WO2016008846A1

WO2016008846A1 - Flexible chocolate and methods of making the same

Info

Publication number: WO2016008846A1
Application number: PCT/EP2015/065970
Authority: WO
Inventors: Vincent VAN DONGEN; Julien Simonis
Original assignee: Van Dongen Vincent
Priority date: 2014-07-14
Filing date: 2015-07-13
Publication date: 2016-01-21
Also published as: BE1023149A1

Abstract

The subject matter disclosed generally relates to chocolate based food items and process for making the same. More specifically, the subject matter relates to a process for the preparation a chocolate product that is flexible and non-sticky.

Description

FLEXIBLE CHOCOLATE AND METHODS OF MAKING THE SAME

BACKGROUND

(a) Field

[0001 ] The subject matter disclosed generally relates to chocolate based food items and process for making the same. More specifically, the subject matter relates to a process for the preparation of a chocolate product that is flexible and non-sticky and that may be prepared as thin slices of flexible chocolate, a bloc of chocolate that may be sliced as thin slices of chocolate, or the likes, and bloc of chocolate that may be sliced as thin slices of chocolate and thin slices of flexible chocolate.

(b) Related Prior Art

[0002] Chocolate is one of the most popular food types and flavors in the world. Gifts of chocolate molded into different shapes have become traditional on certain holidays: chocolate bunnies and eggs are popular on Easter, chocolate coins on Hanukkah, Santa Claus and other holiday symbols on Christmas, and chocolate hearts or chocolate in heart-shaped boxes on Valentine's Day.

[0003] Chocolate confections of all shapes and texture are therefore extremely popular, and such confections made out of flexible chocolate based material are no exceptions. However, flexible chocolate confections usually give a sticky sensation in the mouth as for example toffee or caramel, and the taste of these products is of lower quality than the taste of a high quality chocolate.

[0004] European patent EP1031285B1 to Destephen et al. describes a chocolate or compound coating which comprises a hydrocolloid that increases the viscosity of the chocolate when chewed, to modify the texture and the mouthfeel of the chocolate or compound. It does not however describe flexible chocolate recipes or confections prepared therefrom.

[0005] Existing recipes of flexible chocolate produce a flexible product that can be molded like molding dough, but that has the distinct disadvantage of being sticky, which is a significant disadvantage when confectionery are produced and wrapped. These products do not have the well-known taste of real chocolate, which limits their use to decoration.

[0006] Therefore, there is a need for flexible chocolate recipes that provide a flexible chocolate that can be manipulated without unpleasant stickiness, and that has the taste of real, high quality chocolate. [0007] Therefore, there is a need for novel flexible chocolate confections that can be manipulated without unpleasant stickiness, and that has the taste of real, high quality chocolate.

[0008] Also, there is a need for novel flexible chocolate confections shaped as thin slices that can be manipulated without unpleasant stickiness, and that has the taste of real, high quality chocolate.

SUMMARY

[0009] According to a first embodiment, the present invention relates to a flexible chocolate which is non-sticky and solid at room temperature comprising:

A) from about 65% w/w to about 90% w/w of a solid chocolate, preferably from about 75% w/w to about 90% w/w of a solid chocolate, preferably 85% w/w;

B) from about 3.5 % (w/w) to about 34.9% (w/w), preferably from about 10% (w/w) to about 25% (w/w) of a homogenized liquid texturing agent, preferably said homogenized liquid texturing agent is prepared in a liquid chosen from water, kefir water with probiotics, a juice, an alcohol, a tea, a coffee, and a cream and a syrup, and combinations thereof; wherein the homogenized liquid texturing agent comprises:

a) an hydrocolloid, preferably xanthan gum, in an amount to have a concentration between about 0.1% (w/w) and about 4% (w/w) in the flexible chocolate, preferably in an amount to have a concentration from about 0.30% to 0.35% w/w in the flexible chocolate, or

b) cocoa powder in amount to have a concentration between about 2

% (w/w) and 5% (w/w) in the flexible chocolate, or c) a combination of (a) and (b).

[0010] More in particular the flexible chocolate which is non-sticky and solid at room temperature has:

· a hardness comprised between 500 g and 20000 g, preferably between 5000 g and 18000 g, or

• a stickiness comprised between -300 g and -5000 g, preferably between - 1250 g and -4000g, or

• a plasticity having a maximum force comprised between 50 g and 6000 g and a gradient comprised between 2 g/s and 2000 g/s, preferably a plasticity having a force comprised between 1500 g and 6000 g and a gradient comprised between 200 g/s and 1500 g/s, or

• a combination of two or three of these parameters.

[0011] More in particular the flexible chocolate as described herein further comprises a preservative in an amount ranging between about 0.1% w/w and about 1% w/w in the flexible chocolate.

[0012] In a further embodiment, the present invention relates to a process for the preparation of a non-sticky flexible chocolate comprising the steps of:

a) melting a solid chocolate, preferably at a temperature between about 35°C and about 50°C, more preferably at about 45°C;

b) optionally tempering said melted chocolate, preferably at a temperature between 25 and 32°C;

c) preparing a homogenized liquid texturing agent;

d) mixing said melted chocolate and said homogenized texturing agent at a temperature between about 25 and about 50°C, preferably between about 25°C and about 35°C; and;

e) optionally cooling the mixture, preferably by placing said homogenous mixture at least one hour at a temperature around 4 to 6°C;

wherein the non-sticky flexible chocolate comprises:

B) from about 3.5 % (w/w) to about 34.9% (w/w), preferably from about 10% w/w to about 25% w/w, of a homogenized liquid texturing agent, preferably said homogenized liquid texturing agent is prepared in a liquid chosen from water, kefir water with probiotics, a juice, an alcohol, a tea, a coffee, and a cream and a syrup, and combinations thereof; wherein the homogenized liquid texturing agent comprises:

a) an hydrocolloid, preferably xanthan gum, in an amount to have a concentration between about 0.1% (w/w) and about 4% (w/w) in the flexible chocolate, preferably in an amount to have a concentration from about 0.30% to 0.35% w/w in the flexible chocolate or;

b) cocoa powder in amount to have a concentration between about 2 % (w/w) and 5% (w/w) in the flexible chocolate, or c) a combination of (a) and (b). [0013] More in particular in the preparation process as described herein, the flexible chocolate is characterized by having:

• a hardness comprised between 500 g and 20000 g, preferably between 5000 g and 18000 g, or

· a stickiness comprised between -300 g and -5000 g, preferably between - 1250 g and -4000g, or

• a combination of two or three of these parameters.

[0014] More in particular the preparation process as described herein further comprises the addition to the homogenized liquid texturing agent or to said homogenous mixture of homogenized liquid texturing agent and melted chocolate from about 0.1% w/w to about 1% w/w of a preservative.

[0015] Particularly, in the process according to the invention the liquid and the hydrocolloid are mixed under vacuum, with negative pressures ranging from -0.1 to -0.8 bar.

[0016] Additionally, the process according to the invention may further comprises a step of wrapping a quantity of flexible chocolate in a packaging material and cooling it into a flexible slice of chocolate.

[0017] According to an embodiment, there is provided a kit for the preparation of a flexible chocolate, comprising

a) from about 65% w/w to about 90% w/w of a chocolate; and

b) a texturing agent comprising from about 0.1% w/w to about 1% w/w of a hydrocolloid.

[0018] The kit may further comprise from about 3.5% w/w to 34.9% w/w of at least one liquid chosen from water, kefir water with probiotics, a juice, an alcohol, a tea, a coffee, and cream and syrup, and any combination thereof.

[0019] According to another embodiment, there is provided a flexible chocolate prepared from the mixture for making a flexible chocolate.

[0020] The flexible chocolate may be wrapped in a packaging material to facilitate handling.

[0021] The term "flexible chocolate" is intended to mean a chocolate that is capable of bending without breaking. The flexible chocolate is malleable, and can easily be molded and whose shape can be modified. The flexibility of a chocolate may be assessed by measuring its hardness using for example a texturometer. A lower hardness is indicative of a higher flexibility. A flexible chocolate has generally a hardness corresponding to a force between 500 g and 20000 g when using the method described in the present application.

[0022] The term "non-sticky" is intended to mean that the flexible chocolate of the present invention does not have the property of adhering to things at room temperature. For example, the flexible chocolate may be manipulated by hand without adhering to the fingers; it also do not adhere to the teeth, tongue, palate, or any other part of the oral cavity when inserted therein. The stickiness of a chocolate may be assessed by measuring the force needed to release a probe from a chocolate. A non-sticky chocolate has generally a stickiness corresponding to a force of between -300 g to -5000 g when using the method described in the present application.

[0023] Features and advantages of the subject matter hereof will become more apparent in light of the following detailed description of selected embodiments. As will be realized, the subject matter disclosed and claimed is capable of modifications in various respects, all without departing from the scope of the claims. Accordingly, the description is to be regarded as illustrative in nature, and not as restrictive and the full scope of the subject matter is set forth in the claims.

DETAILED DESCRIPTION

[0024] Before the present method and devices used in the invention are described, it is to be understood that this invention is not limited to particular methods, components, or devices described, as such methods, components, and devices may, of course, vary. It is also to be understood that the terminology used herein is not intended to be limiting, since the scope of the present invention will be limited only by the appended claims.

[0025] 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. Although any methods and materials similar or equivalent to those described herein may be used in the practice or testing of the present invention, the preferred methods and materials are now described.

