Chocolate with unique flavor and preparation method thereof

Abstract

The invention discloses chocolate with unique flavor and a preparation method thereof. The chocolate comprises a chocolate blank and coating slurry coated on the surface of the chocolate blank, the chocolate green body comprises the following components in parts by mass: 40-45 parts of cocoa slurry, 15-20 parts of cocoa grains, 10-15 parts of milk powder, 5-8 parts of butter, 3-6 parts of sucrose fatty acid ester, 8-12 parts of soybean lecithin, 5-12 parts of sorbitol, 8-15 parts of mannitol and 1-2 parts of rum; the coating slurry comprises the following components in parts by mass: 50-60 parts of cocoa slurry, 8-10 parts of cocoa butter, 20-30 parts of a flavor regulator and 10-15 parts of phosphate starch. The chocolate not only has a strong chocolate flavor, but also contains a unique flavor regulator flavor, and is rich in functions. According to the preparation method, the coating slurry is better coated on the chocolate blank, so that the chocolate shape is not separated, and the subsequent stability and uniformity of the product are ensured.

Description

Technical Field

[0001] The present invention relates to the technical field of chocolate products, in particular to chocolate with a unique flavor and a preparation method thereof. Background Art

[0002] Chocolate is a nutritious food with a unique flavor. It is rich in unsaturated fatty acids, polyphenolic plant proteins, and flavonoids, making it a popular chocolate food. Cocoa is one of the world's three major beverages, with high nutritional value and a mellow aroma that has stimulating and nourishing effects. It is the main raw material for making chocolate. The demand for cocoa in the Chinese market is growing year by year, and cocoa beans are mainly imported. Cocoa is mainly grown in tropical regions, with Hainan Province accounting for more than 90% of my country's cocoa planting area. Hainan is located on the northern edge of the tropics, and its unique geographical conditions give Hainan's cocoa beans a unique flavor. Existing chocolate is often blended with cocoa butter and cocoa powder. The taste and processing performance are improved by increasing the cocoa butter content, emulsifiers, or other additives. The unbalanced blending ratio results in a rough taste, which may reduce nutritional value and harm health and safety. In addition, the flavor of existing chocolate products is single and cannot meet consumer demand. Cocoa pulp is a key ingredient in preparing chocolate products. The primary processing of cocoa beans is the main process for forming their unique flavor and quality. Cocoa beans form cocoa pulp with a unique flavor through a series of chemical reactions. Therefore, this application prepares chocolate with a unique flavor by improving its formula and process. Summary of the Invention

[0003] In view of this, the present invention provides a chocolate with a unique flavor, which is prepared by using a chocolate body and a coating slurry, so that the chocolate has a unique flavor, a mellow taste and stable quality.

[0004] The technical means adopted by the present invention are as follows: a chocolate with a unique flavor comprises a chocolate body and a coating slurry coated on the surface of the chocolate body; the chocolate body comprises the following components in parts by weight: 40-45 parts of cocoa pulp, 15-20 parts of cocoa nibs, 10-15 parts of milk powder, 5-8 parts of butter, 3-6 parts of sucrose fatty acid ester, 8-12 parts of soybean lecithin, 5-12 parts of sorbitol, 8-15 parts of mannitol, and 1-2 parts of rum; the coating slurry comprises the following components in parts by weight: 50-60 parts of cocoa pulp, 8-10 parts of cocoa butter, 20-30 parts of a flavor regulator, and 10-15 parts of phosphate starch.

[0005] Furthermore, the chocolate body includes the following components in parts by mass: 43 parts of cocoa pulp, 18 parts of cocoa nibs, 12 parts of milk powder, 6 parts of butter, 5 parts of sucrose fatty acid ester, 10 parts of soybean lecithin, 10 parts of sorbitol, 12 parts of mannitol, and 2 parts of rum; the coating slurry includes the following components in parts by mass: 55 parts of cocoa pulp, 8 parts of cocoa butter, 25 parts of flavor regulator, and 12 parts of phosphate starch.

[0006] Furthermore, the cocoa pulp preparation method comprises the following steps: cutting the cocoa fruit, taking out the cocoa seeds, placing the cocoa seeds in a fermentation tank, inoculating a composite strain of brewer's yeast and lactobacillus plantarum for fermentation, wherein the inoculation amount of the composite strain is 5-6%, the fermentation temperature is 25-30°C, and the fermentation time is 240-360 hours; washing and drying the fermented cocoa seeds, placing the fermented cocoa seeds in a roasting pan, roasting at a temperature of 100-180°C, and roasting for 20-30 minutes; shelling the roasted cocoa seeds to obtain cocoa kernels; and finely grinding the cocoa kernels into a slurry to obtain fine cocoa pulp.

