chocolate mass feed to the aeration device to be about 27-33 ℃. In a preferred embodiment, the aeration device controls the feed temperature of the chocolate mass as it is fed to the aeration device to be about 28-29 ℃. For example, about 27 deg.C, about 28 deg.C, about 29 deg.C, about 30 deg.C, about 31 deg.C, about 32 deg.C, about 33 deg.C.

The feed temperature of the chocolate mass affects the aeration rate of the chocolate and thus the mouthfeel of the chocolate, such as the bulk and lightness of the mouthfeel. The proper feeding temperature can enable the obtained aerated chocolate to have improved mouthfeel, and the excessively low feeding temperature enables the chocolate to be solidified in the aeration process, so that the chocolate cannot be aerated; too high a feed temperature makes the chocolate unable to envelope the gas, resulting in insufficient aeration of the chocolate. At the temperature, the chocolate mass is in a liquid state, can be fed into the aeration equipment through the feed pump, and flows out of the aeration equipment after aeration treatment, so that the industrial production of the aerated chocolate is realized.

Discharge temperature of chocolate mass

In one embodiment, the chocolate mass has a discharge temperature of about 30 ℃ or less as it moves out of the aeration device. In a preferred embodiment, the chocolate mass has a discharge temperature of about 18 to 23 ℃. In a more preferred embodiment, the chocolate mass has a discharge temperature of about 20-21 ℃. In a particularly preferred embodiment, the chocolate mass has a discharge temperature of about 20 ℃. For example, about 18 deg.C, about 19 deg.C, about 20 deg.C, about 21 deg.C, about 22 deg.C, about 23 deg.C, about 24 deg.C, about 25 deg.C, about 26 deg.C, about 27 deg.C, about 28 deg.C, about 29 deg.C, and about 30 deg.C.

The discharge temperature of the chocolate mass will vary accordingly with the feed temperature of the chocolate mass. For example, as the feed temperature increases, the discharge temperature will increase accordingly; for another example, as the feed temperature decreases, the discharge temperature also decreases. Therefore, the feeding temperature of the chocolate mass affects the discharging temperature, and further affects the aeration rate of the chocolate, and affects the taste of the product, such as the looseness and the light taste. It follows that suitable chocolate feed and exit temperatures are advantageous in providing aerated chocolate with improved mouthfeel.

Other preparation conditions

In one embodiment, the stirring head in the aerating device rotates to stir the chocolate mass. Meanwhile, gas is introduced into the inflating equipment under a certain pressure. The stirred chocolate can be fully mixed with the gas introduced into the aeration equipment, so that the chocolate is aerated.

In one embodiment, the gas used for aeration is selected from the group consisting of carbon dioxide, nitrogen, and combinations thereof. In a preferred embodiment, the gas used for aeration is nitrogen.

In one embodiment, the rotational speed of the agitator head of the aeration device is about 200 to 800rpm. In a preferred embodiment, the rotational speed of the agitator head of the aeration device is about 400 to 600rpm. Chocolate slurry can be fully stirred at a proper rotating speed of the stirring head, so that the chocolate slurry can be fully mixed with introduced gas, bubbles with uniformly distributed air holes and proper air hole sizes are formed in a chocolate product, and the taste and mouthfeel of the chocolate can be effectively improved. Too high a rotational speed of the stirring head increases the energy consumption of the production. Too low a rotational speed of the stirring head may not sufficiently stir the chocolate mass, so that the aeration effect is not ideal.

In one embodiment, the aeration rate of the chocolate mass is about 35-65%. In a preferred embodiment, the aeration rate of the chocolate mass is about 40-50%.

In one embodiment, the chocolate mass is further cooled to about 10-18 ℃ after the aeration is complete. In a preferred embodiment, after the aeration is finished, the chocolate mass is cooled further to about 14-16 ℃.

In one embodiment, the inflation equipment used for inflation is selected from the group consisting of inflators, blenders, and eggbeaters. In a preferred embodiment, the inflation device used for inflation is selected from inflators. For example, the inflator used may be a Braille Mondomix inflator.

Post-treating the aerated chocolate mass to obtain aerated chocolate

In one embodiment, the post-treatment further comprises the steps of:

pouring the aerated chocolate mass into a mold;

the chocolate is demoulded to obtain aerated chocolate.

In a preferred embodiment, the aerated chocolate mass is cooled to about 10-18 ℃ before the de-molding is performed. In a preferred embodiment, the aerated chocolate mass is cooled to about 14-16 ℃ before the de-molding is performed.

