GB2480900A

GB2480900A - Hot chocolate preparing device

Info

Publication number: GB2480900A
Application number: GB201106244A
Authority: GB
Inventors: Michael Roger Cane; Ahmad Bittar; Paul Scott
Original assignee: Cambridge Design Research LLP
Current assignee: Cambridge Design Research LLP
Priority date: 2010-06-02
Filing date: 2011-04-13
Publication date: 2011-12-07
Anticipated expiration: 2031-04-13
Also published as: GB201106244D0; GB2480900B

Abstract

Creating a hot chocolate drink by heating a milk dose and subsequently foaming the milk dose to create a foamed milk dose, dispensing the contents of a container into the milk, and mixing the container contents and milk, for example using steam injected below the foam on the milk, or by using a whisk, so that the foam is maintained and remains a white colour, and where the liquid below the foam is coloured by the container contents. An input to the described process is a container containing ingredients for a hot chocolate drink, with features that allow the ingredients to be dispensed into the drink by the apparatus. Heating and foaming the milk dose are performed by a first discharge of steam from a nozzle at a first position and the step of mixing the milk dose is performed by generating a second discharge of steam at a second position in the milk dose. The second discharge of steam may be at a lower pressure than the first. A temperature sensor may be provided which monitors the temperature of the foamed milk dose to determine when to prompt the user or to automatically add the chocolate to the drink.

Description

Process and apparatus for preparing hot chocolate

FIELD OF THE INVENTION

This invention relates to methods and apparatus for preparing a heated chocolate drink.

BACKGROUND TO THE INVENTION

Hot chocolate (also known as hot cocoa, drinking chocolate, or just cocoa) is a heated beverage that typically consists of shaved chocolate or cocoa powder, heated milk and sugar. In commercial establishments hot chocolate is often prepared using fresh steamed milk mixed with chocolate syrup containing sugar, cocoa, thickeners and flavouring. The use of steamed milk gives a foamy appearance to the drink. In the domestic setting the drink is often prepared by mixing a powder containing similar ingredients into heated milk. In some vending machines the drink is prepared by dispensing hot water into a powder containing milk powder, sugar, thickeners and flavourings. The best quality drinks are prepared using solid chocolate or cocoa mixed into steamed milk, but this process is time consuming and difficult to control to avoid incomplete mixing, overheating the milk or creation of insufficient foam. Background

prior art can be found in EP1,776,904A.

SUMMARY OF THE INVENTION

According to a first aspect of the invention there is provided a method of preparing a hot chocolate drink using a hot chocolate-making machine, the hot chocolate drink comprising a hot chocolate body and a head of milk foam, the method comprising using the machine for: heating a milk dose in a receptacle for said drink to generate a heated milk dose; generating a head of milk foam on said heated milk dose to provide a foamed milk dose; dispensing a chocolate dose into said foamed milk dose; mixing said foamed milk dose with said chocolate dose to form a hot chocolate body below said head of milk foam such that said head of milk foam is substantially retained.

The heating and foaming steps may be carried out in any order or simultaneously.

In one embodiment the generating of the head of milk foam comprises using a whisk to whisk the milk at a first speed, and wherein the mixing of the foamed milk dose with the chocolate dose comprises using a whisk to whisk the milk below a surface of the foam at a second, lower speed; performed such that the head of milk foam is substantially retained.

In another embodiment the heated milk dose and the foamed milk dose comprise a steamed milk dose; wherein the heating of the milk dose uses a first discharge of steam to generate the steamed milk dose and the head of milk foam; wherein the mixing comprises injecting a second discharge of steam below the head of milk foam into the steamed milk dose to form the hot chocolate body; and wherein the injecting of the second discharge of steam below the head of milk foam is performed such that the head of milk foam is substantially retained.

Thus in a related aspect of the invention there is provided a method of preparing a hot chocolate drink, the hot chocolate drink comprising a hot chocolate body and a head of milk foam, the method comprising; heating a milk dose in a receptacle for said drink using a first discharge of steam to generate a steamed milk dose and a head of milk foam; dispensing a chocolate dose into said steamed milk dose; mixing said steamed milk dose with said chocolate dose to form a hot chocolate body, said mixing comprising injecting a second discharge of steam below said head of milk foam into said steamed milk dose to form said hot chocolate body; wherein said injecting said second discharge of steam below said head of milk foam is performed such that said head of milk is substantially retained.