[0026] In this specification and the appended claims, the singular forms "a", "an", and "the" include plural references unless the context clearly dictates otherwise.

[0027] The terms "comprising", "comprises" and "comprised of" as used herein are synonymous with "including", "includes" or "containing", "contains", and are inclusive or open-ended and do not exclude additional, non-recited members, elements or method steps.

[0028] The terms "comprising", "comprises" and "comprised of" also include the term "consisting of".

[0029] The term "about" as used herein when referring to a measurable value such as a parameter, an amount, a temporal duration, and the like, is meant to encompass variations of +/-10% or less, preferably +/-5% or less, more preferably +/-1% or less, and still more preferably +/-0.1% or less of and from the specified value, insofar such variations are appropriate to perform in the disclosed invention. It is to be understood that the value to which the modifier "about" refers is itself also specifically, and preferably, disclosed.

[0030] The recitation of numerical ranges by endpoints includes all numbers and fractions subsumed within the respective ranges, as well as the recited endpoints.

[0031] According to a first embodiment, the present invention relates to a flexible chocolate which is non-sticky and solid at room temperature comprising:

A) from about 65% w/w to about 90% w/w of a solid chocolate;

B) from about 3.5 % (w/w) to about 34.9% (w/w) of a homogenized liquid texturing agent;

wherein the homogenized liquid texturing agent comprises:

a) an hydrocolloid in an amount to have a concentration between about 0.1% (w/w) and about 4% (w/w) in the flexible chocolate, or

b) cocoa powder in amount to have a concentration between about 2 % (w/w) and 5% (w/w) in the flexible chocolate, or

c) a combination of (a) and (b).

[0032] More particularly, the present invention relates to a flexible chocolate as described herein wherein the flexible chocolate has:

• a hardness comprised between 500 g and 20000 g, or

• a stickiness comprised between -300 g and -5000 g, or

· a plasticity having a force comprised between 50 g and 6000 g and a gradient comprised between 2 g/s and 2000 g/s, or

• a combination of two or three of these parameters.

[0033] More particularly, the present invention relates to a flexible chocolate as described herein wherein the flexible chocolate has:

• a hardness comprised between 5000 g and 18000 g, or • a stickiness comprised between -1250 g and -4000 g, or

• a plasticity having a force comprised between 1500 g and 6000 g and a gradient comprised between 200 g/s and 1500 g/s, or

• a combination of two or three of these parameters.

[0034] More particularly, the present invention relates to a flexible chocolate as described herein wherein the flexible chocolate is characterized by having a hardness comprised between 500 g and 20000 g and a stickiness comprised between -300 g and -5000 g, more preferably a hardness comprised between 5000 g and 18000 g and a stickiness comprised between -1250 g and -4000 g.

[0035] More particularly, the present invention relates to a flexible chocolate as described herein wherein the flexible chocolate is characterized by having a hardness comprised between 500 g and 20000 g and a plasticity having a force comprised between 50 g and 6000 g and a gradient comprised between 2 g/s and 2000 g/s, more preferably a hardness comprised between 5000 g and 18000 g and a plasticity having a force comprised between 1500 g and 6000 g and a gradient comprised between 200 g/s and 1500 g/s.

[0036] More particularly, the present invention relates to a flexible chocolate as described herein wherein the flexible chocolate is characterized by having a stickiness comprised between -300 g and -5000 g and a plasticity having a force comprised between 50 g and 6000 g and a gradient comprised between 2 g/s and 2000 g/s, more preferably a stickiness comprised between -1250 g and -4000 g and a plasticity having a force comprised between 1500 g and 6000 g and a gradient comprised between 200 g/s and 1500 g/s.

[0037] More particularly, the present invention relates to a flexible chocolate as described herein wherein the flexible chocolate is characterized by having a hardness comprised between 500 g and 20000 g, a stickiness comprised between - 300 g and -5000 g and a plasticity having a force comprised between 50 g and 6000 g and a gradient comprised between 2 g/s and 2000 g/s, more preferably a hardness comprised between 5000 g and 18000 g, a stickiness comprised between -1250 g and -4000 g and a plasticity having a force comprised between 1500 g and 6000 g and a gradient comprised between 200 g/s and 1500 g/s.

[0038] More particularly, the present invention relates to a flexible chocolate as described herein wherein the flexible chocolate further comprises a flavoring chosen from vanilla, an essential oil, and any combination thereof.

[0039] More particularly, the present invention relates to a flexible chocolate as described herein wherein said flexible chocolate further comprises a preservative in an amount ranging between about 0.1% w/w and about 1% w/w in the flexible chocolate. [0040] Preferably, said preservative is chosen from a sorbic acid, a salt of sorbic acid, benzoic acid, a salt of benzoic acid, calcium propionate, sodium nitrite, a sodium nitrate, a sulfite, disodium EDTA, butylated hydroxuanisole (BHA), butylated hydroxyl toluene (BHT), tert-butyl hydroquinone (TBHQ), propyl gallate, and combinations thereof.

[0041] More particularly, the present invention relates to a flexible chocolate as described herein wherein said flexible chocolate further comprises of flavor, sugar and/or pieces of food including, without limitation, almond, hazel nut, praline (a confection of nuts and caramelized sugar), maple sugar, cookie pieces and fruits among others. The flavor may be chosen from vanilla, essential oil, and any combination thereof.

[0042] More particularly, the present invention relates to a flexible chocolate as described herein wherein said chocolate is chosen from dark chocolate, milk chocolate, white chocolate, or combinations thereof. The chocolate may be under any form such as but not limited to blocks, chunks, grains, drops, wafers, sticks, powders, etc. The amount of chocolate in the non-sticky flexible chocolate is between 65% (w/w) and 90% (w/w), preferably between 75% (w/w) and 90% (w/w), preferably between 78% (w/w) and 87.5% (w/w) more preferably the amount of chocolate in the non-sticky flexible chocolate is about 85% (w/w).

[0043] More particularly, the present invention relates to a flexible chocolate as described herein wherein said homogenized liquid texturing agent is prepared in a liquid chosen from water, kefir water with probiotics, a juice, an alcohol, a tea, a coffee, and a cream and a syrup, and combinations thereof. Preferably said homogenized liquid texturing agent is prepared in water. Preferably the liquid has a dry matter below 20%, more preferably below 10%. The amount of homogenized liquid texturing agent is between 3.5 % (w/w) and 34.9% (w/w), preferably between 10 % (w/w) and 25 % (w/w).

[0044] In a particular embodiment, the present invention relates to a flexible chocolate as described herein, wherein said syrup is chosen from agave syrup, barley malt syrup, birch syrup, brown rice syrup, corn syrup, fruit syrup, golden syrup, honey, inverted sugar syrup, kithul treacle, maple syrup, molasses, palm syrup, sorghum syrup, sugar beet syrup, a treacle, yacon syrup and combinations thereof. Preferably, the syrup is about 12.5% w/w of the flexible chocolate composition.

[0045] Accordingly, in a particular embodiment the present invention relates to a flexible chocolate as described herein wherein said syrup is about 12.5% w/w in said flexible chocolate.

[0046] More particularly, the present invention relates to a flexible chocolate as described herein wherein cream is chosen from a creamy soya preparation, a dairy cream, or combinations thereof. In particular, said dairy cream comprises from about 12% w/v to about 55% w/v fat content. Preferably, the dairy cream comprises about 35% w/v fat content.

[0047] Accordingly, in a particular embodiment the present invention relates to a flexible chocolate as described herein wherein said cream is about 12.5% w/w in said flexible chocolate.

[0048] In a particular embodiment, the present invention relates to a flexible chocolate as described herein wherein the liquid homogenized texturing agent is prepared by homogenizing in a liquid a compound chosen from an hydrocolloid in an amount to give a final concentration in the flexible chocolate of between 0.1% (w/w) and 4% (w/w), a cocoa powder in an amount to give a final concentration in the flexible chocolate of between 2 % (w/w) and 5% (w/w), or combinations thereof. Preferably the compound is a hydrocolloid.