Chocolate of the invention

In another aspect, the invention also provides a chocolate, which is prepared by the method of the invention.

In a preferred embodiment, the aerated chocolate is aerated raw chocolate.

Raw chocolate

The raw chocolate is a chocolate containing 60% or more of the total weight of the chocolate base, 10% or more of the total weight of cream, and 10% or more of the total weight of water (including water contained in cream), and a processed chocolate containing 60% or more of the total weight of the chocolate base and 60% or more of the total weight of the chocolate base.

In a further aspect, the present invention provides an aerated raw chocolate characterised in that the raw chocolate comprises:

about 55-65% by weight chocolate;

about 25-35% by weight of cream;

about 5-8 wt% salt-free butter; and

about 3-6% by weight invert syrup;

wherein the raw chocolate comprises gas bubbles.

Raw material chocolate

In one embodiment, the chocolate is selected from the group consisting of dark chocolate, white chocolate, milk chocolate, and combinations thereof. In a preferred embodiment, the chocolate is dark chocolate.

Dark chocolate

Dark chocolate is chocolate with a high cocoa solids content, a high hardness, slightly bitter, cocoa solids content of about 70% to 99%.

In one embodiment, the raw chocolate of the present invention comprises about 55 to 65 weight percent dark chocolate. Suitable dark chocolate levels are not only beneficial to health, for example, by increasing the body's antioxidant levels, protecting the heart blood vessels, helping to control appetite, etc., but also provide the chocolate with a better taste. Too high a dark chocolate content can make the chocolate bitter in taste. Too low a dark chocolate content can increase the level of other ingredients in the chocolate, such as cream, syrup, etc., which can create health risks over extended periods of consumption.

In one embodiment, the dark chocolate comprises: about 30-40% by weight white granulated sugar; about 35-45% by weight cocoa mass; about 5-15% by weight cocoa butter; about 10-20 wt% cocoa powder; about 0.3-0.5% by weight of soy lecithin; and about 0.01-0.02% by weight of vanillin.

The proper content of white granulated sugar is beneficial to obtaining the dark chocolate with better taste. Too high a white sugar content can make the dark chocolate have a higher sugar content, and the taste of the dark chocolate is too sweet and greasy, which is not good for health. Too low a level of white granulated sugar can result in a bland taste of the dark chocolate.

Suitable cocoa mass levels are beneficial in obtaining suitable amounts of cocoa solids, such as cocoa butter and cocoa powder. Too high a cocoa mass content can result in chocolate with too high a cocoa solids content, lower sugar content, and a bitter taste. Too low cocoa mass content results in too low a cocoa solids content in the chocolate, which reduces the anti-aging, blood pressure lowering and skin moisturizing benefits of the chocolate.

The proper cocoa butter content is beneficial to obtaining chocolate with better taste, and meanwhile, the chocolate has the effects of resisting aging, reducing blood pressure, moistening skin and the like. Too high a cocoa butter content reduces the sugar content of the chocolate, which tastes bitter. Too low a cocoa butter content can reduce the anti-aging, blood pressure lowering and skin moisturizing effects of chocolate.

The proper content of the cocoa powder is beneficial to obtaining chocolate with better taste, and meanwhile, the chocolate has the effects of resisting aging, reducing blood pressure, moistening skin and the like. Too high a cocoa content reduces the sugar content of the chocolate, which tastes bitter. Too low a cocoa content can reduce the anti-aging, blood pressure lowering and skin moisturizing effects of chocolate.

The soybean lecithin is a byproduct in the process of refining soybean oil, and the pure soybean lecithin is a brown yellow waxy solid which is easy to absorb water and turns into brown black jelly. The soybean lecithin has the effects of delaying aging, preventing cardiovascular and cerebrovascular diseases and the like. Soybean lecithin is added to chocolate as viscosity reducer, emulsifier, moisturizer, and solubilizer. The proper content of the soybean lecithin can effectively promote the mutual dissolution of the components of the dark chocolate, is beneficial to the aeration of the chocolate and is also beneficial to the health. Too high a soybean lecithin content is not favorable for obtaining a good tasting dark chocolate. Too low a content of soy lecithin does not allow the components of the dark chocolate to be fully dissolved and does not facilitate aeration of the chocolate, which is detrimental to obtaining a dark chocolate with better mouthfeel.