Injecting the second discharge of steam below the head of milk foam enables mixing of the steamed milk and chocolate dose whilst minimising any perturbation to the head of milk foam. This allows a layering effect to be created of a white foam head and a coloured body to the drink.

In embodiments of the method said injecting is performed such that apart from a region through which said chocolate dose is dispensed an upper surface of said head of milk foam is substantially uncontaminated by said chocolate dose.

The chocolate dose is dispensed from a container and falls through the head of milk foam into the steamed milk advantageously maintaining a white head of milk other than where the chocolate dose is incident.

In embodiments said chocolate dose comprises a solidified chocolate dose and said heating said milk dose using said first discharge of steam comprises heating said milk dose to at least the melting point of said solidified chocolate dose.

The solid chocolate dose may be solidified in one single piece or may alternatively be 1 0 as small pieces such as balls, shavings or the like. Heating the milk dose to at least the melting point of the chocolate enables the chocolate dose to melt after being dispensed into the receptacle.

In embodiments said chocolate dose is preheated before dispensing said chocolate dose into said steamed milk dose. Preferably if the chocolate dose is one single piece it will be heated to turn the chocolate into a liquid before dispensing it into the receptacle containing the steamed and foamed milk. It will be appreciated however that if shavings or small pieces of chocolate / chocolate ingredients are used heating may still take place to melt the chocolate. Heating may be by means of an electric heater or alternatively may be by diverting the steam generated to the vicinity of the container holding the chocolate dose.

In embodiments of said method said second discharge of steam is at a reduced pressure compared to said first discharge of steam. Steam is used to mix the steamed milk and chocolate dose. By mixing at a reduced pressure compared to the first discharge of steam the head of milk foam is perturbed less thereby ensuring that the head of milk foam is maintained and the white colour is not lost.

In embodiments said injecting said first and second discharge of steam comprises using a steam generator coupled into a downwardly disposed nozzle to expel said first and second discharge of steam, and wherein said injecting a second discharge of steam comprises inserting said nozzle into said steamed milk dose such that said nozzle expels said second discharge of steam into said steamed milk dose and said chocolate dose below said head of milk foam.

In embodiments the method further comprises the sequence of disengaging said steam generator from said nozzle and then removing said nozzle from said mixed steamed milk dose and chocolate dose. Disengaging the steam generation before removal of the nozzle helps to prevent further perturbation of the head of milk foam and may also help to eliminate steam and/or hot liquids being splashed or sprayed onto a user of the apparatus.

According to a further aspect of the invention there is provided apparatus for preparing a hot chocolate drink, the hot chocolate drink comprising a hot chocolate body and a head of milk foam, the apparatus comprising: means for heating a milk dose in a receptacle for said drink to generate a heated milk dose; means for generating a head of milk foam on said heated milk dose to provide a foamed milk dose; means for dispensing a chocolate dose into said foamed milk dose; and means for mixing said foamed milk dose with said chocolate dose to form a hot chocolate body below said head of milk foam such that said head of milk foam is substantially retained.

In one embodiment the means for generating the head of milk foam comprises a controllable-speed whisk to whisk the milk at a first speed; and wherein the means for mixing the foamed milk dose with the chocolate dose comprises controllable-speed whisk configured to whisk the milk below a surface of the foam at a second, lower speed.

In another embodiment the means comprise a nozzle coupled to steam generating means to heat a milk dose in a receptacle for the drink using a first discharge of steam from the nozzle, the heating generating a steamed milk dose and a head of milk foam; means to dispense a chocolate dose into the steamed milk dose; and means, to expel a second discharge of steam below the head of milk foam into the steamed milk dose, the second discharge of steam mixing the steamed milk dose with the chocolate dose to generate a hot chocolate body, wherein the mixing substantially retains the head of milk foam. Optionally the apparatus may also include means to reposition the nozzle, and/or if present a support for the receptacle for the drink to expel the second discharge of steam below the head of milk foam, but this is not essential: Adding the chocolate can cause the foam to rise sufficiently for this repositioning not to be necessary.

