GB2586238A

GB2586238A - Method of producing a chocolate or chocolate-like confectionary product

Info

Publication number: GB2586238A
Application number: GB1911524.5A
Authority: GB
Inventors: Sutherland Michelle
Original assignee: Fuerst Day Lawson Ltd
Current assignee: Fuerst Day Lawson Ltd
Priority date: 2019-08-12
Filing date: 2019-08-12
Publication date: 2021-02-17
Also published as: GB201911524D0

Abstract

A method of producing a chocolate or chocolate-like confectionary product 12, the method comprising the steps: a) combining a triglyceride ingredient 14 with coffee 22 to form a coffee-triglyceride mixture 24; b) refining or conching the coffee-triglyceride mixture; and c) forming the refined and/or conched coffee-triglyceride mixture into a chocolate or chocolate-like confectionary product. The triglyceride may be cocoa butter and this may be refined at 45⁰C before step a). The coffee may be ground and/or roasted. Step b) may last at least six hours resulting in a particle size of between 10 and 40 microns. The product may be at least 10% coffee, which may be decaffeinated. Further ingredients such as sugar, milk powder, cocoa mass and lecithin may be added or alternatively the product may contain no cocoa mass and/or non-fat cocoa solids.

Description

Method of Producing a Chocolate or Chocolate-Like Confectionary Product The present invention relates to a method of producing a chocolate confectionary product or a chocolate-like confectionary product, and particularly to a method of reducing nonfat cocoa solids amount of a chocolate or chocolate-like confectionary product. The invention further relates to a chocolate confectionary product or a chocolate-like confectionary product Chocolate products have a recognisable texture and chocolate flavour or chocolate-like flavour which is at least in-part imparted by the non-fat cocoa solids, or cocoa powder, which are present in cocoa mass, or cocoa liquor, from which chocolate products are 10 conventionally produced.

However, it may be beneficial to reduce the amount of non-fat cocoa solids used to produce the chocolate or chocolate-like product whilst still obtaining the chocolate flavour or chocolate-like flavour. This may be done for financial reasons as cocoa products are typically expensive.

Additionally, it may be desirable to include coffee flavours within a chocolate or chocolate-like product. This may be inputted to a chocolate product by the provision of a coffee-flavoured filling inside a chocolate shell.

It is known to mix coffee flavours into a chocolate mixture after initially processing the chocolate mixture and shortly before packaging. However, such coffee flavours may be unstable, for example being easily oxidised, and thus the chocolate product may not retain the coffee flavour for a long duration. Additionally, adding conventional coffee flavour may not replicate a chocolate flavour, chocolate-like flavour or chocolate-like texture The present invention seeks to provide a solution to these problems.

According to a first aspect of the present invention there is provided a method of 25 producing a chocolate or chocolate-like confectionary product, the method comprising the steps: a) combining a triglyceride ingredient with coffee to form a coffee-triglyceri de mixture; b) refining or conching the coffee-triglyceride mixture; and c) forming the refined and/or conched coffee-triglyceride mixture into a chocolate or chocolate-like confectionary product Via refining the coffee with the triglyceride ingredient, and preferably without other ingredients present, flavour compounds which are produced from the coffee on refinement or conching are able to be dissolved into the triglyceride ingredient. This is as such flavour compounds are typically fat soluble and therefore soluble in the triglyceride ingredient. Such compounds being dissolved prevents or limits their oxidation and thus loss to the environment. Therefore, a flavour effect or impact of the flavour compounds is maximised, and they can persist within the chocolate product for a longer duration than if ground coffee or coffee extracts were simply mixed into the chocolate product before setting and/or packaging. Conventional chocolate contains flavour compounds dissolved in fat, and thus a chocolate or chocolate-like product produced via the method according to the first aspect of the invention may be similar to conventional chocolate and/or provide a similar flavour or consumption experience to a user.

