Kit and method for the preparation of a food product

Abstract

The present invention relates to a kit consisting of multiple processed products as bases, allowing the custom-made preparation of a food product such as chocolate or a food product having properties close to those of chocolate and / or being used similar to chocolate, to a method for preparing said food product, and to a software-implementable recipe creation method.

Description

[0001] Kit and method for the preparation of a food product

[0002] The present invention relates to a kit composed of several elaborate preparations, called bases, allowing the custom manufacture of a food product such as chocolate or having properties and / or uses close to those of chocolate. Thus the product obtained may or may not be a chocolate in the legal sense of the term (according to the criteria defined in European Directive 2000 / 36 / EC), a choice left to the discretion of the user according to his needs.

[0003] Today, professional chocolatiers, ice cream makers and pastry chefs create chocolate-based preparations in their laboratories: tablets, ganaches, candy coatings or other chocolate specialties, ice creams or ice creams in ice cream parlors, mousses, creams, whipped ganaches and other pastry icings.

[0004] Although the supply of chocolates or couverture chocolates for sweet gastronomy professionals is abundant due to the number of companies and brands positioned on this market and the extent of their respective offers, it nevertheless remains limited, conditioned by the choice of chocolate recipes "fixed" by the manufacturers and ready to use for the creation of applications, particularly in chocolate making, pastry making, ice cream making or even in the world of drinks.

[0005] Beyond their standard offerings, some companies and brands in the sector offer to provide personalized recipes to their customers.

[0006] However, the current supply of chocolates on the market intended for professionals does not allow for extensive customization of products, that is to say, customization carried out directly by users in their laboratories or kitchens with the means at their disposal and in particular without additional investment; this observation can be extended to so-called mass-market chocolates.

[0007] It should be remembered that, by convention, two main categories of chocolates are distinguished, more particularly for dark chocolates and milk chocolates: on the one hand, so-called "grands crus" or "pure origin" chocolates, whose sensory singularity comes, as far as the cocoa is concerned, from the quality of the single cocoa used in the recipe (in other words, from the combination of the origin, variety and terroir of this cocoa), on the other hand, blended chocolates which are the result of the combination of at least two cocoas of distinct origins and / or varieties and / or terroirs. The sensory typicality of blended chocolates is the result of this combination. The choice of professionals will fall on one or the other of these categories according to their organoleptic and / or technical affinities.

[0008] In this context, the Applicant has developed a kit composed of several bases or elaborated preparations which can be assembled at the convenience of the user to enable them to develop their own food product which may be a chocolate or a product having properties and / or uses close to those of chocolate; these elaborated preparations may also be used alone in certain very specific types of applications.

[0009] By "prepared preparations" is meant a product (referred to as "base" in the following) whose manufacturing process gives it remeltability, controlled rheological and granulometric characteristics, as well as good mixing ability with other bases. These technical properties have an impact on the selection of ingredients and the choice of processes used for their manufacture.

[0010] Preferably, the bases do not contain ingredients that would not be compatible with maintaining a legal sales name of “chocolate” once the assembly has been carried out (according to the criteria defined in European Directive 2000 / 36 / EC).

[0011] The “food product” (or “finished food product”) is the product resulting from the mixing of at least two bases from the kit; it may be a chocolate within the meaning of European Directive 2000 / 36 / EC or a product with properties and / or uses similar to those of chocolate.

[0012] All of these bases, to facilitate their use and optimize the organoleptic characteristics (taste and texture), are formulated with cocoa butter and / or with a fat chosen from CBE, CBS or CBR (Cacao Butter Equivalent, Cacao Butter Substitute, Cacao Butter Replacer). Mention may be made, without this list being exhaustive, of raw or processed fats, possibly mixed, from shea, mango kernel, illipe, sal, kokum or even palm or soy. All of these fats (including cocoa butter) are hereinafter referred to as "high melting point vegetable fats" (HMVF). As a result, these bases are very easy to use and can be combined with each other by the end user. In particular, they avoid the end user having to equip themselves beyond the equipment they already have in their laboratory or kitchen, particularly for working with chocolate.

