A surface-sintered chocolate product and a method for producing the same

Abstract

This invention provides a surface-sintered chocolate product and its preparation method, belonging to the field of chocolate processing technology. The surface-sintered chocolate product includes a continuous-phase chocolate base and a discontinuous-phase chocolate base. The chocolate product has a sintered chocolate outer layer and a soft interior. The outer layer is a sintered chocolate outer layer with a hard or crisp texture and a glossy appearance. The interior chocolate has a soft structure, a certain degree of chewiness, and a melt-in-your-mouth texture. It may also contain a filling. The surface-sintered chocolate product provided by this invention has a rich texture, strong stability, good temperature resistance, and combines a crisp outer layer with a soft, chewy filling. It is of great significance for promoting the development of the chocolate industry and meeting the needs of consumers and the market.

Description

Technical Field

[0001] This invention belongs to the field of chocolate processing technology, and particularly relates to a surface-sintered chocolate product and its preparation method. Background Technology

[0002] Toasted chocolate, as a new type of chocolate product with a unique taste and wide appeal, breaks through the limitations of traditional chocolate's eating form and texture. It offers a unique eating experience with both a crispy outer layer and a soft, chewy interior, providing a more differentiated taste compared to traditional room-temperature chocolate. It has now become a research hotspot in the field of chocolate processing. Currently, the industry has published several technical solutions related to the preparation processes of toasted chocolate and molded chocolate products, providing some reference for the industrial production of toasted chocolate. However, existing technologies still have many shortcomings in terms of product taste, structural stability, temperature resistance, and product variety, failing to meet the high-quality and diversified market demands.

[0003] The following four core patent documents provide relevant chocolate processing and baking technologies. The technical solutions disclosed in each document and their shortcomings are as follows: US Patent 4394395, entitled "Production Process of Molded Food Made by Sintering," discloses a process for preparing sintered molded food. This process uses powdered food raw materials with a particle size of 0.1-3.0 mm and a fat content ≤25%, prioritizing low-fat, high-carbohydrate raw materials. The raw materials are placed in an open mold, compacted, and then sintered in a furnace. After demolding and cooling, the finished molded food product is obtained. Chocolate coating can also be applied to the outer layer of the sintered product to create a chocolate-coated product. While this process achieves integrated molding of the food, it has significant technical drawbacks: First, the finished product produced by this process has a hard, brittle, and dry texture, lacking the smooth, melt-in-your-mouth texture of high-quality chocolate. It easily leaves residue in the mouth after consumption, resulting in a poor eating experience. Second, the chocolate-coated product prepared by this method has poor temperature resistance. When the ambient temperature exceeds the melting temperature of cocoa butter (32-36℃), the outer chocolate coating easily melts, causing the product to become sticky and the packaging to stick, seriously affecting the product's storage and consumption stability.

[0004] US Patent 10021894B2, entitled "Method for Producing Baked Chocolate," discloses a segmented baking process for chocolate, dividing the chocolate baking process into two stages. The first stage baking temperature is 170-350℃, and the second stage is 150-330℃, with the first stage temperature being at least 20℃ higher than the second stage temperature. Simultaneously, the chocolate raw materials are aerated before baking to control the specific gravity of the raw materials to 0.3-1.1, thereby preparing the baked chocolate product. Although this segmented baking process has initially optimized the baking temperature parameters, the overall process system is incomplete, with several key technological deficiencies and process defects: First, the entire preparation process lacks a chocolate tempering step. For chocolate with cocoa butter or cocoa butter-like materials as core ingredients, untempered aerated chocolate syrup is prone to problems such as difficulty in demolding and poor shaping during molding, extrusion, and drip casting. Furthermore, the semi-finished product is prone to deformation and collapse before baking, and it also sticks to trays, baking pans, and conveying equipment, seriously affecting production efficiency and product yield. Second, the process lacks a protective coating step after baking. First, the lack of a protective varnish layer on baked chocolate products results in a lack of the glossy texture of traditional chocolate, and the surface is highly susceptible to moisture absorption, leading to frost and whitening during storage, thus reducing the product's appearance quality and storage stability. Second, this process requires that the semi-finished chocolate be left to stand for at least 1 hour at a temperature of 15-30℃ and a relative humidity of 50%-70% before baking, so that the temperature of the semi-finished product is consistent with the ambient temperature. When the semi-finished product is baked at high temperature, the surface cannot form an effective heat shield, and the external high temperature can be quickly conducted to the inside of the product, damaging the internal soft structure and causing the product to lose its expected soft and chewy texture.

[0005] US Patent 10470477B2, entitled "Baked Chocolate Products," addresses the defect in US Patent 10021894B2 regarding the susceptibility of the chocolate's internal texture to damage. It optimizes the baking process parameters for baked chocolate, specifying two baking modes: radiant baking electric heater surface temperature controlled at 250-800℃, baking time 0.5-45s; and hot air baking electric heater surface temperature controlled at 300-700℃, baking time 1-45s. This solution reduces the risk of heat transfer from the surface to the interior of the product by shortening the baking time and precisely controlling the baking temperature. It can form a crispy surface of 0.01mm-5mm while retaining the soft internal structure. However, it does not solve the core defects of US Patent US10021894B2 and still has two major technical problems: First, the process system lacks a chocolate tempering process, resulting in poor product molding stability and easy production problems such as deformation, collapse, and sticking to equipment. Second, there is no surface varnishing and protection process after baking, resulting in insufficient surface gloss and easy moisture absorption and frost formation, leading to poor storage stability and appearance quality.

[0006] Chinese Patent CN 119699452 A, Patent Title: A Baked Chocolate and Its Preparation Method, discloses a baking chocolate preparation process with added compound starch raw materials. The method involves adding a compound starch raw material of high amylose corn starch and sweet potato starch and a compound thickener to the chocolate raw material to prepare a chocolate sauce. After freezing at -18℃ and demolding, the finished product is obtained by baking at 130-150℃ for 12-15 minutes under top and bottom heat. This process optimizes the product's crispness by adding starch, but the process parameters and steps have significant drawbacks: First, the high-temperature, long-term baking conditions of 130-150℃ for 12-15 minutes cause the chocolate raw materials to caramelize, resulting in a large amount of fat being released and absorbed by the starch. The final product has a rough and dry texture. Although it has a certain degree of crispness, it completely loses the silky and oily texture unique to chocolate, and its taste quality is close to that of traditional sintered and molded foods. Second, this solution also lacks a pre-molding temperature adjustment process and a post-baking varnishing and protection process, resulting in poor molding stability, easy moisture absorption and frost formation, and poor appearance and texture.

