Confectionery product

Abstract

The present invention provides a confectionery product comprising at least two parts wherein the first part comprises a chocolate mass and the second part comprises at least 95% by weight of cocoa mass.

Description

Technical Field

[0001] The present invention relates to confectionery products comprising at least two parts and a method for manufacturing confectionery products comprising at least two parts. Background Technology

[0002] Cocoa liquor is essentially a pure mass of cocoa beans. It releases a strong chocolate flavor; however, without significant processing (such as sweetening with sugar or mixing with other ingredients to remove or reduce bitterness), it can be considered very bitter. Cocoa liquor is typically combined with cocoa butter (and usually small amounts of other fats) and sweeteners to form chocolate and can undergo refining steps to evenly distribute the fats and produce a product with the desired mouthfeel. Refining can be time- and energy-intensive, thus limiting the efficiency of the manufacturing process. Adding cocoa butter / fat and sweeteners can also reduce the intensity of the chocolate flavor.

[0003] Therefore, it is advantageous to provide a confectionery product that releases a strong chocolate flavor while reducing the amount of sugar or other sweeteners, but still remains a product that consumers desire.

[0004] It is also advantageous to provide a confectionery product that releases a strong chocolate flavor and can be easily manufactured using relatively few steps, thus saving time and energy during production. It would also be advantageous to provide a confectionery product in which a portion does not require extensive refining.

[0005] It would be advantageous to offer a confectionery product that includes an interesting and appealing taste and texture.

[0006] The purpose of embodiments of the present invention is to overcome one or more problems of the prior art, whether or not explicitly disclosed herein. Summary of the Invention

[0007] According to a first aspect of the invention, a confectionery product comprising at least two parts is provided, wherein the first part comprises a chocolate ball and the second part comprises at least 95% by weight of cocoa liquor.

[0008] A confectionery product comprising a first part and a second part can be advantageous because it produces a confectionery product that releases a strong chocolate flavor, due to the second part comprising at least 95% by weight of cocoa liquor, and also produces a desired less bitter product due to the presence of a part comprising chocolate clumps. A confectionery product comprising at least two parts can also be advantageous because it offers an attractive and unique flavor combination.

[0009] "Cocoa liquor" is a continuous fat material formed by grinding pure cocoa beans or cocoa granules. Cocoa liquor can be pure cocoa liquor without any added ingredients, or it can be fat-modified cocoa liquor (i.e., where cocoa butter or cocoa powder including cocoa butter has been added to or removed from pure cocoa liquor).

[0010] Cocoa liquor may contain 40% to 65% by weight of fat, representing a percentage of its total weight. Cocoa liquor may contain 40% to 60%, 45% to 55%, or 50% to 60% by weight of fat, representing a percentage of its total weight. The fat content can be the fat content of pure cocoa liquor. The fat content of cocoa liquor can be the result of adding cocoa butter to pure cocoa liquor. The fat content of cocoa liquor can also be the result of adding non-fat cocoa products (such as cocoa powder) to pure cocoa liquor.

[0011] In some implementations, the cocoa liquor is unrefined cocoa liquor. Unrefined cocoa liquor is made from cocoa beans that have been fermented, dried, roasted, separated from their skins / shells, and ground; therefore, unrefined cocoa liquor has not undergone a refining process. Including unrefined cocoa liquor as a second part may be advantageous because the refining process can be time- and energy-intensive, making the second part easier to manufacture. Refining typically involves gelatinizing or adding fat to the cocoa liquor. Therefore, unrefined cocoa liquor in the second part may be advantageous because it has a lower fat content than refined cocoa liquor or chocolate topping.

[0012] In some embodiments, the cocoa liquor is refined cocoa liquor. Refined cocoa liquor is produced from cocoa liquor that has undergone at least one refining step. Including a second portion of refined cocoa liquor may be advantageous because the refining step produces the flavor and texture of the cocoa liquor.

[0013] In some embodiments, the second part comprises at least 96%, 97%, 98%, 99%, 99.2%, 99.4%, 99.6%, 99.8%, or at least 99.9% cocoa liquor, where % by weight is defined as a weight percentage relative to the weight of the second part. In some embodiments, the second part comprises approximately 100% cocoa liquor. This embodiment can be advantageous because, compared to standard chocolate products with multiple parts, it results in the second part providing a strong chocolate flavor while offering a lower sugar and lower fat content within the confectionery product, which may be desirable to consumers.

[0014] In some implementations, the second part does not include any added sugar. Sugar is defined as a monosaccharide or disaccharide, such as glucose, fructose, sucrose, or corn syrup.

[0015] In some implementations, the second part does not include any added sweeteners. "Sweeteners" include, in addition to sugars (as defined above), natural and / or artificial sweeteners, water-soluble sweeteners, water-soluble artificial sweeteners, dipeptide sweeteners, protein sweeteners, high-intensity sweeteners, extenders, oligosaccharide sweeteners, lactose, galactose, dextrose, polydextrose, invert fructose syrup, invert corn syrup, polyols such as sorbitol, mannitol, maltitol, erythritol, xylitol, isomaltitol, any other polyols (polyhydroxy alcohols), stevia leaf extract, inulin, chicory root fiber, aspartame, saccharin, and sucralose.

[0016] In some embodiments, the second part does not include any added juice or pulp. In some embodiments, the second part may not include any added cocoa juice or cocoa pulp.

[0017] In some embodiments, the second part includes at least one flavoring agent. Each flavoring agent may be a natural flavoring agent or an artificial flavoring agent or a combination thereof. The at least one flavoring agent may be selected from the group consisting of: spearmint oil, cinnamon oil, peppermint oil, bitter almond oil, cinnamon oil, vanilla, citrus oils (including lemon, orange, lime, grapefruit) and fruit flavorings (including apple, pear, peach, grape, strawberry, raspberry, cherry, etc.), as well as aldehydes and esters, such as cinnamyl acetate, cinnamaldehyde, citral diethyl acetal, dihydrocarvyl acetate, eugenol formate, and p-methylamisol, or any combination thereof.