[0013] The MGVHPF content, which is provided by the bases, must represent between 25 and 55%, preferably between 30 and 55% of the weight of the finished food product. This is an essential criterion for obtaining a finished food product with good organoleptic, compositional and rheological properties after assembly of the bases. Due to its modularity, the kit according to the invention makes it very easy to target precise cocoa butter or MGVHPF contents in the finished food product.

[0014] This requires that the MGVHPF content of each base be controlled and considered at its strict minimum so that the possibilities for combining the bases with each other remain as numerous as possible, while respecting the target range of MGVHPF content in the finished food product.

[0015] "High melting point vegetable fat" (HMVF) means a vegetable fat or a mixture of vegetable fats having a melting point above 30°C, preferably above 32°C.

[0016] Regardless of the bases in which they are used, MGVHPF can be chosen from cocoa butter, raw or processed fats, possibly mixed, from shea, mango kernel, illipe, sal, kokum, palm or soy.

[0017] According to a particular embodiment which allows the preparation of a chocolate in accordance with European Directive 2000 / 36 / EC, the bases of the kit are such that the MGVHPF comprise at least 95%, preferably at least 96%, 97%, 98%, 99% and, most preferably, 100% by weight of cocoa butter.

[0018] Furthermore, so that the user can explore all the possibilities and combinations permitted by the kit, the Applicant has also developed a method that can be implemented with a digital tool allowing the user to be supported in the creation of their food product (chocolate or a product having properties and / or uses close to those of chocolate) according to their needs, to be able to precisely characterize the composition of said assembled food product using all or part of the bases of the kit, to record their recipes and to guide them in the possible uses of the food product(s) designed.

[0019] Thus, the present invention relates to a kit for manufacturing a food product, such as chocolate or having properties and / or uses close to those of chocolate, comprising:

[0020] - at least one cocoa base consisting of 60 to 100% by weight of one or more cocoas, preferably 60 to 90% or 60 to 95% or 60 to 99% by weight of one or more cocoas, and 0 to 40% by weight of a sweetening agent, preferably 1 to 40% or 5 to 40% or 10 to 40% by weight of a sweetening agent, and the particles of which have a size of between 10 and 20 pm, preferably of the order of 15 pm;

[0021] - optionally, at least one dilution base consisting of 25 to 35% by weight of MGVHPF, 65 to 75% by weight of sweetening agent, and optionally up to 1% by weight of lecithin, and the particles of which have a size of between 10 and 20 pm, preferably of the order of 15 pm;

[0022] - at least one milk base or at least one alternative plant base consisting of 25 to 35% by weight of MGVHPF, 65 to 75% by weight of anhydrous or dehydrated dairy ingredients or dairy specialties, for the milk base, or alternative plant raw materials to anhydrous or dehydrated dairy ingredients or dairy specialties, for the alternative plant base, and optionally up to 1% by weight of lecithin, and the particles of which have a size of between 10 and 20 pm, preferably of the order of 15 pm; and

[0023] - at least one flavoring base composed of 30 to 95% by weight of MGVHPF and 5 to 70% by weight of at least one flavoring agent.

[0024] According to a particular embodiment, the kit according to the invention contains a dilution base.

[0025] According to another particular embodiment, the kit according to the invention does not contain a dilution base, it is thus composed or constituted of: - at least one cocoa base consisting of 60 to 100% by weight of one or more cocoas, preferably 60 to 90% or 60 to 95% or 60 to 99% by weight of one or more cocoas, and 0 to 40% by weight of a sweetening agent, preferably 1 to 40% or 5 to 40% or 10 to 40% by weight of a sweetening agent, and the particles of which have a size of between 10 and 20 μm, preferably of the order of 15 μm;

[0026] - at least one milk base or at least one alternative plant base consisting of 25 to 35% by weight of MGVHPF, 65 to 75% by weight of dehydrated dairy ingredients or dairy specialties, for the milk base, or alternative plant raw materials to anhydrous or dehydrated dairy ingredients or dairy specialties, for the alternative plant base, and optionally up to 1% by weight of lecithin, and the particles of which have a size of between 10 and 20 pm, preferably of the order of 15 pm; and

[0027] - at least one flavoring base composed of 30 to 95% by weight of MGVHPF and 5 to 70% by weight of at least one flavoring agent.