[0007] Based on the above four existing technologies, it is evident that currently disclosed technologies related to baked chocolate generally suffer from numerous technical shortcomings: In terms of process, they generally lack core steps such as temperature control and varnishing / protection, resulting in poor product molding stability, susceptibility to blooming during storage, and unsatisfactory appearance. Regarding taste, existing processes struggle to balance surface crispness with an overall smooth and oily texture; some processes result in a dry, rough texture, lack of melt-in-the-mouth characteristic, and a tendency for the product to melt and stick together at high temperatures. In terms of product structure, all existing disclosed technologies only involve baked chocolate products with a single homogeneous structure, neglecting the design and preparation processes of filled chocolates, especially soft-filled baked chocolates. Soft-filled chocolates, as a classic category of chocolate, can enrich the product's texture and enhance flavor diversity, significantly improving market competitiveness. The gaps and deficiencies in existing technologies lead to a limited variety and quality of baked chocolate products, failing to meet consumers' demands for diversified and high-quality baked chocolate products. Summary of the Invention

[0008] In view of this, the purpose of the present invention is to provide a baked chocolate with rich texture, strong stability, good temperature resistance, and a combination of a crispy outer layer and a soft and chewy filling, as well as a method for preparing the same, to make up for the shortcomings of the prior art.

[0009] This invention provides a surface-sintered chocolate product, comprising a continuous phase chocolate base and a discontinuous phase chocolate base; The continuous phase structure chocolate base has a total fat content of 32% to 50% and a particle size of 15 to 35 μm; The discontinuous phase structure chocolate base has a total fat content of ≤23%, a particle size of ≤40μm, and is in the form of powder or crumbs. The discontinuous phase structure chocolate base accounts for 5% to 60% of the total chocolate base weight; The chocolate product has a sintered chocolate outer layer and a soft internal structure; the outer layer is a sintered, shiny, and brittle sintered chocolate; the internal structure is a soft structure with a certain chewiness, silky and oily texture.

[0010] Preferably, the continuous phase structure chocolate base comprises the following components by weight percentage: 5-50% white sugar or its substitute, 10-40% oil, 5-70% cocoa products, 0.5-80% milk powder, 0.05-0.4% lecithin, 0.01-0.5% polyglycerol ricinoleate, and 0.01-1.5% excipients.

[0011] Preferably, the discontinuous phase structure chocolate base comprises the following components by weight percentage: 5-50% white sugar or its substitute, 5-20% oil, 10-70% cocoa products, 0.5-80% milk powder, and 0.01-1.5% excipients.

[0012] Preferably, it also includes edible additives, wherein the edible additives account for 5% to 50% of the weight of the chocolate product.

[0013] Preferably, the edible additives include one or more of anhydrous glucose syrup, fructose syrup, nuts, grains, fruits, dairy products, fungi, starches, herbs, and teas; and the edible additives are in liquid, paste, powder, or granule form.

[0014] Preferably, the edible additives include confectionery or baked goods.

[0015] This invention provides a method for preparing the aforementioned chocolate product, comprising the following steps: 1) Mix, grind, and refine all the components in the continuous phase chocolate base, and store at 45~55℃. 2) Mix, grind, collect, and cool the various components in the discontinuous phase chocolate base; 3) Temper the continuous phase chocolate base material stored in step 1) to 26-29℃; mix and knead the continuous phase chocolate base material with the discontinuous phase chocolate base material to obtain chocolate sauce, and store it at 30-32℃. 4) The prepared chocolate sauce is subjected to molding and aging treatment. The aging treatment is to place the molded chocolate sauce in an environment with a temperature of 15~25℃ and a relative humidity of ≤60% for more than 30 minutes. 5) Freeze the aged chocolate sauce at a temperature of -10 to -40°C for 20 to 240 minutes. 6) Place the frozen shaped chocolate at 150~400℃ for surface sintering treatment for 30~300s; 7) Coat the surface of the sintered chocolate with a varnishing protective liquid; then cool it for 5 to 60 minutes at 4 to 15°C and relative humidity ≤ 60%.

[0016] Preferably, step 3) further includes the step of mixing the edible additive with the continuous phase chocolate base and the discontinuous phase chocolate base.

[0017] Preferably, the cooling temperature in step 2) is 15~22℃, the cooling time is 8~12h, and the cooling is carried out in an environment with a relative humidity of ≤60%.

[0018] Preferably, step 3) further includes aeration of the chocolate sauce, aeration of the continuous phase structure chocolate base or the chocolate sauce obtained by kneading, and the aeration rate is 5-60% by weight / volume.

[0019] Compared with the prior art, the present invention has the following beneficial effects: The surface-sintered chocolate product provided by the present invention includes a continuous phase structure chocolate base and a discontinuous phase structure chocolate base, and has the following characteristics: In terms of product structure: The overall structure of the surface-sintered chocolate product consists of an outer layer and an inner layer. The outer layer is sintered chocolate with a hard or crisp texture formed by the sintering process, while the inner layer is soft chocolate with a certain chewiness and a melt-in-your-mouth, oily, and silky texture. In addition, the inner chocolate may also contain other fillings.

[0020] Regarding the product's texture: the outer layer of the sintered chocolate in the described surface-sintered chocolate product has a crisp or crunchy texture; the internal texture is similar to that of regular chocolate and truffles, exhibiting a chewy, soft, melt-in-your-mouth, oily, and silky texture. When chewed, the internal chocolate melts quickly, becoming oily and silky, releasing its flavor rapidly and providing a rich taste. Simultaneously, it offsets the hard, crisp texture of the sintered outer layer, resulting in a consistent silky and oily texture throughout the chocolate product. Furthermore, the internal portion can contain other fillings, including soft fillings like sauces, which can provide an additional moist and silky texture.

[0021] Regarding the product appearance quality: The present invention applies a protective coating and cooling to the surface-sintered chocolate product. A glossy protective layer is applied to the outer layer of the sintered chocolate, which can keep the product surface glossy and delay or prevent the appearance of white bloom on the surface of the chocolate product due to oil migration or moisture absorption.

[0022] Regarding the product's temperature resistance: The finished product of the surface-sintered chocolate described in this invention exhibits a non-sticky surface; even when exposed to high temperatures (≤50℃) again, it will not become sticky, deformed, or stick to the packaging, thus completely solving some problems of conventional chocolate and chocolate products, such as the problem of conventional chocolate and its products not being heat-resistant, as well as the problems of market sales, transportation, and storage of chocolate in summer and autumn caused by the inability of conventional chocolate to withstand high temperatures.