Thus in a related aspect of the invention there is provided for preparing a hot chocolate drink, the hot chocolate drink comprising a hot chocolate body and a head of milk foam, the apparatus comprising; a nozzle coupled to steam generating means to heat a milk dose in a receptacle for said drink using a first discharge of steam from said nozzle, said heating generating a steamed milk dose and a head of milk foam; means to dispense a chocolate dose into said steamed milk dose; means to reposition said nozzle and I or if present a support for said receptacle for said drink to expel a second discharge of steam below said head of milk foam into said steamed milk dose, said second discharge of steam mixing said steamed milk dose with said chocolate dose to generate a hot chocolate body, wherein said mixing substantially retains said head of milk foam.

The nozzle injects the second discharge of steam below the head of milk foam and enables mixing of the steamed milk and chocolate dose whilst minimising any perturbation to the head of milk foam. This allows a layering effect to be created of a white foam head and a coloured body to the drink.

In embodiments said chocolate dose comprises a solidified chocolate dose, and said apparatus further comprises means for heating said solidified chocolate dose to melt said solidified chocolate dose.

The chocolate dose may be solidified in one single piece or may alternatively be as small pieces such as shavings or the like. Preferably if the chocolate dose is one single piece it will be heated to turn the chocolate into a liquid before dispensing it into the receptacle containing the steamed and foamed milk. It will be appreciated however that if shavings or small pieces of chocolate I chocolate ingredients are used heating may still take place to melt the chocolate. Heating may be by means of an electric heater or alternatively may be by diverting the steam generated to the vicinity of the container holding the chocolate dose.

In embodiments the apparatus further comprises pressure reducing means to reduce the pressure of said second discharge of steam compared to said first discharge of steam. Steam is used to mix the steamed milk and chocolate dose. By mixing at a reduced pressure compared to the first discharge of steam the head of milk foam is perturbed less thereby ensuring that the head of milk foam is maintained and the white colour is not lost.

In embodiments the apparatus further comprises means to disengage said steam generating means from said nozzle. Disengaging the steam generation before removal of the nozzle helps to prevent further perturbation of the head of milk foam and may also help to eliminate steam and/or hot liquids being splashed or sprayed onto a user of the apparatus. Alternatively or additionally, steam generation may be disengaged prior to injecting the first discharge of steam and then enabled once the nozzle is inserted into the drink thereby preventing any unwanted escape of steam or splashing of the drink.

In embodiments the apparatus further comprises temperature monitoring means, said temperature monitoring means monitoring a temperature of said hot chocolate body, wherein said disengaging said steam generating means from said nozzle is dependent on said temperature of said hot chocolate body.

Sensing the temperature of the hot chocolate body and/or head of milk foam enables a user defined drink temperature to be reached at which point the user can be signalled and the steam generating means disengaged. Temperature sensing may also be used to prevent the drink boiling.

In some preferred embodiments the apparatus further comprises a controller to control said apparatus to reposition said nozzle and/or said support if present. In embodiments the controller preferably performs the method according to the first aspect of the invention.

The controller may allow different aspects of the invention to be automated, or initiate steps dependent on user input. This may comprise, for example, automatically reposition the nozzle relative to the receptacle for the drink for injection of the second steam discharge; control the temperature of the drink; and control the dispensing of the chocolate dose.

According to a still further aspect of the invention there is provided a disposable container storing a dose, in particular a single dose, of chocolate drink ingredients for use in an apparatus for preparing a hot chocolate drink. In preferred embodiments the chocolate is solid (a single block, balls or shavings, but not powder). The container preferably comprises an edible release agent applied to an inner wall of said container, said edible release agent reducing friction between said inner wall of said container and said chocolate drink ingredients. The edible release agent may be used to maximise the quantity of the chocolate ingredients dispensed from the container.

In embodiments the container comprises a heat conductive material to conduct an external source of heat into said dose of chocolate ingredients stored in said container.

One or several walls of the container may be made from a thermally conductive material. The better the heat conductivity the faster the chocolate ingredients within the container will be heated thereby reducing the time required to prepare the chocolate ingredients for dispensing.

In embodiments the container may further comprise at least one pouring spout located on said container, and a member extending outwards from said container; and when in use, said member engages with a lifting arm in said apparatus for preparing a hot chocolate drink to rotate said container and dispense said chocolate drink ingredients using said at least one pouring spout. The member allows the container to be lifted and rotated by the apparatus. Preferably the member may be diametrically opposed to the at least one pouring spout to allow the chocolate ingredients to be dispensed using the spout(s).