[0028] The cocoa bases are each independently composed of 60 to 100% by weight of one or more cocoas, preferably 60 to 90% or 60 to 95% or 60 to 99% by weight of one or more cocoas and 0 to 40% by weight of a sweetening agent, preferably 1 to 40% or 5 to 40% or 10 to 40% by weight of a sweetening agent, and the particles of which have a size of between 10 and 20 pm, preferably of the order of 15 pm; according to particular embodiments, the cocoa bases comprise approximately 60% by weight of one or more cocoas and 40% by weight of a sweetening agent, approximately 70% by weight of one or more cocoas and 30% by weight of a sweetening agent, approximately 80% by weight of cocoa by weight of one or more cocoas and 20% by weight of a sweetening agent, approximately 90% by weight of one or more cocoas and 10% by weight of a sweetening agent or 100% by weight of one or more cocoas.

[0029] Cocoa, also called cocoa paste, mass, or liquor, means the product obtained after roasting, crushing and coarse grinding of fermented and dried cocoa beans; cocoa generally comprises between 48 and 56% by weight of cocoa butter. The kit comprises at least 1 cocoa base, i.e. it can comprise 1, 2, 3, 4, 5 or more cocoa bases. According to a preferred embodiment, the kit comprises at least 2, at least 3 or at least 4 different cocoa bases.

[0030] When the kit includes several cocoa bases, each can have a specific aromatic characteristic distinct from the others (non-exhaustively, acidic, fruity, camphor, woody, spicy, floral, etc.). Thus, the plurality of cocoa bases allows the user to design a wide range of food products via the kit, more particularly grand cru or blended chocolates presenting a wide variety of aromatic characteristics.

[0031] These cocoa bases are conched in the traditional way. It should be remembered that conching is a process of refining liquid chocolate by stirring and aeration, at a controlled temperature between 40 and 80°C, allowing the desired sensory profile for a given chocolate to be obtained, as well as its target fluidity.

[0032] Particularly advantageously, conching cocoa in the presence of a sucrose-type sweetening agent makes it possible to optimize and reveal the full aromatic potential of cocoa thanks to the interactions between these two ingredients, in particular the capture of part of the cocoa aromas by the sucrose or the sweetening agent. The aromatic potential of the cocoa base is thus optimized.

[0033] By "sweetening agent" is meant any food product providing a sweet flavor; it can be, for example, white sugar (sucrose), caramel, brown sugar, brown sugar, Muscovado sugar, Rapadura sugar, cocoa sugar... or polyols, inulin, fruit powders (banana, dates, apples), maltodextrins (corn or other) or any other ingredient with sweetening properties or providing a perception of sweet taste such as miraculin. Preferably, the sweetening agent is sucrose. All the ingredients used to make a cocoa base must contain less than 5% moisture (percentage by weight of water), preferably less than 4% moisture, even more preferably less than 3% moisture.

[0034] According to another object of the invention, the cocoa base can be used alone, that is to say without adding another base, for example in pastry or chocolate making, in particular for the preparation of ganache, biscuits, mousses, creamy desserts. Indeed, the composition of the cocoa base, which does not include added cocoa butter or lecithin, is potentially advantageous from a clean label point of view and makes it possible to provide greater aromatic intensity to the aforementioned applications.

[0035] According to the embodiment such that the kit according to the invention does not comprise a dilution base, then the cocoa bases will preferably have the following composition: from 60 to 80% by weight of one or more cocoas and from 20 to 40% by weight of a sweetening agent, for example: 60% of one or more cocoas and 40% of sweetening agent; or 70% of one or more cocoas and 30% of sweetening agent.

[0036] The dilution base is composed of 25 to 35% by weight of MGVHPF, 65 to 75% by weight of sweetening agent, and optionally up to 1% by weight of lecithin, and the particles of which have a size of between 10 and 20 pm, preferably of the order of 15 pm.