[0023] In summary, the surface-sintered chocolate products provided by this invention have the following beneficial effects: 1. The product has a basic structure consisting of a hard or crispy sintered chocolate outer layer and a chocolate inner layer with a certain degree of chewiness, exhibiting a silky and oily texture that melts in the mouth; 2. The product structure allows the inner layer to contain fillings and soft fillings; 3. It can maintain the gloss of the product surface and delay or prevent the appearance of white bloom on the surface of chocolate products due to oil migration or moisture absorption; 4. In terms of the product's temperature resistance, it achieves innovation in the product structure and preparation technology of existing sintered products (including sintered chocolate products) and baked chocolate products. Detailed Implementation

[0024] The present invention provides a surface-sintered chocolate product, comprising a continuous phase chocolate base and a discontinuous phase chocolate base.

[0025] In this invention, the total fat content of the continuous phase chocolate base is 32%~50%, preferably 35%~45%, and the particle size is 15~35μm, preferably 20~25μm. The continuous phase chocolate base comprises the following components by weight percentage: 5~50% white sugar or its substitute, 10~40% fat, 5~70% cocoa products, 0.5~80% milk powder, 0.05~0.4% lecithin, 0.01~0.5% polyglycerol ricinoleate, and 0.01~1.5% excipients. The fats in this invention include all lipid substances, including cocoa butter; the cocoa products preferably include cocoa liquor and cocoa powder, and the weight of cocoa butter is not calculated in the cocoa products; the excipients include one or more of flavorings, fragrances, and food-grade colorings. In the specific implementation of this invention, the continuous phase structure chocolate base material preferably includes cocoa butter, cocoa liquor, cocoa powder, white sugar, milk powder, lecithin, polyglycerol ricinoleate, and edible flavoring.

[0026] In this invention, the total fat content of the discontinuous phase structure chocolate base is ≤23%, preferably 18%~21%, and the particle size is ≤40μm, preferably ≤35μm; the discontinuous phase structure chocolate base is powdered or crumbly chocolate.

[0027] In this invention, the discontinuous phase chocolate base comprises the following components by weight percentage: 5-50% white sugar or its substitute, 5-20% fat, 10-70% cocoa product, 0.5-80% milk powder, and 0.01-1.5% excipients. The fat includes all lipids, including cocoa butter; the cocoa product preferably includes cocoa liquor and cocoa powder, and the weight of cocoa butter is not calculated in the cocoa product; the excipients include one or more of flavorings, fragrances, and food-grade colorings. In a specific implementation of this invention, the discontinuous phase chocolate base preferably includes cocoa product, white sugar, and milk powder; the milk powder includes whole milk powder, skim milk powder, or whey powder.

[0028] In this invention, the oil is one or more of vegetable oil, animal oil, or synthetic oil; the vegetable oil is oil derived from plants, such as one or more of cocoa butter, cocoa butter substitutes, cocoa butter substitutes, refined palm oil, and refined coconut oil; the animal oil is oil derived from animals, such as one or two of butter and anhydrous butter; the synthetic oil is a mixture of vegetable oil and animal oil or a refined synthetic oil. In this invention, if the oil is cocoa butter, the amount of cocoa butter used is calculated separately from the amount of cocoa product used.

[0029] In this invention, the total fat content of the chocolate product is preferably 29% to 45%, more preferably 32% to 38%. The discontinuous phase structure chocolate base is preferably 5% to 60% of the total chocolate base weight, more preferably 10% to 50%.

[0030] In this invention, the chocolate product further includes edible additives, wherein the edible additives constitute 5% to 50% of the chocolate product by weight, more preferably 10% to 30%. The edible additives constitute 1% to 20% of the continuous phase chocolate by weight, more preferably 5% to 15%. The edible additives constitute 1% to 20% of the discontinuous phase chocolate by weight, more preferably 5% to 15%.

[0031] In this invention, the edible additives include, but are not limited to, one or more of anhydrous glucose syrup, fructose syrup, nuts, grains, fruits, dairy products, fungi, starches, herbs, and teas; the edible additives are preferably in liquid, paste, powder, or granular form. Preferably, the edible additives may also include confectionery or baked goods, or one or more of substances or raw materials produced by freeze-drying, baking, puffing, puffing extrusion, or spray drying processes, as well as mixtures or articles composed of or made from the above substances.

[0032] The chocolate product structure of this invention is as follows: the outer layer is a sintered chocolate outer layer formed by a surface sintering process, with a glossy appearance and a crisp or crunchy texture; the inner chocolate layer has a soft structure with a certain degree of chewiness and presents a melt-in-your-mouth, oily, and silky texture. In addition, the inner chocolate layer may contain other fillings. These "other fillings" include, but are not limited to, one or more lipid-based, water-based, oil-in-water, and water-in-oil liquid, paste, or solid filling materials, such as nut butter, chocolate sauce, caramel sauce, fruit jam, chocolate ganache, meringue, and marshmallows, etc., and may also include capsule-type and popping bean-type fillings.

[0033] This invention provides a method for preparing the aforementioned chocolate product, comprising the following steps: 1) Mix, grind, and refine the components of the continuous phase chocolate base, and store at 45-55°C; 2) Mix, grind, collect, and cool the components of the discontinuous phase chocolate base; 3) Adjust the temperature of the continuous phase chocolate base stored in step 1) to 26-29°C; mix and knead the continuous phase chocolate base and the discontinuous phase chocolate base to obtain a chocolate sauce, and store it at 30-32°C; 4) Shape and age the prepared chocolate sauce, wherein the aging process involves placing the shaped chocolate sauce in an environment with a temperature of 15-25°C and a relative humidity of ≤60% for 30 days. 5) Freeze the aged chocolate sauce at a temperature of -10 to -40°C for 20 to 240 minutes; 6) Place the frozen shaped chocolate at 150 to 400°C for surface sintering for 30 to 300 seconds; 7) Coat the surface of the sintered chocolate with a glossy protective liquid; and then cool it for 5 to 60 minutes at 4 to 15°C and relative humidity ≤ 60%.

[0034] In this invention, the various components of the continuous phase structure chocolate base are mixed, ground and refined, and stored at 45~55℃; the grinding and refining step is preferably completed using equipment such as a fine grinding and refining machine, a five-roll mill + refining machine, a ball mill + fine grinding and refining machine, or a ball mill + refining machine.

