VEGAN CHOCOLATE

Description

[0001] The present invention relates to a body (a chocolate product) and a method for producing a body.

[0002] In the most common chocolate-making process, a base mixture is prepared from raw chocolate ingredients (sugar, cocoa butter, cocoa mass if desired, and milk powder if milk chocolate is being made) by mixing and kneading the raw materials into a homogeneous, plastic mass. This base mixture is then further processed by rolling, primarily to reduce the particle size of the sugar, followed by a mechanical heat treatment, i.e., conching. Before or during this process, any emulsifying agents, flavorings, and concentrated sweeteners may be added. During conching, the final flavor of the chocolate is developed and the desired consistency of the mass is achieved.

[0003] A chocolate mass is described, for example, in CN 109 090 314 A1, which contains xylitol, isomalt, peppermint extract, cocoa powder, cocoa butter, skimmed milk powder, and oat flour. The oat flour is obtained by pulverizing rolled oats and then sifting them through an 80-mesh sieve.

[0004] Strict vegetarians, who also call themselves "vegans," eat exclusively plant-based products and abstain from milk, dairy products, and eggs. Therefore, there is a growing demand for vegan chocolate, especially vegan chocolate that resembles conventional milk chocolate in appearance and taste, but unlike conventional milk chocolate, contains no animal-derived ingredients, particularly no milk powder. It is known from the prior art to produce such vegan chocolate by replacing milk powder with oat flour or oat milk. Corresponding chocolates are available, for example, under the name "ChocOat" from the company Goodio (Helsinki, Finland). However, these previously known vegan chocolates are often characterized by a comparatively coarse-grained and, compared to conventional milk chocolate, somewhat gritty texture when eaten.Furthermore, the oat flour contained in the chocolate leads to a delayed melting when consumed, and thus also to a texture that is perceived as unpleasant compared to milk chocolate.

[0005] In general, it is an object of the present invention to overcome, at least partially, a disadvantage arising from the prior art. A further object of the present invention is to provide a preferably vegan chocolate mass that resembles conventional milk chocolate in appearance and taste, but which is produced without animal additives, in particular without milk powder, and with which chocolate products can be manufactured that have comparable properties, particularly with regard to texture and melt-in-the-mouth texture, to conventional chocolate products containing milk powder. A further object, not part of the present invention, is to provide a method for producing such a chocolate mass.

[0006] The independent claims contribute to at least partially fulfilling at least one of the aforementioned tasks. The dependent claims provide preferred embodiments that contribute to at least partially fulfilling at least one of the tasks.

[0007] A body comprising at least 25% by weight (based on the total weight of the body) of chocolate mass, the chocolate mass containing cocoa butter and cocoa mass, at least one sweetener, and at least 1% by weight (based on the total weight of the chocolate mass) of hydrolyzed oat flour, contributes to fulfilling at least one of the problems of the invention. The chocolate mass contains the hydrolyzed oat flour in an amount in the range of 2.5 to 25% by weight, more preferably in the range of 5 to 20% by weight, and most preferably in the range of 8.5 to 15% by weight, in each case based on the total weight of the chocolate mass. chocolate mass

[0008] Chocolate is generally understood to be a preferably solid food and beverage whose essential components are cocoa products and sugars, and in the case of milk chocolate, also milk products. A chocolate mass is a quantity of chocolate that can be shaped into a chocolate product. For this purpose, the chocolate mass is preferably at least partially liquefied, but not necessarily completely melted. Preferably, the chocolate mass is not completely melted before shaping. There are numerous types, qualities, shapes, and flavors of chocolate. For example, a distinction is made between dark chocolate (also characterized as bittersweet, semi-sweet, or gentleman's chocolate), milk chocolate (which is lighter than dark chocolate), and white chocolate (which is lighter than milk chocolate).Where the terms dark chocolate and white chocolate are used herein, the chocolate referred to preferably meets the respective definitions in Annex 1 of the Cocoa Ordinance (KVO, version of December 15, 2003) to Sections 1, 2, and 3. Point 3 of Annex 1 of the KVO defines dark chocolate, where it is simply referred to as "chocolate." Point 5 of Annex 1 of the KVO defines white chocolate. Chocolate with a higher fat content, intended for baking and glazing, is called and traded as couverture. All of the aforementioned types of chocolate are subject to the requirements for both chocolate mass and chocolate products.