[0037] According to a particular embodiment, the dilution base is composed of approximately 29 to 33% by weight of MGVHPF, approximately 67 to 71% by weight of a sweetening agent and approximately 0.5% by weight of lecithin.

[0038] By "sweetening agent" we mean any food product providing a sweet flavor; it can be, for example, white sugar (sucrose), caramel, brown sugar, brown sugar, Muscovado sugar, Rapadura sugar, cocoa sugar... or polyols, inulin, fruit powders (banana, dates, apples), maltodextrins (corn or other) or any other ingredient with sweetening properties or providing a perception of sweet taste such as miraculin.

[0039] Preferably, the sweetening agent is sucrose.

[0040] All ingredients used to make a dilution base must contain less than 5% moisture, preferably less than 4% moisture, and even more preferably less than 3% moisture.

[0041] In a particular embodiment, the sweetening agent can be micronized in order to have a particle size of 15 μm before even being mixed with a MGVHPF.

[0042] In a particular embodiment, the kit may contain several dilution bases each having a specific aromatic typicality resulting from the sweetening agents used. The kit comprises at least 1 dilution base, i.e. it may comprise 1, 2, 3, 4, 5 or more dilution bases.

[0043] It is advantageous to emphasize that the dilution base according to the invention also finds numerous applications alone, that is to say without requiring the implementation of the other bases of the kit according to the invention. For example, it can be combined with powders of dried or dried fruits, vegetables, plants, seeds, etc. in order to recompose specialties such as fruit covers.

[0044] According to one embodiment, the kit comprises at least one milk base which is made up of 25 to 35% by weight of MGVHPF, 65 to 75% by weight of anhydrous or dehydrated dairy ingredients or dairy specialties and optionally up to 1% by weight of lecithin, and the particles of which have a size of between 10 and 20 μm, preferably of the order of 15 μm.

[0045] According to this embodiment, the kit may comprise at least one milk base which comprises powdered milk which may be whole or totally or partially skimmed, it may also comprise a mixture of these different types of milk powder. The milk powder may also be caramelized or supplemented by the addition of anhydrous milk fat, ultimately allowing, once the milk base has been assembled with the other selected bases, to retain, if necessary, the legal name milk chocolate or white chocolate according to the criteria defined in European Directive 2000 / 36 / EC. In this context, the kit according to the invention may comprise a milk base prepared with a whole milk powder obtained by atomization / spray drying.Beyond the MGVHPF content (25 to 35% by weight), milk bases must be composed of milk fat at a rate of 10 to 20% by weight, or 15 to 20% by weight, fat which can be added as an ingredient if the powdered milk used does not contain it or does not contain enough.

[0046] For example, milk powders can be chosen from standard commercial dehydrated milk powders on the market, whether non-defatted, partially defatted or completely defatted (for example, Roller Milk, Spray Milk, Caramelized Milk, etc.) but also from dehydrated milk powders or specialty dairy ingredients (Skyrs, dehydrated Kefirs, sheep's milk powder, goat's milk powder, cream powder, yogurt powder, fermented milk powder, etc.).

[0047] All ingredients used to make a milk base must contain less than 5% moisture, preferably less than 4% moisture, and even more preferably less than 3% moisture.

[0048] In a particular embodiment, the kit may contain several milk bases, each having a specific aromatic characteristic resulting from the raw materials used.

[0049] According to another embodiment, the kit comprises at least one alternative plant base which is made up of 25 to 35% by weight of MGVHPF, 65 to 75% by weight of alternative plant raw materials to anhydrous or dehydrated dairy ingredients or dairy specialties, and optionally up to 1% by weight of lecithin, and the particles of which have a size of between 10 and 20 μm, preferably of the order of 15 μm.

[0050] According to this embodiment, the alternative plant base comprises one or more alternative raw materials to animal milk, of plant origin and partially or totally substituting the dairy ingredients of animal origin; by way of example and without any limitation, these alternative raw materials may be cereals, seeds, fruits, nuts or oilseeds, for example, rice, almonds, tiger nuts, hazelnuts, buckwheat, oats, coconut, etc.