[0007] Furthermore, the cocoa nibs preparation method comprises: placing mature cocoa seeds with pulp in a vacuum freeze dryer, and performing vacuum freeze drying at a gradient temperature of -30 to 60° C.; adjusting the liquid nitrogen flow rate to 1.5 to 2 mL / min, precooling the air flow mill for 20 to 30 minutes, adding the dried cocoa seeds to the air flow mill, and grinding them to obtain cocoa nibs.

[0008] Furthermore, the flavor regulator includes one of pandan leaf powder, vanilla powder, lemongrass powder, strawberry powder, and raspberry powder.

[0009] Furthermore, pandan leaves, vanilla pods, lemongrass leaves, dried strawberries, and dried raspberries are first baked at 50-65° C. for 2-5 hours, then baked at 45-75° C. for 1-3 hours, and then dried and ground into powder using an ultrafine grinder. The powder particle size is 25-30 μm.

[0010] The present invention also includes a method for preparing chocolate with a unique flavor, comprising the following steps:

[0011] S1. Prepare chocolate body: Preheat cocoa paste to 40-50°C, add sorbitol and mannitol, stir evenly, then add cocoa nibs, stir evenly, finally add remaining ingredients, stir evenly, grind finely, adjust the temperature, pour into mold, and demould after hardening;

[0012] S2. Prepare coating slurry: Preheat cocoa pulp to 40-50°C, add remaining ingredients, stir continuously, and grind finely to obtain coating slurry;

[0013] S3. Prepare finished product: adjust the temperature of the coating slurry to 30-35° C., coat the chocolate body with the coating slurry for 20-30 seconds, cool it, adjust the temperature of the coating slurry to 35-40° C. again, coat it with the coating slurry for 10-20 seconds, cool it, and package it to obtain the finished product.

[0014] Furthermore, the grinding fineness in steps S1 and S2 is both 20-25 μm.

[0015] Furthermore, the cooling temperature is 5-10°C.

[0016] The present invention has the following beneficial effects: the chocolate body is scientifically compounded with cocoa pulp, cocoa nibs, and other ingredients, leveraging the compatibility between the ingredients to enhance the chocolate's cocoa aroma, resulting in a purer aroma and a more refined taste. The cocoa pulp utilizes temperature-controlled fermentation technology to control and stabilize the processed flavor of the cocoa product. The cocoa nibs are made from cocoa seeds containing cocoa pulp through vacuum freeze-drying, preserving more of the cocoa bean's effective functional components and enhancing the cocoa flavor. The coating slurry, incorporating flavor modifiers such as vanilla, pandan leaves, and lemongrass, imparts a unique flavor, diversifying the flavor and satisfying consumer needs. The coating slurry adheres better to the chocolate body, reducing cracking and breakage. This product not only retains the basic flavor of chocolate but also incorporates the unique flavor of the flavor modifiers, resulting in a versatile product with broad market prospects. The chocolate prepared by this preparation method has a unique flavor and a rich, aromatic chocolate flavor, improving product quality. The coating slurry is effectively applied to the chocolate body, preventing the chocolate from separating and ensuring subsequent stability and uniformity. DETAILED DESCRIPTION

[0017] The principles and features of the present invention are described below. The examples given are only used to explain the present invention and are not used to limit the scope of the present invention.

[0018] Example 1

[0019] Disclosed is a chocolate with a unique flavor, comprising a chocolate body and a coating slurry coated on the surface of the chocolate body; the chocolate body comprises the following components in the following mass ratios: 40 parts of cocoa pulp, 15 parts of cocoa nibs, 14 parts of milk powder, 7 parts of butter, 6 parts of sucrose fatty acid ester, 12 parts of soybean lecithin, 12 parts of sorbitol, 8 parts of mannitol, and 1 part of rum; and the coating slurry comprises the following components in the following mass ratios: 60 parts of cocoa pulp, 8 parts of cocoa butter, 20 parts of a flavor regulator, and 12 parts of phosphate starch.