In embodiments of the container the container comprises at least one aperture covered by a removable seal; and when in use, said seal is substantially removed or pierced by said apparatus for preparing a hot chocolate drink to release said hot chocolate ingredients. Preferably the one or more apertures are located on the base of the container in order to permit as substantially all of the contents to fall through the unsealed apertures. Alternatively the aperture(s) may be located on one or more other surfaces of the container and the container may be rotated by means of the member engaging with a lifting arm for example.

In embodiments the container or pod has a contoured bottom surface, which offers an increased surface area, and facilitates more rapid chocolate melting. In embodiments the container or pod has a grip tab on back of pod to allow user to load and unload the pod, and to manually drizzle chocolate on the surface of the drink. If using the steam-based concept, the front spout may be shaped to match up with a secondary steam nozzle, which may then blast a spray of chocolate onto the drink at the end of the process.

As used in this specification, chocolate' is to be interpreted broadly as including chocolate like substances which do not meet national or regional legal requirements to be labelled as chocolate.

BRIEF DESCRIPTION OF THE DRAWINGS

These and other aspects of the invention will now be further described, by way of example only, with reference to the accompanying figures in which: Figure 1 shows third angle projection views of the preferred embodiment of a chocolate container; Figure 2a shows an embodiment of a machine to carry out the process (mechanical features); Figure 2b shows angular positions of a control lever; Figure 2c shows a mechanism for dispensing the contents of a chocolate container; Figure 2d shows a mechanism for reducing the steam flow rate to a nozzle; Figure 3 shows an embodiment of a machine to carry out the process (electronics features); and Figure 4 shows an elevation section of a prepared hot chocolate.

DETAILED DESCRIPTION OF THE DRAWINGS

This invention aims to make the preparation of high quality hot chocolate simple and repeatable. It comprises of a process that occurs in a vessel containing milk and is undertaken by apparatus using a disposable container. The container contains solid or liquid chocolate or cocoa or other ingredients (the chocolate dose). The process includes three steps; heating the milk with steam to create a foam (head of milk foam) and raise its temperature above the melting point of the container contents, dispensing the container contents into the milk, and mixing the container contents and milk using steam injected below the foam so the foam is maintained and remains a white colour, where the liquid below the foam (the chocolate body) is coloured by the container contents.

The apparatus comprises, amongst other features, a location for a vessel of milk, a steam generator which comprises a closed chamber with an electric heating element which is filled with water and heated to create steam at higher than atmospheric pressure, and a steam nozzle fed from the said steam generator. The container is mounted on or in the apparatus in such a way that it can be dispensed into the cup (the receptacle for the drink) when the correct part of the process has been reached. The sequencing of the steam nozzle position relative to the cup, the steam dispensing and container dispensing to create the process described above can be controlled either fully or partly automatically by mechanisms in the apparatus, or by the user with prompts from the apparatus.

The process carried out by the apparatus creates a hot chocolate liquid with a white foam on top. The process ensures the container contents and the milk are well mixed.

It is also preferable to ensure the milk does not boil. The only parts of the apparatus that may require cleaning are those in direct contact with the contents of the cup.

Preferably the container walls are lined with a substance to reduce their adhesion to the bulk of the container contents.

Preferably the container contents are heated by a second chamber fed from the steam generator in the apparatus before they are dispensed.

Preferably, the design of the container or the process or both is such that a portion of the container contents rest on the surface of the foam after being dispensed.

Preferably, the steam pressure used to mix the container contents and milk is lower than the steam pressure used to heat and foam the milk earlier in the process.

Preferably, temperature sensors are dipped into the milk and the milk temperature may be used by the apparatus as a control input into the process.

The following details describe a machine and the process steps in the invention that could produce the hot chocolate drink.

1 0 Solid chocolate is held in a container that allows heat to be transmitted through its walls to melt the chocolate. The container has features that allow the melted chocolate to be delivered into the drink at the appropriate point in the process. The container may also have features that allow the chocolate to be delivered to more than one point on the surface of the drink for decorative effect.

An embodiment of the container is now described with reference to Figures 1 and 2a.

