WO2023166540A1

WO2023166540A1 - A fortified chocolate composition with enhanced antioxidant capabilities, and a method of preparation thereof

Info

Publication number: WO2023166540A1
Application number: PCT/JO2022/050003
Authority: WO
Inventors: Mayyas Al-Remawi; Marwan MUWALLA
Original assignee: University Of Petra
Priority date: 2022-03-01
Filing date: 2022-03-01
Publication date: 2023-09-07

Abstract

The present disclosure provides novel milk and dark chocolate compositions fortified with olive leaf extract including at least cocoa mass, cocoa butter, emulsifier, sweetener, and flavoring agent to produce solid chocolate bars with high antioxidant activity, and preparation method thereof. The incorporation of olive leaf extract along with other chocolate components resulted in the formation of an enhanced synergism in antioxidant activity. The developed fortified chocolate bars possessed higher levels of beneficial flavonoids, phenolic compounds, and thus higher antioxidant power than conventional chocolate, allowing their utilization as functional food by people suffering from cardiovascular diseases and diabetic patients.

Description

A FORTIFIED CHOCOLATE COMPOSITION WITH ENHANCED ANTIOXIDANT CAPABILITIES, AND A METHOD OF PREPARATION THEREOF

TECHNICAL FIELD

[01] The present disclosure relates to compositions and methods of preparation, and more particularly to chocolate products fortified with olive leaf extract to produce solid chocolate bars with high antioxidant activity, and preparation method thereof.

BACKGROUND

[02] Olive tree (Olea europaea, Oleaceae) fruits, oil, and leaves possess high nutritional value and medicinal benefits. The olive tree is mainly cultivated in the Mediterranean countries, Arabian Peninsula, Indian subcontinent, and Asia. In recent years, there has been growing interest in utilizing olive leaf extract (OLE) as a natural remedy due to the high and rich range of polyphenolic compounds incorporated within, notably oleuropein and hydroxytyrosol. These polyphenols underlie some of the potential health benefits of olive leaf extract due to their antioxidant activity. Research has suggested that OLE may help protect against a range of conditions such as diabetes, cancer, heart disease, and inflammation. Similarly, cocoa is another important substance which is now a subject of increasing interest. There are indications that cocoa constituents exert beneficial effects on human health due to the high levels of polyphenolic compounds and flavonoids incorporated within. Accordingly, cocoa and chocolate may be considered as functional foods. Therefore, in order to enhance the role of chocolate as a functional food with powerful antioxidant property, chocolate could be fortified with OLE.

[03] The United States patent number US20170056338 discloses a novel chocolate composition comprising of an antioxidant mixture which includes betacarotene, vitamin E succinate, vitamin C, vitamin D3, vitamin KI, coenzyme Q10, and a suspension of curcumin extract in oil, wherein said antioxidant mixture weighs from about 4% to about 8% of the total weight of the chocolate. The improved chocolate mixture provides enhanced antioxidant power and health benefits, without imparting the taste of the chocolate itself.

[04] The United States patent number US20200022381 discloses a functional food composition comprising of one or more cocoa bean products and a plant extract, wherein the combination of a cocoa bean product and plant polyphenol have unexpected synergy bioavailability, leading to significant health benefits. This includes, but is not limited to, reducing or preventing a postprandial rise in blood glucose levels.

[05] None of the prior art documents disclose a chocolate composition with olive leaf extract, wherein its incorporation can significantly improve the antioxidant properties of chocolate.

SUMMARY

[06] It is an object of the preset disclosure to provide a fortified chocolate composition that may include cocoa mass; cocoa butter; at least one sweetener; at least one emulsifier; at least one flavoring agent; and olive leaf extract, wherein the components are present in amounts effective to synergistically increase the antioxidant capability of the chocolate composition.

[07] In aspects of the present disclosure, the fortified chocolate composition may further include milk to produce a fortified milk chocolate composition.

[08] In aspects of the present disclosure, the fortified chocolate composition may include from about 18% to about 46% by weight cocoa mass.

[09] In aspects of the present disclosure, the fortified chocolate composition may include from about 11% to about 22% by weight cocoa butter.

[010] In aspects of the present disclosure, the fortified chocolate composition may include from about 0% to about 17% by weight milk.

[Oil] In aspects of the present disclosure, the fortified chocolate composition may include from about 43% to about 44% by weight at least one sweetener.