[0020] The cocoa pulp preparation method comprises the following steps: cutting open the cocoa fruit, removing the cocoa seeds, placing them in a 500L fermentation tank, and inoculating them with a composite strain of Saccharomyces cerevisiae and Lactobacillus plantarum for fermentation at a temperature of 25°C for 360 hours; the inoculation amount of the composite strain is 5%. The fermented cocoa seeds are washed and dried, then placed in a roasting pan at a temperature of 100°C for 30 minutes; the roasted cocoa seeds are shelled to obtain cocoa kernels; and the cocoa kernels are finely ground into a slurry to obtain fine cocoa pulp.

[0021] The cocoa nibs are prepared by placing mature cocoa seeds with pulp in a vacuum freeze dryer, performing gradient vacuum freeze drying at -30 to 60° C., adjusting the liquid nitrogen flow rate to 2 mL / min, precooling the airflow mill for 30 minutes, adding the dried cocoa seeds into the airflow mill, and grinding them to obtain cocoa nibs.

[0022] The flavor regulator includes vanilla powder. Vanilla pods are first baked at 50° C. for 5 hours, then baked at 62° C. for 3 hours, dried, and ground into powder using an ultrafine grinder. The powder particle size is 25 μm.

[0023] A method for preparing chocolate with a unique flavor comprises the following steps:

[0024] S1. Prepare chocolate body: Preheat cocoa paste to 40°C, add sorbitol and mannitol, stir evenly, then add cocoa nibs, stir, and finally add remaining ingredients, stir evenly. Grind to a fineness of 20 μm, adjust the temperature, pour into a mold, and demould after hardening.

[0025] S2. Preparation of coating slurry: Preheat cocoa pulp to 40° C., add the remaining components and continue stirring, and grind finely to a fineness of 20 μm to obtain coating slurry.

[0026] S3. Prepare finished product: adjust the coating slurry temperature to 30°C, coat it on the chocolate body for 30 seconds, cool it at 8°C, adjust the coating slurry temperature to 35°C again, coat it for 20 seconds, cool it at 5°C, and package the finished product.

[0027] Example 2

[0028] Disclosed is a chocolate with a unique flavor, comprising a chocolate body and a coating slurry coated on the surface of the chocolate body; the chocolate body comprises the following components in the following mass ratios: 45 parts of cocoa pulp, 20 parts of cocoa nibs, 12 parts of milk powder, 8 parts of butter, 3 parts of sucrose fatty acid ester, 12 parts of soybean lecithin, 8 parts of sorbitol, 10 parts of mannitol, and 2 parts of rum; and the coating slurry comprises the following components in the following mass ratios: 50 parts of cocoa pulp, 10 parts of cocoa butter, 30 parts of a flavor regulator, and 10 parts of phosphate starch.

[0029] The cocoa pulp preparation method comprises the following steps: cutting open cocoa fruit, removing cocoa seeds, placing them in a 500L fermentation tank, and inoculating them with a composite strain of Saccharomyces cerevisiae and Lactobacillus plantarum for fermentation at a temperature of 30°C for 240 hours; the inoculation rate of the composite strain is 6%. The fermented cocoa seeds are washed and dried, then placed in a roasting pan at a temperature of 180°C for 20 minutes; the roasted cocoa seeds are shelled to obtain cocoa kernels; and the cocoa kernels are finely ground into a slurry to obtain fine cocoa pulp.

[0030] The cocoa nibs are prepared by placing mature cocoa seeds with pulp in a vacuum freeze dryer, performing gradient vacuum freeze drying at -20 to 55° C., adjusting the liquid nitrogen flow rate to 1.5 mL / min, precooling the airflow mill for 20 minutes, adding the dried cocoa seeds into the airflow mill, and grinding them to obtain cocoa nibs.

[0031] The flavor regulator includes strawberry powder. Dried strawberries are baked at 50° C. for 3 hours, then baked at 75° C. for 1.5 hours, dried, and ground into powder using an ultrafine grinder. The powder particle size is 30 μm.

[0032] A method for preparing chocolate with a unique flavor comprises the following steps:

[0033] S1. Prepare chocolate body: Preheat cocoa paste to 50°C, add sorbitol and mannitol, stir evenly, then add cocoa nibs, stir evenly, and finally add remaining ingredients, stir evenly, grind to a fineness of 25 μm, adjust the temperature, pour into a mold, and demould after hardening.

[0034] S2. Preparation of coating slurry: preheat cocoa pulp to 50°C, add remaining components and continue stirring, and grind finely to a fineness of 25 μm to obtain coating slurry.

[0035] S3. Prepare finished product: adjust the coating slurry temperature to 35°C, coat it on the chocolate body for 20 seconds, cool it at 10°C, adjust the coating slurry temperature to 40°C again, coat it for 10 seconds, cool it at 5°C, and package the finished product.