[0035] In this invention, the various components of a discontinuous phase chocolate base are mixed, ground, collected, and cooled. The grinding step is performed using a three-roll mill or a five-roll mill. The cooling temperature is 15~22°C, the cooling time is 8~12 hours, and the cooling is carried out in an environment with a relative humidity of ≤60%.

[0036] In this invention, the continuous phase chocolate base material stored under heat preservation is tempered to 226-29°C; the continuous phase chocolate base material and the discontinuous phase chocolate base material are mixed and kneaded to obtain chocolate sauce, which is then stored at 30-32°C.

[0037] In the specific implementation of this invention, the continuous-phase chocolate base material is first tempered. Then, the tempered continuous-phase and discontinuous-phase chocolate base materials are weighed or measured separately and fed into a mixer with a kneading function and a jacketed insulation function for mixing / kneading to produce the desired chocolate sauce. The prepared chocolate sauce is then kept at a constant temperature. The temperature of the mixer and the temperature for heat preservation are both controlled between 30 and 32°C. The preparation of the chocolate sauce may also include a step of mixing edible additives with the continuous-phase and discontinuous-phase chocolate base materials.

[0038] In this invention, "firstly, the continuous phase chocolate base is subjected to a tempering treatment." The purpose of this tempering is to induce partial crystallization of the oils in the continuous phase chocolate base. For continuous phase chocolate bases with cocoa butter, cocoa butter-like oils, or a mixture of both as the main oils, the tempering serves to "seed" the crystals, ensuring that the shaped chocolate is in a stable crystalline state. For continuous phase chocolate bases with other oils besides cocoa butter and cocoa butter-like oils as the main oils, the tempering serves to pre-cool the chocolate base, ensuring a uniform temperature distribution and thus ensuring a uniform temperature distribution in the resulting chocolate sauce, and ensuring that the shaped chocolate is in a stable crystalline state.

[0039] This invention also includes aeration of the chocolate sauce. Specifically, the continuous-phase chocolate base or the chocolate sauce obtained by kneading is aerated before the chocolate sauce preparation step. Alternatively, the already prepared chocolate sauce can be aerated. Aeration methods include atmospheric pressure aeration using a whisk or high-speed mixer, and positive pressure aeration using an aerator. The aerated gases include air, compressed air, carbon dioxide, nitrogen, argon, and other gases harmless to humans. The aeration rate, calculated by weight / volume, is preferably 5% to 60%, more preferably 10% to 30%.

[0040] In this invention, if the chocolate sauce or the continuous phase structure chocolate base in the chocolate sauce is aerated, a chocolate structure with holes or pores will be formed, making it easier for the inside of the sintered chocolate to have a melt-in-your-mouth texture, and also making the product closer to light chocolate.

[0041] In this invention, "mixing and kneading" refers to uniformly distributing and fusing discontinuous phase chocolate base, including added edible additives, into continuous phase chocolate base.

[0042] In this invention, the aforementioned mixer with kneading function is a mixer with a jacketed insulation function, wherein the temperature of the water or oil in the jacket is controlled between 30 and 32°C. Controlling the temperature of the water or oil in the jacket between 30 and 32°C is to ensure that, during the "mixing and kneading" process, the low-melting-point "temperature-unstable seed crystals" in the continuous phase chocolate base are removed as much as possible without damaging the desired "temperature-stable seed crystals." Similarly, the temperature for heat preservation of the prepared chocolate sauce is controlled between 30 and 32°C for the same purpose, and heat preservation is preferably achieved using a storage device with a stirring function.

[0043] In this invention, the prepared chocolate sauce is subjected to molding and aging treatment. The aging treatment involves placing the molded chocolate sauce in an environment with a temperature of 15~25℃ and a relative humidity of ≤60% for more than 30 minutes.

[0044] In this invention, the "forming" process step includes, but is not limited to, extrusion forming of product structures such as single-layer, single-row, multi-layer, and multi-row extrusion; single-layer / single-row sandwich extrusion; and multi-layer / multi-row sandwich extrusion, followed by cutting to the required size. Molding or compression molding methods include, but are not limited to, mold forming using pouring and scraping / pressing methods, and roller compression molding. Sandwich forming methods include, but are not limited to, one-time casting, cookie-filled molding, shell-making by mold flipping, and shell-making by cold stamping.

[0045] During the molding process of this invention, it is necessary to ensure that the temperature of the chocolate is between 25 and 32°C, preferably between 29 and 32°C, so as to ensure that the "temperature-stable seed crystals" are not damaged and that the oils in the chocolate can crystallize correctly and stably during and after molding.

[0046] In this invention, the chocolate is cooled during the molding process according to the actual situation. For example, chocolate bars and cut chocolates extruded during extrusion molding, chocolates scraped / pressed, and chocolates poured into the mold may all require cooling to ensure that the molded chocolates do not deform or collapse; to ensure that the molded chocolates can be easily demolded, thereby maintaining the integrity and good condition of the molded chocolates. The cooling temperature is 4~18℃, the relative humidity is ≤60%, and the cooling time depends on the actual situation.

[0047] In this invention, the shaped chocolate undergoes an aging process. The aging process is carried out in an environment with a temperature of 10~25℃ and a relative humidity of ≤60% for a duration of not less than 30 minutes, preferably in an environment with a temperature of 18~22℃ and a relative humidity of ≤60% for a duration of 60~300 minutes, to ensure that all the oils in the shaped chocolate are in a stable state of complete crystallization.

[0048] This invention involves freezing aged chocolate sauce at a temperature of -10 to -40°C for 20 to 240 minutes. Specifically, the formed chocolate is placed in a quick-freezing box, quick-freezing tunnel, or other environment with an internal temperature of -10°C to -40°C, preferably -20°C to -30°C, for freezing for 20 to 240 minutes, more preferably 60 to 120 minutes. The purpose is to freeze the formed chocolate to store sufficient latent cold energy to resist the heat intrusion during the subsequent "surface sintering" process. This ensures that only the surface of the chocolate is sintered, while the contents of the chocolate inside, including the filling, remain unaffected and stable. Therefore, the surface-sintered chocolate product of this invention, when at room temperature, maintains, or even better than, the melt-in-your-mouth, smooth, and silky texture of conventional chocolate and conventional filled chocolate, or even the moist and smooth texture of a soft filling.

[0049] In this invention, the frozen shaped chocolate is subjected to surface sintering treatment at 150~400℃ for 30~300s. Preferably, the surface sintering is performed in a convection oven, and the surface sintering temperature is preferably 200~300℃, more preferably 240~260℃; the surface sintering time is preferably 60~180s.

