A 60% dark bitter sweet magic cube pure fat multi-functional chocolate formula

Abstract

The application provides a 60% pure fat dark bitter-sweet magic chocolate formula, and relates to the field of chocolate production, characterized by comprising the following raw materials in parts by weight: 20%-35% white granulated sugar, 20%-35% cocoa butter, 15%-25% cocoa liquor, 5%-15% cocoa powder, 2%-8% lactose, 0.1%-1% edible salt, 0.3%-1.5% phospholipid and 0.01%-0.5% edible essence, wherein the total cocoa solid content is greater than or equal to 60%. The edible essence is natural vanilla essence or synthetic vanilla essence. The application has the following advantages: by significantly increasing the cocoa solid content and strictly controlling the sugar addition, the original rich aroma and multi-level flavor of cocoa beans are fully retained, the dual needs of pure taste and healthy diet of modern consumers are effectively met, the delicate and rich aftertaste is free from the sweet and single taste of traditional chocolate, the sugar intake is reduced while the taste buds experience is met, and a high-satisfaction product that truly meets the expectations of customers pursuing quality and health is provided.

Description

Technical Field

[0001] This invention relates to the field of chocolate making, and in particular to a multifunctional chocolate formula containing 60% Diana bittersweet cube pure fat. Background Technology

[0002] Bittersweet chocolate is a type of chocolate with a smooth texture and rich flavor. It is typically made with a high proportion of cocoa solids and cocoa butter, and a relatively low sugar content, resulting in a rich cocoa aroma and a slightly bitter aftertaste. These characteristics make bittersweet chocolate ideal for baking, dessert making, and enjoying it directly, providing a rich taste experience and blending perfectly with other ingredients for a unique flavor profile.

[0003] Currently, chocolate is a popular food among consumers. Its unique flavor and delicate texture mainly come from the cocoa solids content and the precise processing techniques. In order to control costs and cater to the public's sweet tooth, most chocolate products on the market often have low cocoa content and high sugar content, resulting in an overly sweet taste, a one-dimensional flavor, and a lack of the rich aroma and complex aftertaste that high-quality cocoa itself possesses. This makes it difficult to satisfy many customers who pursue pure cocoa flavor and pay attention to low-sugar and healthy consumption. Summary of the Invention

[0004] The purpose of this invention is to provide a 60% Diana bittersweet cube pure fat multifunctional chocolate formula, which solves the problem that most chocolate products on the market often have low cocoa content and high sugar content in order to control costs and cater to the public's sweet taste, resulting in an overly sweet taste and a single flavor profile.

[0005] To achieve the above-mentioned objectives, the technical solution adopted by this invention is as follows:

[0006] A 60% Diana bittersweet cube pure cocoa butter multi-functional chocolate, characterized by comprising the following ingredients by weight: 20%-35% white sugar, 20%-35% cocoa butter, 15%-25% cocoa liquor, 5%-15% cocoa powder, 2%-8% lactose, 0.1%-1% edible salt, 0.3%-1.5% phospholipids, and 0.01%-0.5% edible flavoring, wherein the total cocoa solids content is ≥60%.

[0007] As an improvement, the edible flavoring is a natural vanilla flavoring or a synthetic vanilla flavoring.

[0008] A processing technology for 60% Diana bittersweet cube pure cocoa butter multifunctional chocolate is characterized by the following steps: Step 1: Heating the cocoa butter until it is completely melted;

[0009] Step 2: Add the cocoa liquor and cocoa powder to the melted cocoa butter and grind them until the mixture is fine and uniform.

[0010] Step 3: The finely ground mixture is ball-milled to further refine the particles;

[0011] Step 4: Refine the ball-milled mixture, and add granulated sugar, lactose, salt, and lecithin, then stir well.

[0012] Step 5: Temper the refined chocolate mixture by first rapidly cooling it to 27℃-28℃, and then slowly heating it to 29℃-30℃ to form a stable crystal structure.

[0013] Step 6: Pour the tempered chocolate mixture into the mold to form a Rubik's Cube shape;

[0014] Step 7: Cool and solidify the dripped chocolate;

[0015] Step 8: Demold the cooled and solidified chocolate and package it.

[0016] As an improvement, the cooling rate of the chocolate syrup in step five is 1°C / minute, and the heating rate is 0.5°C / minute.

[0017] As an improvement, the time for the chocolate to be cooled in the cooling environment in step eight is 30 minutes to 1 hour, and the cooling temperature is between 15°C and 18°C.

[0018] As an improvement, vacuum packaging or nitrogen-filled packaging is used in step eight to extend the shelf life of the chocolate.

[0019] As an improvement, the heating and refining temperatures in steps one through four should be controlled between 45°C and 50°C.

[0020] The beneficial effects of this invention are as follows: by significantly increasing the cocoa solids content and strictly controlling the addition of sugar, it not only fully preserves the original rich aroma and multi-layered flavor of cocoa beans, but also more effectively meets the dual needs of modern consumers for pure taste and healthy diet. Its delicate and rich aftertaste breaks away from the sweet and monotonous taste of traditional chocolate, and reduces sugar intake while satisfying the taste buds. It provides customers who pursue quality and health with a truly satisfactory product that meets their expectations. Detailed Implementation

[0021] To make the objectives, technical solutions, and technical effects of this invention clearer, specific embodiments of this invention are described below. It should be understood that the specific embodiments described herein are merely illustrative of the invention and are not intended to limit the invention.