[0036] Example 3

[0037] Disclosed is a chocolate with a unique flavor, comprising a chocolate body and a coating slurry coated on the surface of the chocolate body; the chocolate body comprises the following components in the following mass ratios: 43 parts of cocoa pulp, 18 parts of cocoa nibs, 12 parts of milk powder, 6 parts of butter, 5 parts of sucrose fatty acid ester, 10 parts of soybean lecithin, 10 parts of sorbitol, 12 parts of mannitol, and 2 parts of rum; and the coating slurry comprises the following components in the following mass ratios: 55 parts of cocoa pulp, 8 parts of cocoa butter, 25 parts of a flavor regulator, and 12 parts of phosphate starch.

[0038] The cocoa pulp preparation method comprises the following steps: cutting open the cocoa fruit, removing the cocoa seeds, placing them in a 500L fermentation tank, and inoculating them with a composite strain of Saccharomyces cerevisiae and Lactobacillus plantarum for fermentation at a temperature of 28°C for 300 hours; the inoculation rate of the composite strain is 6%. The fermented cocoa seeds are then washed and dried, placed in a roasting pan at a temperature of 150°C for 25 minutes, and shelled to obtain cocoa kernels. The cocoa kernels are then finely ground into a slurry to obtain a fine cocoa pulp.

[0039] The cocoa nibs are prepared by placing mature cocoa seeds with pulp in a vacuum freeze dryer, performing gradient vacuum freeze drying at -20 to 50° C., adjusting the liquid nitrogen flow rate to 1.8 mL / min, precooling the airflow mill for 25 minutes, adding the dried cocoa seeds into the airflow mill, and grinding them to obtain cocoa nibs.

[0040] The flavor regulator includes pandan leaf powder. The pandan leaves are baked at 65° C. for 5 hours, then baked at 70° C. for 1.5 hours, dried, and ground into powder using an ultrafine grinder. The powder particle size is 25 μm.

[0041] A method for preparing chocolate with a unique flavor comprises the following steps:

[0042] S1. Prepare chocolate body: Preheat cocoa paste to 45°C, add sorbitol and mannitol, stir evenly, then add cocoa nibs, stir evenly, and finally add remaining ingredients, stir evenly, grind to a fineness of 20 μm, adjust the temperature, pour into a mold, and demould after hardening.

[0043] S2. Preparation of coating slurry: Preheat cocoa pulp to 45° C., add remaining components and continue stirring, and grind finely to a fineness of 20 μm to obtain coating slurry.

[0044] S3. Prepare finished product: adjust the coating slurry temperature to 32° C., coat it on the chocolate body for 25 seconds, cool it at 8° C., adjust the coating slurry temperature to 35° C. again, coat it for 15 seconds, cool it at 5° C., and package the finished product.

[0045] Comparative Example 1: This comparative example differs from Example 3 in that the flavor modifier was added directly to the chocolate base to produce a finished chocolate product. The chocolate contained the following components in parts by weight: 43 parts cocoa pulp, 18 parts cocoa nibs, 12 parts milk powder, 6 parts butter, 5 parts sucrose fatty acid ester, 10 parts soy lecithin, 10 parts sorbitol, 12 parts mannitol, 2 parts rum, and 25 parts flavor modifier.

[0046] Comparative Example 2: This comparative example differs from Example 3 in that the chocolate body and coating slurry contain different components: 50 parts cocoa mass, 10 parts cocoa nibs, 15 parts milk powder, 10 parts butter, 8 parts sucrose fatty acid ester, 5 parts soy lecithin, 6 parts sorbitol, 5 parts mannitol, and 1 part rum. The coating slurry contains the following components in the following weight ratios: 50 parts cocoa mass, 12 parts cocoa butter, 25 parts flavor enhancer, and 8 parts phosphate starch.

[0047] Comparative Example 3: This comparative example differs from Example 3 in that the components and amounts of the chocolate body and coating slurry are different. The chocolate body comprises the following components in the following weight ratios: 40 parts cocoa mass, 10 parts cocoa powder, 8 parts butter, 10 parts soy lecithin, 10 parts sorbitol, and 10 parts mannitol; the coating slurry comprises the following components in the following weight ratios: 55 parts cocoa mass, 8 parts cocoa butter, 25 parts flavor enhancer, and 12 parts soy lecithin.