[0050] After the surface sintering treatment is completed, the surface of the sintered chocolate is coated with a glossy protective liquid; then it is cooled for 5 to 60 minutes at an environment of 4 to 15°C and relative humidity ≤ 60%.

[0051] In this invention, the raw materials constituting the glazing protective liquid include, but are not limited to, food-grade oily liquids and colloidal aqueous solutions, either singly or in mixtures. The glazing protective liquid is preferably a commonly used glazing protective liquid in the production of chocolate candies and coated polished chocolate products, because its components contain food-grade colloidal raw materials such as shellac, and / or gum arabic, and / or lac. After cold crystallization, it not only forms a completely sealed protective layer on the product surface to prevent the intrusion of moisture from the external environment, but also imparts a glossy appearance to the surface of the surface-sintered chocolate products of this invention, similar to that of the aforementioned chocolate candies and coated polished chocolate products. In this invention, the method of applying the glazing protective liquid includes, but is not limited to, spraying, brushing, or rolling, with spraying and brushing being preferred.

[0052] In this invention, the cooling temperature is preferably 6-10°C, and the cooling time is preferably 5-30 minutes. The purpose of cooling is to rapidly lower the surface temperature of the chocolate, allowing the coated protective liquid to crystallize quickly and form a protective layer on the sintered surface of the product. The cooling method includes, but is not limited to, radiation and convection cooling, with convection cooling using dry cold air being preferred.

[0053] The chocolate products provided by this invention have no limitations on their internal structure, appearance color, shape, or size.

[0054] The chocolate products and their preparation methods provided by this invention not only retain the heat resistance characteristics of the sintered products and baked chocolate products of the prior art, but also innovate the product structure and product preparation technology of chocolate products, creating a brand-new chocolate product with a bright sintered surface, an interior that melts in the mouth, is silky and oily, or even moist, and has high temperature resistance.

[0055] This invention provides an in-depth explanation of the key steps and principles of the preparation method for surface-sintered chocolate products: The discontinuous phase chocolate base described in this invention is an essential ingredient in chocolate sauce. Because the total fat content of the discontinuous phase chocolate base is ≤23%, preferably 18%~21%, such a low total fat content prevents it from forming a continuous lipid phase. After collection, it undergoes a "cooling" treatment at 15~22℃ and relative humidity ≤60% for 8~12 hours, resulting in a relatively firm, independent small particle cluster and / or agglomerates (or clots) structure, giving it a powdery appearance. When this powdery discontinuous phase chocolate base is mixed / kneaded with the tempered continuous phase chocolate base, the small particle clusters within it combine with the fats and particles in the continuous phase chocolate base, forming independent, tiny clumps and agglomerates in the resulting chocolate sauce. After the “forming” step, the clumps distributed on the surface of the formed chocolate or close to the outer surface of the formed chocolate, especially after the “freezing treatment” process of the present invention, melt the surface of the clumps at high temperature during the “surface sintering” process, causing the clumps to fuse together with each other, forming small clumps and clumps, and forming a solid sintered layer.

[0056] The temperature control step in this invention is a process step in "preparing chocolate sauce." It involves "seeding" and pre-cooling the continuous-phase chocolate base, allowing some of the fats in the continuous-phase chocolate to crystallize. Its purpose is to ensure uniform and stable crystallization of the fats inside the shaped chocolate. Most importantly, it limits the amount of uncrystallized liquid fats involved in mixing and encapsulating clumps of particles in the discontinuous-phase chocolate base during the chocolate sauce preparation process, and also limits the amount of fats used to encapsulate other added edible substances. This results in the formation of independent, tiny clumps or agglomerates in the chocolate sauce. After the "shaped chocolate" step, those clumps distributed on or near the surface of the shaped chocolate, especially after the "freezing treatment" process of this invention, undergo surface fusion at high temperatures during the "surface sintering" process. This fusion of small clumps and agglomerates forms a solid sintered layer.

[0057] The freezing process in this invention allows for the formation and storage of latent cold energy within the formed chocolate, as well as within the clumps on the chocolate surface and near the surface. This latent cold energy, especially in the clumps on the chocolate surface and near the surface, prevents heat from penetrating the chocolate during the subsequent surface sintering process. This protects the interior and exterior clumps from melting and caramelizing, allowing only the outer and near-outer clumps to undergo surface melting and gelatinization, fusing them together. Upon cooling, this forms a strong, hard-brittle or brittle sintered layer. These sintered surface layers, even after cooling, will not melt again when exposed to high temperatures.

[0058] The technical solutions provided by the present invention will be described in detail below with reference to the embodiments, but they should not be construed as limiting the scope of protection of the present invention.

[0059] Example 1

[0060] Preparation of surface-sintered dark chocolate D7035, surface-sintered milk chocolate M3232 (aerated type), and surface-sintered white chocolate W2138

[0061] Its composition contains no other edible additives, consisting only of the corresponding continuous-phase chocolate base, discontinuous-phase chocolate base, and corresponding chocolate sauce as listed in Tables 1 and 2. The three surface-sintered chocolate products prepared by the method of this embodiment include: surface-sintered dark chocolate D7035, surface-sintered milk chocolate M3232 (aerated type), and surface-sintered white chocolate W2138. Their chocolate sauces are all composed of continuous-phase chocolate base and discontinuous-phase chocolate base. The preparation method of the three surface-sintered chocolate products includes the following steps: 1. Preparing the chocolate sauce Table 1 It lists the key data (cocoa content, total fat content) and constituent ingredients (detailed formula) of all continuous-phase and discontinuous-phase chocolate base materials, and briefly describes the preparation and processing technology, including key parameters of the preparation process such as temperature, pressure, particle size, and time.

[0062] The key data for the continuous phase structure dark chocolate base are: total cocoa solids content 70%, total fat content 45%; its components are: cocoa butter 20%, cocoa liquor 40%, cocoa powder 10%, white sugar 15%, whole milk powder 14%, lecithin 0.4%, polyglycerol ricinoleate (PGPR) 0.5%, and flavoring 0.1%; its preparation process is: mixing (adding melted cocoa butter, cocoa liquor, and all other materials except emulsifiers (polyglycerol ricinoleate and lecithin) and flavoring to a mixer, mixing time 30 minutes). min, the water temperature in the mixer jacket is 45℃) - fine grinding - refining (here, the fine grinding and refining processes are completed in the same fine grinding and refining machine, the fine grinding + refining time is 24h, the target fineness of the chocolate is ≤25μm, the jacket insulation temperature is 40℃) - heat preservation (heat preservation of the continuous phase structure dark chocolate base after fine grinding and refining).