[0022] A 60% Diana bittersweet cube pure cocoa butter multi-functional chocolate, characterized by comprising the following ingredients by weight: 20%-35% white sugar, 20%-35% cocoa butter, 15%-25% cocoa liquor, 5%-15% cocoa powder, 2%-8% lactose, 0.1%-1% edible salt, 0.3%-1.5% phospholipids, and 0.01%-0.5% edible flavoring, wherein the total cocoa solids content is ≥60%. The edible flavoring is natural vanilla flavoring or synthetic vanilla flavoring.

[0023] A processing method for a 60% Diana bittersweet cube-shaped multifunctional chocolate, characterized by the following steps: Step 1: Heating cocoa butter until it is completely melted; Step 2: Adding cocoa liquor and cocoa powder to the melted cocoa butter and finely grinding until the mixture is fine and uniform; Step 3: Ball milling the finely ground mixture to further refine the particles; Step 4: Refining the ball-milled mixture and adding granulated sugar, lactose, edible salt, and lecithin, stirring evenly; Step 5: Tempering the refined chocolate mixture by first rapidly cooling it to 27℃-28℃, then slowly heating it to 29℃-30℃ to form a stable crystal structure; Step 6: Dropping the tempered chocolate mixture into a mold to form a cube shape; Step 7: Cooling the dropped chocolate to solidify; Step 8: Demolding the cooled and solidified chocolate and packaging it.

[0024] In step five, the cooling rate of the chocolate syrup is 1°C / minute, and the heating rate is 0.5°C / minute. In step eight, the chocolate is cooled for 30 minutes to 1 hour at a temperature between 15°C and 18°C. In step eight, vacuum packaging or nitrogen-filled packaging is used to extend the shelf life of the chocolate. The heating and refining temperatures in steps one through four should be controlled between 45°C and 50°C.

[0025] During processing, cocoa butter is first heated until completely melted, then cocoa liquor and cocoa powder are added and finely ground until the mixture is smooth and uniform. Next, the mixture is ball-milled to further refine the particles. Then, it enters the refining stage, where granulated sugar, lactose, salt, and lecithin are added and stirred evenly (the temperature of the above processes is controlled at 45℃-50℃). The refined chocolate mixture is then tempered by cooling it to 27℃-28℃ at a rate of 1℃ / minute, and then slowly heated to 29℃-30℃ at a rate of 0.5℃ / minute to form a stable crystal structure. The tempered mixture is then dripped into a Rubik's Cube-shaped mold and cooled and shaped in an environment of 15℃-18℃ for 30 minutes to 1 hour. Finally, it is demolded and vacuum-packed or nitrogen-filled to extend its shelf life.

[0026] The above description is merely a preferred embodiment of the present invention and is not intended to limit the present invention. Any modifications, equivalent substitutions, and improvements made within the spirit and principles of the present invention should be included within the scope of protection of the present invention.

Claims

1. A 60% Diana bittersweet cube pure fat multi-functional chocolate, characterized in that, It includes the following ingredients by weight: 20%-35% white sugar, 20%-35% cocoa butter, 15%-25% cocoa liquor, 5%-15% cocoa powder, 2%-8% lactose, 0.1%-1% edible salt, 0.3%-1.5% phospholipids, and 0.01%-0.5% edible flavoring, of which the total cocoa solids content is ≥60%.

2. A 60% Diana bittersweet cube pure fat multi-functional chocolate, characterized in that, The edible flavoring is either natural vanilla flavoring or synthetic vanilla flavoring.

3. The processing technology for a 60% Diana bittersweet cube pure fat multifunctional chocolate according to claim 1, characterized in that, Includes the following steps: Step 1: Heat the cocoa butter until it is completely melted; Step 2: Add the cocoa liquor and cocoa powder to the melted cocoa butter and grind them until the mixture is fine and uniform. Step 3: The finely ground mixture is ball-milled to further refine the particles; Step 4: Refine the ball-milled mixture, and add granulated sugar, lactose, salt, and lecithin, then stir well. Step 5: Temper the refined chocolate mixture by first rapidly cooling it to 27℃-28℃, and then slowly heating it to 29℃-30℃ to form a stable crystal structure. Step 6: Pour the tempered chocolate mixture into the mold to form a Rubik's Cube shape; Step 7: Cool and solidify the dripped chocolate; Step 8: Demold the cooled and solidified chocolate and package it.

4. The processing technology for a 60% Diana bittersweet cube pure fat multifunctional chocolate according to claim 3, characterized in that, According to step five, the cooling rate of the chocolate syrup is 1°C / minute, and the heating rate is 0.5°C / minute.

5. The processing technology for a 60% Diana bittersweet cube pure fat multifunctional chocolate according to claim 3, characterized in that, According to step eight, the chocolate is kept in a cooling environment for 30 minutes to 1 hour, and the cooling temperature is between 15°C and 18°C.

6. The processing technology for a 60% Diana bittersweet cube pure fat multifunctional chocolate according to claim 3, characterized in that, According to step eight, vacuum packaging or nitrogen-filled packaging is used to extend the shelf life of the chocolate.

7. The processing technology for a 60% Diana bittersweet cube pure fat multifunctional chocolate according to claim 3, characterized in that, The heating and refining temperatures in steps one through four should be controlled between 45°C and 50°C.