Additionally, including substantial quantities of coffee into a chocolate or chocolate-like product, rather than coffee flavouring, may provide a caffeinated food product Preferably, the method may further comprise the step d) before step a) of refining or conching the triglyceride ingredient. Pre-refining the triglyceride ingredient, for example so that it is melted, before adding the coffee ensures that the flavour compounds produced 20 via the coffee may be immediately dissolved in the triglyceride ingredient Advantageously, during step d) the triglyceride ingredient may be heated to between 30 °C and 70 °C. Beneficially during step d), the triglycerides may be heated to 45 °C. Heating the triglyceride ingredient within or to these temperatures ensures the triglyceride ingredient melts without causing thermal damage to the triglyceride ingredient.

In a preferable embodiment, the coffee may comprise a solid or semi-solid coffee ingredient A solid coffee can be refined or conched which allows for flavour compounds to be released and developed in the same way as a cocoa ingredient.

Additionally the coffee may be roasted and/or ground coffee. Ground coffee may require less refinement than whole or large fragments of coffee beans. Different degrees of 30 roasting may provide a different flavour profile. A light roast coffee, for example coffee beams roasted at or around 200 °C, may provide subtle coffee flavours. A dark roast coffee, for example coffee beans roasted at or above 230 °C, may provide a more burnt or a stronger coffee flavour. A medium roast coffee, for example coffee beans roasted at or around 215 °C may provide a compromise between these two characteristics.

Preferably, during step b) the mixture may be refined until the mixture comprises a particle size of between 1 and 100 microns. Advantageously, during step b) the mixture may be refined until the mixture comprises a particle size of between 10 and 40 microns. A fine particle size may result in a smoother, less gritty or more silky texture of chocolate or chocolate-like product. Additionally, a finer particle size may increase the amount of flavour compound released from the coffee and encapsulated in the triglyceride ingredient.

Beneficially, during b), the mixture is refined for at least 6 hours. Refinement for such a time may allow for the development of flavours and for a fine particle size.

Optionally, during step a) the amount of coffee combined may be such that it forms at least 10 % of the chocolatc-like confectionary product. Additionally, during stcp a) the amount of coffee combined may be such that it forms at least 15 % of the chocolate-like confectionary product. More coffee provides more coffee flavours or more cocoa-like flavours. Additionally, more coffee reduces the amount of cocoa products required without, for example, using additional sugar.

Preferably, during step a) the triglyceride ingredient comprises cocoa butter.

In a preferable embodiment, the method may further comprise a step e) after step a) of refining the coffee-triglyceride mixture, and a step 0 after step e) of adding a further component to the coffee-triglyceride mixture. Refining the coffee-triglyceride mixture before adding a further component can prevent or limit the amount of oxidation of coffee flavour compounds released during the refinement process.

Optionally, said further component comprises a sweetener, such as sugar. The further component may also comprise dairy products such as milk powder or other dried dairy or non-dairy milk powders and/or protein powders.

Additionally, step e) may have a duration of at least 20 minutes Preferably, step e) may have a duration of between 20 minutes and 240 minutes.

Advantageously, before step b) lecithin may added to the mixture. Beneficially, after step b) lecithin is added to the mixture. Lecithin may act as an emulsifier and/or stabiliser for the chocolate, and other emulsifiers or stabilisers may be considered.

Preferably, the method may further comprise a step g) before step c) of mixing the mixture for 30 minutes.

Optionally, during step a) milk powder may be combined Including milk powder may provide a chocolate or chocolate-like product which is similar to milk chocolate and or has mocha or latte flavour notes.

Additionally during step a) cocoa mass may be combined. The inclusion of cocoa mass may provide a stronger chocolate flavour.

According to a second aspect of the invention there is provided a chocolate or chocolate-like confectionary product formed via the method according to the first aspect of the invention.

Preferably, the chocolate or chocolate-like confectionary product does not contain cocoa mass and/or non-fat cocoa solids.

According to a third aspect of the present invention, there is provided a chocolate or chocolate-like confectionary product comprising at least 15% coffee The invention will now be more particularly described, by way of example only, with 20 reference to the accompanying drawings, in which: Figure 1 shows a representation of an embodiment of a method of producing a chocolate or chocolate-like confectionary product, according to a first aspect of the invention.