[0063] The key data for the continuous phase structure milk chocolate base are: total cocoa solids content 30%, total fat content 45%; its components are: cocoa butter 23%, cocoa powder 10%, white sugar 15%, anhydrous butter 15%, whole milk powder 30%, skim milk powder 6%, lecithin 0.4%, polyglycerol ricinoleate (PGPR) 0.5%, and edible flavoring 0.1%; its preparation process is: mixing (adding melted cocoa butter and all other materials except anhydrous butter, emulsifiers, and edible flavoring, mixing time 40 min, temperature 40℃) - fine grinding (fine grinding is completed by a five-roll mill; the five-roll mill pressure is 30 bar, and the feeding speed is 100... rpm, roller temperature 30-40℃, powder fineness 25 microns, powder directly fed into the refining mill) - Refining (refining is completed in the refining mill at a temperature of 40-55℃. After 2 hours of refining, 50% anhydrous butter is added. After 5 hours, the remaining anhydrous butter is added. After 1 hour, all emulsifiers are added, and liquefaction is carried out for 1 hour. The total refining time is 9 hours) - Insulation and preservation (insulation and preservation of the refined continuous phase structure milk chocolate base).

[0064] The key data for the continuous-phase white chocolate base are: total cocoa solids 27%, total fat content 45%; its components are: cocoa butter 27%, white sugar 23%, anhydrous butter 10%, whole milk powder 30%, skim milk powder 9%, lecithin 0.4%, polyglycerol ricinoleate (PGPR) 0.5%, and edible flavoring 0.1%; its preparation process is as follows: mixing (adding melted cocoa butter, cocoa liquor, and all other materials except emulsifiers and edible flavorings, mixing time 40 min, jacket water temperature of the mixer 40℃) - fine grinding / refining (fine grinding and refining are completed in a continuous ball mill combination consisting of a ball mill and a mixer connected in series. The continuous ball mill, jacket water temperature 40℃, until the fineness of the chocolate base is ≤25μm) - heat preservation (heat preservation of the finely ground and refined continuous-phase white chocolate).

[0065] The three types of discontinuous phase structure chocolate bases are: discontinuous phase structure dark chocolate base (70% total cocoa solids, 20% total fat), discontinuous phase structure milk chocolate base (32% total cocoa solids, 20% total fat), and discontinuous phase structure white chocolate base (10% total cocoa solids, 20% total fat). The specific composition is shown in Table 1.

[0066] The preparation process is as follows: mixing (adding melted cocoa butter, cocoa liquor, and all other materials, mixing for 30-40 minutes at a temperature of 40-50℃) - grinding (all grinding is done using a three-roll mill. The three-roll mill pressure is 15 bar, the temperature is 35-40℃, and it is ground at least twice until the fineness is ≤35μm) - collection - cooling.

[0067] Table 1. Preparation process of chocolate base

[0068] Table 2 Composition of Chocolate Sauce

[0069] 2. Molded Chocolate

[0070] a) Molded Dark Chocolate D7035: Dark chocolate sauce 7035 is fed into an extruder. The jacket temperature of the hopper is maintained at 30-32℃. The extruder mold is 20×20 mm. The extruded chocolate square strip is cut into 25nm lengths by an ultrasonic cutter to make rectangular blocks of dark chocolate D7035 with dimensions of 20×20×25 mm. Then, the shaped dark chocolate is placed on a baking tray and placed in an environment with a temperature of 18-22℃ and a relative humidity of 50% for aging treatment for 240 minutes.

[0071] b) Molded Milk Chocolate M3232: The dark chocolate sauce 3232 is fed into the extruder. The jacket temperature of the hopper is 30-32℃. The extruder mold is Ø20 mm in diameter. The extruded chocolate bar is cut into 30 mm cylinders by an ultrasonic cutter to make cylindrical milk chocolate W3232 with a diameter of Ø20 mm and a length of 30 mm. Then, the shaped milk chocolate is placed on a baking tray and placed in an environment with a temperature of 18-22℃ and a relative humidity of 50% for aging treatment for 300 min.

[0072] c) Molding White Chocolate W2138: Pour white chocolate sauce 2138 into a chocolate mold (mold size 275×135mm, mold recesses are hemispherical with diameter Ø = 25mm and depth 12mm, number 4x12=48 recesses). Scrape the white chocolate sauce into the recesses and press it down. Place the mold in a refrigerator at 10℃ for 30 minutes. After cooling, remove the chocolate mold and unmold to obtain hemispherical white chocolate W2138 with diameter Ø 25mm and height 12mm. Then, place the shaped white chocolate on a baking tray and age it in an environment with a temperature of 18-22℃ and relative humidity of 50% for 300 minutes.

[0073] 3. Freezing treatment

[0074] Place the baking tray containing the shaped chocolates into a freezer at -25°C and freeze for 90 minutes.

[0075] 4. Surface sintering

[0076] Set the temperature of the convection oven to 250℃. Once the temperature is reached, place the baking trays containing dark chocolate D7035, milk chocolate M3232, and white chocolate W2138 into the convection oven for surface sintering. The sintering times are as follows: Dark chocolate D7035: 180s, milk chocolate W3232: 90s; white chocolate W2138: 60s.

[0077] 5. Applying a protective layer and cooling

[0078] a) Applying the protective coating: Place the sintered chocolate onto a wire mesh tray and spray with a protective coating solution. During the spraying process, turn or roll the chocolate to ensure it is completely and evenly coated. The protective coating solution is CAPOL GmbH, model CAPOL 425M.

[0079] b) Cooling: After spraying the protective liquid, immediately cool the chocolate with dry cold air at 6-10℃ until the protective liquid on its surface crystallizes and forms a glossy protective layer.

[0080] Using the above preparation method, three types of chocolate products with glossy appearance, namely dark chocolate D7035, milk chocolate M3232, and white chocolate 2138, were prepared, and they have the characteristics shown in Table 3.

[0081] The characteristics shown in Table 3 were obtained through observation, measurement, and sensory evaluation. Twenty samples of each type of chocolate were prepared, and three groups of 20 people participated in the tasting, evaluating the three products D7035, M3232, and W2138 respectively.

[0082] Table 3. Characteristics of three types of surface-sintered chocolate products

[0083] Temperature resistance characteristics: Transparent plastic film packaging, stored at 50℃ for 4 hours, observe for deformation / adhesion of the packaging bag. Deformed / adhesive packaging bag = Y / Y, No deformation / no adhesion packaging bag = N / N.