[0018] In some embodiments, the second part comprises no more than 5% by weight of each flavoring agent or the total amount of each flavoring agent. In some embodiments, the second part comprises no more than 4.5% by weight, 4% by weight, 3% by weight, 2% by weight, 1% by weight, 0.8% by weight, 0.7% by weight, 0.6% by weight, 0.5% by weight, 0.4% by weight, 0.3% by weight, 0.2% by weight, or no more than 0.1% by weight of each flavoring agent or the total amount of each flavoring agent.

[0019] In some embodiments, the second portion comprises vegetable fats or plant fats. The vegetable fats may be liquid at standard ambient temperature and pressure (SATP, 25°C and 100 kPa). The vegetable fats may be selected from the group consisting of corn oil, cottonseed oil, rapeseed oil, palm oil, safflower oil, and sunflower oil, or any combination thereof. In some embodiments, the second portion comprises no more than 5% by weight of each type of vegetable fat or plant fat, or the total amount of vegetable fats or plant fats. In some embodiments, the second portion comprises no more than 4.5% by weight, 4% by weight, 3% by weight, 2% by weight, 1% by weight, 0.8% by weight, 0.7% by weight, 0.6% by weight, 0.5% by weight, 0.4% by weight, 0.3% by weight, 0.2% by weight, or no more than 0.1% by weight of each type of vegetable fat or plant fat, or the total amount of vegetable fats or plant fats.

[0020] In some embodiments, the second part includes an emulsifier. The emulsifier may be a natural or synthetic emulsifier. The emulsifier may be selected from the group consisting of lecithin, phospholipids, and PGPR, or any combination thereof. In some embodiments, the second part includes no more than 5% by weight of the emulsifier. In some embodiments, the second part includes no more than 4.5% by weight, 4% by weight, 3% by weight, 2% by weight, 1% by weight, 0.8% by weight, 0.7% by weight, 0.6% by weight, 0.5% by weight, 0.4% by weight, 0.3% by weight, 0.2% by weight, or no more than 0.1% by weight of the emulsifier.

[0021] The term "chocolate" as used in this invention is not limited to the various definitions of chocolate provided by governments and regulatory agencies. "Chocolate" as used herein refers to a product containing a fat phase (preferably cocoa butter) and comprising at least one cocoa product and one or more sweeteners (preferably sucrose or another sugar sweetener). Other optional components of chocolate include dairy components (e.g., milk fat and milk powder). In the case of white chocolate (which contains cocoa butter and sweeteners, but not defatted cocoa solids), the cocoa product and cocoa butter may be the same component.

[0022] The chocolate ball can be a milk chocolate ball. The chocolate ball can also be a non-dairy or low-dairy product, such as a dark (or pure) chocolate ball or a white chocolate ball. In a preferred embodiment, the chocolate ball is a dark (or pure) chocolate ball.

[0023] Chocolate lumps include at least one cocoa product selected from the group consisting of: cocoa chips, cocoa powder, cocoa butter, and cocoa liquor.

[0024] In some embodiments, the chocolate compound may include at least 10% by weight of cocoa product. The chocolate compound may include at least 15%, 20%, 25%, 30%, 35%, 40%, or 45% by weight of cocoa product. The chocolate compound may include no more than 80% by weight of cocoa product. The chocolate compound may include no more than 75%, 70%, 65%, 60%, or 55% by weight of cocoa product. The chocolate compound may include between 15% and 80% by weight of cocoa product. The chocolate compound may include between 20% and 80% by weight, 20% and 75% by weight, 25% and 75% by weight, 30% and 75% by weight, 35% and 70% by weight, 35% and 65% by weight, 30% and 60% by weight, or between 30% and 50% by weight of cocoa product.

[0025] The chocolate mass may include at least one fat. The fat may include cocoa butter. Cocoa butter may include natural cocoa butter isolated from the cocoa mass. The fat may be selected from the group consisting of: cocoa butter, milk fat, cocoa butter substitutes (CBE), cocoa butter substitutes (CBS), and vegetable fats that are liquid at standard ambient temperature and pressure (SATP, 25°C and 100 kPa), or any combination thereof. In one specific embodiment, the chocolate mass includes cocoa butter.

[0026] CBE is likely defined in EU Directive 2000 / 36 / EC. Suitable CBEs include sage butter, Borneo butter, tengkawang (a type of sal tree), palm oil, salsa, shea butter, kokum gurgi (a type of fruit), and mango kernel. CBEs are often used in combination with cocoa butter. In some implementations, the chocolate mass includes no more than 5% by weight of CBE.

[0027] Chocolate ingredients may include cocoa butter substitutes (CBS) (sometimes called cocoa butter substitutes, CBR) as a supplement to or replacement of some or all of the cocoa butter. Such chocolate ingredients containing CBS are sometimes called compound chocolates. Suitable CBSs include lauric CBSs and non-lauric CBSs. Lauric CBSs are short-chain fatty acid glycerides. They differ in physical properties, but they all have a triglyceride configuration, which makes them compatible with cocoa butter. Suitable CBSs include those based on palm kernel oil and coconut oil. Non-lauric CBSs consist of fractions obtained from hydrogenated oils. Selective hydrogenation of oils forms trans fatty acids, which increases the solid phase of the fat. Suitable sources of non-lauric CBSs include soybean oil, cottonseed oil, peanut oil, rapeseed oil, and corn (maize) oil.

[0028] The chocolate mass may include at least 5%, 10%, 15%, 20%, 25%, 30%, 35%, or at least 40% cocoa butter and / or cocoa butter substitutes.

[0029] Chocolate ingredients may include at least one vegetable fat that is liquid at standard ambient temperature and pressure (SATP, 25°C and 100 kPa). Suitable vegetable fats include corn oil, cottonseed oil, rapeseed oil, palm oil, safflower oil, and sunflower oil. Chocolate ingredients may include up to 15%, 10%, or 5% vegetable fat.

[0030] Chocolate dough may include at least one emulsifier. The emulsifier may be natural or artificial. Chocolate dough may include no more than 5% by weight of emulsifier, or no more than 4%, 3%, 2%, 2.5%, 1% by weight, or no more than 0.5% by weight of emulsifier. Suitable emulsifiers include, for example, lecithin, ammonium phospholipids, and PGPR.