[0049] Particularly, the hydrocolloid is chosen from acacia, acetan, acetylated distarch phosphate, acetylated starch, acid-thinned starch, adipic starch, agar (agar- agar), agaropectin, agarose, algin, alginate, alginic acid, amidated pectins, amorphophallus, amylopectin, amylopectin starch, amylose, arabic, arabica, arabinogalactan, arabogalactan, arracacha, arrowroot, beet pulp, beta glucan, bevo, blood, british gum, cactus gum, carboxymethyether starches, carboxymethylcellulose, carboxymethylmethylcellulose, carboxymethyl starch, carob, caseins, caseinates, cassia, chitin, chitosan, clay, collagen, combretum, curdlan, cyclodextrin, cydonia, danish agar, dextran, dextrin, dulsan, distarch phosphate, ethyl cellulose, ethylhydroxyethylcellulose, ethylmethylcellulose, eucheumas, ferlo, fibres, fibrinogen, flax seed, fucoidan, furcelleran, funoran, galactomannans, gatto, gelidium, gellan, ghatti, gigartinas, globulins, glucomannans, glues, gluten, gracilarias, guluronics, gummifera, hashab, hemicelluloses, high amylose starch, hoblobo, hydrogenated starch, hydroxyalkylcellulose, hydroxyalkyl starch, hyd roxyethy I ce 11 u I ose, hyd roxyethyl methy I eel I u I ose, hyd roxy propyl eel I u I ose, hydroxypropylmethyl-cellulose, hydroxypropyl starch, hypnean, iridaeans, isinglass, karaya, karroo, kelp, keltzan, konjac, kordofan, lakee, lambda carrageenan, laminaran, larch, latex, linseed, locust bean, lupo, luposol, maltodextrin, mannan, mannoglucuronoglycans, mannuronics, maracuya, mesquite, methylcellulose, microcrystalline cellulose, mucilage, mucin, mung bean, okra, ovalbumins, oxidised starch, pea starch, pectic acid, plant exudates, plasma, porphyran, potato pulp, potato starch, pregelatinized starches, proatrim, propylated starch, propylene glycol alginate, prosopsis seed, prosopsis, exudate, protopectins, prowashonupana barley, pulcherima, pullulan, psyllium, pyrodextrins, quince, quince seed, ramalin, rhamsam, rice products, St. Johns bread, salabreda, sandra beida, schizophyllan, scleroglycan, seaweed powders, semen cydonia, senna, seyal, sorghum, soy protein, sterculia, suakim, sued nog lycan, sunflower pectin, sunt, tahl, tahla, tamarind seed, tamarind kernel, taminda, tapioca, tara, tragacanth, undaria, verek, wattles, waxy maize, waxy rice, waxy sorghum, wheat products, whey protein, xyloglucan, yeast cell walls, gelatin, iota carrageenan, kappa carrageenan, a pectin, a powdered cellulose, sodium alginate, xanthan gum, and combinations thereof. Preferably, the hydrocolloid can be chosen without limitations from acacia, starch from any origin or derivatives, algin or derivatives, agar (agar-agar), agaropectin, agarose, amidated pectins, , amylopectin, amylopectin starch, amylose, arabic gum and derivatives, british gum, cactus gum, cellulose and derivatives, carob, collagen, danish agar, fibres, flax seed, galactomannans, gelidium, gellan, glucomannans, gluten, gummifera, hashab, kelp, konjac, arrageenan and derivatives, laminaran, larch, linseed, locust bean, maltodextrin, mannan, mannoglucuronoglycans, mannuronics, mucilage, mung bean, pectic acid, plant exudates, rice products, seaweed powders, sorghum, soy protein, tapioca, waxy maize, waxy rice, waxy sorghum, wheat products, whey protein, xyloglucan, yeast cell walls, gelatin, iota carrageenan, kappa carrageenan, a pectin, a powdered cellulose, sodium alginate, xanthan gum, and combinations thereof. Preferably the hydrocolloid is guar gum, xanthan gum, pectin or derivatives, starch or derivatives, cellulose or derivatives or a combination thereof. More preferably, the hydrocolloid is guar gum or xanthan gum. Even more preferably, the hydrocolloid is xanthan gum. Preferably, the xanthan gum is about 0.20% to 0.40% w/w of the non-sticky flexible chocolate composition, and preferably 0.30% to 0.35% w/w of the non-sticky flexible chocolate composition, more preferably about 0.25% w/w, 0.30% w/w or 0.35% w/w of the non-sticky flexible chocolate composition.

[0050] In a particular embodiment, the present invention relates to a flexible chocolate as described herein wherein the cocoa powder may be of any kind, more specifically it may contain from 1 to 25% of fat (w/w), preferably 10 to 12%. Preferably the cocoa powder may be either alkalized or natural, with a pH ranging from 5 to 8.5.

[0051] More particularly, the present invention relates to a flexible chocolate as described herein wherein said probiotic is chosen from Lactobacillus rhamnosus, Lactobacillus acidophilus, Lactobacillus plantarum, Lactobacillus reuteri, Lactobacillus curvatus, Lactobacillus bulgaricus, Lactobacillus grasseri, Lactobacillus casei, Lactobacillus fermentum, Lactobacillus caveasicus, Lactobacillus helveticus, Lactobacillus lactis, Lactobacillus salivarius, Lactobacillus brevis, Lactobacillus leichmanni, Lactobacillus cellobiosus, Lactobacillus buchneri, Bifidobacterium laterosporus, Bifidobacterium lactis Bbl2, Bifidobacterium longum, Bifidobacterium breve, Bifidobacterium subtilus, Lactobacillus sporogenes, pediococcus acidilactici, pediococcus pentosaceus, enterococcus faecium, Bifidobacterium adolescentis, Bifidobacterium infantis, Bifidobacterium thermophilum, Bifidobacterium animal is, Bifidobacterium bifidum, Streptococcus thermophilius, Lactococcus lactis cremoris, S. Diacetylactis, S. Intermedius, enterococcus faecal is, Saccharomyces boulardii, Saccharomyces cerevisiae, Lactobacillus caucasicus, Streptococcus lactis, Streptococcus diacetilactis, Lactobacillus delbrueckii subsp. Bulgaricus, Lactococcus lactis and butanoic acid bacterias.

[0052] According to a particular embodiment, the present invention relates to a flexible chocolate which is non-sticky and solid at room temperature comprising:

A) from about 75% w/w to about 87.5% w/w of a solid chocolate;

B) from about 10 % (w/w) to about 25% (w/w) of a homogenized liquid texturing agent;

wherein the homogenized liquid texturing agent comprises:

a) an hydrocolloid, preferably xantham gum, in an amount to have a concentration between about 0.1% (w/w) and about 4% (w/w) in the flexible chocolate, or

c) a combination of (a) and (b);

wherein the flexible chocolate has:

• a hardness comprised between 5000 g and 18000 g, or

• a stickiness comprised between -1250 g and -4000 g, or

• a plasticity having a force comprised between 1500 g and 6000 g and a gradient comprised between 200 g/s and 1500 g/s, or;

• a combination of two or three of these parameters.

[0053] According to a further embodiment there is disclosed a kit for the preparation of a flexible chocolate. The kit contains

a) from about 65% w/w to about 90% w/w of a chocolate;

[0054] According to an embodiment, the kit may further comprise from about 3.5% w/w to about 34.9% w/w of at least one liquid chosen from water, kefir water with probiotics, a juice, an alcohol, a tea, a coffee, and a cream and a syrup, and combination thereof.

[0055] According to an embodiment, the chocolate can be chosen from dark chocolate, milk chocolate, white chocolate, or combinations thereof. Preferably, the amount of chocolate is about 75% w/w of the kit. The chocolate is preferably a solid chocolate, such as a bloc, or a powdered chocolate.

[0056] According to another embodiment, non-limiting examples of syrups include agave syrup, barley malt syrup, birch syrup, brown rice syrup, corn syrup, fruit syrup, golden syrup, honey, inverted sugar syrup, kithul treacle, maple syrup, molasses, palm syrup, sorghum syrup, sugar beet syrup, a treacle, yacon syrup and combinations thereof. Preferably, the amount of syrup is about 12.5% w/w of the kit.

[0057] According to another embodiment, the kit comprises a cream which can be chosen, without limitations from a creamy soya preparation, a dairy cream, or combinations thereof. The dairy cream may comprises from about 12% w/v to about 55% w/v fat content. Preferably, the dairy cream is 35% w/v fat content cream. Preferably, the amount of cream is about 12.5% w/w of the kit.

[0058] According to another embodiment, the kit comprises a hydrocolloid which can be chosen, without limitations from acacia, acetan, acetylated distarch phosphate, acetylated starch, acid-thinned starch, adipic starch, agar (agar-agar), agaropectin, agarose, algin, alginate, alginic acid, amidated pectins, amorphophallus, amylopectin, amylopectin starch, amylose, arabic, arabica, arabinogalactan, arabogalactan, arracacha, arrowroot, beet pulp, beta glucan, bevo, blood, british gum, cactus gum, carboxymethyether starches, carboxymethylcellulose, carboxymethylmethylcellulose, carboxymethyl starch, carob, caseins, caseinates, cassia, chitin, chitosan, clay, collagen, combretum, curdlan, cyclodextrin, cydonia, danish agar, dextran, dextrin, dulsan, distarch phosphate, ethylcellulose, ethyl hydroxyethyl cellulose, ethylmethylcellulose, eucheumas, ferlo, fibres, fibrinogen, flax seed, fucoidan, furcelleran, funoran, galactomannans, gatto, gelidium, gellan, ghatti, gigartinas, globulins, glucomannans, glues, gluten, gracilarias, guluronics, gummifera, hashab, hemicelluloses, high amylose starch, hoblobo, hydrogenated starch, hydroxyalkylcellulose, hydroxyalkyl starch, hydroxyethylcellulose, hydroxyethylmethylcellulose, hydroxypropylcellulose, hydroxypropyl methyl -cellulose, hydroxypropyl starch, hypnean, iridaeans, isinglass, karaya, karroo, kelp, keltzan, konjac, kordofan, lakee, lambda carrageenan, laminaran, larch, latex, linseed, locust bean, lupo, luposol, maltodextrin, mannan, mannoglucuronoglycans, mannuronics, maracuya, mesquite, methylcellulose, microcrystalline cellulose, mucilage, mucin, mung bean, okra, ovalbumins, oxidised starch, pea starch, pectic acid, plant exudates, plasma, porphyran, potato pulp, potato starch, pregelatinized starches, proatrim, propylated starch, propylene glycol alginate, prosopsis seed, prosopsis, exudate, protopectins, prowashonupana barley, pulcherima, pullulan, psyllium, pyrodextrins, quince, quince seed, ramalin, rhamsam, rice products, St. Johns bread, salabreda, sandra beida, schizophyllan, scleroglycan, seaweed powders, semen cydonia, senna, seyal, sorghum, soy protein, sterculia, suakim, sued nog lycan, sunflower pectin, sunt, tahl, tahla, tamarind seed, tamarind kernel, taminda, tapioca, tara, tragacanth, undaria, verek, wattles, waxy maize, waxy rice, waxy sorghum, wheat products, whey protein, xyloglucan, yeast cell walls, gelatin, iota carrageenan, kappa carrageenan, a pectin, a powdered cellulose, sodium alginate, xanthan gum, and combinations thereof. Preferably, the hydrocolloid is xanthan gum. Preferably, the xanthan gum is about 0.25% w/w of the kit.