[012] In some aspects, the at least one sweetener in the composition of the present disclosure may be alcoholic sugar. [013] In aspects of the present disclosure, the fortified chocolate composition may include about 0.46% by weight at least one emulsifier.

[014] In some aspects, the at least one emulsifier in the chocolate composition of the present disclosure may include lecithin.

[015] In aspects of the present disclosure, the fortified chocolate composition may include about 0.04% by weight at least one flavoring agent.

[016] In some aspects of the present disclosure, the at least one flavoring agent in the fortified chocolate composition may include vanilla.

[017] In aspects of the present disclosure, the fortified chocolate composition may include from about 1% to about 7% by weight the olive leaf extract.

[018] In aspects of the present disclosure, the olive leaf extract may be prepared by propylene glycol extraction from olive tree leaves.

[019] In some aspects, the olive leaf extract may be prepared in concentrated and diluted forms.

[020] Other aspects of the present disclosure provide a method for preparing the fortified chocolate composition described above, the method may include the following steps: melting and mixing cocoa mass, cocoa butter, the at least one sweetener, the at least one emulsifier, and the at least one flavoring agent to produce a first mixture; adding olive leaf extract to the first mixture while mixing to produce a chocolate composition; pouring the chocolate composition into molds to produce chocolate bars; and cooling and hermetically sealing the produced chocolate bars.

[021] In some aspects of the present disclosure, the method may further include the step of adding milk to the first mixture. [022] In aspects of the present disclosure, the steps of mixing in the method of the present disclosure may be done in a shaft mixer with steel balls placed at the bottom of the container in order to attain a homogenous chocolate composition.

BRIEF DESCRIPTION OF THE DRAWINGS

[023] The present disclosure will now be described with reference to the accompanying drawings, which illustrate embodiments of the present disclosure, without however limiting the scope of protection thereto, and in which:

[024] FIG. 1 illustrates a flowchart of a method of preparing a fortified chocolate composition, the method being configured in accordance with embodiments of the present disclosure.

[025] FIG. 2 illustrates a line chart showing stability of oleuropein in prepared olive leaf extract under accelerated stability conditions in accordance with embodiments of the present disclosure.

[026] FIG. 3 illustrates a flowchart of a method of preparing olive leaf extract, the method being configured in accordance with embodiments of the present disclosure.

[027] FIG. 4 illustrates a bar chart showing the amount of oleuropein in 60 g chocolate bars fortified with concentrated and diluted olive leaf extracts prepared in accordance with embodiments of the present disclosure.

[028] FIG. 5 illustrates a bar chart showing a comparison between the antioxidant power of milk chocolate fortified with concentrated and diluted OLE and non-fortified milk chocolate in accordance with embodiments of the present disclosure.

[029] FIG. 6 illustrates a bar chart showing a comparison between the antioxidant power of dark chocolate fortified with concentrated and diluted OLE and non-fortified milk chocolate in accordance with embodiments of the present disclosure. DETAILED DESCRIPTION

[030] Embodiments of the present disclosure provide a fortified milk chocolate composition that may include at least cocoa mass; cocoa butter; at least one sweetener; at least one emulsifier; milk; at least one flavoring agent; and olive leaf extract, wherein the components are present in amounts effective to synergistically increase the antioxidant capability of the chocolate composition.

[031] Embodiments of the present disclosure further provide a fortified dark chocolate composition that may include at least cocoa mass; cocoa butter; at least one sweetener; at least one emulsifier; at least one flavoring agent; and olive leaf extract, wherein the components are present in amounts effective to synergistically increase the antioxidant capability of the chocolate composition.

[032] In some embodiments of the disclosure, the fortified milk chocolate composition may include about 18% of cocoa mass by weight.

[033] In some embodiments of the disclosure, the fortified milk chocolate composition may include about 22% of cocoa butter by weight.

[034] In some embodiments of the disclosure, the fortified milk chocolate composition may include about 17% of milk by weight.

[035] In some embodiments of the disclosure, the fortified milk chocolate may include about 43% of the at least one sweetener by weight, wherein the at least one sweetener may be alcoholic sugar

[036] In other embodiments of the disclosure, the fortified dark chocolate composition may include about 46% of cocoa mass by weight.