[0031] In some embodiments, the chocolate pellet may include at least one dairy product. Suitable dairy products include cream, whole milk, skim milk, and / or whey. Dairy products may include powdered milk solids, such as milk powder, cream powder, or whey powder. The chocolate pellet may include between 2% and 50% by weight of dairy products. The chocolate pellet may also include between 10% and 40% by weight of dairy products, between 15% and 35% by weight, or between 20% and 40% by weight of dairy products.

[0032] In some implementations, the chocolate pellet may be substantially dairy-free.

[0033] In some embodiments, the chocolate compound may include at least one sweetener. In some embodiments, the chocolate compound may include at least one natural and / or artificial sweetener. The sweetener may include sugars selected from the group consisting of monosaccharides, disaccharides, oligosaccharides, and polysaccharides, or combinations thereof. Each sugar sweetener may be independently selected from the group consisting of glucose, fructose, lactose, galactose, dextrose, polydextrose, invert fructose syrup, invert corn syrup, and sucrose. In some embodiments, the sweetener may include sucrose or be sucrose. The sweetener may include at least one polyol (polyhydroxy alcohol), selected from the group consisting of sorbitol, mannitol, maltitol, erythritol, xylitol, stevia leaf extract, inulin, chicory root fiber, aspartame, saccharin, sucralose, and isomaltitol, or any combination thereof. The sweetener may have a higher sweetening capacity than sucrose. Sweeteners may be selected from the group consisting of: water-soluble sweeteners, water-soluble artificial sweeteners, dipeptide sweeteners, protein sweeteners, and extenders, or any combination thereof. The amount of sweetener in a chocolate matrix may not exceed 55% by weight of the chocolate matrix. Alternatively, the amount of sweetener in a chocolate matrix may not exceed 50%, 45%, 40%, 35%, 30%, 25%, 20%, or 15% by weight of the chocolate matrix.

[0034] In some embodiments, the chocolate compound includes at least one flavoring agent. Each flavoring agent may be a natural flavoring agent or an artificial flavoring agent or a combination thereof. The at least one flavoring agent may be selected from the group consisting of: spearmint oil, cinnamon oil, peppermint oil, bitter almond oil, cinnamon oil, vanilla, citrus oils (including lemon, orange, lime, grapefruit) and fruit flavorings (including apple, pear, peach, grape, strawberry, raspberry, cherry, etc.), as well as aldehydes and esters, such as cinnamyl acetate, cinnamaldehyde, citral diethyl acetal, dihydrocarvyl acetate, eugenol formate and p-methyl anisole, or any combination thereof.

[0035] In some embodiments, the first portion of the confectionery constitutes at least 10% by weight of the total weight of the confectionery. In some embodiments, the first portion constitutes at least 15%, 20%, 25%, 30%, 40%, 50%, 60%, or at least 70% by weight of the total weight of the confectionery. In some embodiments, the first portion does not exceed 90% by weight of the total weight of the confectionery. In some embodiments, the first portion does not exceed 87%, 86%, 85%, 80%, 75%, or 70% by weight of the total weight of the confectionery. In some embodiments, the first portion is between 10% and 50% by weight of the total weight of the confectionery. In some embodiments, the first portion is between 11% and 45% by weight, or between 10% and 40% by weight, or between 10% and 35% by weight, or between 10% and 30% by weight, or between 11% and 25% by weight of the total weight of the confectionery. In some alternative embodiments, the amount of the first portion is between 50% and 90% by weight of the total weight of the confectionery product. In other alternative embodiments, the amount of the first portion is between 60% and 90% by weight, or between 65% and 90% by weight, or between 70% and 90% by weight, or between 70% and 85% by weight of the total weight of the confectionery product.

[0036] In some embodiments, the amount of the second portion within the confectionery product is at least 10% by weight of the total weight of the confectionery product. In some embodiments, the amount of the second portion is at least 12%, 14%, 15%, 16%, 18%, 20%, 21%, 22%, 23%, 24%, or at least 25% by weight of the total weight of the confectionery product. In some embodiments, the amount of the second portion does not exceed 50% by weight of the total weight of the confectionery product. In some embodiments, the amount of the second portion does not exceed 48%, 45%, 42%, 40%, 38%, 35%, 32%, or does not exceed 31% by weight of the total weight of the confectionery product. In some embodiments, the amount of the second portion is between 10% and 50% by weight of the total weight of the confectionery product. In some implementations, the amount of the second portion is between 11% and 45% by weight of the total weight of the confectionery product, or between 12% and 40% by weight, or between 13% and 35% by weight, or between 14% and 32% by weight, or between 15% and 30% by weight.

[0037] In some implementations, the first part and the second part are discrete parts.

[0038] In some embodiments, a portion of the first part and a portion of the second part are integrated or fused together, such that these parts are partially combined. The integrated or fused portion of the first and second parts may not exceed 20% by weight of the total weight of the confectionery product. The integrated or fused portion of the first and second parts may not exceed 18%, 16%, 14%, 12%, 10%, 8%, 6%, 5%, 4%, 3%, 2%, or more than 1% by weight of the total weight of the confectionery product. The integrated or fused portion of the first and second parts may constitute at least 2% by weight of the total weight of the confectionery product. The integrated or fused portion of the first and second parts may constitute at least 5%, 7%, 10%, 15%, 20%, or at least 25% by weight of the total weight of the confectionery product.

[0039] In some implementations, the first portion may be partially or completely surrounded by the second portion, or the second portion may be partially or completely surrounded by the first portion. The first or second portion may include a core that is partially or completely surrounded by a coating of the other of the second or first portion. Multiple first portions surrounded by second portions may exist. Multiple second portions surrounded by first portions may exist. Multiple first or second portions may take any suitable shape, such as spheres, rhombuses, etc., or may be irregular sheets.

[0040] The second part can form a drizzle-like or irregular pattern on top of the first part.

[0041] The second part may form a marble pattern or swirling pattern within the first part. The first part may form a marble pattern or swirling pattern within the second part. Any marble pattern or swirling pattern formed by the first or second part may extend partially through the other of the second or first part, or may extend completely through the other of the first or second part.