[0059] According to another embodiment, the probiotic present in the present invention may be chosen from Lactobacillus rhamnosus, Lactobacillus acidophilus, Lactobacillus plantarum, Lactobacillus reuteri, Lactobacillus curvatus, Lactobacillus bulgaricus, Lactobacillus grasseri, Lactobacillus casei, Lactobacillus fermentum, Lactobacillus caveasicus, Lactobacillus helveticus, Lactobacillus lactis, Lactobacillus salivarius, Lactobacillus brevis, Lactobacillus leichmanni, Lactobacillus cellobiosus, Lactobacillus buchneri, Bifidobacterium laterosporus, Bifidobacterium lactis Bbl2, Bifidobacterium longum, Bifidobacterium breve, Bifidobacterium subtilus, Lactobacillus sporogenes, pediococcus acidilactici, pediococcus pentosaceus, enterococcus faecium, Bifidobacterium adolescentis, Bifidobacterium infantis, Bifidobacterium thermophilum, Bifidobacterium animalis, Bifidobacterium bifidum, Streptococcus thermophilius, Lactococcus lactis cremoris, S. Diacetylactis, S. Intermedius, enterococcus faecal is, Saccharomyces boulardii, Saccharomyces cerevisiae, Lactobacillus caucasicus, Streptococcus lactis, Streptococcus diaceti lactis, Lactobacillus delbrueckii subsp. Bulgaricus, Lactococcus lactis and butanoic acid bacterias.

[0060] According to another embodiment, the kit may further comprise a preservative, in amounts ranging from about 0.1% w/w to about 1% w/w of the kit. Examples of preservatives include but are not limited to grapefruit Seed Extract (GSE), potassium sorbate, chaga, a sorbic acid, a salt of sorbic acid, benzoic acid, a salt of benzoic acid, calcium propionate, sodium nitrite, a sodium nitrate, a sulfite, disodium EDTA, butylated hydroxuanisole (BHA), butylated hydroxyl toluene (BHT), tert-butyl hydroquinone (TBHQ), propyl gallate, and combinations thereof.

[0061] According to another embodiment, the chocolate may further include a flavoring chosen from vanilla, essential oil, and any combination thereof.

[0062] According to a further embodiment, there is disclosed a flexible chocolate prepared from the kit according to any the present invention.

[0063] According to a further embodiment, there is provided a process for the preparation of a non-sticky flexible chocolate comprising the steps of:

a) melting a solid chocolate,

b) (optionally) tempering said melted chocolate,

c) preparing a homogenized liquid texturing agent, d) mixing said melted chocolate and said homogenized liquid texturing agent at a temperature between about 25 and about 50°C, preferably between about 25°C and about 35°C,

e) (optionally) cooling the mixture

wherein the non-sticky flexible chocolate comprises:

a) from about 65% (w/w) to about 90% (w/w) of chocolate,

b) from about 3.5 % (w/w) to about 34.9% (w/w) of the homogenized liquid texturing agent

wherein the homogenized liquid texturing agent comprises:

c) a combination thereof.

[0064] According to an embodiment, in the process according to the present invention the flexible chocolate has:

• a hardness comprised between 500 g and 20000 g, or

• a stickiness comprised between -300 g and -5000 g, or

• a plasticity having a maximum force comprised between 50 g and 6000 g and a gradient comprised between 2 g/s and 2000 g/s, or

• a combination of two or three of these parameters.

[0065] According to an preferred embodiment, in the process according to the present invention the flexible chocolate has:

• a hardness comprised between 5000 g and 18000 g, or

· a stickiness comprised between -1250 g and -4000 g, or

• a plasticity having a maximum force comprised between 1500 g and 6000 g and a gradient comprised between 200 g/s and 1500 g/s, or

• a combination of two or three of these parameters.

[0066] More particularly, the present invention relates to a process as described herein wherein the flexible chocolate is characterized by having a hardness comprised between 500 g and 20000 g and a stickiness comprised between -300 g and -5000 g, more preferably a hardness comprised between 5000 g and 18000 g and a stickiness comprised between -1250 g and -4000 g.

[0067] More particularly, the present invention relates to a process as described herein wherein the flexible chocolate is characterized by having a hardness comprised between 500 g and 20000 g and a plasticity having a force comprised between 50 g and 6000 g and a gradient comprised between 2 g/s and 2000 g/s, more preferably a hardness comprised between 5000 g and 18000 g and a plasticity having a force comprised between 1500 g and 6000 g and a gradient comprised between 200 g/s and 1500 g/s.

[0068] More particularly, the present invention relates to a process as described herein wherein the flexible chocolate is characterized by having a stickiness comprised between -300 g and -5000 g and a plasticity having a force comprised between 50 g and 6000 g and a gradient comprised between 2 g/s and 2000 g/s, more preferably a stickiness comprised between -1250 g and -4000 g and a plasticity having a force comprised between 1500 g and 6000 g and a gradient comprised between 200 g/s and 1500 g/s.

[0069] More particularly, the present invention relates to a process as described herein wherein the flexible chocolate is characterized by having a hardness comprised between 500 g and 20000 g, a stickiness comprised between -300 g and - 5000 g and a plasticity having a force comprised between 50 g and 6000 g and a gradient comprised between 2 g/s and 2000 g/s, more preferably a hardness comprised between 5000 g and 18000 g, a stickiness comprised between -1250 g and -4000 g and a plasticity having a force comprised between 1500 g and 6000 g and a gradient comprised between 200 g/s and 1500 g/s.

[0070] According to an embodiment, the chocolate can be chosen from dark chocolate, milk chocolate, white chocolate, or combinations thereof. The chocolate may be under any form such as but not limited to blocks, chunks, grains, drops, wafers, sticks, powders... Preferably, the amount of chocolate in the non-sticky flexible chocolate is between 75% (w/w) and 90% (w/w), more preferably the amount of chocolate in the non-sticky flexible chocolate is about 75% (w/w). Preferably, the amount of chocolate in the non-sticky flexible chocolate is between 78% (w/w) and 87.5% (w/w) more preferably the amount of chocolate in the non- sticky flexible chocolate is about 85% (w/w).

[0071] According to another embodiment, the chocolate is melted at a temperature from about 35°C to about 50°C. Preferably, the chocolate is melted at a 45°C temperature. Optionally the melting step is followed by a tempering step at a temperature between 25 and 32°C. In a further embodiment the tempering step is not optional. This is to preserve the organoleptic and traditional properties of chocolate. In still another embodiment the optimal melting temperature is determined by using the tempering specifications given by the chocolate manufacturer. Such specifications are usually given in the format of 1) melting temperature, 2) cooling temperature, 3) re-heating (tempering) temperature. These temperatures will vary according to the nature of the chocolate and its composition. The melting step may be done in any suitable temperature-controlled equipment such as a bain-marie for example.

[0072] According to an embodiment, the liquid texturing agent is prepared in a liquid chosen from water, kefir water with probiotics, a juice, an alcohol, a tea, a coffee, and a cream and a syrup, and combinations thereof. Preferably the liquid has a dry matter below 20%, more preferably below 10%. Preferably the amount of homogenized liquid texturing agent is between 10 % (w/w) and 25 % (w/w).

[0073] According to an embodiment, non-limiting examples of the syrup are agave syrup, barley malt syrup, birch syrup, brown rice syrup, corn syrup, fruit syrup, golden syrup, honey, inverted sugar syrup, kithul treacle, maple syrup, molasses, palm syrup, sorghum syrup, sugar beet syrup, a treacle, yacon syrup and combinations thereof. Preferably, the syrup is about 12.5% w/w of the non-sticky flexible chocolate composition.

[0074] According to another embodiment, the cream can be chosen without limitations from a creamy soya preparation, a dairy cream, or combinations thereof. The dairy cream may comprise from about 12% w/v to about 55% w/v fat content. Preferably, the dairy cream comprises about 35% w/v fat content. Preferably, the cream is about 12.5% w/w of the non-sticky flexible chocolate composition.