Vanillin has a chemical name of 3-methoxy-4-hydroxybenzaldehyde, and is white or pale yellow needle-like or crystalline powder. Vanillin is a food spice, and can be used as food additive for increasing and fixing fragrance. The proper vanillin content can improve the taste and mouthfeel of the dark chocolate. Too high a vanillin content can result in a chocolate taste that is too sweet and greasy. Too low a vanillin content is detrimental to obtaining a better tasting dark chocolate.

White chocolate

White chocolate is chocolate without cocoa powder, and is made from cocoa butter, sugar, milk, spices, etc.

In one embodiment, the white chocolate is included in the raw chocolate of the present invention in an amount of about 55 to 65% by weight. An appropriate white chocolate content is advantageous for obtaining a raw chocolate with a better taste. Too high a white chocolate content results in a raw chocolate that tastes too sweet and greasy, and that has a high sugar content and is not good for health.

In one embodiment, the white chocolate comprises about 40-50% by weight white granulated sugar; about 20-30% by weight cocoa butter; about 15-20% by weight of whole milk powder; about 10-15 wt% skimmed milk powder; about 0.3-0.5% by weight of soy lecithin; about 0.01-0.02% by weight vanillin.

The proper content of white granulated sugar is beneficial to obtaining white chocolate with better taste. Too high a white sugar content results in a white chocolate with a higher sugar content, too sweet and greasy taste, and not good for health. Too low a level of white sugar can result in a bland taste of the white chocolate.

The proper content of the whole milk powder is beneficial to obtaining chocolate with better taste, and has the effects of supplementing calcium and improving skin. Too high a whole milk powder content makes the fat content in the chocolate higher, which is not conducive to absorption by the human body. Too low a whole milk powder content may make the chocolate taste bland.

The proper content of the skimmed milk powder is beneficial to obtaining chocolate with better taste, and the fat content in the chocolate can be reduced, so that the skimmed milk powder is beneficial to the absorption of a human body.

The proper content of the soybean lecithin can effectively promote the mutual dissolution of the components of the white chocolate, is beneficial to the aeration of the chocolate and is also beneficial to the health. Too high a soybean lecithin content is not favorable for obtaining white chocolate with good taste. Too low a soybean lecithin content does not allow the components in the white chocolate to be sufficiently dissolved, and does not contribute to aeration of the chocolate, thereby being disadvantageous to obtaining white chocolate with better mouthfeel.

The proper vanillin content can improve the taste and mouthfeel of the dark chocolate. Too high a vanillin content can result in a chocolate taste that is too sweet and greasy. Too low a vanillin content is detrimental to obtaining a white chocolate with a better taste.

Milk chocolate

The milk chocolate is chocolate containing milk, and on the basis of dark chocolate, the milk is added, so that the taste of the dark chocolate is improved, and the greasy taste is not existed any more.

In one embodiment, in the chocolate of the invention, milk chocolate is included at about 55-65% by weight. An appropriate milk chocolate content is advantageous for obtaining a better tasting chocolate. Too high a milk chocolate content results in a chocolate with a too sweet and greasy taste and a high sugar content, which is not good for health.

In one embodiment, the white chocolate comprises about 40-50% by weight white granulated sugar; about 10-15 wt% cocoa mass; about 20-30% by weight cocoa butter; about 15-20 wt% whole milk powder; about 0.3-0.5% by weight of soy lecithin; about 0.01-0.02% by weight vanillin.

The proper content of the white granulated sugar is beneficial to obtaining the milk chocolate with better taste. Too high a white sugar content can result in milk chocolate with higher sugar content, too sweet and greasy taste, and not good for health. Too low a white sugar content can result in a bland taste of the milk chocolate.

Suitable cocoa mass levels are advantageous for obtaining suitable amounts of cocoa solids, such as cocoa butter and cocoa powder. Too high a cocoa mass content can result in chocolate with too high a cocoa solids content, lower sugar content, and a bitter chocolate taste. Too low cocoa mass content results in too low a cocoa solids content in the chocolate, reducing the chocolate's anti-aging, blood pressure lowering and skin moisturizing effects.

The proper whole milk powder content is beneficial to obtaining chocolate with better taste, and has the effects of supplementing calcium and improving skin. Too high a whole milk powder content makes the fat content in the chocolate higher, which is not conducive to absorption by the human body. Too low a whole milk powder content may make the chocolate taste bland.