Referring firstly to Figure 1, there is shown a first embodiment of the method 10 for 25 producing a first embodiment of a chocolate product 12 or chocolate-like product 12 The first embodiment of the chocolate and chocolate-like product 12 being a spreadable paste 12 with a coffee and/or a bitter chocolate flavour.

A product may be a chocolate-like product if it does not contain sufficient cocoa products to be considered to be chocolate product However, the product may have a flavour and texture which is similar to, identical to or reminiscent of a chocolate product.

The method 10 firstly comprises adding a triglyceride ingredient 14 to a refiner 16 and/or 5 conche. The triglyceride ingredient 14 is here a medium-chain triglyceride ingredient 14, such as Neobee (ATM) 1053 or other Caprylic/Capric triglycerides, although triglyceride ingredients with other fatty acids may be considered. The triglyceride ingredient 14 may be or comprise cocoa butter, coconut oil, palm oil, palm kernel oil or other vegetable or non-vegetable oils or fats, depending on the desired textural characteristics of the final 10 product.

In the instance that a medium-chain triglyceride ingredient other than cocoa butter is used, the spreadable paste may not be considered to be a chocolate product given a lack of cocoa products. However, the flavour and texture of the spreadable paste 12 may be similar to, identical to or reminiscent of chocolate spreadable pastes 12, and thus the spreadable pastc 12 is chocolatc-likc.

A refiner 16 typically has a container 18 with a grinding or crushing means such that a particle size of ingredients placed in the container 18 can be reduced. The grinding or crushing means may conventionally comprise at least one roller 20, such as a granite roller 20, which may grind the ingredients against the side of the container 18.

Alternatively, there may be two rollers 20 between which the ingredients may be ground. A conche typically has a container, a heater and a mixing element. It will be appreciated that refiners may be used for a conching process The amount of triglyceride ingredient 14 added is preferably so that it constitutes between 30 % and 70 % by weight of the chocolate or chocolate-like product 12, and more 25 preferably between 40 % and 60 % by weight of the chocolate or chocolate-like product 12 The triglyceride ingredient 14 is then refined in the refiner 16. The triglyceride ingredient 14 is refined until it preferably has a temperature of between 30 °C and 70 °C and more preferably 45 °C. To effect this, the refiner 16 includes a heating means which may be a heater or heating may occur via frictional engagement between the triglyceride ingredient 14 and the refiner 16 At this point, coffee 22 is added to the triglyceride ingredient 14 in the refiner 16 to form a coffee-triglyceride mixture 24. The coffee 22 is preferably in a solid or semi-solid state.

Most preferably, the coffee 22 comprises ground coffee 22 and/or roasted and ground coffee 22, such as medium roasted and ground coffee 22, although it will be appreciated that whole or fragments of coffee 22 beans may be added and these ground by the refiner 16.

The amount of coffee 22 added is preferably so that it constitutes between 30 % and 70 10 '16 by weight of the chocolate or chocolate-like product 12, and more preferably between 40 °,4) and 60 ')/0" by weight of the chocolate or chocolate-like product 12.

Such quantities and processing of the coffee 22 provides a caffeinated food product. For example, a 30 g serving of such a chocolate or chocolate-like product 12 may provide a similar caffeine content to a shot of espresso. For example, 100 g of the chocolate or 15 chocolate-like product 12 may contain around 250 mg to 500 mg of caffeine.

The coffee-triglyceride mixture 24 is then refined in the refiner 16 until the coffeetriglyceride mixture 24 has a particle size of between 1 micron and 100 microns and more preferably has a particle size of between 10 microns and 40 microns. Particle size may be defined as the maximum particle size of the refined solid components in the coffee-triglyceride mixture 24. The coffee-triglyceride mixture 24 may have the form of a dispersion, liquid or paste 12 at this point.