The container 1 is made of formed aluminium foil and holds the chocolate 2. To trigger the delivery of the chocolate, the container incorporates a lifting feature 3 that allows it to be rotated by a delivery arm 19 on a shaft 16 in the machine. An alternative configuration of this feature is a tab covering one or more holes in the bottom of the container which can be pulled off at the appropriate point in the process. Another alternative configuration is a set of features on the container that allow the chocolate to be mangled from the container by means of a mechanism in the machine. Another alternative configuration is that the container is sealed across the top, and on application of steam pressure it collapses forcing the chocolate through openings on the bottom. Another alternative configuration is for there to be one or more uncovered holes on the bottom of the container, whereby the flow of chocolate is regulated by controlling the heat supplied to the container. To deliver the chocolate to more than one point of the surface of the drink, the container has a main pouring spout 4 from which the bulk of the chocolate may flow when melted and the container is rotated. The container also contains smaller sub spouts 5 from which smaller quantities of the chocolate may flow when melted and the container is rotated. An alternative configuration of the container is one where different sized holes exist in the bottom of the container through which the chocolate can flow. These holes may or may not be sealed over with a tab which can be removed by a similar mechanism to the arm on the shaft of the machine. In a further alternative configuration, the container may be moved relative to the cup, or the cup moved relative to the container, by a mechanism in the machine whilst the chocolate is delivered to the cup. An edible release agent 6 may be applied to the sides of the container to maximise the quantity of chocolate delivered from the container.

An embodiment of a machine and process to prepare the hot chocolate drink is now described with reference to Figure 2a (mechanical features) and Figure 3 (electronics features). Three key features of the machine are a control lever 15 (Figure 2b), a rotation mechanism to dispense the chocolate (Figure 2c) and reduce the steam pressure to the nozzle (Figure 2d), and a moveable stage 14. The control lever is the means by which the user controls most of the process and is marked with three positions: Position A (Steam off), Position B (Position nozzle and foam milk) and Position C (Add chocolate and mix). The control lever is attached to the shaft mounted on bearings at each end 17. The rotation mechanism comprises of an arm attached to the shaft which, when rotated, hooks on to the lifting feature on the container causing it to lift off a hotplate 9 and rotate, pouring the chocolate from the container into the milk.

Simultaneously this rotation mechanism blocks the flow of steam through a boiler-nozzle tube 24 allowing it to pass only though a narrow bypass tube 25 reducing the steam flow rate at the nozzle. The control lever is also linked to the moveable stage by means of a rack 21 and pinion 22 or otherwise, causing it to move up or down as required to position the nozzle in the milk. The relationship between the control lever position, steam flow through the nozzle, chocolate dispensing mechanism and nozzle position in the milk is described as follows. When the control lever is in Position A there is no steam flow through the nozzle, the container is at rest on the hotplate and the nozzle is positioned above the surface of the milk. When the control lever is in Position B the steam flow rate through the nozzle is at its maximum, the container is still at rest on the hotplate and the user adjusts the position of the control lever to position the nozzle as necessary to foam the surface of the milk. When the control lever is in Position C the steam flow rate through the nozzle is reduced from that in Position B, the container is rotated by the rotation mechanism such that chocolate flows from the container into the cup, and the moveable stage is raised such that the nozzle is positioned below the foam on the surface of the liquid.

To commence the process, the user inserts a container containing chocolate onto the hotplate in the machine housing 7 through a container door 8. A pressure safe lid 10 is removed from the boiler 11, into which water is poured, then the pressure safe lid is reattached. The user pours milk into a cup 12 and places it on a target 13 marked or formed onto the moveable stage. The control lever is set to position A (Steam off) by the user.

An on/off switch 31 is triggered by the user which allows current to flow from mains 29 through a safety fuse 30, turning on the boiler and indicator A 32. Indicator A prompts 1 0 the user to position the nozzle on the surface of the milk by moving the control lever to position B (Position nozzle and foam milk). As the boiler warms up, steam is generated which flows through an attached boiler-hotplate tube 23 into the hotplate, melting the chocolate in the container. The steam is prevented from reaching the nozzle 20 by a steam on/off valve 28 (solenoid or otherwise). Once the boiler reaches the required temperature to generate sufficient steam, its temperature is maintained by thermal switch A 33 attached to the boiler that regulates power to the boiler. Thermal switch B 34 attached to the boiler is activated at a lower temperature than the primary boiler thermal switch so as not to oscillate on and off as the boiler switches on and off.