The proper content of the soybean lecithin can effectively promote the mutual dissolution of the components of the white chocolate, is beneficial to the aeration of the chocolate and is also beneficial to the health. Too high a soybean lecithin content is not favorable for obtaining milk chocolate with better taste. Too low a soybean lecithin content does not allow the components in the milk chocolate to be sufficiently dissolved, and does not facilitate aeration of the chocolate, thereby being disadvantageous to obtaining milk chocolate with better mouthfeel.

The proper vanillin content can improve the taste and mouthfeel of the dark chocolate. Too high a vanillin content can result in a chocolate taste that is too sweet and greasy. Too low a vanillin content is detrimental to obtaining a better tasting milk chocolate.

Cream

The cream is fat part of cow milk, and is an O/W type emulsion obtained by separating skimmed milk from cow milk. The cream is added into the raw chocolate to improve the mouthfeel and taste of the chocolate.

In one embodiment, the chocolate of the invention comprises about 25-35% by weight creme. Too high a creamer content can make the chocolate too sweet. Too low a creme content is detrimental to obtaining a chocolate with a better mouthfeel.

Salt-free butter

Salt-free butter refers to butter containing no edible salt, and is commonly used for preparing dessert. Butter is added in the process of preparing chocolate, so that the chocolate can be conveniently solidified.

In one embodiment, the chocolate of the invention comprises about 5-8% by weight salt-free butter. The appropriate amount of salt-free butter helps to make the chocolate easier to set during the process of preparing chocolate. Too high a salt-free butter content affects the mouthfeel of the chocolate, while too low a salt-free butter content does not contribute to the solidification of the chocolate during the preparation process.

Invert syrup

Adding a certain amount of water and acid into the white granulated sugar, heating the solution to a proper temperature for a certain time, and cooling to obtain the invert syrup. Invert syrups are commonly used in the preparation of desserts such as cakes.

In one embodiment, the chocolate of the invention comprises from about 3 to about 6% by weight invert syrup. The proper invert syrup content can enhance the taste of the chocolate. Too high a invert syrup content can make the raw chocolate too sweet. Too low a invert syrup content can result in a chocolate with a bland taste.

Properties of raw chocolate

In one embodiment, the chocolate has a density of about 0.5 to 0.9g/mL. In a preferred embodiment, the chocolate has a density of about 0.6 to 0.8g/mL. In a more preferred embodiment, the chocolate has a density of about 0.72g/mL.

In another embodiment, the chocolate has a density of about 1 to 1.2g/mL prior to aeration.

In one embodiment, the chocolate has an aeration rate of about 35-65%. In a preferred embodiment, the chocolate has an aeration of about 40-50%.

Detailed description of the preferred embodiments

1. A method of making an aerated chocolate product, comprising the steps of: (1) preparing chocolate mass; (2) Aerating the chocolate mass obtained in step (1) at a chocolate mass feed temperature of about 27-33 ℃ and a chocolate mass discharge temperature below about 30 ℃ to obtain an aerated chocolate mass; (3) The aerated chocolate mass is post-treated to obtain aerated chocolate.

2. The method of claim 1, wherein the aerated chocolate product is aerated raw chocolate.

3. The method of claim 1 or 2, wherein the chocolate mass aeration rate in step (2) is about 35 to 65%, preferably about 40 to 50%.

4. The method according to any one of items 1 to 3, wherein the step (1) comprises the steps of: (1.1) melting and mixing the chocolate ingredients to obtain a chocolate mixture; (1.2) finely grinding the chocolate mixture obtained in step (1.1); (1.3) conching the chocolate mixture obtained in step (1.2) to obtain a chocolate mass; optionally, further comprising step (1.4): adding cream, salt-free butter and invert syrup to the chocolate mass obtained in step (1.3) and emulsifying to obtain a raw chocolate mass.

5. The method according to any one of items 1 to 4, characterized in that the fineness of the target of the fine grinding of step (1.2) is about 20 to 30 μm, preferably about 20 to 25 μm, and more preferably about 22 μm; and/or the refining temperature of step (1.3) is about 70-90 ℃, preferably about 80 ℃; and/or the forward rotation speed of the refining equipment is about 500-1000r/min, preferably about 800r/min; and/or the reverse rotation speed of the refining equipment is about 500-1500r/min, preferably about 1000r/min; and/or the forward run time of the refining apparatus is from about 1 to 3 hours, preferably about 1.5 hours; and/or the refining apparatus has a reverse run time of about 2 to 6 hours, preferably about 2 hours.