[0075] According to another embodiment, the probiotic present in the present invention may be chosen from Lactobacillus rhamnosus, Lactobacillus acidophilus, Lactobacillus plantarum, Lactobacillus reuteri, Lactobacillus curvatus, Lactobacillus bulgaricus, Lactobacillus grasseri, Lactobacillus casei, Lactobacillus fermentum, Lactobacillus caveasicus, Lactobacillus helveticus, Lactobacillus lactis, Lactobacillus salivarius, Lactobacillus brevis, Lactobacillus leichmanni, Lactobacillus cellobiosus, Lactobacillus buchneri, Bifidobacterium laterosporus, Bifidobacterium lactis Bbl2, Bifidobacterium longum, Bifidobacterium breve, Bifidobacterium subtilus, Lactobacillus sporogenes, pediococcus acidilactici, pediococcus pentosaceus, enterococcus faecium, Bifidobacterium adolescentis, Bifidobacterium infantis, Bifidobacterium thermophilum, Bifidobacterium animalis, Bifidobacterium bifidum, Streptococcus thermophilius, Lactococcus lactis cremoris, S. Diacetylactis, S. Intermedius, enterococcus faecal is, Saccharomyces boulardii, Saccharomyces cerevisiae, Lactobacillus caucasicus, Streptococcus lactis, Streptococcus diaceti lactis, Lactobacillus delbrueckii subsp. Bulgaricus, Lactococcus lactis and butanoic acid bacterias.

[0076] The liquid homogenized texturing agent is prepared by homogenizing in a liquid a compound chosen from an hydrocolloid in an amount to give a final concentration in the flexible chocolate of between 0.1% (w/w) and 4% (w/w), a cocoa in an amount to give a final concentration in the flexible chocolate of between 2 % (w/w) and 5% (w/w), or combinations thereof. Preferably the compound is an hydrocolloid.

[0077] According to an embodiment, the hydrocolloid can be chosen without limitations from acacia, acetan, acetylated distarch phosphate, acetylated starch, acid-thinned starch, adipic starch, starch from any origin or derivatives, algin or derivatives, agar (agar-agar), agaropectin, agarose, algin, alginate, alginic acid, amidated pectins, amorphophallus, amylopectin, amylopectin starch, amylose, arabic gum and derivatives, arabic, arabica, arabinogalactan, arabogalactan, arracacha, arrowroot, beet pulp, beta glucan, bevo, blood, british gum, cactus gum, carboxymethyether starches, cellulose and derivatives carboxymethylcellulose, carboxymethylmethylcellulose, carboxymethyl starch, carob, caseins, caseinates, cassia, chitin, chitosan, clay, collagen, combretum, curdlan, cyclodextrin, cydonia, danish agar, dextran, dextrin, dulsan, distarch phosphate, ethyl cellulose, ethyl hydroxyethyl cellulose, ethylmethylcellulose, eucheumas, ferlo, fibres, fibrinogen, flax seed, fucoidan, furcelleran, funoran, galactomannans, gatto, gelidium, gellan, ghatti, gigartinas, globulins, glucomannans, glues, gluten, gracilarias, guluronics, gummifera, hashab, hemicelluloses, high amylose starch, hoblobo, hydrogenated starch, hydroxyalkylcellulose, hydroxyalkyl starch, hydroxyethylcellulose, hydroxyethylmethylcellulose, hydroxypropylcellulose, hydroxypropyl methyl -cellulose, hydroxypropyl starch, hypnean, iridaeans, isinglass, karaya, karroo, kelp, keltzan, konjac, kordofan, lakee, lambda carrageenan and derivatives, laminaran, larch, latex, linseed, locust bean, lupo, luposol, maltodextrin, mannan, mannoglucuronoglycans, mannuronics, maracuya, mesquite, methylcellulose, microcrystalline cellulose, mucilage, mucin, mung bean, okra, ovalbumins, oxidised starch, pea starch, pectic acid, plant exudates, plasma, porphyran, potato pulp, potato starch, pregelatinized starches, proatrim, propylated starch, propylene glycol alginate, prosopsis seed, prosopsis, exudate, protopectins, prowashonupana barley, pulcherima, pullulan, psyllium, pyrodextrins, quince, quince seed, ramalin, rhamsam, rice products, St. Johns bread, salabreda, sandra beida, schizophyllan, scleroglycan, seaweed powders, semen cydonia, senna, seyal, sorghum, soy protein, sterculia, suakim, succinoglycan, sunflower pectin, sunt, tahl, tahla, tamarind seed, tamarind kernel, taminda, tapioca, tara, tragacanth, undaria, verek, wattles, waxy maize, waxy rice, waxy sorghum, wheat products, whey protein, xyloglucan, yeast cell walls, gelatin, iota carrageenan, kappa carrageenan, a pectin, a powdered cellulose, sodium alginate, xanthan gum, and combinations thereof. Preferably, the hydrocolloid can be chosen without limitations from acacia, starch from any origin or derivatives, algin or derivatives, agar (agar-agar), agaropectin, agarose, amidated pectins, , amylopectin, amylopectin starch, amylose, arabic gum and derivatives, british gum, cactus gum, cellulose and derivatives, carob, collagen, danish agar, fibres, flax seed, galactomannans, gelidium, gellan, glucomannans, gluten, gummifera, hashab, kelp, konjac, arrageenan and derivatives, laminaran, larch, linseed, locust bean, maltodextrin, mannan, mannoglucuronoglycans, mannuronics, mucilage, mung bean, pectic acid, plant exudates, rice products, seaweed powders, sorghum, soy protein, tapioca, waxy maize, waxy rice, waxy sorghum, wheat products, whey protein, xyloglucan, yeast cell walls, gelatin, iota carrageenan, kappa carrageenan, a pectin, a powdered cellulose, sodium alginate, xanthan gum, and combinations thereof. Preferably the hydrocolloid is guar gum, xanthan gum, pectin or derivatives, starch or derivatives, cellulose or derivatives or a combination thereof. More preferably, the hydrocolloid is guar gum or xanthan gum. Even more preferably, the hydrocolloid is xanthan gum. Preferably, the xanthan gum is about 0.20% to 0.40% w/w of the non-sticky flexible chocolate composition, and preferably 0.30% to 0.35% w/w of the non-sticky flexible chocolate composition, more preferably about 0.25% w/w, 0.30% w/w or 0.35% w/w of the non-sticky flexible chocolate composition.

[0078] According to a further embodiment the cocoa powder may be of any kind, more specifically it may contain from 1 to 25% of fat (w/w), preferably 10 to 12% (w/w). It may be either alkalized or natural, with a pH ranging from 5 to 8.5.

[0079] The liquid and the hydrocolloid are mixed for a time sufficient to obtain the viscous homogenized liquid texturing agent. Any suitable homogenizing equipment may be used for the mixing. In a preferred embodiment, the liquid and the hydrocolloid are mixed under vacuum, with negative pressures ranging from -0.1 to -0.8 bar.

[0080] The mixing of the melted chocolate and the homogenized liquid texturing agent is performed at a temperature between 25°C and 50°C, preferably at a temperature between 25°C and 35°C, for a time sufficient to obtain an homogenous mixture. Suitable equipment to perform the mixing are conventional mixers, Thermomix, Stephan vacuum mixer, High-pressure homogenizer,...

[0081] According to another embodiment, the process may further comprise the addition to the homogenized liquid texturing agent or to said homogenous mixture of homogenized liquid texturing agent and melted chocolate of from about 0.1% w/w to about 1% w/w of a preservative. Non-limiting examples of the preservative include a sorbic acid, a salt of sorbic acid, benzoic acid, a salt of benzoic acid, calcium propionate, sodium nitrite, a sodium nitrate, a sulfite, disodium EDTA, butylated hydroxuanisole (BHA), butylated hydroxyl toluene (BHT), tert-butyl hydroquinone (TBHQ), propyl gallate, and combinations thereof.

[0082] According to another embodiment, the process may further comprise the addition to said homogenous mixture of homogenized liquid texturing agent and melted chocolate of flavor, sugar and/or pieces of food including, without limitation, almond, hazel nut, praline (a confection of nuts and caramelized sugar), maple sugar, cookie pieces and fruits among others. The flavor may be chosen from vanilla, essential oil, and any combination thereof. [0083] After the mixing the homogenous mixture may be cooled according to techniques known in the art for the recrystallization of the chocolate. Preferably the cooling is not optional. In a further preferred embodiment the cooling is performed by placing said homogenous mixture at least one hour at a temperature around 4 to 6°C. After cooling the mixture is advantageously stored at about 15°C.

[0084] According to a particular embodiment, the present invention relates to process for preparing a flexible chocolate as described herein, wherein the flexible chocolate is non-sticky and solid at room temperature and comprises:

A) from about 75% w/w to about 87.5% w/w of a solid chocolate;

wherein the homogenized liquid texturing agent comprises:

c) a combination of (a) and (b);

wherein the flexible chocolate has:

· a hardness comprised between 5000 g and 18000 g, or

• a stickiness comprised between -1250 g and -4000 g, or

• a combination of two or three of these parameters.

[0085] In the method of the present invention the flexible chocolate may be characterized one the following parameters:

[0086] Hardness: the hardness is defined by the quality of a solid chocolate not being easy to cut or bend. The hardness is advantageously evaluated by using a TA.XT Plus Texture Analyzer (Stable Mycrosystems) equipped with a 50kg load cell and a conical probe with a diameter of 30 mm, a total height of 38 mm and a cylindrical base of 21 mm and measuring the force in grams (g) needed to penetrate the product by 1cm at a speed of lmm/s. In the present application the hardness is advantageously expressed in g. Preferably the hardness of the flexible chocolate of the invention is comprised between 500 g and 20000 g, more preferably comprised between 500 g and 18000 g.