The duration of the refining process is at least 20 minutes, is here at least six hours, for example being 12 hours. The refining or conching of the coffee 22 develops flavour compounds which are similar or have similar characteristics to some of those developed during the refining or conching of chocolate, for example 2-3 butanediol, furfuryl alcohol, benzeneacetaldehyde, pentanal. The duration of the refining allows for the coffee 22 to steep in the coffee-triglyceride mixture 24. However, it will be appreciated that the coffeetriglyceride mixture 24 may not be required to be refined for the coffee 22 to steep. The coffee-triglyceride mixture 24 could, for example be conched, mixed or left to stand for one of the given durations After refining, the coffee-triglyceride mixture 24 is then mixed for at least 20 minutes, and more preferably 30 minutes. The coffee-triglyceride mixture 24 may then be formed 5 into the spreadable paste 12, for example via being allowed to at least partially set, before being packaged.

The spreadable paste 12 may preferably consist only of coffee 22 and a triglyceride ingredient 14. However, the spreadable paste 12 may comprise other flavourings, stabilisers or emulsifiers, such as lecithin, and thus may consist essentially of coffee 22 and a triglyceride ingredient 14. Alternatively, the spreadable paste 12 may comprise significant quantities of other ingredients such as sugar or other sweeteners or protein-based components.

Whilst mixing before formation or packaging is described, it will be appreciated that mixing may not be required.

Table 1 exemplarily lists the methodology and amounts of ingredients of the first embodiment of the method 10.

Table 1

Description Quantity (% of final product)

Add the following whilst heating and while refiner is running: Medium chain triglycerides 40-60 When heated to approx. 45°C add the following Medium Roast Ground Coffee 40-60 Refine overnight and/or until the desired particle size is achieved (10 -40 microns) Mix for 30 min and then pack A second embodiment of the method is for producing a second embodiment of a chocolate product or chocolate-like product, the second embodiment of the chocolate-like product 20 being a solid confectionary having textural and/or flavour characteristics of a dark chocolate product, such as one not containing or not containing significant quantities of dairy product Preferably in a first step of the method, a triglyceride ingredient, which is here cocoa butter although may be another triglyceride ingredient, is added to, heated and refined in 5 the refiner in the same way as previously described The amount of cocoa butter added is such that it is between 20 % and 50 % of the chocolate or chocolate-like product and is more preferably between 30 % and 40 % Coffee is then added to the cocoa butter in the refiner to form a coffee-cocoa butter mixture in a similar way and at a similar point to the preceding example. Preferably the coffee is here medium roast ground coffee. The amount of coffee added is preferably between 30 % and 60 % of the chocolate or chocolate-like product and is more preferably between 40 % and 50 %. The coffee-cocoa butter mixture preferably contains more coffee than cocoa butter.

The coffee-cocoa butter mixture is then refined, conched, mixed, or allowed to stand for preferably at least 20 minutes, more preferably at least 30 minutes and/or preferably at most 300 minutes and more preferably at most 240 minutes. This allows for the coffee to steep in the coffee-cocoa butter mixture, preferably without further ingredients. Therefore, flavour compounds which originate from the coffee beans or are generated on mixing with the cocoa butter are prevented or limited from being oxidised. This is because the flavour compounds are typically fat soluble and so dissolve in the cocoa butter without being oxidised first and thus are stabilised and retained within the chocolate of chocolate-like product. These flavour compounds are similar to flavour compounds which originate from cocoa in traditional chocolate manufacture, and thus the chocolate or chocolate-like product has a similar flavour and aroma to conventional chocolate. Other ingredients, such as sugar, may cause or encourage the flavour compounds from the coffee to oxidise if the flavour compounds have not first dissolved in the triglyceride ingredient.

Then, a sweetener is added to the refiner and the coffee-cocoa butter mixture The sweetener is here sucrose and is more preferably granulated sugar, although other sweeteners may be considered such as other sugars, sugar alcohols, dried sugar syrups or sugar-free sweeteners. The proportion of sugar added is preferably between 10 % and 30 % of the chocolate or chocolate-like product and is more preferably between 15 % and 25%. The coffee-cocoa butter mixture is preferably then refined until the granulated sugar is fully mixed into the coffee-cocoa butter mixture.

Lecithin is then added to the coffee-cocoa butter mixture in the refiner. The proportion of lecithin added is preferably between 0.1 % and 1 % of the chocolate or chocolate-like product and is more preferably between 0.2 % and 0.6 %. The mixture is refined until the desired particle size is reached, in a similar or identical way as described for the preceding embodiment.