[0048] Comparative Example 4: This comparative example differs from Example 3 in that the cocoa liquor is prepared using a different method. Cocoa pods are cut open, and the cocoa seeds are removed. The seeds are then cleaned and dried, then roasted in a roaster at 150°C for 25 minutes. The roasted cocoa seeds are shelled to obtain cocoa kernels, which are then finely ground into a slurry to obtain a fine cocoa liquor.

[0049] Comparative Example 5: The difference between this comparative example and Example 3 is that the preparation method is different. The preparation method of the chocolate comprises the following steps:

[0050] S1. Prepare chocolate body: Preheat cocoa paste to 35°C, add sorbitol and mannitol, stir evenly, then add cocoa nibs, stir evenly, and finally add remaining ingredients, stir evenly, grind finely, adjust the temperature, pour into mold, and demould after hardening.

[0051] S2. Preparation of coating slurry: Preheat cocoa pulp to 50°C, add remaining components, continue stirring, and finely grind to obtain coating slurry.

[0052] S3. Prepare the finished product: adjust the temperature of the coating slurry to 40° C., coat it on the chocolate body for 30 seconds, cool it at 15° C., and package it to obtain the finished product.

[0053] 1. Determination of chocolate indicators

[0054] Thirty expert sensory assessors were selected to conduct a sensory evaluation of chocolate samples with different recipes, scoring them based on taste, texture, color, and aroma. After tasting each sample, they rinsed their mouths with light salt water before tasting the next sample. The average of all scores was used as the overall score. Specific evaluation criteria are shown in Table 1.

[0055] Table 1 Chocolate sensory evaluation indicators

[0056]

[0057]

[0058] The sensory evaluation scores of Examples 1 to 3 and Comparative Examples 1 to 5 are shown in Table 2 below:

[0059] Taste Organizational form Color odor Total score Example 1 25 28 20 18 91 Example 2 26 28 20 18 92 Example 3 28 28 20 19 95 Comparative Example 1 18 26 15 12 71 Comparative Example 2 20 25 16 15 76 Comparative Example 3 15 18 16 15 64 Comparative Example 4 25 26 18 10 79 Comparative Example 5 22 15 18 16 71

[0060] As can be seen from the above table, compared with Comparative Examples 1 to 5, the chocolates with special flavors prepared in Examples 1 to 3 of the present invention have better taste, texture, color, and smell. The coating slurry applied on the blank has good surface smoothness and the surface of the chocolate does not crack. Therefore, the chocolate prepared has not only special flavors such as vanilla, pandan, lemongrass, and strawberry, but also a rich chocolate flavor. The two flavors do not cover each other, and the overall taste preference is improved.

[0061] 2. Chocolate stability

[0062] The chocolates prepared in Examples 1 to 3 and Comparative Examples 1 to 5 were transparently packaged, each weighing 15 g. The chocolates were stored under the same conditions for 30 days. 50 chocolates from each group were inspected for integrity. The chocolates were observed for breakage or cracking, and the number of broken or cracked chocolates was recorded.

[0063] Fifty chocolate products prepared in each of Examples 1-3 and Comparative Examples 1-5 were subjected to a fat blooming test. The products were stored in a temperature-cycled drying oven at 25°C for 12 hours, then at 35°C for 12 hours to accelerate blooming. This cycle was repeated for 50 days. The observed results are shown in Table 3 below:

[0064]

[0065] As shown in the table above, the surface of the chocolate with a unique flavor prepared in this example exhibited excellent surface integrity, showing no cracking or breakage after 30 days of storage. In a blooming test, the chocolate prepared in this example demonstrated excellent bloom resistance, exhibiting no fat bloom on the surface after 50 days of accelerated storage. In contrast, the chocolate in the comparative example gradually developed fat bloom around 40 days, affecting both the taste and shelf life of the chocolate. The present invention utilizes a scientifically formulated blend of cocoa pulp and other components, allowing the components to fuse into a solid solid. This results in more stable quality, a longer shelf life, and a unique flavor modifier and rich chocolate aroma.

[0066] In summary, the present invention provides a chocolate with a unique flavor and a preparation method thereof. The chocolate has a unique flavor and a rich chocolate flavor, thereby improving product quality and a unique flavor. The chocolate body is scientifically compounded by cocoa pulp and other components, utilizing the compatibility between the various raw materials, thereby improving the cocoa aroma of the chocolate, making the aroma purer and the taste more delicate. The coating slurry is provided with a unique flavor by flavor regulators such as vanilla, pandan leaves, and lemongrass, thereby diversifying the flavor and meeting people's needs.