[0087] Stickiness: the stickiness is defined by the quality of a solid chocolate of being sticky (= staying attached to any surface that is touched). The stickiness is advantageously evaluated with a TA.XT Plus Texture Analyzer (Stable Mycrosystems) equipped with a 50kg load cell and a conical probe with a diameter of 30 mm, a total height of 38 mm and a cylindrical base of 21 mm (figure 1) and measuring the force needed to withdraw the probe from the product in which it has penetrated by 1cm at a speed of lmm/s. In the present application the stickiness is advantageously expressed in (negative) grams (g). Preferably the stickiness of the flexible chocolate of the invention is comprised between -300 g and -5000 g, more preferably comprised between -1250 g and -4000 g.

[0088] The figure 2 represents a typical graphical representation of the results obtained when measuring the hardness and the stickiness. In such a graph the hardness is calculated as the maximum force corresponding to 1cm of penetration of the product by the probe and visible on the graph as the maximum of the curve. The stickiness is calculated as the maximum negative force needed to withdraw the probe from the product after measuring hardness as described above, and visible on the graph as the minimum of the curve.

[0089] Plasticity: the plasticity is defined by the quality of a solid chocolate of being soft enough to be changed into a new shape. The plasticity is advantageously evaluated with a TA.XT Plus Texture Analyzer by Stable Mycrosystems equipped with 50kg load cell and a 3-points probe (large 3 points Bend Ridge by Stable microsystems)(figure 3) and measuring the maximum force needed to cause the product to break and the time needed to reach that point, the probe moving at a speed of lmm/s. In the present application the plasticity is advantageously represented by combining the value of the maximum force expressed in grams (g) and the value of the gradient (maximum force to break / time to break) expressed in grams/seconds (g/s). Preferably the plasticity of the flexible chocolate of the invention is has a maximum force comprised between 50 g and 6000 g and a gradient comprised between 2 g/s and 2000 g/s, more preferably a maximum force comprised between 1500 g and 6000 g and a gradient comprised between 200 g/s and 1500 g/s.

[0090] The figure 4 represents a typical graphical representation of the results obtained when measuring the plasticity. In such a graph the plasticity is evaluated by considering the maximum force needed to reach breaking point (the higher the force, the less plastic), and the gradient to reach it (the steeper the slope, the less plastic).

[0091] In preferred embodiments the flexible chocolate is characterized by a hardness between 500 g and 20000 g and a stickiness between -300 g and -5000 g, or

a stickiness between -300 g and -5000 g and a plasticity having a maximum force between 50 g and 6000 g and a gradient between 2 g/s and 2000 g/s, or

a hardness between 500 g and 20000 g and a plasticity having a maximum force between 50 g and 6000 g and a gradient between 2 g/s and 2000 g/s, or

a hardness between 500 g and 20000 g, a stickiness between -300 g and - 5000 g and a having a maximum force between 50 g and 6000 g and a gradient between 2 g/s and 2000 g/s.

In more preferred embodiments the flexible chocolate is characterized by

a hardness between 5000 g and 18000 g and a stickiness between -1250 g and -4000 g, or

- a stickiness between -1250 g and -4000 g and a plasticity having a maximum force between 1500 g and 6000 g and a gradient between 200 g/s and 1500 g/s, or

a hardness between 5000 g and 18000 g and a plasticity having a maximum force between 1500 g and 6000 g and a gradient between 200 g/s and 1500 g/s, or

a hardness between 5000 g and 18000 g, a stickiness between -1250 g and -4000 g and a having a maximum force between 1500 g and 6000 g and a gradient between 200 g/s and 1500 g/s.

[0092] According to a fourth embodiment, there is disclosed a flexible chocolate prepared from the mixture for making a flexible chocolate according to the present invention. The thin slices of the present invention are flexible, yet they can be manipulated without fear of breaking, much like cheese slices. They can be manipulated into visually appealing and/or functionally useful shapes. For example, they can be cut into shapes to decorate other food or non-food items. They can be shaped into a cone shape, into which other food items can be placed, to provide an visually appealing desert that can be picked up with the fingers.

[0093] The present invention will be more readily understood by referring to the following examples which are given to illustrate the invention rather than to limit its scope. EXAMPLE 1

Recipe for making flexible chocolate

[0094] Ingredients

· 320 g dark chocolate (Belcolade E740J, Puratos, Belgium)

• Liquid at room temperature that consists of 100 g of coffee mixed to 0.5 g of xanthan gum and to 0.5 g of Guar gum.

[0095] Process

• gel (homogenized liquid texturing agent) preparation: Mix at room temperature the coffee, the xanthan gum and the guar gum. Use a blender for mixing. Put the gel in a jar and let it settle for a few hours. The result is a nice thick homogeneous gel.

• Melt and temper the chocolate according to the chocolate's manufacturer specifications (50°C - 29°C - 32°C).

· Mixing: in a Thermomix set at 32°C, pour the tempered liquid chocolate, and put at speed 3, inverse rotation. Slowly add the gel (homogenized liquid texturing agent) to the chocolate. The chocolate will become very thick. Blend it until it becomes a thick homogeneous paste.

• Cooling: put the chocolate paste in an airtight recipient and leave it in a cool place (e.g. fridge) for a few hours (e.g 6 hours).

[0096] The chocolate obtained is very flexible and does not stick to the hands when manipulated.

EXAMPLE 2

Recipe for making flexible chocolate

[0097] Ingredients

• 320 g milk chocolate (Belcolade 03X5J, Puratos, Belgium)

• Liquid that consists of the following ingredients mixed together:

• 30 g of prebiotics syrup (that contains about 25% humidity) - Vitafiber™, BioNeutra™)

• 0.3 g of xanthan gum

• 0.3 g of Guar gum [0098] 30 g of kefir water (with probiotics - Non effervescent Plain Kefir, Liberie, Canada).

[0099] Process

• gel (homogenized liquid texturing agent) preparation: Mix at room temperature the kefir, the xanthan gum and the guar gum. Use a blender for mixing. Add the prebiotics syrup and mix again until obtaining a homogeneous preparation. Put the gel in a jar and let it settle for a few hours. The result is a nice thick homogeneous gel.

• Melt and temper the chocolate according to the chocolate's manufacturer specifications (45°C - 28°C - 31°C).

• Mixing: in a Thermomix set at 31°C, pour the tempered liquid chocolate, and put at speed 3, inverse rotation. Slowly add the gel (homogenized liquid texturing agent) to the chocolate. The chocolate will become very thick. Blend it until it becomes a thick homogeneous paste. · Cooling: put the chocolate paste in an airtight recipient and leave it in a cool place (e.g. fridge) for a few hours (e.g 6 hours).

[00100] The chocolate obtained is very flexible and does not stick to the hands when manipulated. EXAMPLE 3

Flexible chocolates

[00101] Flexible chocolates have been prepared using the recipes and processes as describes in table 1.

[00102] Different compounds in various concentrations were used to prepare the homogenized liquid texturing agent:

- Xanthan gum (Puratos NV, Belgium)

- Guar gum (Caldic NV, Belgium)

- Cocoa powder (Dutch' cocoa powder 10/12 alkalised, type mid-brown)

[00103] The liquid texturing agents were used at various concentrations.

[00104] Different types of chocolates with different properties were tested. These chocolates were obtained from Belcolade (Puratos NV, Belgium).

- C501J: dark chocolate (55% dry cocoa solids and 35% fat)

- C501U: dark chocolate (50.5% dry cocoa solids and 27.9% fat)

- C309X: dark chocolate (45.5% dry cocoa solids and 26.4% fat) 5J: white chocolate (28% dry cocoa solids and 35.1% fat)X5M: milk chocolate (32% dry cocoa solids and 33.3% fat)

Table 1

% H % % % % %

Water 182.35 19.7 343.14 31.5 143.2 14.3 185.29 16.1 176.47 15.5 176.47 15.5 xanthan gum 3.65 0.4 6.86 0.6 3.53 0.3 3.53 0.3 cocoa powder 35.8 3.6

guar gum 3.71 0.3

dark chocolate C501J 741 79.9 741 67.9 821 82.1 960 83.6 960 84.2 960 84.2 dark chocolate C501U

dark chocolate C309X

white chocolate X605J

milk chocolate 03X5M

Table 1 (continued)

[00105] The processes were the following

Preparation of the homogenized liquid texturing agent:

- pour 50 ml of water into a bowl at room temperature

- add the gum

- mix in a Thermomix until homogeneous

- add the rest of the water

- mix well until homogeneous

- pour mixture into a Stephan mixer

- mix under vacuum at medium speed

- pour the mixture into a glass recipient

- let it set for a few hours before use

For composition I, the mixing in the Thermomix was done at 80°C for 10 minutes. Melting/tempering of the chocolate

- melt at 45°C

- cool 2/3 of the chocolate to 28°C by pouring it and moving it on a marble table

- add it back to the rest of the chocolate

- mix until it reaches 32°C

For composition D, the temperatures are respectively 40°C, 26°C and 28°C.

For composition E, the temperatures are respectively 45°C, 28°C and 30°C.

For composition L, the chocolate is melted at 45°C and used directly for the mixing. Mixing

- pre-heat the bowl of a Stephan mixer to 28°C

- pour the melted/tempered chocolate in the bowl

- mix at medium speed under vacuum

- slowly add the homogenized liquid texturing agent into the mix (add by portions and mix 2 minutes after each addition - when the chocolate becomes very hard at first, stop addition and let the chocolate come back to a more flexible paste)

- put the paste into an airtight container and leave to rest for 6 hours.