Further lecithin may then be added in a similar or identical way as for the previous embodiment. Thus, the total lecithin content may be between 0.2% and 2% and more preferably between 0.4% and 1.2%.

The coffee-cocoa butter mixture is then mixed in the same way as the preceding embodiment. The coffee-cocoa butter mixture is then formed into a chocolate or 15 chocolate-like product, for example being allowed to set in a mould.

Table 2 exemplarily lists the methodology and amounts of ingredients of the second embodiment of the method.

Table 2

Description Quantity (% of final product)

Add the following whilst heating and while refiner is running: Cocoa Butter 30-40 When fully melted into a liquid (approx. 45 °C) add the following: Medium Roast Ground Coffee 40-50 Allow the coffee to steep for 20-240 min, then add the following: Sugar Granulated 15-25 Once powders fully mixed into fat, add the following: Lecithin 0.2-0.6 Refine overnight and/or until the desired particle size is achieved (10 -40 microns) Then add the following: Lecithin 0.2-0.6 Mix for 30 min and then pack or further process as for traditional chocolate A third embodiment of a chocolate product or chocolate-like product may be formed according to a third embodiment of the method. The third embodiment of the method may be similar or identical to the second embodiment, with the exception that organic coffee, such as organic medium roast ground coffee is used. The third embodiment of the chocolate or chocolate-like product is an organic solid confectionary having textural and/or flavour characteristics of a dark chocolate product.

Table 3 exemplarily lists the methodology and amounts of ingredients of the third embodiment of the method.

Table 3

Description Quantity (% of final product)

Add the following whilst heating and while refiner is running: Cocoa Butter 30-40 When fully melted into a liquid (approx 45 °C) add the following: Organic Medium Roast Ground Coffee 20-30 Allow the coffee to steep for 20-240 mm, then add the following: Sugar Granulated 35-45 Once powders fully mixed into fat, add the following: Lecithin 0.2-0.6 Refine overnight and/or until the desired particle size is achieved (10 -40 microns) Then add the following: Lecithin 0.2-0.6 Mix for 30 min and then pack or further process as for traditional chocolate A fourth embodiment of a chocolate product or chocolate-like product may be produced according to a fourth embodiment of the method. The fourth embodiment of the chocolate or chocolate-like product is a solid confectionary having textural and/or flavour characteristics of a milk chocolate product, for example a chocolate product containing dairy products. The chocolate or chocolate-like product has milky coffee and/or mocha flavours The fourth embodiment of the chocolate product or chocolate-like product may be produced via a similar or identical method as the method of the second or third embodiments. This is with the exception that a dairy product, such as milk powder or other dried dairy powders and here full cream milk powder, may be added to the refiner. Whilst a dairy product is described, it will be appreciated that non-dairy alternatives to dairy products may be considered such as almond or coconut milk powders.

Preferably, the milk powder is added before adding the ground coffee and after the cocoa 10 butter has melted and/or reached around 45 °C. Alternatively, the milk powder may be added with or after the ground coffee.

The fourth embodiment may additionally comprise adding vanillin or vanilla flavour to the coffee-cocoa butter mixture after final refining and before or during mixing. The further lecithin in this embodiment may be Emulfluid (RTM), or another tailored fluid lecithin or fractionated lecithin, and may be non-genetically modified. It will be appreciated that this lecithin may be utilised for any of the embodiments.

The amount of cocoa butter added is preferably between 20% and 60% of the chocolate or chocolate-like product and is more preferably between 30 % and 45 %. The amount of milk powder added is preferably between 5 % and 35 % of the chocolate or chocolate-like product and is more preferably between 15 % and 25 %. The amount of coffee added may be within a similar or identical range as that of milk powder. The amount of sugar may be within a similar or identical range as that of milk powder or coffee.

Table 4 exemplarily lists the methodology and amounts of ingredients of the fourth embodiment of the method.