[037] In some embodiments of the disclosure, the fortified dark chocolate composition may include about 11% of cocoa butter by weight. [038] In some embodiments of the disclosure, the fortified dark chocolate composition may include about 44% of the at least one sweetener by weight, wherein the at least one sweetener may be sugar alcohol.

[039] In some embodiments of the disclosure, the fortified milk and dark chocolate compositions may include about 0.46% of the at least one emulsifier by weight, wherein the at least one emulsifier may be lecithin.

[040] In some embodiments of the disclosure, the fortified milk and dark chocolate compositions may include about 0.04% of the at least one flavoring agent by weight, wherein the at least one flavoring agent may be vanilla.

[041] In some embodiments of the disclosure, the fortified milk and dark chocolate compositions include olive leaf extract which may be prepared by propylene glycol extraction from olive tree leaves.

[042] In some embodiments of the disclosure, the fortified milk and dark chocolate compositions include olive leaf extract which may be prepared in concentrated and diluted forms.

[043] In other embodiments of the disclosure, the fortified milk and dark chocolate compositions may include from about 1% to about 7% of olive leaf extract by weight.

[044] In some embodiments of the disclosure, the fortified milk and dark chocolate compositions include olive leaf extract rich in polyphenolic compounds which may form a synergistic interaction with antioxidants present in other chocolate components.

[045] In some embodiments of the disclosure, said synergistic interaction results in fortified milk and dark chocolate -compositions with enhanced antioxidant activity and stability.

[046] Reference now is being made to FIG. 1. Embodiments of the disclosure further provide a method for preparing the fortified composition, wherein the method may include the steps of: melting and mixing cocoa mass, cocoa butter, the at least one sweetener, the at least one emulsifier, and the at least one flavoring agent to produce a first mixture (process block 1-1); adding olive leaf extract to the first mixture while mixing to produce a chocolate composition (process block 1-2); pouring the chocolate composition into molds to produce chocolate bars (process block 1-3); and cooling and hermetically sealing the produced chocolate bars (process block 1-4).

[047] In some embodiments of the present disclosure, the method may further include the step of adding milk to the first mixture in order to obtain a milk chocolate composition.

[048] In some embodiments of the disclosure, the mixing may be done in a shaft mixer with steel balls placed at the bottom of the container in order to attain a homogenous chocolate mixture.

[049] The disclosure is now further illustrated on the basis of examples and a detailed description from which further features and advantages may be taken. It is to be noted that the following explanations are presented for the purpose of illustration and description only; they are not intended to be exhaustive or to limit the disclosure to the precise form disclosed.

Example 1

Preparation of olive leaf extract

[050] In this example, reference will be made to FIG. 3, which illustrates a flow chart of the preparation method of olive leaf extract. As depicted from FIG. 3, the preparation method was initiated by collecting fresh olive tree leaves from a local farm in Irbid, Jordan during olive fruit harvesting season. The collected olive leaves were then rinsed by distilled water (process block 3-1) and allowed to dry using a traditional drying method, wherein the leaves were left to dry under room temperature conditions in a dark room for a time period of about 3 weeks (process block 3-2). Consequently, the dried olive leaves were ground into powder form using MOLINIXE Grinder A843 that is operated at 180 volts with a constant speed of revolution for approximately 20 minutes, thus permitting maximum extraction of active components of interest in accordance with embodiments of present disclosure. The obtained powder was then transferred in to a tightly-closed opaque container for extraction (process block 3-3), wherein the extraction process involved dissolving about 1600g of the olive leaf powder in a polar extracting solvent mixture which comprises of about 5000 ml ethanol and 300 ml propylene glycol in a ratio of about 50:3 (process block 3-4). The resulting solution was mixed uniformly for about 24 hours at room temperature (process block 3-5) and then filtered through filter paper (No. 2), wherein the obtained filtrate was passed into a vacuum evaporator that is operably configured to remove the volatile ethanol solvent and to yield a concentrated olive leaf - propylene glycol extract mixture with a volume of about 330 ml and a density of about 1.106 g/ml (process block 3-6).

[051] The present preparation method of olive leaf extract has the advantage of being a simple process of low cost that is suitable for large-scale production and can be utilized to obtain a high yield of oleuropein present in the olive leaf extract.