[0067] The above description is only a preferred embodiment of the present invention and is not intended to limit the present invention. Any modifications, equivalent substitutions, improvements, etc. made within the spirit and principles of the present invention should be included in the scope of protection of the present invention.

Claims

1. A chocolate with a unique flavor, characterized in that: The invention comprises a chocolate body and a coating slurry coated on the surface of the chocolate body; the chocolate body comprises the following components in parts by mass: 40-45 parts of cocoa pulp, 15-20 parts of cocoa nibs, 10-15 parts of milk powder, 5-8 parts of butter, 3-6 parts of sucrose fatty acid ester, 8-12 parts of soybean lecithin, 5-12 parts of sorbitol, 8-15 parts of mannitol, and 1-2 parts of rum; the coating slurry comprises the following components in parts by mass: 50-60 parts of cocoa pulp, 8-10 parts of cocoa butter, 20-30 parts of flavor regulator, and 10-15 parts of phosphate starch.

2. The chocolate with unique flavor according to claim 1, characterized in that: The chocolate body comprises the following components in parts by mass: 43 parts of cocoa pulp, 18 parts of cocoa nibs, 12 parts of milk powder, 6 parts of butter, 5 parts of sucrose fatty acid ester, 10 parts of soybean lecithin, 10 parts of sorbitol, 12 parts of mannitol, and 2 parts of rum; the coating slurry comprises the following components in parts by mass: 55 parts of cocoa pulp, 8 parts of cocoa butter, 25 parts of flavor regulator, and 12 parts of phosphate starch.

3. The chocolate with unique flavor according to claim 1, characterized in that: The cocoa pulp preparation method comprises the following steps: cutting cocoa fruit, taking out cocoa seeds, placing the cocoa seeds in a fermentation tank, inoculating a composite strain of saccharomyces cerevisiae and lactobacillus plantarum for fermentation, wherein the inoculation amount of the composite strain is 5-6%, the fermentation temperature is 25-30°C, and the fermentation time is 240-360 hours; washing and drying the fermented cocoa seeds, placing the fermented cocoa seeds in a roasting pan, roasting the cocoa seeds at a temperature of 100-180°C and a roasting time of 20-30 minutes; shelling the roasted cocoa seeds to obtain cocoa kernels; and finely grinding the cocoa kernels into a slurry to obtain fine cocoa pulp.

4. The chocolate with unique flavor according to claim 1, characterized in that: The cocoa nibs preparation method comprises the following steps: placing mature cocoa seeds with pulp in a vacuum freeze dryer and performing vacuum freeze drying at a gradient temperature of -30 to 60°C; adjusting the liquid nitrogen flow rate to 1.5 to 2 mL / min, precooling a jet mill for 20 to 30 minutes, adding the dried cocoa seeds into the jet mill and grinding them to obtain cocoa nibs.

5. The chocolate with unique flavor according to claim 1, characterized in that: The flavor regulator includes one of pandan leaf powder, vanilla powder, lemongrass powder, strawberry powder and raspberry powder.

6. The chocolate with unique flavor according to claim 5, characterized in that: Pandan leaves, vanilla pods, lemongrass leaves, dried strawberries and dried raspberries are first baked at 50-65° C. for 2-5 hours, then baked at 45-75° C. for 1-3 hours, and then ground into powder using an ultrafine grinder after drying, with a powder particle size of 25-30 μm.

7. The method for preparing chocolate with a unique flavor according to any one of claims 1 to 6, characterized in that: The following steps are involved: S1. Prepare chocolate body: Preheat cocoa paste to 40-50°C, add sorbitol and mannitol, stir evenly, then add cocoa nibs, stir evenly, finally add remaining ingredients, stir evenly, grind finely, adjust the temperature, pour into mold, and demould after hardening; S2. Prepare coating slurry: Preheat cocoa pulp to 40-50°C, add remaining ingredients, stir continuously, and grind finely to obtain coating slurry; S3. Prepare finished product: adjust the temperature of the coating slurry to 30-35° C., coat the chocolate body with the coating slurry for 20-30 seconds, cool it, adjust the temperature of the coating slurry to 35-40° C. again, coat it with the coating slurry for 10-20 seconds, cool it, and package it to obtain the finished product.

8. The method for preparing chocolate with a unique flavor according to claim 7, characterized in that: The grinding fineness in steps S1 and S2 is both 20-25 μm.

9. The method for preparing chocolate with a unique flavor according to claim 7, characterized in that: The cooling temperature is 5-10℃.

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