Table 4

Description Quantity (94) of final product)

Add the following whilst heating and while refiner is running; Cocoa Butter 30-45 When fully melted into a liquid (approx. 45 °C) add the following, preferably in order Full Cream Milk Powder 15-25 Medium Roast Ground Coffee 15-25 Allow the coffee to steep for 20-240 min, then add the following: Sugar Granulated 15-25 Once powders fully mixed into fat, add the following: Lecithin 0.2-0.6 Refine overnight and/or until the desired particle size is achieved (1040 microns) Then add the following: Lecithin Emulfluid NGNI 0.2-0.6 Vanillin 0.02-0.05 Mix for 30 min and then pack or further process as for traditional chocolate A fifth embodiment of a chocolate product or chocolate-like product may be similar or identical to the fourth embodiment, with the exception that the chocolate product or chocolate-like product may be caffeine free or substantially caffeine free. The fifth embodiment of the chocolate product or chocolate-like product may be produced via a fifth embodiment of the method. The fifth embodiment of the method may be similar or identical as the fourth embodiment, with the exception that caffeine free, substantially caffeine free or decaffeinated coffee may be used.

Table 5 exemplarily lists the methodology and amounts of ingredients of the fifth 10 embodiment of the method.

Table 5

Description Quantity (% of final product)

Add the following whilst heating and while refiner is running: Cocoa Butter 30-45 When fully melted into a liquid (approx. 45 °C) add the following, preferably in order Full Cream Milk Powder 15-25 Caffeine-free coffee 15-25 Allow the coffee to steep for 20-240 min, then add the following: Sugar Granulated 15-25 Once powders fully mixed into fat, add the following: Lecithin 0.2-0.6 Refine overnight and/or until the desired particle size is achieved (4010 microns) Then add the following: Lecithin Emulfluid (RTM), non-genetically modified 0.2-0.6 Vanillin 0.02-0.05 Mix for 30 min and then pack or further process as for traditional chocolate A sixth embodiment of a chocolate product or chocolate-like product may be formed via a sixth embodiment of the method. The sixth embodiment of a chocolate product or chocolate-like product being a solid confectionary having textural and/or flavour 5 characteristics of a dark chocolate product, with coffee and cocoa flavour notes.

The sixth embodiment of the method may be similar or identical to the second embodiment of the method, this is with the exception that cocoa mass may be added to the refiner and refined, preferably after the cocoa butter has been refined and reached around 45 °C, although temperatures between 30 °C and 70 °C may be considered, and/or melted. Preferably the cocoa mass is added before the coffee. After the cocoa butter and the cocoa have together been refined and reached a temperature of around 45 °C, although temperatures between 30 °C and 70 °C may be considered, the coffee is added.

The amount of cocoa butter is preferably within the range of 5 % and 30 % of the chocolate product, and more preferably between 10 % and 20 %. The amount of cocoa mass added is preferably between 10% and 55 % of the final product, and more preferably between 15 % and 45 % The amount of coffee added is preferably between 10% and 45 1l/0 of the chocolate product, and more preferably between 15 % and 35 %. The amount of granulated sugar added is between 10 % and 50 % of the final product, and more preferably between 20 % and 40 % The amount of lecithin added is preferably the same as the second embodiment of the method.

Table 6 exemplarily lists the methodology and amounts of ingredients of the sixth embodiment of the method.

Table 6

Description Quantity (°:b of final product)

Add the following whilst heating and while refiner is running: Cocoa Butter 10-20 When fully melted into a liquid (approx 45 °C) add the following: Cocoa Mass 15-45 When fully melted into a liquid (approx 45 °C) add the following: Medium Roast Ground Coffee 15-35 Allow the coffee to steep for 20-240 min, then add the following: Sugar Granulated 20-40 Once powders fully mixed into fat, add the following: Lecithin 0.2-0.6 Refine overnight and/or until the desired particle size is achieved (10 -40 microns) Add lecithin 0.2-0.6 Mix for 30 min and then pack or further process as for traditional chocolate Whilst the triglyceride ingredient and/or cocoa butter is described as being refined before addition of the coffee, it will be appreciated that the triglyceride ingredient and/or cocoa butter may be added to the refiner together.

Whilst refining is described throughout the specification, it will be appreciated that a joint refining and conching process may be used instead. Additionally, refining may be 15 substituted with conching for those steps where reduction of particle size is not of importance.