Example 2

Determination of oleuropein content in olive leaf extract

[052] In this example, HPLC analysis of oleuropein content in prepared OLE was carried out under the following experimental conditions:

Column: Reversed silica phase Cl 8 column (250 mm x 4.6 mm, pore size 5 pm) Detection: 280 nm Flow rate: 1 ml/min

Injection volume: 20 pL

Run time: 35 minutes Mobile Phase: 79% distilled water acidified with 0.1 M orthophosphoric acid (1000: 2.3 v/v) + 21% acetonitrile acidified with orthophosphoric acid (1000: 2.3 v/v)

[053] A stock solution was initially prepared by dissolving 10 mg of oleuropein reference standard in about 5 ml of methanol. Standard solutions were freshly prepared by the withdrawal and dilution of various volumes from stock solution with mobile phase up to lOOOpL (200 pL /1000 pL, 300 pL /1000 pL, 400 pL /1000 pL, 500 pL /1000 pL, 800 pL /1000 pL) for construction of calibration curve.

[054] 1 mg/ml of oleuropein reference standard solution was prepared and inj ected into the HPLC system. Similarly, 0.5 g of prepared OLE was dissolved in mobile phase up to 1ml, mixed with vortex for about 5 min, and centrifuged at a rotational speed of 1500 rpm for about 10 min. The formed supernatant was then injected into HPLC system. As a result, by utilizing the obtained HPLC chromatogram for oleuropein reference standard 1 mg/ml and HPLC chromatogram for prepared OLE containing oleuropein, the assay of oleuropein in OLE was calculated by the following equation:

Assay of oleuropein i 1000

Where A_r is the peak area obtained from HPLC chromatogram for oleuropein reference standard, A_s is the peak area obtained from HPLC chromatogram for prepared OLE containing oleuropein, W_r is the weight of oleuropein reference standard, and W_s is the weight of OLE sample.

Accordingly, the concentration of oleuropein was estimated to be 17.4 mg oleuropein per each ml of propylene glycol extract.

Example 3

Determination of antioxidant activity of olive leaf extract

[055] The antioxidant activity of olive leaf extract was evaluated by using 1, 1 -diphenyl-2- picrylhydrazyl (DPPH) scavenging assay. According to this method, DPPH solution was prepared by dissolving 6 mg of DPPH in 300 ml of methanol (0.025 mg/ml), where 2 ml of this solution was reacted with 1 ml of different serial dilutions of OLE extract containing 17.4 mg/ml in propylene glycol. Using ascorbic acid as a reagent blank, the reaction mixtures were vigorously hand-shaken and their radical reduction was measured by absorbance continuously monitored at 517 nm against the reduction in the blank using a UV/VIS spectrophotometer for 30 min at room temperature of about 25 °C in a dark room. The ability of OLE to scavenge the DPPH radicals was calculated using the following equation:

%Radical scavenging activity (%RSA) = ^a°~^A1 _x 100 ^0

Where Ao is the absorbance of the control and Ai is the absorbance of the sample at 30 min.

A calibration curve for the radical scavenging activity of different OLE samples was constructed. All experiments were performed in triplicate. The concentration of OLE required to reduce 50% of DPPH radicals at %RSA = 50% was expressed as IC50 (mg/ml), where its value was found to be 64 pg/ml.

Example 4

Stability of oleuropein in OLE-propylene glycol

[056] The stability of oleuropein in the prepared OLE-propylene glycol extract was assessed under accelerated stability conditions. The prepared OLE in Example 1 was preserved in a glass oven at a temperature of 40 °C and relative humidity 75%. Samples were diluted to prepare OLE-containing oleuropein at initial concentrations around 17.4 mg oleuropein per 1 ml propylene glycol. The samples were analyzed using HPLC method described above in Example 2 , where the stability of oleuropein in the OLE samples was followed over a time period of 6 months. With reference to FIG. 2, no significant changes in the oleuropein concentrations were seen with variations between 75-125% during the accelerated stability study which can be set as an acceptable range for oleuropein assay in OLE.

Example 5

Preparation of fortified chocolates with high and low oleuropein content [057] The concentrated propylene glycol -olive leaf extract (high oleuropein content of 27 mg/ml) prepared in Example 1 was further diluted with propylene glycol by about 100-fold to produce a diluted olive leaf extract with low oleuropein content (0.27 mg/ml). These two olive leaf extracts were added to chocolate bars to prepare OLE enriched sugar-free milk and dark chocolates with low and high oleuropein content.