[0042] In some embodiments, the first portion may include a layer. In some embodiments, the second portion may include a layer. In a preferred embodiment, the first portion may include a first layer, and the second portion may include a second layer. The first and / or second layer may include continuous layers. The first and / or second layer may include discontinuous layers. In some embodiments, the first and second layers are stacked. In other embodiments, the first layer may be partially or completely surrounded by the second layer, or the second layer may be partially or completely surrounded by the first layer. The first or second layer may include a core that is partially or completely surrounded by a coating of the other of the second or first layer.

[0043] Multiple first layers and / or second layers may exist. For example, at least one second layer may exist sandwiched between two first layers, or vice versa. In other embodiments, at least one layer may exist comprising a first portion wherein one or more second portions are provided; and a second layer may exist comprising a second portion wherein one or more first portions are provided.

[0044] In some embodiments, the first portion may cover at least 10% of the surface area of ​​at least one surface of the second portion. In some embodiments, the first portion may cover at least 10% of the surface area of ​​at least two, three, or four surfaces of the second portion. In some embodiments, the first portion may cover at least 20%, 30%, 40%, 50%, 60%, 70%, 80%, 90%, or at least 95% of the surface area of ​​at least one surface of the second portion. In some embodiments, the first portion may cover substantially the entire surface or the entire surface of at least one surface of the second portion.

[0045] In some embodiments, the second portion may cover at least 10% of the surface area of ​​at least one surface of the first portion. In some embodiments, the second portion may cover at least 10% of the surface area of ​​at least two, three, or four surfaces of the first portion. In some embodiments, the second portion may cover at least 20%, 30%, 40%, 50%, 60%, 70%, 80%, 90%, or at least 95% of the surface area of ​​at least one surface of the first portion. In some embodiments, the second portion may cover substantially the entire surface or the entire surface of at least one surface of the first portion.

[0046] In some embodiments, the confectionery product is a sheet or bar. A sheet may include multiple edible units or blocks. Each block or edible unit of the sheet or bar can be separated from the sheet by breaking or detaching the block or edible unit from the remainder of the sheet. Weak regions or lines may be formed between each protrusion, forming part of a base layer and enabling the separation of the individual blocks or edible units from the sheet. At least one or each edible unit or block may include a first portion and a second portion. The first portion may be partially or completely surrounded by the second portion, or the second portion may be partially or completely surrounded by the first portion within the sheet or bar. The first or second portion may include a core that is partially or completely surrounded by a coating of the other of the second or first portion within the sheet or bar. The second portion may be formed in a drizzle pattern on top of the first portion on the block or edible unit. The second and first portions may form an uneven shape within the block or edible unit. The second and first portions may form a marbled or swirling pattern within the block or edible unit.

[0047] In some embodiments, the confectionery product is a sheet or bar, wherein the sheet or bar may include a base layer formed of at least one second portion and optionally a portion of at least one first portion, and a plurality of raised portions formed of at least one first portion and optionally a portion of at least one second portion. In another embodiment, the sheet or bar may include a base layer formed of at least one first portion and optionally a portion of at least one second portion, and a plurality of raised portions formed of at least one second portion and optionally a portion of at least one first portion. Each raised portion and a portion of the base layer thereon may form an edible unit or block.

[0048] In some embodiments, the confectionery product is a shell. In some embodiments, the confectionery product is a hollow shell. In some embodiments, the confectionery product is a shell that is at least partially filled. In some embodiments, the confectionery product is a shell that is at least partially filled with at least one material selected from the group consisting of: a second chocolate slurry, ganache, fatty confectionery fillers, fudge, a material comprising at least 95% by weight cocoa liquor, pralines, and caramel, or any combination thereof. A portion of the shell may include a first portion. A portion of the shell may include a second portion. The shell may include a body attached to a base and forming a cavity therebetween. In some embodiments, the base may include a first portion, and the body may include a second portion and form a cavity therebetween. In some embodiments, the base may include a second portion, and the body may include a first portion. The shell may surround the first portion and / or the second portion of the confectionery product. At least a portion of the shell may include the first portion, and the shell may include the second portion. At least a portion of the shell may include the second portion, and the shell may surround the first portion.

[0049] In some implementations, the confectionery product is a separate item, such as a single candy or a chocolate chip.

[0050] Other suitable forms were also envisioned.

[0051] In some embodiments, the first portion is aerated. Aerated chocolate includes trapped gas incorporated into the chocolate composition to form an open or porous structure within the chocolate. By appropriately selecting the bubble size, aeration can provide the added benefit of a more consumer-pleasing texture compared to non-aerated chocolate. In some embodiments, the first portion is aerated, and at least a portion of the first portion is in contact with the second portion, or vice versa. In some embodiments, the first portion is aerated and surrounded by a shell, wherein at least a portion of the shell includes the second portion, or vice versa. In some embodiments, the first chocolate mass is aerated. In some embodiments, the second chocolate mass is aerated.

[0052] In some embodiments, the confectionery product may include at least one additional portion comprising at least one material selected from the group consisting of: a second chocolate mass, ganache, fatty confectionery fillers, fudge, material comprising at least 95% by weight cocoa liquor, pralines, and caramel, or any combination thereof. The additional portion may be in contact with the first portion. The additional portion may be in contact with the second portion. The additional portion may be located between the first and second portions. The additional portion may be surrounded by the first and / or second portions. The additional portion may include a filler within or between the first and / or second portions. The additional portion may include a core partially or completely surrounded by the coating of the first or second portion. The additional portion may be in the form of a layer.

[0053] In some embodiments, the confectionery product includes a first portion in the form of a first layer, a second portion in the form of a second layer, and an additional portion in the form of a third layer. The third layer may include at least one material selected from the group consisting of: a second chocolate mass, ganache, fatty confectionery fillers, fudge, material comprising at least 95% by weight cocoa liquor, pralines, and caramel, or any combination thereof. The third layer may be in contact with the first layer. The third layer may be in contact with the second layer. The third layer may be located between the first and second layers such that it is in contact with both the first and second layers. The third layer may be surrounded by the first and / or second layers. The third layer may include a filler within or between the first and / or second layers. The third layer may include a core that is partially or completely surrounded by a coating of the first or second layer.