[0051] All ingredients used to make a plant-based alternative base must contain less than 5% moisture, preferably less than 4% moisture, and even more preferably less than 3% moisture.

[0052] In this particular embodiment, the kit may contain several alternative plant bases, each having a specific aromatic characteristic resulting from the raw materials used.

[0053] More specifically, the alternative plant-based base may be composed of 65 to 75% by weight of raw materials of plant origin. It is recommended to use among the materials of plant origin ingredients that ultimately allow the alternative plant-based base to comprise between 10 and 20% or between 15 and 20% by weight of low-melting vegetable fat; when a low-melting vegetable fat is added, this may include, but is not limited to, an ingredient naturally containing low-melting vegetable fats (nut powder, for example) or directly low-melting vegetable fats such as sunflower oil or grape seed oil...

[0054] "Low melting point vegetable fat" (LMVF) means a vegetable fat or a mixture of vegetable fats having a melting point below 30°C, preferably below 28°C.

[0055] This low-melting vegetable fat has the function of replacing the milk fat present in milk of animal origin in order to provide the typical melting of milk chocolate or white chocolate.

[0056] According to a particular embodiment, the plant raw material can be provided in the form of a plant powder composed of nuts, whole or partially deoiled, i.e. preferably comprising up to 18% by weight of residual fat.

[0057] This method advantageously allows the preparation of an entirely plant-based (“vegan”) product.

[0058] The kit includes at least 1 milk base and / or at least 1 plant-based alternative base, i.e. it may include 1, 2, 3, 4, 5 or more milk bases and / or plant-based alternative bases.

[0059] The kit can contain both one or more milk bases and one or more plant-based alternative bases.

[0060] It is advantageous to emphasize that the milk base and the alternative plant base according to the invention also find numerous applications alone, that is to say without requiring the implementation of the other bases of the kit according to the invention. They provide a milky taste or in the milk universe or in the plant universe (cereal, rice, etc.), while avoiding accentuating the sweet intensity of the applications.

[0061] They can be used in particular for:

[0062] - blocking or texturing fillings / interiors of praline-type chocolate candies (the milk fat prevents the migration of fat particles from the filling and thus avoids the whitening of the coating chocolate); - the preparation of iced products;

[0063] - the preparation of pastries in order to reduce their sugar content, instead of white chocolate (ganaches for macaroons for example).

[0064] The kit also contains at least one flavoring base to further diversify the organoleptic and sensory palette of the chocolate-type food product.

[0065] The flavoring base composed of 30 to 95% by weight of MGVHPF and 5 to 70% by weight of at least one flavoring agent.

[0066] By flavoring agent, we mean an ingredient providing an aromatic characteristic complementary to other bases.

[0067] For example and in a non-exhaustive manner, the flavoring agent can be chosen in particular from: spices, vanilla, aromatic plants, fruits, vegetables, smoked ingredients, flowers, algae, cereals, teas, fresh herbs, dehydrated herbs, oleaginous ingredients, etc.

[0068] For flavoring bases, the flavoring agent can have a particle size between 15 and 800 pm.

[0069] According to a particular embodiment, the flavoring base is a vanilla base composed of 40 to 60% by weight of cocoa butter and 40 to 60% by weight of one or more flavoring agents providing the sensory typicality of vanilla which can be chosen from exhausted vanilla beans, vanilla oleoresin, 100% vanilla powder.

[0070] All ingredients used to make a flavoring base must contain less than 5% moisture, preferably less than 4% moisture, and even more preferably less than 3% moisture.

[0071] The kit includes at least 1 flavoring base, i.e. it can include 1, 2, 3, 4, 5 or more flavoring bases.

[0072] The kit bases can come in various shapes and weights.

[0073] Preferably, to facilitate implementation, the bases will be offered in small grammage portions of 5g or less, preferably 4g or less, allowing for easy melting and fine dosage during their use (a flavoring base can be dosed at 1% maximum for example). This fine dosage also makes it possible to promote the number of possible base combinations.