For composition K, the temperature of the bowl of the Stephan mixer is set to 45°C. Cooling

- set at 4-6°C for 2 hours

[00106] The flexible chocolates were evaluated and characterized by different methods. The results are given in table 2. The flexible chocolates were first assessed visually and by touching.

[00107] The hardness and the stickiness were evaluated using a TA.XT Plus Texture Analyzer (Stable Mycrosystems) equipped with a 50kg load cell and a conical probe. A chocolate sample with a size of 20x7x5cm was submitted to a compression by the conical probe penetrating at a speed of 1 mm/sec, until the probe reached a depth of lcm. The measure is performed in triplicate on each sample on the full length of the sample. The maximum force needed to reach a depth of 1 cm of penetration in the sample is the hardness.

[00108] Thereafter the compression is released and the probe moves upwards at a speed of lmm/s. The maximum upward force (expressed as a negative force) needed to withdraw the probe from the sample is a measure of the stickiness.

[00109] The plasticity was evaluated with a TA.XT Plus Texture Analyzer (Stable Mycrosystems) equipped with a 50kg load cell and a 3-points probe. A sample of 20x5x3cm is carefully put horizontally on 2 points of the 3 points probe. The 3^rd probe moving downwards at a speed of 1 mm/s is pushing on the sample until it breaks (or until a distance of max 5cm). The plasticity is measured by measuring the maximum force needed to cause the product to break and the time needed to reach that point.

Table 2

Table 2 (continued)

[00110] The method of the present invention allows to prepare chocolates that display a good flexibility (plasticity) and that are not sticky.

[00111] While preferred embodiments have been described above and illustrated in the accompanying drawings, it will be evident to those skilled in the art that modifications may be made without departing from this disclosure. Such modifications are considered as possible variants comprised in the scope of the disclosure.

Claims

CLAIMS:

1. A flexible chocolate which is non-sticky and solid at room temperature comprising:

A) from about 65% w/w to about 90% w/w of a solid chocolate;

wherein the homogenized liquid texturing agent comprises:

a) an hydrocolloid in an amount to have a concentration between about 0.1% (w/w) and about 4% (w/w) in the flexible chocolate, or b) cocoa powder in amount to have a concentration between about 2

2. The flexible chocolate according to claim 1 wherein the flexible chocolate has:

• a hardness comprised between 500 g and 20000 g;

· a stickiness comprised between -300 g and -5000 g or;

• a plasticity having a maximum force comprised between 50 g and 6000 g and a gradient comprised between 2 g/s and 2000 g/s; or;

• a combination of two or three of these parameters.

3. The flexible chocolate according to claim 1 wherein the flexible chocolate has:

· a hardness comprised between 5000 g and 18000 g, or

• a stickiness comprised between -1250 g and -4000g or;

• a plasticity having a maximum force comprised between 1500 g and 6000 g and a gradient comprised between 200 g/s and 1500 g/s, or;

• a combination of two or three of these parameters.

4. The flexible chocolate according to any of claims 1 to 3, further comprising a flavoring chosen from vanilla, an essential oil, and any combination thereof.

5. The flexible chocolate according to any of claims 1 to 4, further comprising a preservative in an amount ranging between about 0.1% w/w and about 1% w/w in the flexible chocolate.

6. The flexible chocolate according to claim 5, wherein said preservative is chosen from a sorbic acid, a salt of sorbic acid, benzoic acid, a salt of benzoic acid, calcium propionate, sodium nitrite, a sodium nitrate, a sulfite, disodium EDTA, butylated hydroxuanisole (BHA), butylated hydroxyl toluene (BHT), tert-butyl hydroquinone (TBHQ), propyl gallate, and combinations thereof.

7. The flexible chocolate according to any of claims 1 to 6, wherein said chocolate is chosen from dark chocolate, milk chocolate, white chocolate, or combinations thereof.

8. The flexible chocolate according to any of claims 1 to 7, wherein said chocolate is about 85% w/w of said flexible chocolate.

9. The flexible chocolate according to any of claims 1 to 8, wherein said homogenized texturing agent is prepared in a liquid chosen from water, kefir water with probiotics, a juice, an alcohol, a tea, a coffee, and a cream and a syrup, and combinations thereof.

10. The flexible chocolate according to claim 9, wherein said syrup is chosen from agave syrup, barley malt syrup, birch syrup, brown rice syrup, corn syrup, fruit syrup, golden syrup, honey, inverted sugar syrup, kithul treacle, maple syrup, molasses, palm syrup, sorghum syrup, sugar beet syrup, a treacle, yacon syrup and combinations thereof.

11. The flexible chocolate according to claims 9 or 10 wherein the syrup is about 12.5% w/w in said flexible chocolate.

12. The flexible chocolate according to any of claims 9 to 11, wherein said cream is chosen from a creamy soya preparation, a dairy cream, or combinations thereof.

13. The flexible chocolate according to claim 12, wherein said dairy cream comprises from about 12% w/v to about 55% w/v fat content.

14. The flexible chocolate according to any of claims 9 to 13, wherein said cream is about 12.5% w/w in said flexible chocolate.

15. The flexible chocolate according to any of claims 1 to 14, wherein said hydrocolloid is chosen from acacia, acetan, acetylated distarch phosphate, acetylated starch, acid-thinned starch, adipic starch, agar (agar-agar), agaropectin, agarose, algin, alginate, alginic acid, amidated pectins, amorphophallus, amylopectin, amylopectin starch, amylose, arabic, arabica, arabinogalactan, arabogalactan, arracacha, arrowroot, beet pulp, beta glucan, bevo, blood, british gum, cactus gum, carboxymethyether starches, carboxymethylcellulose, carboxymethylmethylcellulose, carboxymethyl starch, carob, caseins, caseinates, cassia, chitin, chitosan, clay, collagen, combretum, curdlan, cyclodextrin, cydonia, danish agar, dextran, dextrin, dulsan, distarch phosphate, ethylcellulose, ethylhydroxyethylcellulose, ethyl methyl cellulose, eucheumas, ferlo, fibres, fibrinogen, flax seed, fucoidan, furcelleran, funoran, galactomannans, gatto, gelidium, gellan, ghatti, gigartinas, globulins, glucomannans, glues, gluten, gracilarias, guluronics, gummifera, hashab, hemicelluloses, high amylose starch, hoblobo, hydrogenated starch, hydroxyalkylcellulose, hydroxyalkyl starch, hydroxyethylcellulose, hydroxyethylmethylcellulose, hydroxypropylcellulose, hydroxypropyl methyl -cellulose, hydroxypropyl starch, hypnean, iridaeans, isinglass, karaya, karroo, kelp, keltzan, konjac, kordofan, lakee, lambda carrageenan, laminaran, larch, latex, linseed, locust bean, lupo, luposol, maltodextrin, mannan, mannoglucuronoglycans, mannuronics, maracuya, mesquite, methylcellulose, microcrystalline cellulose, mucilage, mucin, mung bean, okra, ovalbumins, oxidised starch, pea starch, pectic acid, plant exudates, plasma, porphyran, potato pulp, potato starch, pregelatinized starches, proatrim, propylated starch, propylene glycol alginate, prosopsis seed, prosopsis, exudate, protopectins, prowashonupana barley, pulcherima, pullulan, psyllium, pyrodextrins, quince, quince seed, ramalin, rhamsam, rice products, St. Johns bread, salabreda, sandra beida, schizophyllan, scleroglycan, seaweed powders, semen cydonia, senna, seyal, sorghum, soy protein, sterculia, suakim, sued nog lycan, sunflower pectin, sunt, tahl, tahla, tamarind seed, tamarind kernel, taminda, tapioca, tara, tragacanth, undaria, verek, wattles, waxy maize, waxy rice, waxy sorghum, wheat products, whey protein, xyloglucan, yeast cell walls, gelatin, iota carrageenan, kappa carrageenan, a pectin, a powdered cellulose, sodium alginate, xanthan gum, and combinations thereof.

16. The flexible chocolate according to any of claims 1 to 15, wherein said hydrocolloid is xanthan gum.

17. The flexible chocolate according to claim 16, wherein said xanthan gum is from about 0.30% to 0.35% w/w in said flexible chocolate.

18. The flexible chocolate according to any of claims 9 to 17, wherein said probiotic is chosen from Lactobacillus rhamnosus, Lactobacillus acidophilus, Lactobacillus plantarum, Lactobacillus reuteri, Lactobacillus curvatus, Lactobacillus bulgaricus, Lactobacillus grasseri, Lactobacillus casei, Lactobacillus fermentum, Lactobacillus caveasicus, Lactobacillus helveticus, Lactobacillus lactis, Lactobacillus salivarius, Lactobacillus brevis, Lactobacillus leichmanni, Lactobacillus cellobiosus, Lactobacillus buchneri, Bifidobacterium laterosporus, Bifidobacterium lactis Bbl2, Bifidobacterium longum, Bifidobacterium breve, Bifidobacterium subtilus, Lactobacillus sporogenes, pediococcus acidilactici, pediococcus pentosaceus, enterococcus faecium, Bifidobacterium adolescentis, Bifidobacterium infantis, Bifidobacterium thermophilum, Bifidobacterium animalis, Bifidobacterium bifidum, Streptococcus thermophilius, Lactococcus lactis cremoris, S. Diacetylactis, S. Intermedius, enterococcus faecal is, Saccharomyces boulardii, Saccharomyces cerevisiae, Lactobacillus caucasicus, Streptococcus lactis, Streptococcus diaceti lactis, Lactobacillus delbrueckii subsp. Bulgaricus, Lactococcus lactis and butanoic acid bacterias.