[0054] In some embodiments, the second chocolate ball may be a white chocolate ball, a milk chocolate ball, or a dark (pure) chocolate ball. The second chocolate ball may include or consist of one or more of the same materials as or composed of the first part. In some embodiments, the second chocolate ball may be a different chocolate ball from the first part. The second chocolate ball may be any of the above embodiments of the chocolate ball according to the first part of the confectionery product.

[0055] Additional portions may include a ganache portion. The ganache portion may be between 20% and 60% by weight of the confectionery product. The ganache portion may be between 25% and 55% by weight, 30% and 50% by weight, 35% and 50% by weight, 40% and 50% by weight, or 45% and 50% by weight of the total weight of the confectionery product.

[0056] Additional portions may include fat-based sugar fillers. These fat-based sugar fillers may be cream portions. The fat-based sugar filler may be between 20% and 50% by weight of the sugar product. Alternatively, the fat-based sugar filler may be between 30% and 45%, 30% and 40% by weight, 30% and 38% by weight, or 32% and 37% by weight of the total weight of the sugar product.

[0057] Additional layers may include a caramel layer. The caramel portion may be between 10% and 30% by weight of the confectionery product. The caramel portion may be between 10% and 25% by weight, 10% and 20% by weight, 15% and 30% by weight, or 15% and 25% by weight of the total weight of the confectionery product.

[0058] In some embodiments, the confectionery product may include a coating. In some embodiments, an additional layer may include a coating. At least a portion of the coating may include chocolate pellets. The coating may include dark (pure) chocolate pellets, white chocolate pellets, or milk chocolate pellets. In some embodiments, the confectionery product may be coated with a dark chocolate coating. At least a portion of the coating may include a second portion. The coating may be between 10% and 30% by weight of the confectionery product. The coating may be between 12% and 28% by weight, 14% and 26% by weight, 16% and 25% by weight, 18% and 25% by weight, or 20% and 25% by weight of the confectionery product.

[0059] In some embodiments, the confectionery product may include at least one inclusion. The inclusion may be an edible inclusion. The inclusion may be selected from the group consisting of: nuts, wheat or puffed wheat, rice or puffed rice, any other grains, crackers, biscuits, fruits, dried fruits, and sugary confectionery or blocks thereof, or any combination thereof. Nuts may be selected from the group consisting of: peanuts, hazelnuts, cashews, macadamia nuts, Brazil nuts, pecans, walnuts, and pistachios, or any combination thereof. The inclusion may be located at or near the outer edge of the confectionery product. The inclusion may be positioned towards the center of the confectionery product. At least a portion of the inclusion may be in contact with a first portion of the confectionery product. At least a portion of the inclusion may be located within the first portion of the confectionery product. The inclusion may be surrounded by the first portion of the confectionery product. At least a portion of the inclusion may be in contact with a second portion of the confectionery product. The inclusion may be surrounded by the second portion of the confectionery product. At least a portion of the inclusion may be located within the second portion of the confectionery product, and the weight percentage of the inclusion in the second portion is not considered when calculating the weight percentage of the cocoa liquor in the second portion. At least a portion of the inclusion may be in contact with both the first and second portions of the confectionery product. The confectionery product may include between 5% and 40% by weight of the inclusion. The confectionery product may include between 10% and 40% by weight, or between 10% and 30%, 10% and 35% by weight, or between 10% and 20% by weight of the inclusion.

[0060] According to a second aspect of the present invention, a method for manufacturing a confectionery product is provided, the method comprising:

[0061] a) Provide chocolate filling;

[0062] b) Provide a mass consisting of at least 95% by weight cocoa liquor;

[0063] c) Forming a first part comprising a chocolate mass and a second part comprising the mass comprising at least 95% by weight of cocoa liquor, and connecting the first part and the second part.

[0064] The chocolate product, the first part, and the second part can be described and defined as in any embodiment of the first aspect of the invention.

[0065] Step a) can be followed by step b). Step b) can be followed by step a). Steps a) and b) can overlap or be performed in parallel.

[0066] The chocolate dough can be refined before or after step a). The chocolate dough can undergo a particle size reduction step before or after step a). Before or after step a), the chocolate dough can undergo a particle size reduction step, followed by a refining step. Step a) may include tempering the chocolate dough. The chocolate dough may not be refined before or after step a).

[0067] The particle size of the chocolate pellet can be reduced before, during, and / or after step a). This reduction can be achieved through refining, grinding, or high-pressure homogenization, or any combination thereof.

[0068] In steps preceding step b), cocoa beans or cocoa granules may be processed (such as by pressing) to prepare cocoa liquor. Step b) may include tempering the mass comprising at least 95% by weight of cocoa liquor.

[0069] The particle size of the at least 95% by weight cocoa liquor may be reduced before or after step b). Particle size reduction can be achieved by refining, grinding, or high-pressure homogenization, or any combination thereof. Particle size reduction can be achieved by refining in a three-roll mill, a five-roll mill, or a ball mill. Particle size reduction can be achieved by refining in a three-roll mill followed by refining in a five-roll mill. The at least 95% by weight cocoa liquor may not undergo a refining step. In an alternative embodiment, the at least 95% by weight cocoa liquor may undergo a refining step. In some embodiments, the at least 95% by weight cocoa liquor undergoes only one particle size reduction step without undergoing a refining step.

[0070] In some embodiments, the first portion may be formed on top of the second portion. In some embodiments, the second portion may be formed on top of the first portion. In some embodiments, the first portion may be formed around the second portion such that the second portion is at least partially surrounded by the first portion. In some embodiments, the second portion may be formed around the first portion such that the first portion is at least partially surrounded by the second portion. In some embodiments, the first portion may be formed around the second portion such that at least one surface of the second portion is at least partially surrounded by the first portion. In some embodiments, the second portion may be formed around the first portion such that at least one surface of the first portion is at least partially surrounded by the second portion. In some embodiments, the first portion may be formed in a mold, and the second portion may be formed in the same mold. In some embodiments, the first portion may be formed in a mold, and the second portion may be formed in different molds.

[0071] The chocolate mass can be tempered to form a first part, and a second part can be formed on top of the first part. Alternatively, a block of cocoa liquor can be tempered to form a second part. In some embodiments, the first part can be formed in a mold, and the second part can then be added to the same mold in liquid or molten form and solidified.