Thermal switch B triggers Indicator B 35 that prompts the user to manually trigger switch 36 which turns on the steam on/off valve. This action allows a high flow rate of steam to pass through a boiler-nozzle tube connecting the boiler and the nozzle, the bypass tube, a tube-nozzle connector 26 and the nozzle. To optimise the foaming of the milk, the user can adjust the height of the nozzle in relation to the surface of the milk by adjusting the control lever in position B. Once the milk has been heated to the required intermediate temperature, thermal switch C 37 in physical contact with the milk in the cup triggers indicator C 38 that prompts the user to move the control lever to position C (Add chocolate and mix). As the user rotates the control lever towards position C, the delivery arm engages with the lifting feature on the container and rotates it until it hits a hard stop feature 27 mounted on the machine housing. In position C the container is at a right angle to its horizontal position causing the melted chocolate to flow out of the container. The majority of the chocolate is ejected through the main pouring spout with lesser quantities exiting through the sub spouts. The chocolate exiting the container through the main pouring spout falls under gravity onto a point on the surface of the foamed milk. Under its own weight it falls through the foam into the milk. The chocolate exiting through the sub spouts in lesser quantities will fall on to the top of the foam and remain there. The melted chocolate does not come into direct contact with the machine at any point before being added to the milk. As the user moves the control lever to position C, the moveable stage raises the cup higher, resulting in the nozzle submerging below the foam on the surface of the liquid. As the user moves the control lever to position C, a steam control arm 18 blocks the boiler-nozzle tube, resulting in steam only being able to reach the nozzle by means of the narrower bypass tube. This results in a lower intensity steam flow to the nozzle, mixing the melted chocolate and the milk beneath the foam on the surface without discolouring the white foam.

Once the optimum temperature of the drink is reached, thermal switch D 39 in physical contact with the milk in the cup triggers indicator 0 40 that prompts the user to return the control lever to position A, and by means of an electronic logic component 41, for example a hardware and/or software microcontroller, shuts off the steam on/off valve.

As the user returns the control lever to position A, the container is returned onto the hotplate, and the stage is lowered from the nozzle, presenting the hot chocolate drink to the user. The user then removes the drink and the empty container from the machine. The only cleaning of the machine required is to wipe the components that have been in contact with the contents of the cup.

In an alternative configuration of this machine, the described user inputs to the process may be mechanised and controlled electronically by the machine. In another alternative configuration, the moveable stage is replaced by the user holding the cup, who is prompted by the machine as to how it should be positioned with respect to the nozzle.

The drink (Figure 4) consists of a volume of milk in which the chocolate is completely dissolved 42, topped by a white milk foam 43, on which small amounts of liquid chocolate decoration 44 sit.

We have described a process that creates a hot chocolate drink by sequencing steps that include heating milk in a vessel with steam to create a foam, dispensing the contents of a container into the milk, and mixing the container contents and the milk using steam injected below the foam on the milk so the foam is maintained and remains a white colour, where the liquid below the foam is coloured by the container contents. Apparatus undertaking this process may comprise means for heating milk in a vessel with steam to create a foam, means for dispensing the contents of a container into the milk, and means for mixing the container contents and milk by injecting steam below the foam on the milk so the foam is maintained and remains a white colour, where the liquid below the foam is coloured by the container contents.

A container is also described containing ingredients for a hot chocolate drink, with features that allow the ingredients to be dispensed by apparatus at the correct point in the hot chocolate drink making process. The container may contain surfaces lined with a substance to reduce the adhesion of the surfaces to the bulk of the container contents. The contents of the container may be heated before being dispensed into the milk -this may be to melt the contents if they are solidified for example and/or to reduce a temperature reduction when dispensed into the milk.

When dispensed into the milk (through the head of foam), a portion of the contents of the container may rest on the surface of the foam after being dispensed.

The steam pressure used to mix the container contents and the milk may be lower than the steam pressure used to heat and foam the milk earlier in the process. Temperature sensors may be used, and dipped into the milk as a control input into a process as herein described. Temperature monitoring may be used to trigger/prompt two actions for example: adding the chocolate to the drink (i.e. letting the user/machine know the milk is hot enough to melt the chocolate and the milk should be foamed by now) and/or to stop mixing the chocolate and the milk (because it is about to boil).

Preferably only the part from which steam exits the apparatus (the nozzle for example) and the vessel of the apparatus come into direct contact with either the milk or the container contents to minimise cleaning effort.