[0084] Outer texture: The texture of biting into the outer layer of chocolate at room temperature (25℃). Hard and crisp = H, crunchy = C, loose and crumbly = L.

[0085] Internal texture: When chewing chocolate, the texture inside the chocolate is hard and crunchy = H, soft = S, very soft = SS.

[0086] Overall texture: After chewing for 3 seconds, does the overall texture have an oily feel? Yes = Y, No = N.

[0087] Example 2

[0088] A nut milk chocolate with pistachios and hazelnuts, and a sintered surface.

[0089] The chocolate sauce in this embodiment consists of: 65% continuous phase milk chocolate, 20% discontinuous phase milk chocolate, 10% pistachio kernels with a size of 3-5 mm, and 5% hazelnut kernels with a size of 3-5 mm.

[0090] The chocolate base used is the continuous phase milk chocolate (total cocoa solids content 32%, total fat content 45%) and the discontinuous phase milk chocolate (total cocoa solids content 32%, total fat content 20%) in the examples.

[0091] The method for preparing nut milk chocolate in this embodiment includes the following steps: 1. Preparation of chocolate sauce: First, temper the continuous phase structure milk chocolate base material using a continuous tempering machine to a temperature of 27℃; set the jacket insulation temperature of the jacketed insulated mixer to 31℃; according to the formula, weigh the tempered continuous phase structure Ox-shaped chocolate base material from the tempering machine and add it to the mixer, turn on the mixer, and set the speed to 150 rpm; according to the formula, weigh and feed the discontinuous phase structure milk chocolate, pistachio nut granules, and hazelnut nut granules in sequence. After feeding, mix evenly to make a nut milk chocolate sauce, and keep it at 32℃ for later use.

[0092] 2. Molding the Chocolate: Take a chocolate mold with dimensions of 275×135 mm. The recesses on the mold are rectangular strips with dimensions of 40×23×20 (L×W×H) mm, and the number of recesses is 3×10=30. Pour the prepared nut milk chocolate sauce into the chocolate mold, and fill and compact the recesses using a scraping and pressing method. Place the mold in a freezer at 18℃ for 50 minutes, then remove it and unmold to obtain the shaped nut milk chocolate. Then, place the nut chocolate on a baking tray and place it in an environment with a temperature of 28-22℃ and a relative humidity of 55% for aging treatment for 240 minutes.

[0093] 3. Freezing process: Place the shaped chocolates, along with the baking tray, into a -30°C quick-freezing oven and freeze for 120 minutes.

[0094] 4. Surface sintering: Set the oven temperature to 300℃, place the baking tray into the oven, and sinter the surface of the shaped nut milk chocolate for 300 seconds.

[0095] 5. Applying the protective layer and cooling: Remove the sintered nut milk chocolate from the oven and immediately spray a protective varnish onto the surface of the chocolate. The protective varnish is CAPOL GmbH, model CAPOL 425M. After spraying the protective varnish, immediately cool the chocolate with cold air at 10-15°C until the protective varnish crystallizes on its surface, forming a glossy protective layer.

[0096] The above preparation method produces a nut milk chocolate with a glossy surface, a sintered surface layer, and pistachio and hazelnut kernels as other edible additives. The total cocoa solids content of the milk chocolate is 32%, and the total fat content is 33.25%.

[0097] The surface-sintered nut milk chocolate described above has the characteristics shown in Table 4.

[0098] Table 4. Characteristics of surface-sintered nut milk chocolate

[0099] Temperature resistance characteristics: Transparent plastic film packaging, stored at 50℃ for 4 hours, observe for deformation / adhesion of the packaging bag. Deformed / adhesive packaging bag = Y / Y, No deformation / no adhesion packaging bag = N / N.

[0100] Outer texture: The texture of biting into the outer layer of chocolate at room temperature (25℃). Hard and crunchy = H, crispy = C, crumbly = L

[0101] Internal texture: When chewing chocolate, the texture inside the chocolate varies: hard and crunchy = H, soft = S, very soft = SS.

[0102] Overall texture: After chewing for 3 seconds, does the overall texture have an oily feel? Yes = Y, No = N.

[0103] Example 3

[0104] A strawberry yogurt white chocolate with a sintered surface and a strawberry jam filling.

[0105] The chocolate sauce is composed of: 70% continuous phase white chocolate base, 25% discontinuous phase white chocolate base, and 5% freeze-dried yogurt powder. The two chocolate bases are "the continuous phase white chocolate base (total cocoa solids 27%, total fat content 45%) and the discontinuous phase white chocolate base (total cocoa solids 10%, total fat content 20%)" from Example 1, respectively. The freeze-dried yogurt powder is commercially available yogurt that has been freeze-dried in a freeze dryer.

[0106] The strawberry jam used in this embodiment consists of 90% fresh strawberries, 9.5% granulated sugar, and 0.5% xanthan gum. The preparation method is as follows: Place the strawberries in a container, microwave on low for 3 minutes, then remove and add to a food processor. Turn on the food processor and gradually add the premixed xanthan gum and granulated sugar mixture to the food processor, blending until it becomes strawberry jam. Cool to room temperature for later use. The strawberry jam accounts for approximately 30% of the finished strawberry yogurt white chocolate.

[0107] The method for preparing nut milk chocolate in this embodiment includes the following steps: 1. Preparation of Chocolate Sauce: The preparation method is as follows: tempering-weighing-mixing. First, temper the continuous phase white chocolate base material using a continuous tempering machine to a temperature of 26℃; set the jacket insulation temperature of the jacketed mixer to 32℃; according to the formula, weigh the tempered continuous phase white chocolate base material from the tempering machine and add it to the mixer, then turn on the mixer at a speed of 150 rpm; according to the formula, weigh and gradually add the freeze-dried yogurt powder and the premixed non-continuous phase white chocolate. After adding all the ingredients, mix evenly to make yogurt white chocolate sauce, and store at 32℃ for later use.