[0072] Step c) may include forming the first part and the second part independently. Step c) may include forming at least a portion of the first part and the second part in parallel (i.e., simultaneously). Step c) may include forming the first part and then forming the second part. Step c) may include forming the second part and then forming the first part.

[0073] In some embodiments, step c) includes forming a first portion in a mold and pouring a second portion in liquid or molten form onto at least one surface of the first portion. In some embodiments, step c) may include forming a second portion in a mold and pouring a first portion in liquid or molten form onto at least one surface of the first portion. In some embodiments, step c) may include adding the first portion in liquid or molten form to the mold and inserting the second portion onto or into the first portion before the first portion solidifies. In some embodiments, step c) may include adding the second portion in liquid or molten form to the mold and inserting the first portion onto and / or into the second portion before the second portion solidifies.

[0074] Step c) may include forming a first layer comprising a first portion and a second layer comprising a second portion, and joining the first and second layers during or after the formation of these portions to form a layered confectionery material. During step c), a chocolate lump may be molded to form the first layer. During step c), a lump comprising at least 95% by weight of cocoa liquor may be molded to form the second chocolate layer.

[0075] Step c) may also include a vibration step. Step c) may also include a cooling step.

[0076] In some embodiments, a first portion in the form of a first layer may be formed on top of a second portion in the form of a second layer. In some embodiments, a first layer may be formed around a second layer such that the second layer is at least partially surrounded by the first layer. In some embodiments, a second layer may be formed around a first layer such that the first layer is at least partially surrounded by the second layer. In some embodiments, the first layer may be formed in a mold, and the second layer may be formed in the same mold. In some embodiments, the first layer may be formed in a mold, and the second layer may be formed in different molds. A chocolate mass may be tempered and then formed into a first layer, and a second layer may be formed on top of the first layer. A cocoa liquor mass may be tempered and then formed into a second layer. In some embodiments, the first layer may be formed in a mold and then cured, and then the second layer may be formed and cured in the same mold.

[0077] The first layer may form an initial layer of molten or liquid chocolate material, and the second layer may form an initial layer of liquid or molten material comprising at least 95% by weight of cocoa liquor. Both layers may then be solidified to form a solid first and second layer. The chocolate material and the material comprising at least 95% by weight of cocoa liquor may mix or fuse at the junction or part of the interface between the two layers. For example, when these layers are initially liquid or molten, a portion of each layer may migrate or integrate into the other layer, and these layers may subsequently partially fuse or integrate upon solidification.

[0078] In some implementations, the first layer can be formed in a mold, and the second layer can be formed in a different mold, and then the two layers can be combined.

[0079] In some embodiments, additional steps may be included, wherein one or more additional portions are formed. Each additional portion may include a material selected from the group consisting of: a second chocolate mass, ganache, fatty sugar fillers, material comprising at least 95% by weight cocoa liquor, pralines, and caramel, or any combination thereof. This or each additional portion may be formed before or during step c). The additional portion may include a core or filler within a first or second portion. The additional portion may include a filler or core within a first or second portion, and then be coated at least partially or completely with another of the second or first portions. The filler may include a solid, liquid, or gel. The filler may include an aerated solid.

[0080] Each or every additional part can be molded. Each or every additional part can be extruded.

[0081] In some embodiments, a step may exist after step c) in which the first and second portions are encapsulated in a coating layer. The coating layer may be poured onto the first and / or second portions. In embodiments including additional portions, the coating layer may be poured onto the first and / or second portions and / or additional portions. The coating layer may cover part or all of the first and second portions. The method may include forming the first portion around the second portion and then coating part or all of the first portion. The method may include forming the second portion around the first portion and then coating part or all of the second portion. In some embodiments, a step may exist after step c) in which the first and second portions are encapsulated in a coating layer, and then at least a portion of the coating layer is covered with an additional portion or layer including the first or second portion.

[0082] According to a third aspect of the invention, a confectionery product of the first aspect of the invention, manufactured by the method of the second aspect of the invention, is provided. Detailed Implementation

[0083] To provide a clearer understanding of the present invention, embodiments of the invention will now be described by way of example only with reference to the accompanying drawings, in which:

[0084] Figure 1 A side view of a first embodiment of a sugar product in sheet form according to the first aspect of the present invention is shown.

[0085] Figure 2 A cross-section of a third embodiment of a sugar product in sheet form according to the first aspect of the present invention is shown.

[0086] Figure 3 A cross-section of a fifth embodiment of a confectionery product according to the first aspect of the present invention is shown.

[0087] Figure 4 It shows Figure 3 A top view of the fifth embodiment of the confectionery product shown.

[0088] Figure 5 A cross-sectional view of a sixth embodiment of a confectionery product according to the first aspect of the present invention is shown.

[0089] The first embodiment of the confectionery product (1) of the first aspect of the present invention is as follows: Figure 1 As shown in the image.

[0090] The confectionery product (1) comprises a first part and a second part, wherein the first part is a first layer (2) and the second part is a second layer (4), and wherein the first layer (2) comprises a chocolate mass and the second layer (4) comprises essentially cocoa liquor (i.e., almost 100% by weight of the layer). The chocolate mass is a dark chocolate mass comprising cocoa liquor, cocoa butter and sweetener (sucrose).

[0091] The first layer (2) includes a top surface (3) and a bottom surface (5). The second layer (4) is in contact with the top surface (3) and is stacked on top of it.

[0092] The first layer (2) accounts for 85% by weight of the total weight percentage of the confectionery product (1). The second layer (4) accounts for 15% by weight of the total weight percentage of the confectionery product (1). The second layer (4), which is mainly composed of cocoa liquor, is advantageous because it imparts a strong chocolate flavor to the confectionery product (1). The first layer (2), which includes chocolate clumps, is advantageous because it reduces the bitterness of the second layer (4), thus producing the confectionery product that consumers desire. The stacking of the first layer (2) and the second layer (4) is advantageous because it produces a confectionery product with the desired taste and texture.

[0093] A first embodiment of the manufacturing method according to the second aspect of the present invention for manufacturing a confectionery product (1) includes:

[0094] a) Provide chocolate filling;

[0095] b) Provide cocoa liquor blocks; and

[0096] c) A second layer (4) consisting mainly of cocoa liquor blocks is molded in a mold, and a first layer (2) consisting of chocolate clumps is molded on top of the second layer.