[0009] The invention is preferred. According to a preferred embodiment of the chocolate mass, however, this chocolate mass is a couverture. Particularly preferred is the chocolate mass a vegan chocolate mass, preferably a vegan couverture, which contains no animal components, in particular no milk, no whole milk powder, no clarified butter and no lactose, and particularly preferably no whole milk powder, no clarified butter and no lactose. Cocoa butter and cocoa mass

[0010] The chocolate mass comprises at least one component of cocoa beans selected from the group consisting of cocoa butter and cocoa mass, the amount of cocoa butter and cocoa mass depending on the type of chocolate. The respective amounts of these two components correspond to the amounts defined in the German Chocolate Regulation (KVO) as amended on 15 December 2003. Preferably, the chocolate mass is a couverture containing cocoa butter in an amount in the range of 10 to 50 wt.%, particularly preferably in the range of 20 to 40 wt.%, and even more preferably in the range of 25 to 35 wt.%, and cocoa mass in an amount in the range of 1 to 25 wt.%, particularly preferably in the range of 2.5 to 20 wt.%, and even more preferably in the range of 5 to 15 wt.%, in each case based on the weight of the chocolate mass.

[0011] Cocoa mass can be produced by either a) first shelling the cocoa beans, breaking them into medium-sized pieces (called nibs), roasting the nibs, and then grinding them into fine cocoa mass, or b) roasting the unhulled cocoa beans and only after roasting shelling, breaking them into nibs, and then grinding them into fine cocoa mass. Roasting primarily aims to refine and intensify the aroma of the cocoa beans. The heat generated during grinding, combined with the mechanical breakdown of the fatty plant cells, releases the fat contained in the cocoa beans, known as cocoa butter, and liquefies the cocoa mass. Depending on the cocoa variety, the cocoa butter content of the beans, which has a melting point of approximately 30 to 37 °C, is about 50 to 55% by weight, and in exceptional cases, up to 56% by weight.The cocoa mass produced during grinding is a dark, viscous substance that solidifies upon cooling to room temperature. The cocoa butter contained within this cocoa mass is extracted using high-performance presses at temperatures of 80°C to 90°C and a pressure of 500 bar. For chocolate production, the unpressed cocoa mass, a mixture of unpressed cocoa mass and added cocoa butter, or cocoa butter alone (white chocolate) is used as a component of the cocoa bean. sweetener

[0012] The chocolate mass contains at least one sweetener. This at least one sweetener is preferably a substance or a mixture of substances that imparts both body and sweetness to the chocolate product made from the chocolate mass. This sweetener can be a sugar such as sucrose or a sucrose substitute such as fructose, glucose, a sugar alcohol (e.g., xylitol, sorbitol, mannitol, lactitol, maltitol, isomalt), polydextrose, inulin, an intense sweetener (e.g., aspartame), or a mixture of at least two of these sweeteners. Sugars, especially sucrose, fructose, or a mixture thereof, are particularly preferred as sweeteners. Preferably, the chocolate mass contains the at least one sweetener in an amount in the range of 20 to 80% by weight, particularly preferably in the range of 25 to 70% by weight, and even more preferably in the range of 30 to 60% by weight.-%, each based on the weight of the chocolate mass. Hydrolyzed oat flour

[0013] The chocolate mass is characterized by the fact that it contains hydrolyzed oat flour (also referred to as "hydrolyzed oat powder"), preferably as a substitute for the milk powder commonly used. Hydrolyzed oat flour or hydrolyzed oat powder can be produced by milling rolled oats and then preferably by enzymatic hydrolysis. According to a particularly preferred embodiment of the chocolate mass, the hydrolyzed oat flour is hydrolyzed oat flour obtained by enzymatic hydrolysis of oat flour with α-amylase. Processes for producing α-amylase-hydrolyzed oat flour are described in WO 89 / 08405 A1 or EP 2 842 430 A1. Furthermore, α-amylase-hydrolyzed oat flour is also commercially available, for example, from the company inter source Available from GmbH (Großaitingen, Germany) under article number 3359xx. Other additives

[0014] The chocolate mass may, in addition to at least one component of cocoa beans selected from the group consisting of cocoa butter and cocoa mass, at least one sweetener and oat flour, contain further additives selected from the group consisting of at least one salt, at least one emulsifier, at least one oil-containing component, at least one flavoring, at least one spice and a combination of at least two of these, wherein the chocolate mass particularly preferably contains all of the components listed above.