In another embodiment of the apparatus and method the drink can be prepared by using another method: * Heat: applied to milk through walls of cup or submerged element in milk (or other method) * Foam: by means of mechanical whisk at high RPM * Mix: by means of mechanical whisk at low RPM below surface of foam With this method, there is no need for first dose and second doses of heat from steam.

The main steps are: Step 1: The milk is foamed Step 2: The chocolate is added to the milk and falls through the foam Step 3: The mixing is carried out beneath the surface of the foam such that the foam is substantially retained Broadly speaking we have described a process and apparatus to create a hot chocolate drink by sequencing steps that include heating and foaming milk to create a foam, dispensing the contents of a container into the milk, and mixing the container contents and milk, for example using steam injected below the foam on the milk or by using a whisk, so that the foam is maintained and remains a white colour, and where the liquid below the foam is coloured by the container contents. An input to the described process is a container containing ingredients for a hot chocolate drink, with features that allow the ingredients to be dispensed into the drink by the apparatus at the correct point in the process.

No doubt many other effective alternatives will occur to the skilled person. It will be understood that the invention is not limited to the described embodiments and encompasses modifications apparent to those skilled in the art lying within the spirit and scope of the claims appended hereto.

Claims

CLAIMS: 1. A method of preparing a hot chocolate drink using a hot chocolate-making machine, the hot chocolate drink comprising a hot chocolate body and a head of milk foam, the method comprising using the machine for: heating a milk dose in a receptacle for said drink to generate a heated milk dose; generating a head of milk foam on said heated milk dose to provide a foamed milk dose; dispensing a chocolate dose into said foamed milk dose; mixing said foamed milk dose with said chocolate dose to form a hot chocolate body below said head of milk foam such that said head of milk foam is substantially retained.
2. A method as claimed in claim 1, wherein said generating of said head of milk foam comprises using a whisk to whisk said milk at a first speed, and wherein said mixing of said foamed milk dose with said chocolate dose comprises using a whisk to whisk said milk below a surface of said foam at a second, lower speed.
3. A method as claimed in claim 1, wherein said heated milk dose and said foamed milk dose comprise a steamed milk dose; wherein said heating of said milk dose uses a first discharge of steam to generate said steamed milk dose and said head of milk foam; wherein said mixing comprises injecting a second discharge of steam below said head of milk foam into said steamed milk dose to form said hot chocolate body; and wherein said injecting of said second discharge of steam below said head of milk foam is performed such that said head of milk foam is substantially retained.
4. A method as claimed in claim 3 wherein said second discharge of steam is at a reduced pressure compared to said first discharge of steam.
5. A method as claimed in claim 3 or 4, wherein said injecting said first and second discharge of steam comprises using a steam generator coupled to a downwardly disposed nozzle to expel said first and second discharge of steam, and wherein said injecting a second discharge of steam comprises inserting said nozzle into said steamed milk dose such that said nozzle expels said second discharge of steam into said steamed milk dose and said chocolate dose below said head of milk foam.
6. A method as claimed in claim 5 further comprising the sequence of disengaging said steam generator from said nozzle and then removing said nozzle from said mixed steamed milk dose and chocolate dose.
7. A method as claimed in any preceding claim wherein said injecting is performed such that apart from a region through which said chocolate dose is dispensed an upper surface of said head of milk foam is substantially uncontaminated by said chocolate dose.
8. A method as claimed in any preceding claim, wherein said chocolate dose comprises a solidified chocolate dose and said heating of said milk dose comprises heating said milk dose to at least the melting point of said solidified chocolate dose.
9. A method as claimed in any preceding claim wherein said chocolate dose is preheated before dispensing said chocolate dose into said foamed milk dose.
10. A method as claimed in any preceding claim, wherein said dispensing of said chocolate dose uses a first spout, mass of chocolate or flow rate, and further comprising: after forming said hot chocolate body under said head of milk foam, depositing further chocolate onto an upper surface of said head of milk foam using a second spout or lower mass of chocolate or lower flow rate.
11. Apparatus for preparing a hot chocolate drink, the hot chocolate drink comprising a hot chocolate body and a head of milk foam, the apparatus comprising: means for heating a milk dose in a receptacle for said drink to generate a heated milk dose; means for generating a head of milk foam on said heated milk dose to provide a foamed milk dose; means for dispensing a chocolate dose into said foamed milk dose; and means for mixing said foamed milk dose with said chocolate dose to form a hot chocolate body below said head of milk foam such that said head of milk foam is substantially retained.