[058] In preparation of sugar- free milk and dark chocolates, about 5 kg mixture of each contained the following components described in Table 1 :

Table 1: Summary of the components in the prepared 60-g chocolate bars prepared

Item Milk sugar free chocolate Dark sugar free chocolate

(about 5 kg) (about 5 kg)

Alcoholic sugar 2.150 2.200

Cocoa Butter 1.100 0.550

Cocoa Mass 0.900 2.300

Milk 0.850 0.000

Vanilla 0.002 0.002

Lecithin/lparts 0.023 0.023

OLE* 0.35 0.35

* OLE of high and low oleuropein content were used. The amount of OLE (high or low oleuropein content) per 60 g chocolate bar was about 3.8±0.1 g.

[059] In preparation of both sugar-free milk and dark chocolates, with reference to FIG. 3, the components were melted in a temperature-controlled jacketed container at a temperature about 55±5 °C and mixed using a shaft mixer. Throughout the mixing process, stainless steel balls were placed in the bottom of the container to attain a homogeneous suspension. OLE extracts of high and low oleuropein content were then added individually, giving rise to four different chocolate mixtures: sugar-free milk chocolate fortified with OLE of low oleuropein content, sugar-free milk chocolate fortified with OLE of high oleuropein content, sugar-free dark chocolate fortified with OLE of low oleuropein content, and sugar-free dark chocolate fortified with OLE of high oleuropein content. Each resulting chocolate mixture (about 5 Kg) was poured into molds to produce 60 g chocolate bars. The chocolate bars were then cooled down, hermetically sealed with food-safe aluminum foils, and kept at room temperature until further use. Example 6

Determination of oleuropein content in chocolate bars

[060] For each chocolate bar mixture prepared in Example 5, the oleuropein content was determined by melting a 10g sample in a microwave for about 10- 15 s. After vigorous mixing, a 0.5 g sample of the melted chocolate was added into an eppendorf tube along with 1 ml of the mobile phase prepared in Example 2 and shaked for about 5 minutes. The solution was then centrifuged for atleast 5 min at rotation speed of 15000 rpm to allow extraction of oleuropein, along with the mobile phase, from chocolate mixture as a supernatant. The resulting supernatant was withdrawn from Eppendorf tube by means of a syringe filter (Nylon, 0.45 mcm), removing any unwanted particles prior to conducting HPLC analysis in the same manner as disclosed in Example 2. The oleuropein content in chocolates enriched with concentrated OLE was determined as 90 and 66 mg oleuropein per 60 g-chocolate bar for milk and dark chocolate, respectively. Similarly, the content of oleuropein in chocolates enriched with diluted OLE was determined as 1.0 and 1.1 mg oleuropein per 60 g-chocolate bar for milk and dark chocolate, respectively. The results of such analysis were plotted and clearly demonstrated in FIG. 4.

Example 7

Antioxidant activity of chocolate bars enriched with OLE stored at room temperature for 6 months

[061] The antioxidant activity of each prepared chocolate bar was evaluated by implementing 1 , l-diphenyl-2-picrylhydrazyl (DPPH) scavenging assay method and conducting stability studies at normal ambient conditions for about 6 months. For each chocolate bar, a 1 g sample was added into a 15 ml glass test tube containing about 9 ml of methanol. The sample was placed in a hot water bath for about 4 hours, warmed to about 35 °C, shaked, filtered, and centrifuged. The resulting supernatant was then treated with DPPH to determine the radical scavenging activity (%RSA) and antioxidant power using previously described method in Example 3. The antioxidant power of each prepared chocolate bar was evaluated by measuring the concentration of total antioxidants (oleuropein, flavonoids, and other phenolic compounds) present which reduce 50% of DPPH radicals (IC50). A lower IC50 indicates a higher antioxidant activity. The study was conducted under room temperature condition of about 25°C for a period of 6 months. In this example, reference will be made to FIG. 5 and FIG. 6, where IC50 values for fortified chocolates with OLE of high and low oleuropein content were calculated and compared to IC50 of non-fortified milk and dark chocolates. Non-fortified milk and dark chocolates were prepared in the same composition as indicated in Example 4 but without the addition of OLE.