6. The method of any one of items 1 to 5, wherein step (1.4) comprises the steps of: (1.4.1) mixing the cream and the invert syrup and heating the resulting mixture; (1.4.2) mixing the chocolate mass of step (1.3) and the mixture of step (1.4.1); (1.4.3) adding a salt-free butter to the mixture obtained in step (1.4.2) and emulsifying the obtained mixture; preferably, the mixture in step (1.4.1) is heated to about 50-80 ℃, preferably about 65 ℃; and/or emulsifying the mixture of step (1.4.3) to a gel.

7. The process of any of claims 1 to 6, wherein the gas used for the aeration of step (2) is selected from the group consisting of carbon dioxide, nitrogen, and combinations thereof, preferably nitrogen; and/or the rotational speed of the stirring head of the aeration device in the step (2) is about 200 to 800rpm, preferably about 400 to 600rpm.

8. The process of any of claims 1 to 7, wherein the chocolate mass feed temperature of step (2.1) is about 28 to 29 ℃.

9. The process of any of claims 1 to 8, wherein the slurry discharge temperature of step (2.3) is from about 18 ℃ to about 23 ℃, preferably about 20 ℃.

10. The method of any one of items 1 to 9, wherein the post-treatment of step (3) comprises the steps of: (3.1) pouring the aerated chocolate mass of step (2) into a mould; (3.2) demoulding the chocolate of step (3.1) to obtain aerated chocolate; preferably, the aerated chocolate mass of step (3.1) is cooled to about 10-18 ℃, preferably about 14-16 ℃, and then the demoulding of step (3.2) is performed.

11. An aerated chocolate prepared by the method of any one of claims 1 to 10; preferably, the aerated chocolate is aerated raw chocolate; more preferably, the chocolate comprises: about 55-65% by weight chocolate; about 25-35% by weight of cream; about 5-8 wt% salt-free butter; and about 3-6% by weight invert syrup; the chocolate contains gas bubbles.

12. The chocolate of claim 11, wherein the chocolate has a density of about 0.5 to 0.9g/mL, preferably about 0.6 to 0.8g/mL, more preferably about 0.72g/mL; and/or chocolate having an aeration rate of about 35-65%, preferably about 40-50%.

13. The chocolate of claim 11 or 12, wherein the chocolate is selected from the group consisting of dark chocolate, white chocolate, milk chocolate, and combinations thereof, preferably dark chocolate; preferably, the dark chocolate comprises: about 30-40% by weight white granulated sugar; about 35-45 wt% cocoa mass; about 5-15 wt% cocoa butter; about 10-20 wt% cocoa powder; about 0.3% to about 0.5% by weight of soy lecithin; about 0.01% to about 0.02% by weight of vanillin; and/or the white chocolate comprises: about 40-50% by weight white granulated sugar; about 20-30 wt.% cocoa butter; about 15-20% by weight of whole milk powder; about 10-15 wt.% skim milk powder; about 0.3% to about 0.5% by weight of soy lecithin; about 0.01% to about 0.02% by weight of vanillin; and/or the milk chocolate comprises: about 40-50% by weight white granulated sugar; about 10-15 wt.% cocoa mass; about 20-30 wt.% cocoa butter; about 15-20% by weight of whole milk powder; about 0.3% to about 0.5% by weight of soy lecithin; about 0.01-0.02% by weight vanillin.

Advantageous effects

The invention adopts a special method to prepare chocolate, and in the preparation process, gas is filled into the chocolate to obtain the aerated chocolate with loose structure and uniform pores. Compared with the existing chocolate and raw chocolate, the aerated chocolate has the advantages that the content of each component is lower, the density of the components such as cocoa butter is relatively lower, the taste is kept unchanged, the aerated chocolate has lighter mouthfeel, the production cost is reduced and the aerated chocolate is beneficial to body health on the premise of keeping the taste unchanged.

In the process of preparing the aerated chocolate, the feeding temperature and the corresponding discharging temperature of the chocolate paste are controlled within a specific range, compared with the aerated chocolate in the prior art, the obtained aerated chocolate has obviously improved looseness and lightness, and the comprehensive taste is obviously better than that of the prior art.

Examples

The present invention will be described in further detail with reference to specific examples.