[0015] The at least one salt is preferably table salt, and more preferably sea salt, rock salt, crystal salt, or a mixture thereof. The amount of salt is typically in the range of 0.01 to 5% by weight, and more preferably in the range of 0.1 to 1% by weight, in each case based on the total weight of the chocolate mass.

[0016] The at least one emulsifier may be any emulsifier that appears suitable to a person skilled in the art for the manufacture of chocolate. Examples of suitable emulsifiers include lecithin obtained from plant sources such as soybean, safflower, corn, etc.; fractionated lecithins enriched in either phosphatidylcholine or phosphatidylethanolamine or both; mono- and diglycerides; diacetyltartaric acid esters of mono- and diglycerides (also referred to as DATEM); monosodium phosphate derivatives of mono- and diglycerides of edible fats or oils; sorbitan monostearate; hydroxylated lecithin; lactylated fatty acid esters of glycerol and propylene glycol; polyglycerol esters of fatty acids; and propylene glycol mono- and diesters of fats and fatty acids. Lecithin is particularly preferred as an emulsifier, and sunflower lecithin is most preferred. Preferably, the chocolate mass contains at least one emulsifier in an amount in the range of 0.1 to 1.0 wt.-%, particularly preferably in a range of 0.3 to 0.6 wt.%, in each case based on the weight of the chocolate mass.

[0017] The at least one flavoring agent may be, for example, vanilla, with vanilla extract being the most preferred flavoring agent. Preferred spices are selected from the group consisting of chili, cinnamon, hemp, pepper, and thyme, or mixtures of at least two of these. The total amount of flavoring agents and spices is typically in the range of 0.01 to 5% by weight, particularly preferably in the range of 0.05 to 0.5% by weight, in each case based on the total weight of the chocolate mass.

[0018] As an oil-containing ingredient (this also includes oils as such), all oil-containing ingredients known to a person skilled in the art that they consider suitable for the production of chocolate are eligible. A preferred oil is an edible oil. According to the "Revised Guidelines for Edible Fats and Oils of the German Food Code" of November 3, 2011 (published in "Collection of Texts on Food Law"; Klein, Raabe, Weiss; Volumes 1-5; as of June 2016; edited by Prof. Dr. Matthias Horst; Behr's Verlag GmbH & Co. KG; ISBN 978-3-86022-314-7), edible fats and oils originate from the seeds, germs, or fruits of plants or from the fat tissue of slaughtered animals, including poultry and fish, that has been deemed suitable for use. Edible fats and oils consist almost exclusively of triglycerides of fatty acids and are practically anhydrous.They may contain small amounts of other substances from the starting material, such as phosphatides, waxes, unsaponifiable components, mono- and diglycerides, and free fatty acids. Edible fats are solid or semi-solid at 20 °C. Edible oils are liquid at 20 °C. Edible fats and edible oils are of a color typical for their type and variety. Edible oils are generally clear. Cold-pressed oils may contain sediment (plant-derived components). A particularly preferred edible oil, given the preferably vegan nature of the chocolate mass, is a vegetable edible oil or a vegetable oil.

[0019] Vegetable fats are generally named according to their botanical origin, for example, coconut oil. These botanical names are also used even if, due to technological reasons, the vegetable fat contains a maximum of 2% by weight of vegetable fats from other botanical origins. Vegetable oils are generally named according to their botanical origin, for example, rapeseed oil. These botanical names are also used even if, due to technological reasons, the vegetable oil contains a maximum of 2% by weight of vegetable oils from other botanical origins. Mixtures of vegetable fats and / or vegetable oils from different botanical origins are called vegetable fat or vegetable oil. They can also be named by specifying their botanical origins or intended use.The above information on oils and fats is taken from "Textsammlung Lebensmittelrecht" (Collection of Texts on Food Law); Klein, Raabe, Weiss; Volumes 1-5; as of June 2016; edited by Prof. Dr. Matthias Horst; Behr's Verlag GmbH & Co. KG; ISBN 978-3-86022-314-7; 5211: . " Taken from the revised guidelines for edible fats and oils of the German Food Code dated November 3, 2011.