[062] The incorporation of concentrated and diluted OLE (high and low oleuropein content) in milk chocolate resulted in a significant increase of antioxidant activity (P<0.05) and lower IC50 values in comparison to non-fortified milk chocolate as shown in FIG. 5. Evidently, the utilization of concentrated OLE resulted in a higher antioxidant activity in comparison to diluted OLE, due to the higher concentration of oleuropein present. On the other hand, the incorporation of concentrated and diluted OLE (high and low oleuropein content) in dark chocolate did not result in any substantial enhancement of antioxidant activity in comparison to non-fortified dark chocolate as shown in FIG. 6. Additionally, it can be observed that the antioxidant power did not change with time, thus indicating the stability of OLE within the milk and dark chocolate matrix system upon storage at room temperature conditions in such aluminum package.

[063] While embodiments of the present disclosure have been described in detail and with reference to specific embodiments thereof, it will be apparent to one skilled in the art that various additions, omissions, and modifications can be made without departing from the spirit and scope thereof.

[064] In describing and claiming the present invention, the following terminology was used.

[065] The singular forms “a,” “an,” and “the” include plural referents unless the context clearly dictates otherwise.

[066] As used herein, a plurality of items, structural elements, compositional elements, and/or materials may be presented in a common list for convenience. However, these lists should be construed as though each member of the list is individually identified as a separate and unique member. Thus, no individual member of such list should be construed as a defacto equivalent of any other member of the same list solely based on their presentation in a common group without indications to the contrary.

[067] Unless otherwise indicated, all numbers expressing quantities of ingredients, reaction conditions, and so forth used in the specification and claims are to be understood as being modified in all instances by the term “about”. Accordingly, unless indicated to the contrary, the numerical parameters set forth in this specification and attached claims are approximations that can vary depending upon the desired properties sought to be obtained by the presently disclosed subject matter.

[068] As used herein, the term “about”, when referring to a value or to an amount of mass, weight, time, volume, concentration or percentage is meant to encompass variations of in some embodiments ±20%, in some embodiments ±10%, in some embodiments ±5%, in some embodiments ±1%, in some embodiments ±0.5%, and in some embodiments ±0.1% from the specified amount, as such variations are appropriate to perform the disclosed method.

Claims

CLAIMS What is claimed is:

1. A fortified chocolate composition with enhanced antioxidant capabilities, comprising cocoa mass; cocoa butter; at least one sweetener; at least one emulsifier; at least one flavoring agent; and olive leaf extract.

2. The fortified chocolate composition of claim 1 , further comprises milk.

3. The fortified chocolate composition of claim 1, wherein such composition comprises from about 18% to about 46% by weight cocoa mass.

4. The fortified chocolate composition of claim 1, wherein such composition comprises from about 11% to about 22% by weight cocoa butter.

5. The fortified chocolate composition of claim 2, wherein such composition comprises from about 0% to about 17% by weight milk.

6. The fortified chocolate composition of claim 1, wherein such composition comprises from about 43% to about 44% by weight at least one sweetener.

7. The fortified chocolate composition of claim 1, wherein the at least one sweetener comprises alcoholic sugar.

8. The fortified chocolate composition of claim 1, wherein such composition comprises about 0.46% by weight at least one emulsifier.

9. The fortified chocolate composition of claim 1 , wherein the at least one emulsifier comprises lecithin.

10. The fortified chocolate composition of claim 1, wherein such composition comprises about 0.04% by weight at least one flavoring agent.

11. The fortified chocolate composition of claim 1 , wherein the at least one flavoring agent comprises vanilla. The fortified chocolate composition of claim 1, wherein such composition comprises from about 1% to about 7% by weight olive leaf extract. The fortified chocolate composition of claim 1, wherein the olive leaf extract is prepared by propylene glycol extraction from olive tree leaves. The fortified chocolate composition of claim 1, wherein the olive leaf extract is prepared in concentrated and /or diluted forms. A method for preparing the fortified chocolate composition of claims 1 or 2, comprising the steps of: melting and mixing cocoa mass, cocoa butter, the at least one sweetener, the at least one emulsifier, and the at least one flavoring agent to produce a first mixture; adding olive leaf extract to the first mixture while mixing to produce a chocolate composition; pouring the chocolate composition into molds to produce chocolate bars; and cooling and hermetically sealing the produced chocolate bars. The method of claim 16, further comprising adding milk to the first mixture. The method of claim 16, wherein mixing in the method is done in a shaft mixer with steel balls placed at the bottom of the container in order to attain a homogenous chocolate composition.