It is therefore possible to provide a chocolate or chocolate-like product which has a similar flavour and/or texture to traditional chocolate products, however, it contains less cocoa product and especially less cocoa mass or non-fat cocoa solids.

The words 'comprises/comprising' and the words 'having/including' when used herein 5 with reference to the present invention are used to specify the presence of stated features, integers, steps or components, but do not preclude the presence or addition of one or more other features, integers, steps, components or groups thereof It is appreciated that certain features of the invention, which are, for clarity, described in the context of separate embodiments, may also be provided in combination in a single embodiment. Conversely, various features of the invention which are, for brevity, described in the context of a single embodiment, may also be provided separately or in any suitable sub-combination.

The embodiments described above are provided by way of examples only, and various other modifications will be apparent to persons skilled in the field without departing from 15 the scope of the invention as defined herein

Claims

Claims 1 A method of producing a chocolate or chocolate-like confectionary product, the method comprising the steps: a) combining a triglyceride ingredient with coffee to form a coffee-triglyceride mixture b) refining or conching the coffee-triglyceride mixture; and c) forming the refined and/or conched coffee-triglyceride mixture into a chocolate or chocolate-like confectionary product.
2. A method as claimed in claim 1, further comprising the step d) before step a) of refining or conching the triglyceride ingredient
3. A method as claimed in claim 2, wherein during step d) the triglyceride ingredient is heated to between 30 °C and 70°C.
4. A method as claimed in claim 3, wherein during step d), the triglycerides are heated to 45 °C
5. A method as claimed in any one of the preceding claims, wherein the coffee comprises a solid or semi-solid coffee ingredient
6. A method as claimed in claim 5, wherein the coffee is roasted and/or ground coffee.
7 A method as claimed in any one of the preceding claims, wherein during step b) the mixture is refined until the coffee-triglyceride mixture comprises a particle size of between 1 micron and 100 microns.
8 A method as claimed in claim 7, wherein during step b) the mixture is refined until the coffee-triglyceride mixture comprises a particle size of between 10 microns and 40 microns.
9. A method as claimed in any one of the preceding claims, wherein during step b) the mixture is refined for at least six hours
10. A method as claimed in any one of the preceding claims, wherein during step a) the amount of coffee combined is such that it forms at least 10% of the chocolate-like confectionary product.
11 A method as claimed in claim 10, wherein during step a) the amount of coffee combined is such that it forms at least 15 % of the chocolate-like confectionary product.
12. A method as claimed in any one of the preceding claims, wherein during step a) the triglyceride ingredient comprises cocoa butter.
13. A method as claimed in any one of the preceding claims, further comprising a step e) after step a) of refining the coffee-triglyceride mixture, and a step f) after step e) of adding a further component to the coffee-tri glyceri de mixture.
14 A method as claimed in claim 13, wherein said further component comprises a sweetener, such as sugar.
15. A method as claimed in claim 13 or claim 14, wherein said further component comprises a milk powder.
16. A method as claimed in any one of claims 13 to 15, wherein step e) has a duration of at least 20 minutes.
17. A method as claimed in claim 16, wherein step e) has a duration of between 20 minutes and 240 minutes.
18. A method as claimed in any one of the preceding claims, wherein before step b) lecithin is added to the mixture.
19 A method as claimed in any one of the preceding claims, wherein after step b) lecithin is added to the mixture.
20. A method as claimed in any one of the preceding claims, further comprising a step g) before step c) of mixing the mixture for 30 minutes.
21. A method as claimed in any one of the preceding claims, wherein during step a) milk powder is combined
22. A method as claimed in any one of the preceding claims, wherein during step a) cocoa mass is combined
23. A chocolate or chocolate-like confectionary product formed via the method as claimed in any one of the preceding claims.
24. A chocolate or chocolate-like confectionary product as claimed in claim 23, wherein the chocolate or chocolate-like confectionary product does not contain cocoa mass and/or non-fat cocoa solids.
25. A chocolate or chocolate-like confectionary product comprising at least 15% solid coffee.