[0020] Notwithstanding the above-cited "Revised guidelines for edible fats and oils of the German Food Code"(Olive oil is excluded therein) preferred vegetable oils are hazelnut oil, almond oil, rapeseed oil, linseed oil, soybean oil, olive oil, sunflower oil, sesame oil, safflower oil, peanut oil, coconut oil, walnut oil, poppy seed oil, wheat germ oil, cottonseed oil, babassu oil, grapeseed oil, corn germ oil, palm oil, and rice bran oil. A preferred vegetable oil is a nut oil, wherein hazelnut oil and almond oil are preferred nut oils, and hazelnut oil is a particularly preferred oil within the scope of the invention. A preferred oil-containing component is an oil-containing paste. A preferred paste comprises the above-mentioned seeds, germs, or fruits of plants or mixtures thereof in crushed, ground, ground, or pulverized form. According to "Textsammlung Lebensmittelrecht" (Collection of Texts on Food Law); Klein, Raabe, Weiss; Volumes 1-5; as of June 2016; edited by Prof. Dr. Matthias Horst; Behr's Verlag GmbH & Co. KG; ISBN 978-3-86022-314-7; 7325: "ALS statements on oilseeds and masses and confectionery made from them", "Application of the guidelines of the German Food Code for oilseeds and masses and confectionery made from them (No. 2014) / 11)", The term "decision" is used interchangeably with the generally accepted colloquial term "nuts," regardless of botanical classification, and includes, for example, almonds, pistachios, Brazil nuts, peanuts, and cashews. Preferably, the oil-containing components are hazelnut paste, almond paste, or a mixture thereof. The amount of oil-containing components is preferably in the range of 1 to 15 wt.%, and particularly preferably in the range of 5 to 10 wt.%.

[0021] A chocolate product, made from a chocolate mass, also contributes to solving the tasks mentioned at the beginning.

[0022] A chocolate product is a body that consists of at least 25% by weight, based on the total weight of the chocolate product, of chocolate mass. This includes finished chocolate products and semi-finished products. A finished chocolate product is a shaped body suitable for immediate consumption by the end consumer without further processing. Ideally, the shape, color, surface texture, feel, and taste of the finished chocolate product are not altered before consumption. This is distinct from semi-finished products, which require further processing into a finished product. Such further processing generally involves at least one change to the product's shape. Examples of finished chocolate products include, but are not limited to, confectionery, chocolate candies, chocolate figures, chocolate bars, and hollow chocolate figures.

[0023] A method for producing a preferably vegan chocolate mass, comprising the following process steps, also contributes to solving the aforementioned tasks: i) Mixing at least one sweetener with at least one component of cocoa beans selected from the group consisting of cocoa butter and cocoa mass to obtain a base mass; ii) Producing a chocolate mass from this base mass by means of a process comprising comminution and conching steps; wherein, during process step i), during process step ii), or during both process steps i) and ii), hydrolyzed oat flour is used in such an amount that the chocolate mass obtained in process step ii) contains at least 1 wt.%, particularly preferably more than 8 wt.%, of the hydrolyzed oat flour, based on the total weight of the chocolate mass. Particularly preferably, the preferably vegan chocolate mass obtained in process step ii) contains the hydrolyzed oat flour in an amount in the range of 2.5 to 25 wt.%, more preferably in the range of 5 to 20 wt.%, and most preferably in the range of 8.5 to 15 wt.%, based on the total weight of the chocolate mass.

[0024] In process step i), the at least one sweetener is first mixed with the at least one component of cocoa beans selected from the group consisting of cocoa butter and cocoa mass to obtain a base mass. According to a preferred embodiment of the process according to the invention, the hydrolyzed oat flour is used during process step i) by mixing the hydrolyzed oat flour with the at least one sweetener and the at least one component of cocoa beans selected from the group consisting of cocoa butter and cocoa mass to obtain a base mass. The mixing of the hydrolyzed oat flour with the at least one sweetener and the at least one component of cocoa beans selected from the group consisting of cocoa butter and cocoa mass can be carried out using conventional mixing devices used for the production of chocolate.

[0025] The preferred sweeteners are those mentioned earlier in connection with the chocolate mass. The same applies to the amount of sweetener (and likewise to the amount of cocoa butter or cocoa mass).