It should be noted that the following examples are only for clearly illustrating the technical solutions of the present invention, and are not intended to limit the present invention. It will be apparent to those skilled in the art that other variations and modifications may be made in the foregoing disclosure without departing from the spirit or essential characteristics of the invention, and it is not desired to exhaustively enumerate all embodiments, but rather those obvious variations and modifications are within the scope of the invention. Unless otherwise indicated, both the instrumentation and reagent materials used herein are commercially available.

Instrument for measuring the position of a moving object

The inflation process is performed by a Brer Minimondo inflator.

The mixing process is carried out by means of a double-wheat mixer.

The refining process was performed using a browner three roll SDY 300.

The refining process was carried out using a Buhler refiner ELK 0005-V.

Material

And (3) dilute cream: purchased from the new zealand permanent nature group.

Salt-free butter: purchased from the new zealand permanent nature group.

And (3) syrup conversion: purchased from pacific sugar industries, ltd.

White granulated sugar: purchased from korean young granulated sugar.

Cocoa mass: from baromet chocolate manufacturing (shanghai) ltd.

Cocoa butter: purchased from baile jialibao.

Cocoa powder: purchased from baile jialibao.

Soybean lecithin: purchased from Jiaji.

Preparation of raw chocolate

The raw chocolate of the examples was prepared by the following procedure.

Preparation of raw chocolate mass

(1) Melting the cocoa butter, cocoa mass amounts as in the table below;

(2) Mixing the melted cocoa butter and cocoa mass with the amount of white granulated sugar and cocoa powder as shown in the table below;

(3) Finely grinding the mixed material obtained in the step (2);

(4) Refining the mixed material obtained by fine grinding in the step (3) to obtain mixed slurry; wherein the forward rotating speed of the refining equipment is 750r/min; the reverse rotating speed of the refining equipment is 750r/min; the forward running time of the refining equipment is 2h; the reverse run time of the refining apparatus was 3h.

(5) To the mixed slurry were added cream, salt-free cream and invert syrup in the amounts shown in the following table, mixed uniformly and emulsified to obtain a raw chocolate slurry.

Raw materials	Weight (kg)
		White granulated sugar	3.15
Cocoa liquor	3.6
		Cocoa butter	0.9
Cocoa powder	1.35
		Whipping cream	4.5
Invert syrup	0.525
		Salt-free butter	0.975

Preparation of aerated raw chocolate

(1) The obtained raw chocolate mass was cooled and aerated by means of a Miller Minimondo aerator to obtain an aerated mass.

(2) And after the inflation slurry flows out of the inflator, filling the inflation slurry into a mold, and performing manual pouring and demolding to obtain the inflation raw chocolate.

Example 1

The raw chocolate of example 1 was prepared according to the above method, wherein, in step (2) of aerated raw chocolate preparation, the feed temperature of the aerated raw chocolate mass was 28 ℃ and the exit temperature was 20 ℃, thereby obtaining an aerated raw chocolate of sample a, the aeration rate of the obtained raw chocolate being 40%.

Example 2

The raw chocolate of example 2 was prepared according to the above method, wherein, in the step (2) of preparing aerated raw chocolate, the feeding temperature of the aerated raw chocolate mass was 27 ℃ and the discharging temperature was 20 ℃, thereby obtaining aerated raw chocolate of sample B, and the aeration rate of the obtained raw chocolate was 42%.

Example 3

The raw chocolate of example 3 was prepared according to the above method, wherein, in the step (2) of aerated raw chocolate preparation, the feed temperature of the aerated raw chocolate mass was 29 ℃ and the discharge temperature was 20 ℃, thereby obtaining an aerated raw chocolate of sample C, the aeration rate of which was 41%.

Example 4

The raw chocolate of example 4 was prepared according to the above method, wherein, in the step (2) of preparing aerated raw chocolate, the feeding temperature of the aerated raw chocolate mass was 31 ℃ and the discharging temperature was 21 ℃, thereby obtaining aerated raw chocolate of sample D, and the aeration rate of the obtained raw chocolate was 42%.

Example 5

The raw chocolate of example 5 was prepared according to the above method, wherein, in step (2) of aerated raw chocolate preparation, the feed temperature of the aerated raw chocolate mass was 33 ℃ and the discharge temperature was 23 ℃, so as to obtain an aerated raw chocolate of sample E, the aeration rate of the obtained raw chocolate was 41%.