[0074] The implementation of the kit for the preparation of a finished food product consists of selecting at least two bases whose contents are chosen according to the desired finished product and which will be such that the finished product has a MGVHPF content of between 25 and 55% by weight, preferably between 30 and 55% by weight, then mixing these bases hot (after having melted them).

[0075] The various bases in the kit are sufficient for the preparation of a wide range of finished food products, however, the user retains the freedom to add simple ingredients such as cocoa butter or lecithin.

[0076] The present invention also relates to a method for manufacturing a finished food product of the chocolate type or having properties and / or uses close to those of chocolate, using a kit according to the invention comprising the steps of: a. selection and dosage of at least two bases chosen from cocoa, dilution, milk, vegetable alternative and flavoring bases of said kit, such that their mixture comprises a MGVHPF content of between 25 and 55%, preferably between 30 and 55%, by weight of the total mixture; b. heating / decrystallization of the bases; c. mixing of the melted bases; d. optionally, hot use or tempering of the mixture; e. optionally, cooling and molding of the tempered mixture.

[0077] The purpose of heating / decrystallization step b is to melt the bases to facilitate their mixing. It can be carried out by various means known to those skilled in the art: water bath, oven, microwave, in the tank of a tempering machine, etc.

[0078] Preferably, heating does not exceed 50°C.

[0079] The bases can, depending on the method of preparation, be melted together or separately from each other. The use of the kit and the preparation of the food product is facilitated by providing the user with a method, preferably implemented using a computer tool, which supports them at each stage of the process of creating their finished food product of the chocolate type or having properties and / or uses close to those of personalized chocolate. More particularly, this method and this tool allow step-by-step support in the definition of their finished food product of the chocolate type or having properties and / or uses close to those of chocolate according to their tastes.

[0080] To implement this method, the user must successively choose the nature of the finished food product of the chocolate type or having properties and / or uses close to those of the chocolate that he wishes to design (dark, milk or white) then enter the desired cocoa intensity for a dark chocolate or the desired cocoa and milk intensities for a milk chocolate or the desired milk intensity for a white chocolate.

[0081] Once the intensities have been determined, he can also choose the cocoa base(s), and / or dilution base(s) and / or milk base(s) and / or plant-based alternatives that he wishes to use depending on the composition of the kit at his disposal and the aromatic typicity sought.

[0082] The present invention thus relates to a method for designing a recipe for a food product of the chocolate type or having properties and / or uses close to those of chocolate, comprising the following steps:

[0083] A- determination of a cocoa intensity value called le chosen from 0, 1, 2, 3 and a milky / alternative intensity value called II chosen from 0, 1, 2, 3, such that the sum le + IL is at least 1;

[0084] B- determination of the quantities of cocoa base(s) and milk base(s) / alternative(s):

[0085] *if the = 0 then when II = 1, said produced product comprises between 20 and 45% by weight of milk base(s) or alternative(s); when II = 2, said produced product comprises between 46 and 55% by weight of milk base(s) or alternative(s); and when II = 3, said produced product comprises between 56 and 80% by weight of milk base(s) or alternative(s); the product is then preferably a white chocolate,

[0086] *if II = 0 then when lc = 1, said produced product comprises between 50 and 70% by weight of cocoa base(s); when le = 2, said produced product comprises between 71 and 85% by weight of cocoa base(s); and when le = 3, said produced product comprises between 86 and 100% by weight of cocoa base(s); the product is then a dark chocolate,

[0087] *otherwise when II = 1, said prepared product comprises between 20 and 30% by weight of milk base(s) or alternative(s); when II = 2, said prepared product comprises between 31 and 40% by weight of milk base(s) or alternative(s); when II = 3, said prepared product comprises between 41 and 50% by weight of milk base(s) or alternative(s); when II = 1, said prepared product comprises between 7.5 and 20% by weight of cocoa base(s); when II = 2, said prepared product comprises between 21 and 40% by weight of cocoa base(s); and when II = 3, said prepared product comprises between 41% and 80% by weight of cocoa base(s); the product is then preferably a milk chocolate,

[0088] C- finalization of the recipe with the determination of the dilution base content: dilution base (% by weight) = 100% - % by weight of the milk or alternative base(s) determined in step B - % by weight of the cocoa base(s) determined in step B, said bases being composed as defined above. According to a particular embodiment, the method further comprises a step of choosing one or more aromatic typicalities of the cocoa bases and / or dilution bases and / or milk bases and / or alternative plant bases from among those which may be proposed in the kit.