[0026] The hydrolyzed oat flour used in the process according to the invention is preferably hydrolyzed oat flour, which is obtainable, and most preferably obtained, by enzymatic hydrolysis of oat flour with α-amylase. In this context, it is also preferred that the hydrolyzed oat flour has at least one, and preferably all, of the following properties: (α1) an energy content in the range of 200 to 800 kcal, particularly preferably in the range of 300 to 700 kcal and most preferably in the range of 400 to 600 kcal; (α2) a bulk density in the range of 100 to 900 g / l, particularly preferably in the range of 200 to 800 g / l and most preferably in the range of 300 to 700 g / l; (α3) a pH value in the range of 4 to 9, particularly preferably in the range of 5 to 8 and most preferably in the range of 6 to 7; (α4) an α-amylase content in the range of 0.1 to 10.0 E / g, particularly preferably in the range of 0.25 to 5.0 E / g and most preferably in the range of 0.5 to 1.5 E / g.

[0027] Hydrolyzed oat flours suitable for use in the process according to the invention are described in WO 89 / 08405 A1 or EP 2 842 430 A1 or are commercially available, for example, from the company inter sourceAvailable from GmbH (Großaitingen, Germany) under article number 3359xx.

[0028] In process step ii), a chocolate mass is then produced from the base mass obtained in process step i) by means of a process comprising comminution and conching. The comminution of the mixture containing the sweetener can be carried out by rolling or by grinding. Furthermore, the rolling or grinding can be carried out in one step if a ground sweetener is used, or in two steps if a crystalline sweetener is used. If an ultrafine sweetener (particle size ≤ approx. 20 µm) is used, this grinding or rolling step can be omitted. Conching can be carried out in the usual manner.

[0029] According to a particularly preferred embodiment of the inventive method, the chocolate mass obtained in process step ii) contains no whole milk powder, no clarified butter and no lactose.

[0030] Furthermore, according to the invention, it is preferred that at least one additive selected from the group consisting of at least one salt, at least one emulsifier, at least one oil-containing component, at least one flavoring agent, at least one spice and a mixture of at least two of these components is added to the chocolate mass before, during or after conching.

[0031] Preferred salts, emulsifiers, oil-containing components, flavorings, and spices are those salts, emulsifiers, oil-containing components, flavorings, and spices that have already been mentioned at the outset as preferred additives in connection with the chocolate mass according to the invention. The same applies to the quantities in which these additives are used.

[0032] A chocolate mass obtained through the inventive method for producing a chocolate mass also contributes to solving the aforementioned problems.

[0033] A further contribution to solving the aforementioned problem is made by a process for manufacturing a chocolate product, comprising the following process steps: I) Providing a chocolate mass according to the invention or a chocolate mass obtainable by means of the inventive method for producing a chocolate mass; II) Shaping the chocolate mass to obtain a chocolate product.

[0034] A chocolate product obtainable by the inventive method for producing a chocolate product also contributes to solving the aforementioned problems.

[0035] The use of hydrolyzed oat flour in the production of vegan chocolate also contributes to solving the aforementioned problems. Preferably, the hydrolyzed oat flour is used as a substitute for the whole milk powder typically used in the production of milk chocolate.

[0036] Preferably, this hydrolyzed oat flour is hydrolyzed oat flour, which is obtainable, and most preferably obtained, by enzymatic hydrolysis of oat flour with α-amylase. In this context, it is also preferred that the hydrolyzed oat flour has at least one, and preferably all, of the following properties: (α1) an energy content in the range of 200 to 800 kcal, particularly preferably in the range of 300 to 700 kcal and most preferably in the range of 400 to 600 kcal; (α2) a bulk density in the range of 100 to 900 g / l, particularly preferably in the range of 200 to 800 g / l and most preferably in the range of 300 to 700 g / l; (α3) a pH value in the range of 4 to 9, particularly preferably in the range of 5 to 8 and most preferably in the range of 6 to 7; (α4) an α-amylase content in the range of 0.1 to 10.0 E / g, particularly preferably in the range of 0.25 to 5.0 E / g and most preferably in the range of 0.5 to 1.5 E / g.

[0037] Suitable hydrolyzed oat flours are described in WO 89 / 08405 A1 or EP 2 842 430 A1, or are commercially available, for example, from the company inter sourceAvailable from GmbH (Großaitingen, Germany) under article number 3359xx.

[0038] The invention will now be explained in more detail using a non-limiting example: EXAMPLES Example 1:

[0039] A vegan chocolate coating (38% cocoa) was produced from the following ingredients (the proportions are given in wt% based on the total mass): ingredient White sugar 40,90 cocoa butter 27,80 Oat flour (hydrolyzed with α-amylase) 10,00 cocoa mass 12,00 Hazelnut paste 5,70 Light almond paste (roasted) 2,90 Sunflower lecithin 0,40 Rock salt / crystal salt 0,20 Vanilla extract 0,10

[0040] The cocoa mass, the salt, the cocoa butter, the white sugar and the oat flour (inter source The ingredients (from GmbH, Germany) were mixed, rolled, and conched. The remaining ingredients were then added to the conched mass. From the resulting chocolate mass, bars were produced using methods known to those skilled in the art.