Comparative example 1

The raw chocolate of comparative example 1 was prepared according to the above method, wherein, in step (2) of the aerated raw chocolate preparation, the feed temperature of the aerated raw chocolate mass was 35 ℃ and the discharge temperature was 25 ℃, so as to obtain an aerated raw chocolate of sample F, the aeration rate of the obtained raw chocolate was 5.14%.

Comparative example 2

The raw chocolate of comparative example 2 was prepared according to the above method, wherein, in step (2) of the aerated raw chocolate preparation, the feed temperature of the aerated raw chocolate mass was 40 ℃ and the discharge temperature was 33 ℃, to obtain an aerated raw chocolate of sample G, which had an aeration rate of 2.65%.

Comparative example 3

The raw chocolate of comparative example 3 was prepared according to the above method, wherein, in the step (2) of preparing aerated raw chocolate, the feeding temperature of the aerated raw chocolate mass was 26 ℃ and the discharging temperature was 17 ℃, thereby obtaining aerated raw chocolate of sample H, and the aeration rate of the obtained raw chocolate was 25%.

Comparative example 4

The raw chocolate of comparative example 4 was prepared according to the above method, wherein, in the step (2) of preparing aerated raw chocolate, the feeding temperature of the aerated raw chocolate mass was 34 ℃ and the discharging temperature was 25 ℃, thereby obtaining aerated raw chocolate of sample I, the aeration rate of which was 2%.

The raw chocolates of examples 1-5 had significantly higher aeration rates and had softer, moist mouthfeel than comparative examples 1-4.

As can be seen from fig. 1-2, compared with the raw chocolate of the prior art, the raw chocolate has relatively less components, the density of the chocolate is greatly reduced, the color of the raw chocolate is obviously lightened, and under the condition of keeping the taste unchanged, the aerated raw chocolate uses less raw materials, saves the cost, but has softer and more moist mouthfeel.

As can be seen in FIG. 3, the aerated raw chocolate of the present invention has voids therein, providing a softer, moist mouthfeel to the raw chocolate.

As can be seen from FIGS. 4-12, the aerated raw chocolates of the examples (FIGS. 4-8, samples A-E) had uniform and dense porosity as compared to the aerated raw chocolate of the comparative examples (FIGS. 9-12, samples F-I), and accordingly had softer and more moist mouthfeel than the raw chocolate of the comparative examples.

Quality evaluation of raw chocolate

Sensory evaluation and evaluation criteria

The aerated raw chocolates of examples 1-5 and comparative examples 1-4 (samples A-I) were subjected to quality evaluation by sensory evaluation test.

20 professionals were invited to taste separate aerated raw chocolate samples and to score different organoleptic indicators for each aerated raw chocolate.

The sensory evaluation criteria included porosity, silky texture, light texture, mouth-melting texture, and flavor, and the evaluation criteria are shown in the following table.

Table sensory evaluation criteria

Samples for sensory evaluation test

The samples used for the sensory evaluation tests included samples A-I, which correspond to the aerated raw chocolates of examples 1-5 (samples A-E) and comparative examples 1-4 (samples F-I), respectively, for details see the above-mentioned preparation examples of aerated raw chocolates.

The cross-sectional views of samples A-I are shown in FIGS. 4-12.

Sensory evaluation results

After 20 invited professionals taste the samples a, B and C, the indexes in the table are respectively scored, and the average value of the scores of the indexes of the samples a, B and C is obtained after statistics, for details, see the table below.

Table sensory evaluation results

As can be seen from the sensory evaluation results in the table above, the aerated raw chocolates of examples 1-5 (samples A-E) had significantly improved bulk and light mouthfeel, and significantly higher sensory scores were obtained for samples A-E, where bulk was 25-27 points and light mouthfeel was 18-19 points.

In contrast, comparative examples 1 to 4 (samples F to I) were relatively poor in bulkiness and light feel, with the bulkiness being 10 to 11 points and the light feel being 8 to 13 points.

In addition, the example samples A-E obtained significantly higher sensory evaluation total scores relative to the comparative example samples F-I, wherein the total score for samples A-E ranged from 80 to 88 and the total score for samples F-I ranged from 54 to 61.

In the preparation method of the present invention, the mouth feel of aerated chocolate can be significantly improved by setting conditions such as the feed temperature of chocolate mass and the corresponding discharge temperature. For example, the bulk and lightness of aerated raw chocolate are significantly improved.

The above description is only exemplary of the present invention and is not intended to limit the scope of the present invention, which is defined by the claims appended hereto, as well as the appended claims.