[0089] If several bases of the same category (cocoa, dilution, milk or vegetable alternative) are used (for example, several cocoa bases to adjust the cocoa aromatic typicality of the finished product), then the sum of the content of each of these bases of the same category is equal to the content of the base determined by the method.

[0090] According to yet another particular embodiment, the method further comprises a step of choosing and adding a flavoring base whose content is between 0.1 and 10%, preferably between 1 and 3% by weight; the composition of the recipe is then recalculated and comprises:

[0091] - flavoring base between 0.1 and 10%, preferably between 1 and 3% by weight;

[0092] - milk base or alternative (% by weight):

[0093] (100 - % by weight of the flavoring base) / 100 x % by weight of the milk or alternative base determined in step B;

[0094] - cocoa base (% by weight):

[0095] (100 - % by weight of the flavoring base) / 100 x % by weight of the cocoa base determined in step B;

[0096] - dilution base (% by weight):

[0097] (100 - % by weight of the flavoring base) / 100 x % by weight of the dilution base determined in step C.

[0098] Several flavoring bases can be selected by the user depending on the composition of the kit, their overall proportion then not exceeding 10% in the finished food product.

[0099] Advantageously, due to the optimized composition of each of the bases, the method makes it possible to obtain a finished food product which is a chocolate within the meaning of European Directive 2000 / 36 / EC, with a cocoa butter content of between 25 and 55% by weight, preferably between 30 and 55% by weight, when the MGVHPF comprise at least 95%, preferably at least 96%, 97%, 98%, 99% and, most preferably, 100% by weight of cocoa butter in accordance with the preferred variant of the invention.

[0100] The user remains free, however, to personalize the recipe proposed by the method as he sees fit; as indicated below, the computer implementation of the method will inform him in the event that the food product he has developed is not a chocolate in the legal sense of the term.

[0101] Preferably, the method according to the invention is implemented in the form of software by a computer tool, for example using a computer, a tablet or a mobile phone; this implementation can be carried out via a website to which the user can have personalized and secure access.

[0102] The present invention also relates to software for implementing the method according to the invention.

[0103] Even more preferably, this computer tool has the capacity to store data such as the recipe generated by the method, the technical data of each of the bases of the kit, and of the finished food product designed; this storage can also concern data specific to the user (for example information relating to his production tool, the composition of ingredients that he would like to add to his recipes, etc.).

[0104] The method may further comprise one or more of the following steps:

[0105] - recording of the recipe;

[0106] - calculation and editing of the technical data of the recipe including for example its composition (% of total cocoa, % of total cocoa butter, % of added cocoa butter, % of cocoa solids or cocoa fibers, % of total fat, % of milk fat, % of total milk, % of milk solids, % of sugar in the sweetening agent, % of total sugars, etc.), its nutritional value, any allergens, etc.; this calculation is carried out using the technical data of each of the bases used in the recipe;

[0107] - in the event that the user modifies the recipe proposed by the method according to the invention, the method may also include a step of comparing the modified recipe with the requirements of European Directive 2000 / 36 / EC and determining whether or not the recipe thus modified is a chocolate within the meaning of European Directive 2000 / 36 / EC and informing the user thereof; or:

[0108] - edit on a screen a technical sheet containing legal information and specifying the composition of the product;

[0109] - edit a production sheet or recipe sheet, which will specify the bases necessary for the production of the chocolate, or of the product having properties or uses close to those of chocolate, concerned by being able to specify the total quantity to be produced and the units of quantity in mass (g / kg) or in percentage;

[0110] - produce an order form for the various bases needed to make your chocolate or the product with properties or uses similar to those of custom-made chocolate;

[0111] - evaluate its cost price based on the purchase price of each base;

[0112] - assess the carbon emission factor of the designed product in kg of CO2 emitted per kg of product;

[0113] - share your recipe with all or some of your contacts.