[0041] The resulting vegan chocolate couverture was melt-in-your-mouth smooth and characterized by a pleasant, very fine texture. Example 2:

[0042] Two vegan chocolate masses, A and B, containing oat flour, white sugar, cocoa butter, cocoa mass, and flavorings, were produced according to the procedure in Example 1. Chocolate mass A Like the chocolate mass from Example 1, it contained oat powder hydrolyzed with α-amylase, while the chocolate mass B contained the same amount of conventional, non-hydrolyzed oat flour, which is also used to produce the chocolate masses described in CN 109 090 314 A1. The melt and mouthfeel of the resulting chocolate masses were analyzed in a test subject. It was found that the chocolate mass made with conventional oat flour (chocolate mass) B) one opposite the chocolate mass Anoticeably delayed melting and, moreover, a significantly rougher and more pasty mouthfeel (and thus a difference compared to the chocolate mass) A deteriorated texture).

Claims

1. Body consisting of at least 25% by weight, based on the total weight of the body, of chocolate mass, the chocolate mass comprising cocoa butter and cocoa liquor, at least one sweetener and at least 1% by weight, based on the total weight of the chocolate mass, of hydrolysed oat flour.

2. Body according to Claim 1, wherein the chocolate mass comprises the hydrolysed oat flour in an amount of 2.5% to 25% by weight, based on the total weight of the chocolate mass.

3. Body according to Claim 1 or 2, wherein the chocolate mass comprises more than 8% by weight, based on the total weight of the chocolate mass, of the hydrolysed oat flour.

4. Body according to any of the preceding claims, wherein the hydrolysed oat flour is obtainable by enzymatic hydrolysis of oat flour with α-amylase.

5. Body according to any of the preceding claims, wherein the chocolate mass is a couverture chocolate which comprises the cocoa butter in an amount of 10% to 50% by weight, particularly preferably 20% to 40% by weight and even more preferably 25% to 35% by weight, and comprises the cocoa liquor in an amount of 1% to 25% by weight, particularly preferably 2.5% to 20% by weight and even more preferably 5% to 15% by weight, based in each case on the weight of the chocolate mass.

6. Body according to any of the preceding claims, wherein the chocolate mass additionally comprises at least one additive selected from the group consisting of at least one salt, at least one emulsifier, at least one oleaginous ingredient, at least one flavouring agent, at least one spice and a mixture of at least two of these ingredients.

7. Method of making a body consisting of at least 25% by weight, based on the total weight of the body, of chocolate mass, the method comprising the method steps of: I) providing the chocolate mass, the chocolate mass comprising cocoa butter and cocoa liquor, at least one sweetener and at least 1% by weight, based on the total weight of the chocolate mass, of hydrolysed oat flour; II) forming the chocolate mass to obtain a body.

8. Method according to Claim 7, wherein the chocolate mass comprises the hydrolysed oat flour in an amount of 2.5% to 25% by weight, based on the total weight of the chocolate mass.

9. Method according to Claim 7 or 8, wherein the chocolate mass comprises more than 8% by weight, based on the total weight of the chocolate mass, of the hydrolysed oat flour.

10. Method according to any of Claims 7 to 9, wherein the hydrolysed oat flour is obtainable by enzymatic hydrolysis of oat flour with α-amylase.

11. Method according to any of Claims 7 to 10, wherein the chocolate mass is a couverture chocolate which comprises the cocoa butter in an amount of 10% to 50% by weight, particularly preferably 20% to 40% by weight and even more preferably 25% to 35% by weight, and comprises the cocoa liquor in an amount of 1% to 25% by weight, particularly preferably 2.5% to 20% by weight and even more preferably 5% to 15% by weight, based in each case on the weight of the chocolate mass.

12. Method according to any of Claims 7 to 11, wherein the chocolate mass additionally comprises at least one additive selected from the group consisting of at least one salt, at least one emulsifier, at least one oleaginous ingredient, at least one flavouring agent, at least one spice and a mixture of at least two of these ingredients.