Claims

1. A process for preparing an aerated chocolate product, characterized in that the process comprises the steps of:

preparing chocolate paste;

the aerated chocolate mass is post-treated to obtain aerated chocolate.

2. The method of claim 1,

the aerated chocolate product is aerated raw chocolate.

3. The method of claim 1 or 2,

the aeration rate of the chocolate mass is about 35-65%, preferably about 40-50%.

4. The method of any one of claims 1 to 3, wherein the step of preparing the chocolate mass comprises the steps of:

melting and mixing the chocolate ingredients to obtain a chocolate mixture;

refining the obtained chocolate mixture;

conching the obtained chocolate mixture to obtain a chocolate mass;

optionally, further comprising the steps of:

5. The method of any one of claims 1 to 4,

the fine grinding target fineness is about 20 to 30 μm, preferably about 20 to 25 μm, more preferably about 22 μm; and/or

The refining temperature is about 70-90 ℃, preferably about 80 ℃; and/or

The forward rotation speed of the refining equipment is about 500-1000r/min, and is preferably about 800r/min; and/or

The reverse rotation speed of the refining equipment is about 500-1500r/min, and is preferably about 1000r/min; and/or

The forward running time of the refining equipment is about 1-3h, and preferably about 1.5h; and/or

The reverse run time of the refining apparatus is about 2 to 6h, preferably about 2h.

6. The method of any one of claims 1 to 5, wherein the step of obtaining a raw chocolate mass comprises the steps of:

mixing cream and invert syrup and heating the resulting mixture;

mixing the chocolate mass and the mixture;

adding salt-free butter to the mixture, and emulsifying the obtained mixture;

preferably, the first and second electrodes are formed of a metal,

the mixture is heated to about 50-80 ℃, preferably about 65 ℃; and/or

The mixture was emulsified to a gum.

7. The method of any one of claims 1 to 6,

the gas used for aeration is selected from carbon dioxide, nitrogen and combinations thereof, preferably nitrogen; and/or

Aeration is carried out by means of an aeration device with a stirrer head rotating at a speed of about 200-800rpm, preferably about 400-600rpm.

8. The method of any one of claims 1 to 7,

the chocolate mass discharge temperature is below about 30 ℃, preferably about 18-23 ℃, more preferably about 20-21 ℃, and especially about 20 ℃.

9. The method of any one of claims 1 to 8, wherein the post-processing comprises the steps of:

pouring the aerated chocolate mass into a mold;

demoulding the chocolate to obtain aerated chocolate;

preferably, the aerated chocolate mass is cooled to a temperature of about 10-18℃, preferably about 14-16℃, and then the de-moulding is performed.

10. An aerated chocolate prepared by the method of any one of claims 1 to 9;

preferably, the aerated chocolate is aerated raw chocolate;

more preferably, the chocolate comprises:

about 55-65% by weight chocolate;

about 25-35% by weight of cream;

about 5-8 wt% salt-free butter; and

about 3-6% by weight invert syrup;

the chocolate contains gas bubbles.

11. The chocolate according to claim 10,

the chocolate has a density of about 0.5-0.9g/mL, preferably about 0.6-0.8g/mL, more preferably about 0.72g/mL; and/or

The aeration rate of the chocolate is about 35-65%, preferably about 40-50%.

12. The chocolate according to claim 10 or 11,

the chocolate is selected from dark chocolate, white chocolate, milk chocolate and combinations thereof, preferably dark chocolate;

preferably, the first and second liquid crystal display panels are,

the dark chocolate comprises:

about 30-40% by weight white granulated sugar;

about 35-45 wt.% cocoa mass;

about 5-15% by weight cocoa butter;

about 10-20 wt% cocoa powder;

about 0.3% to about 0.5% by weight of soy lecithin;

about 0.01 to about 0.02 weight percent vanillin; and/or

The white chocolate comprises:

about 40-50% by weight white granulated sugar;

about 20-30 wt.% cocoa butter;

about 15-20 wt% whole milk powder;

about 10-15 wt.% of skim milk powder;

about 0.3-0.5% by weight of soy lecithin;

about 0.01 to about 0.02 weight percent vanillin; and/or

The milk chocolate comprises:

about 40-50% by weight white granulated sugar;

about 10-15% by weight cocoa mass;

about 20-30 wt.% cocoa butter;

about 15-20 wt% whole milk powder;

about 0.3-0.5% by weight of soy lecithin;

about 0.01-0.02% by weight of vanillin.