19. A process for the preparation of a non-sticky flexible chocolate comprising the steps of:

a) melting a solid chocolate; b) optionally tempering said melted chocolate;

c) preparing a homogenized liquid texturing agent;

e) optionally cooling the mixture;

wherein the non-sticky flexible chocolate comprises:

A) from about 65% w/w to about 90% w/w of a solid chocolate;

B) from about 3.5 % (w/w) to about 34.9% (w/w) of the homogenized liquid texturing agent;

wherein the homogenized liquid texturing agent comprises:

a) an hydrocolloid in an amount to have a concentration between about 0.1% (w/w) and about 4% (w/w) in the flexible chocolate, or b) cocoa powder in amount to have a concentration between about 2 % (w/w) and 5% (w/w) in the flexible chocolate, or c) a combination of (a) and (b).

20. The process according to claim 19, wherein the flexible chocolate is characterized by having:

• a hardness comprised between 500 g and 20000 g, or

• a stickiness comprised between -300 g and -5000 g, or

• a plasticity having a maximum force comprised between 50 g and 6000g and a gradient comprised between 2 g/s and 2000 g/s, or

• a combination of two or three of these parameters.

21. The process according to claim 19, wherein the flexible chocolate is characterized by having:

• a hardness comprised between 5000 g and 18000 g, or

• a stickiness comprised between -1250 g and -4000g, or

• a combination of two or three of these parameters.

22. The process according to any of claims 19 to 21, wherein said chocolate is melted at a temperature from about 35°C to about 50°C.

23. The process according to any of claims 19 to 22, wherein said chocolate is melted at a temperature of about 45°C.

24. The process according to any of claims 19 to 23, further comprising the addition to said homogenous mixture of homogenized liquid texturing agent and melted chocolate of flavor, sugar and/or pieces of food chosen from almond, hazel nut, praline, maple sugar, cookie pieces and fruits.

25. The process according to claim 24, wherein the flavor is chosen from vanilla, an essential oil, and any combination thereof.

26. The process according to any of claims 19 to 25, further comprising the addition to the homogenized liquid texturing agent or to said homogenous mixture of homogenized liquid texturing agent and melted chocolate from about 0.1% w/w to about 1% w/w of a preservative.

27. The process according to claim 26, wherein said preservative is chosen from a sorbic acid, a salt of sorbic acid, benzoic acid, a salt of benzoic acid, calcium propionate, sodium nitrite, a sodium nitrate, a sulfite, disodium EDTA, butylated hydroxuanisole, butylated hydroxyl toluene, tert-butyl hydroquinone, propyl gallate, and combinations thereof.

28. The process according to any of claims 19 to 27, wherein said chocolate is chosen from dark chocolate, milk chocolate, white chocolate, or combinations thereof.

29. The process according to any of claims 19 to 28, wherein said chocolate is about 85% w/w of said mixture for making a flexible chocolate.

30. The process according to any of claims 19 to 28, wherein said homogenized texturing agent is prepared in a liquid chosen from water, kefir water with probiotics, a juice, an alcohol, a tea, a coffee, and a cream and a syrup, and combinations thereof.

31. The process according to claim 30, wherein said syrup is chosen from agave syrup, barley malt syrup, birch syrup, brown rice syrup, corn syrup, fruit syrup, golden syrup, honey, inverted sugar syrup, kithul treacle, maple syrup, molasses, palm syrup, sorghum syrup, sugar beet syrup, a treacle, yacon syrup and combinations thereof.

32. The process according to claim 31, wherein said syrup is about 12.5% w/w of said mixture for making a flexible chocolate.

33. The process according to any of claims 30 to 32, wherein said cream is chosen from a creamy soya preparation, a dairy cream, or combinations thereof.

34. The process according to claim 33, wherein said dairy cream comprises from about 12% w/v to about 55% w/v fat content.

35. The process according to any of claims 30 to 34, wherein said cream is about 12.5% w/w of said mixture for making a flexible chocolate.

36. The process according to any of claims 19 to 35, wherein said hydrocolloid is chosen from acacia, acetan, acetylated distarch phosphate, acetylated starch, acid- thinned starch, adipic starch, agar (agar-agar), agaropectin, agarose, algin, alginate, alginic acid, amidated pectins, amorphophallus, amylopectin, amylopectin starch, amylose, arabic, arabica, arabinogalactan, arabogalactan, arracacha, arrowroot, beet pulp, beta glucan, bevo, blood, british gum, cactus gum, carboxymethyether starches, carboxymethylcellulose, carboxymethylmethylcellulose, carboxymethyl starch, carob, caseins, caseinates, cassia, chitin, chitosan, clay, collagen, combretum, curdlan, cyclodextrin, cydonia, danish agar, dextran, dextrin, dulsan, distarch phosphate, ethyl cellulose, ethylhydroxyethylcellulose, ethylmethylcellulose, eucheumas, ferlo, fibres, fibrinogen, flax seed, fucoidan, furcelleran, funoran, galactomannans, gatto, gelidium, gellan, ghatti, gigartinas, globulins, glucomannans, glues, gluten, gracilarias, guluronics, gummifera, hashab, hemicelluloses, high amylose starch, hoblobo, hydrogenated starch, hydroxyalkylcellulose, hydroxyalkyl starch, hydroxyethylcellulose, hydroxyethylmethylcellulose, hydroxypropylcellulose, hydroxypropylmethyl-cellulose, hydroxypropyl starch, hypnean, iridaeans, isinglass, karaya, karroo, kelp, keltzan, konjac, kordofan, lakee, lambda carrageenan, laminaran, larch, latex, linseed, locust bean, lupo, luposol, maltodextrin, mannan, mannoglucuronoglycans, mannuronics, maracuya, mesquite, methylcellulose, microcrystalline cellulose, mucilage, mucin, mung bean, okra, ovalbumins, oxidised starch, pea starch, pectic acid, plant exudates, plasma, porphyran, potato pulp, potato starch, pregelatinized starches, proatrim, propylated starch, propylene glycol alginate, prosopsis seed, prosopsis, exudate, protopectins, prowashonupana barley, pulcherima, pullulan, psyllium, pyrodextrins, quince, quince seed, ramalin, rhamsam, rice products, St. Johns bread, salabreda, sandra beida, schizophyllan, scleroglycan, seaweed powders, semen cydonia, senna, seyal, sorghum, soy protein, sterculia, suakim, succinoglycan, sunflower pectin, sunt, tahl, tahla, tamarind seed, tamarind kernel, taminda, tapioca, tara, tragacanth, undaria, verek, wattles, waxy maize, waxy rice, waxy sorghum, wheat products, whey protein, xyloglucan, yeast cell walls, gelatin, iota carrageenan, kappa carrageenan, a pectin, a powdered cellulose, sodium alginate, xanthan gum, and combinations thereof.

37. The process according to any one of claims 19 to 36, wherein said hydrocolloid is xanthan gum.

38. The process according to claim 37, wherein said xanthan gum is about 0.30% w/w to 0.35% w/w of said mixture for making a flexible chocolate.

39. The process according to any of claims 30 to 38, wherein said probiotic is chosen from Lactobacillus rhamnosus, Lactobacillus acidophilus, Lactobacillus plantarum, Lactobacillus reuteri, Lactobacillus curvatus, Lactobacillus bulgaricus, Lactobacillus grasseri, Lactobacillus casei, Lactobacillus fermentum, Lactobacillus caveasicus, Lactobacillus helveticus, Lactobacillus lactis, Lactobacillus salivarius, Lactobacillus brevis, Lactobacillus leichmanni, Lactobacillus cellobiosus, Lactobacillus buchneri, Bifidobacterium laterosporus, Bifidobacterium lactis Bbl2, Bifidobacterium longum, Bifidobacterium breve, Bifidobacterium subtilus, Lactobacillus sporogenes, pediococcus acidilactici, pediococcus pentosaceus, enterococcus faecium, Bifidobacterium adolescentis, Bifidobacterium infantis, Bifidobacterium thermophilum, Bifidobacterium animalis, Bifidobacterium bifidum, Streptococcus thermophilius, Lactococcus lactis cremoris, S. Diacetylactis, S. Intermedius, enterococcus faecal is, Saccharomyces boulardii, Saccharomyces cerevisiae, Lactobacillus caucasicus, Streptococcus lactis, Streptococcus diacetilactis, Lactobacillus delbrueckii subsp. Bulgaricus, Lactococcus lactis and butanoic acid bacterias.

40. The process according to any one of claims 19 to 39, wherein the tempering step occurs at a temperature between 25 and 32°C.

41. The process according to any one of claims 19 to 40, wherein the liquid and the hydrocolloid are mixed under vacuum, with negative pressures ranging from -0.1 to -0.8 bar.

42. The process according to any one of claims 19 to 41, wherein cooling is performed by placing said homogenous mixture at least one hour at a temperature around 4 to 6°C.

43. The process according to any one of claims 19 to 42, wherein said process further comprises a step of wrapping a quantity of flexible chocolate in a packaging material and cooling it into a flexible slice of chocolate.