12. Apparatus as claimed in claim 11, wherein said means for generating said head of milk foam comprises a controllable-speed whisk to whisk said milk at a first speed; and wherein said means for mixing said foamed milk dose with said chocolate dose comprises controllable-speed whisk configured to whisk said milk below a surface of said foam at a second, lower speed.
13. Apparatus as claimed in claim 11, wherein said means comprise a nozzle coupled to steam generating means to heat a milk dose in a receptacle for said drink using a first discharge of steam from said nozzle, said heating generating a steamed milk dose and a head of milk foam; means to dispense a chocolate dose into said steamed milk dose; and means to reposition said nozzle, and/or if present a support for said receptacle for said drink, to expel a second discharge of steam below said head of milk foam into said steamed milk dose, said second discharge of steam mixing said steamed milk dose with said chocolate dose to generate a hot chocolate body, wherein said mixing substantially retains said head of milk foam.
14. Apparatus as claimed in claim 13 further comprising pressure reducing means to reduce the pressure of said second discharge of steam compared to said first discharge of steam.
15. Apparatus as claimed in any one of claims 13 to 14 further comprising means to disengage said steam generating means from said nozzle.
16. Apparatus as claimed in claim 15 further comprising temperature monitoring means, said temperature monitoring means monitoring a temperature of said milk dose or foamed milk dose, and wherein the apparatus is configured to perform, responsive to said sensed temperature, one or both of: disengaging said steam generating means from said nozzle dependent on said temperature of said milk dose or foamed milk dose, and prompting the user to add chocolate or automatically add chocolate to said drink.
17. Apparatus as claimed in any one of claims 13 to 16 further comprising a controller to control said apparatus to reposition said nozzle and/or said support if present, in particular to perform the method of any one of claims 1 to 10.
18. Apparatus as claimed in claim 11 or 12 further comprising temperature monitoring means, said temperature monitoring means monitoring a temperature of said milk dose or foamed milk dose, and wherein the apparatus is configured to prompt the user to add chocolate or automatically add chocolate to said drink, responsive to said sensed temperature.
19. Apparatus as claimed in any one of claims 11, 12 and 16 further comprising a controller to control said apparatus to reposition said whisk, and/or said support if present, in particular to perform the method of any one of claims 1 to 10.
20. Apparatus as claimed in any one of claims 11 to 19, wherein said chocolate dose comprises a solidified chocolate dose, further comprising means for heating said solidified chocolate dose to melt said solidified chocolate dose.
21. A disposable container storing a dose of solid chocolate for use in an apparatus for preparing a hot chocolate drink.
22. A disposable container as claimed in claim 21, wherein said solid chocolate comprises a single solid block.
23. A container as claimed in claim 21 or 22, wherein said container comprises a heat conductive material to conduct an external source of heat into said dose of chocolate ingredients stored in said container.
24. A container as claimed in any one of claims 21 to 23, further comprising at least one pouring spout located on said container, and a member extending outwards from said container; and when in use, said member engages with a lifting arm in said apparatus for preparing a hot chocolate drink to rotate said container and dispense said chocolate drink ingredients using said at least one pouring spout.
25. A container as claimed in any one of claims 21 to 23, wherein said container comprises at least one aperture covered by a removable seal; and when in use, said seal is substantially removed or pierced by said apparatus for preparing a hot chocolate drink to release said hot chocolate ingredients.
26. A disposable container as claimed in any one of claims 21 to 25, wherein the container comprises an edible release agent applied to an inner wall of said container, said edible release agent reducing friction between said inner wall of said container and said solid chocolate.
27. A disposable container as claimed in any one of claims 21 to 26 wherein said container has two spouts for dispensing said chocolate.
28. A container as claimed in any one of claims 21 to 23 having a contoured bottom surface to provide an increased surface area to facilitates chocolate melting.
29. A container as claimed in any one of claims 21 to 23 having a grip tab on back of pod to allow user to load and unload the pod, and to manually drizzle chocolate on the surface of the drink.
30. Apparatus as claimed in any one of claims 11 to 20 further comprising a disposable container storing a dose of solid chocolate for use in preparing said drink.
31. A disposable container as claimed in claim 30 wherein said container has a pouring spout is shaped to match with a steam nozzle of said apparatus to spray chocolate onto a surface of said drink.
32. Apparatus for preparing a hot chocolate drink substantially as herein described.