[0097] Step a) involves preparing the chocolate pellet according to a known method. Step a) involves refining the chocolate pellet in a five-roll mill and a three-roll mill to produce a chocolate pellet with an average D90 particle size of 28 μm as measured using a Melvern mastersizer apparatus. After refining, the chocolate pellet is further smelted and kept in a liquid / molten form, followed by tempering.

[0098] Step b) involves grinding cocoa beans or cocoa granules into cocoa liquor, and then refining the particle size of the cocoa liquor. The particle size of the second layer of cocoa liquor is reduced in a three-roll mill, and then in a five-roll mill, to produce a mass with an average D90 particle size of 28 μm as measured using a Malvern mastersizer. The cocoa liquor may also optionally undergo a ball milling step. The second layer of particle-reduced cocoa liquor is then tempered. The second layer of cocoa liquor does not undergo a refining step.

[0099] Step c) involves adding molten, unrefined cocoa liquor to a mold to form a second layer (4) of the confectionery product (1) according to a first embodiment. The mold containing the second layer (4) is then vibrated and cooled to allow the second layer (4) to solidify. It should be understood that the vibration and / or cooling steps may not always be necessary. Tempered liquid / molten chocolate stock is then added to the mold containing the second layer (4) to form a first layer (2) on top of the second layer (4). The mold is then vibrated and cooled to allow the first layer (2) to solidify. It should be understood that the vibration and / or cooling steps may not always be necessary. The chocolate product is then demolded.

[0100] By reducing the size and tempering the cocoa liquor to form the second layer (4), the manufacturing process does not require additional time and energy consumption steps, and specifically, the cocoa liquor does not undergo refining steps, which is advantageous because it improves the efficiency of the manufacturing process.

[0101] A second embodiment of the confectionery product according to the first aspect of the present invention includes a first part and a second part, wherein the first part is a first layer, the second part is a second layer, and wherein the first layer comprises chocolate lumps, and the second layer is substantially composed of cocoa liquor. The chocolate lumps are dark chocolate lumps.

[0102] The second embodiment of the confectionery product is essentially the same as the first embodiment, except that the first layer accounts for 70% by weight of the total weight of the confectionery product, and the second layer accounts for 30% by weight of the total weight of the confectionery product. This embodiment is advantageous because it provides a confectionery product with a higher amount of unrefined cocoa liquor due to the larger second layer; this, in turn, results in a more intense chocolate flavor. This embodiment is also superior to products with significantly purer cocoa liquor because it is not overly bitter due to the ratio of the first to the second layer, thus leading to an improved consumer experience.

[0103] A second embodiment of manufacturing confectionery products according to a first embodiment of the manufacturing method.

[0104] A third embodiment of the confectionery product (101) of the first aspect of the present invention is as follows: Figure 2 As shown in the image.

[0105] The confectionery product (101) comprises a first part, a second part, and a third part, wherein the first part is a first layer (102), the second part is a second layer (104), and the third part is a third layer (106), wherein the first layer (101) comprises chocolate lumps, the second layer (104) consists primarily of cocoa liquor, and the third layer (104) comprises fudge. The chocolate lumps are dark chocolate lumps. The confectionery product (101) is a piece or bar. The confectionery product also includes a coating (108) comprising dark chocolate lumps.

[0106] The third layer (106) includes a top surface (110) and a bottom surface (112). The first layer (102) contacts and is stacked on the bottom surface (112). The second layer (104) contacts and is stacked on the top surface (110). The coating (108) surrounds the outer surfaces of the first layer (102), the second layer (104), and the third layer (106).

[0107] The first layer (102) accounts for 25% by weight of the total weight of the confectionery product (101). The second layer (104) accounts for 18% by weight of the total weight of the confectionery product (101). The third layer (106) accounts for 35% by weight of the total weight of the confectionery product (101). The coating (108) accounts for 22% by weight of the total weight of the confectionery product (101).

[0108] A third embodiment of manufacturing a confectionery product (101) according to a second embodiment of the manufacturing method of the second aspect of the present invention, wherein:

[0109] a) Provide and refine chocolate dough according to known methods;

[0110] b) Provide and refine lumps that consist primarily of cocoa liquor blocks;

[0111] c) Molding a first layer (102) comprising a mass of chocolate in a mold, molding a second layer (104) on top of the first layer (102) consisting essentially of cocoa liquor, and extruding a third layer (106) comprising a gummy candy onto the second layer (104); and

[0112] d) Wrap the three layers (102, 104, 106) in the dark chocolate filling coating (108).

[0113] Step a) involves preparing the chocolate pellet according to a known method. Step a) involves refining the chocolate pellet in a five-roll mill and a three-roll mill to produce a chocolate pellet with an average D90 particle size of 28 μm as measured using a Melvern mastersizer apparatus. After refining, the chocolate pellet is further smelted and kept in a liquid / molten form, followed by tempering.

[0114] Step b) involves grinding cocoa beans or cocoa granules into cocoa liquor, and then refining the particle size of the cocoa liquor. The particle size of the second layer of cocoa liquor is reduced in a three-roll mill, and then in a five-roll mill, to produce a mass with an average D90 particle size of 28 μm as measured using a Melvern mastersizer. The cocoa liquor may also optionally undergo a ball milling step. The second layer of particle-reduced cocoa liquor is then tempered. The second layer of cocoa liquor does not undergo a refining step.

[0115] Step c) includes adding a tempered liquid / molten chocolate mass into a mold and solidifying the chocolate mass to form a solid first layer (102).

[0116] Step c) involves adding molten, unrefined cocoa liquor to a mold containing the first layer to form the second layer (104). The second layer (104) is then cured. By simply reducing the size and tempering the cocoa liquor to form the second layer (104), the manufacturing process does not require additional time- and energy-consuming steps, and specifically excludes refining steps, which is advantageous because it improves the efficiency of the manufacturing process.

[0117] Before step d), the coated dark chocolate dough is refined based on the dark chocolate dough of the first layer (102). After refining, the coated dark chocolate dough is further refined and kept in liquid / molten form, and then tempered.