[0108] 2. Molded Chocolate: The strawberry-filled yogurt chocolate is shaped using the shell-making and filling method. Take a chocolate mold with dimensions of 275×135 mm. The mold has 24 heart-shaped, rounded recesses, each 30 mm in diameter and 27 mm deep. Pour the prepared yogurt white chocolate sauce into the mold and fill the recesses completely using a scraping motion. Turn the mold over and pour out any excess chocolate from the recesses, scraping away any remaining chocolate from the edges and the surface of the mold, leaving only a 9 mm thick layer of white chocolate sauce in the recesses. Cool and set the chocolate layer in the recesses using dry, cool air at 4-6°C to create the yogurt chocolate shell. Pour the prepared strawberry jam into the recesses of the yogurt chocolate shell to approximately 60% of the shell's height and place the mold in a -30°C freezer for 30 minutes to set the jam. Pour the yogurt chocolate sauce back onto the mold and fill the recesses completely using a scraping motion, scraping away any excess chocolate from the surface. Place the mold in a 15°C freezer and cool for 60 minutes. After 24 minutes, remove the chocolate from the mold to obtain a shaped strawberry yogurt white chocolate with a strawberry filling. Then, place the strawberry yogurt white chocolate on a baking tray and place it in an environment with a temperature of 18-22℃ and a relative humidity of 55% for aging treatment for 240 minutes.

[0109] 3. Freezing process: Place the shaped chocolates, along with the baking tray, into a -30℃ quick-freezing box and freeze for 120 minutes.

[0110] 4. Surface sintering: Set the oven temperature to 200℃, place the baking tray into the oven, and sinter the surface of the shaped nut milk chocolate for 120 seconds.

[0111] 5. Applying the protective layer and cooling: Remove the sintered nut milk chocolate from the oven and immediately spray a protective varnish onto its surface. The protective varnish is CAPOL GmbH, model CAPOL 425M. After spraying, immediately cool the chocolate with 10-15°C cold air until the protective varnish crystallizes, forming a glossy protective layer.

[0112] The above preparation method produces a strawberry yogurt white chocolate with a glossy surface, a surface sintered layer, freeze-dried yogurt as an additive for other edible substances, and a strawberry jam filling. The total cocoa solids of the yogurt chocolate are 21%, and the total fat content of the yogurt chocolate is 38%.

[0113] The surface-sintered nut milk chocolate described above has the characteristics shown in Table 5.

[0114] Table 5 Characteristics of Surface-Sintered Nut Milk Chocolate

[0115] Temperature resistance characteristics: Transparent plastic film packaging, stored at 50℃ for 4 hours, observe for deformation / adhesion of the packaging bag. Deformed / adhesive packaging bag = Y / Y, No deformation / no adhesion packaging bag = N / N.

[0116] Outer texture: The texture of biting into the outer layer of chocolate at room temperature (25℃). Hard and crunchy = H, crispy = C, crumbly = L

[0117] Internal texture: When chewing chocolate, the texture inside the chocolate varies: hard and crunchy = H, soft = S, very soft = SS.

[0118] Overall texture: After chewing for 3 seconds, does the overall texture have an oily feel? Yes = Y, No = N.

[0119] Furthermore, since the strawberry jam filling in the strawberry yogurt white chocolate of this embodiment accounts for about 30% of the volume of the strawberry yogurt chocolate, it brings a special moist and silky texture when chewed.

[0120] The above description is only a preferred embodiment of the present invention. It should be noted that for those skilled in the art, several improvements and modifications can be made without departing from the principle of the present invention, and these improvements and modifications should also be considered within the scope of protection of the present invention.

Claims

1. A surface-sintered chocolate product, characterized in that, Including continuous phase chocolate base and discontinuous phase chocolate base; The continuous phase structure chocolate base has a total fat content of 32% to 50% and a particle size of 15 to 35 μm; The discontinuous phase structure chocolate base has a total fat content of ≤23%, a particle size of ≤40μm, and is in the form of powder or crumbs. The discontinuous phase structure chocolate base accounts for 5% to 60% of the total chocolate base weight; The chocolate product has a sintered chocolate outer layer and a soft interior; the outer layer is a sintered, shiny, and brittle sintered chocolate. The interior has a soft structure with a certain degree of chewiness, silky and oily texture.

2. The chocolate product according to claim 1, characterized in that, The continuous phase structure chocolate base comprises the following components by weight percentage: 5-50% white sugar or its substitute, 10-40% oil, 5-70% cocoa products, 0.5-80% milk powder, 0.05-0.4% lecithin, 0.01-0.5% polyglycerol ricinoleate, and 0.01-1.5% excipients.

3. The chocolate product according to claim 1, characterized in that, The discontinuous phase structure chocolate base comprises the following components by weight percentage: 5-50% white sugar or its substitute, 5-20% oil, 10-70% cocoa products, 0.5-80% milk powder, and 0.01-1.5% excipients.

4. The chocolate product according to claim 1, characterized in that, It also includes edible additives, which constitute 5% to 50% of the weight of the chocolate product.

5. The chocolate product according to claim 4, characterized in that, The edible additives include one or more of the following: anhydrous glucose or syrup, lactose, monoglycerides, sucrose esters, cellulose, fructose syrup, nuts, grains, fruits, dairy products, fungi, starches, herbs, and teas; the edible additives are in liquid, paste, powder, or granule form.

6. The chocolate product according to claim 4, characterized in that, The edible additives include confectionery or baked goods.

7. The method for preparing the chocolate product according to any one of claims 1 to 6, characterized in that, Includes the following steps: 1) Mix, grind, and refine all the components in the continuous phase chocolate base, and store at 45~55℃. 2) Mix, grind, collect, and cool the various components in the discontinuous phase chocolate base; 3) Temper the continuous phase chocolate base material stored in step 1) to 26-29℃; mix and knead the continuous phase chocolate base material with the discontinuous phase chocolate base material to obtain chocolate sauce, and store it at 30-32℃. 4) The prepared chocolate sauce is shaped and aged. The aging process involves placing the shaped chocolate sauce in an environment with a temperature of 15~25℃ and a relative humidity of ≤60% for more than 30 minutes. 5) Freeze the aged chocolate sauce at a temperature of -10 to -40°C for 20 to 240 minutes. 6) Place the frozen shaped chocolate at 150~400℃ for surface sintering treatment for 30~300s; 7) Coat the surface of the sintered chocolate with a varnishing protective liquid; then cool it for 5-60 minutes at 4-15℃ and relative humidity ≤60%.

8. The preparation method according to claim 7, characterized in that, Step 3) also includes the step of mixing the edible additives with the continuous phase chocolate base and the discontinuous phase chocolate base.

9. The preparation method according to claim 7, characterized in that, Step 2) The cooling temperature is 15~22℃, the cooling time is 8~12h, and the cooling is carried out in an environment with a relative humidity of ≤60%.

10. The preparation method according to claim 7, characterized in that, Step 3) also includes aeration of the chocolate sauce. The continuous phase structure chocolate base or the chocolate sauce obtained by kneading is aerated, and the aeration rate is 5-60% by weight / volume.

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