[0118] A fourth embodiment of the confectionery product according to the first aspect of the present invention includes a first part, a second part, and a third part, wherein the first part is a first layer, the second part is a second layer, and the third part is a third layer, and wherein the first layer comprises chocolate granules, the second layer is substantially composed of cocoa liquor, and the third layer comprises ganache. The chocolate granules are dark chocolate granules. The ganache is dark chocolate ganache. The confectionery product also includes a coating comprising dark chocolate granules. The arrangement of the layers in the fourth embodiment of the confectionery product is substantially the same as that in the third embodiment of the confectionery product.

[0119] The first layer accounts for 11% of the total weight of the confectionery. The second layer accounts for 20% of the total weight of the confectionery. The third layer accounts for 47% of the total weight of the confectionery. The coating accounts for 22% of the total weight of the confectionery.

[0120] The fourth embodiment of the present invention is manufactured according to the second embodiment of the manufacturing method, except that ganache is extruded in step c).

[0121] A fifth embodiment of the confectionery product (201) of the first aspect of the present invention is as follows: Figure 3 and Figure 4 As shown in the image.

[0122] The confectionery product (201) comprises a first part (202) and a second part (204), the first part including a top surface (20), the second part covering a portion of the top surface (20), wherein the first part (202) comprises a chocolate clump, and the second part (204) is substantially composed of a block of cocoa liquor. The confectionery product (201) is a sheet, bar, or individual confectionery block. The second part (204) is formed into a drizzle-like shape on top of the first part (201).

[0123] A fifth embodiment of the manufacturing method of the second aspect of the present invention for manufacturing a confectionery product (201) is provided, except that step c) includes sprinkling, pouring or extruding the second portion (204) onto the top surface (20) of the first portion (202).

[0124] A sixth embodiment of the confectionery product (301) of the first aspect of the present invention is as follows: Figure 5 As shown in the image.

[0125] The confectionery product (301) comprises a first part (302) and a plurality of discrete second parts (304) located within a body (30) of the first part (302), wherein the first part (302) comprises a ball of chocolate and the second parts (304) consist essentially of a block of cocoa liquor. The confectionery product (301) is a piece, a bar, or a single confectionery block.

[0126] A sixth embodiment of the manufacturing method according to the second aspect of the present invention is used to manufacture a confectionery product (301), wherein:

[0127] a) Provide and refine chocolate dough according to known methods;

[0128] b) Providing, refining, and solidifying multiple clumps of material that are essentially composed of cocoa liquor; and

[0129] c) Molding a portion of a first part (302) comprising a chocolate mass in a mold; a solidified portion of a mass consisting essentially of cocoa liquor forming a second part (304) distributed on that portion of the first part (302); and adding the remaining portion of the first part (302) to the top of the second part (304) such that discrete portions of the second part (304) are surrounded by the first part (302).

[0130] Step b) involves grinding cocoa beans or cocoa granules into cocoa liquor, and then refining the particle size of the cocoa liquor. The particle size of the second portion (304) of cocoa liquor is reduced in a three-roll mill, and then in a five-roll mill, to produce a mass with an average D90 particle size of 28 μm, as measured using a Melvern mastersizer apparatus. The particle-reduced cocoa liquor of the second portion (304) is then tempered and solidified to form multiple portions of particle-reduced solid cocoa liquor. It should be understood that these multiple portions can be formed by multiple molds or by breaking off individual solidified portions. The second portion of cocoa liquor does not undergo a refining step.

[0131] The above embodiments are described by way of example only. Many changes can be made without departing from the scope of the invention as defined in the appended claims.

Claims

1. A confectionery product comprising at least two parts, wherein the first part comprises a chocolate ball and the second part comprises at least 95% by weight of cocoa liquor.

2. The confectionery product according to claim 1, wherein the second portion comprises at least 97% by weight cocoa liquor.

3. The confectionery product according to claim 1 or claim 2, wherein the cocoa liquor in the second part comprises unrefined cocoa liquor.

4. The confectionery product according to any of the preceding claims, wherein the first portion comprises dark chocolate granules.

5. The confectionery product according to any of the preceding claims, wherein the chocolate mass comprises at least one cocoa product, at least one fat, and at least one sweetener.

6. The confectionery product according to any of the preceding claims, wherein the first portion and / or the second portion is a layer.

7. The confectionery product according to any of the preceding claims, wherein the layer is a discrete layer.

8. The confectionery product according to any one of claims 1 to 6, wherein the portion of the first portion and the portion of the second portion are merged at the interface between the first portion and the second portion.

9. The confectionery product according to any of the preceding claims, wherein the first portion and the second portion are stacked.

10. The confectionery product according to any of the preceding claims, wherein the confectionery product is a sheet comprising a plurality of connected blocks or a plurality of connected portions.

11. The confectionery product according to any of the preceding claims, wherein the second portion forms at least 10% by weight of the confectionery product.

12. The confectionery product according to any of the preceding claims, wherein the second portion forms at least 15% by weight of the confectionery product.

13. The confectionery product according to any of the preceding claims, wherein the confectionery product comprises a third portion, wherein the third portion may preferably comprise a second chocolate ball, ganache, butter, fudge, praline, or caramel.

14. A method for manufacturing a confectionery product, the method comprising: a) Provide chocolate filling; b) Provide a mass consisting of at least 95% by weight cocoa liquor; c) Forming a first portion comprising the chocolate mass and a second portion comprising the mass comprising at least 95% by weight of cocoa liquor, and connecting the first portion and the second portion during or after the formation of the first portion and the second portion.

15. The method of claim 14, wherein the cocoa liquor block of the second portion is not refined.

16. The method of claim 14 or claim 15, further comprising reducing the size of the chocolate mass before step a), and optionally refining the chocolate mass during step a).

17. The method according to any one of claims 14 to 16, wherein the second part is temperature-controlled before being connected to the first part.

18. The method according to any one of claims 14 to 17, wherein the formation of the first portion and / or the formation of the second portion is carried out in a mold.

19. The method according to any one of claims 14 to 18, wherein the second portion is formed on top of at least a portion of at least one surface of the first portion.

20. The method according to any one of claims 14 to 18, wherein the first portion is formed on top of at least a portion of at least one surface of the second portion.

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