[0114] EXAMPLES

[0115] I. Examples of putting each of the bases into production

[0116] In the following examples, the percentages are expressed by weight.

[0117] 1.1. Example of cocoa bases

[0118] Recipe :

[0119] [Table 1] - COCOA 1

[0120] [Table 2] - COCOA 2 [Table 3] - COCOA 3

[0121] Preparation :

[0122] Kneading of the two or three ingredients, the cocoa(s) in the form of liquor / liquid mass;

[0123] Grinding operation(s) to bring the product to a fineness of around 15 pm;

[0124] Conching to optimize the sensory profile and rheological characteristics;

[0125] Tempering, molding and conditioning.

[0126] 1.2. Basic dilution example

[0127] Recipe :

[0128] [Table 4]

[0129] Preparation :

[0130] Mixing / Kneading cocoa butter and sugar;

[0131] Grinding operation(s) to bring the product to a fineness of around 15 pm;

[0132] Conching to optimize the sensory profile and rheological characteristics;

[0133] Tempering, molding and conditioning.

[0134] 1.3. Examples of milk bases

[0135] Recipe :

[0136] [Table 5]

[0137] Preparation: Mixing / Kneading the cocoa butter and the 26% Spray Milk;

[0138] Grinding operation(s) to bring the product to a fineness of around 15 pm;

[0139] Conching to optimize the sensory profile and rheological characteristics; - Tempering, molding and packaging.

[0140] 1.4. Vanilla Base Examples

[0141] Recipe :

[0142] [Table 6] Preparation :

[0143] Mix all the ingredients with a mill provided for this purpose;

[0144] Homogenization and storage at 40°C;

[0145] Tempering - Molding - Packaging. II. Examples of chocolate recipes obtained by combining the bases of the preceding examples

[0146] [Table 7]

[0147]

[0148] The bases used in the table to make the assemblies are those described above in the examples.

[0149] The recipes are obtained according to the process of the invention.

Claims

CLAIMS 1. Kit for manufacturing a food product including: - at least one cocoa base consisting of 60 to 90% by weight of one or more cocoas and 10 to 40% by weight of a sweetening agent, and the particles of which have a size of between 10 and 20 pm; - at least one dilution base consisting of 25 to 35% by weight of MGVHPF, 65 to 75% by weight of sweetening agent, and optionally up to 1% by weight of lecithin, and the particles of which have a size of between 10 and 20 pm; - at least one milk base or at least one alternative plant base consisting of 25 to 35% by weight of MGVHPF, 65 to 75% by weight of anhydrous or dehydrated dairy ingredients or dairy specialties, for the milk base, or alternative plant raw materials to anhydrous or dehydrated dairy ingredients or dairy specialties, for the alternative plant base, and optionally up to 1% by weight of lecithin, and the particles of which have a size of between 10 and 20 pm; and - at least one flavoring base composed of 50 to 95% by weight of MGVHPF and 5 to 50% by weight of at least one flavoring agent.

2. Kit for manufacturing a food product according to claim 1, characterized in that the cocoa base consists of approximately 60% by weight of one or more cocoas and 40% by weight of sugar or approximately 70% by weight of one or more cocoas and 30% by weight of sugar or approximately 80% by weight of one or more cocoas and 20% by weight of sugar or approximately 90% by weight of one or more cocoas and 10% by weight of sugar.

3. Kit for manufacturing a food product according to claim 1 or claim 2, characterized in that the dilution base is composed of approximately 29 to 33% by weight of cocoa butter, approximately 67 to 71% by weight of a sweetening agent and approximately 0.5% by weight of lecithin.

4. Kit for manufacturing a food product according to any one of the preceding claims, characterized in that the milk base comprises whole milk powder or totally or partially skimmed, caramelized milk or a mixture of these different types of milk powder and composed of milk fat at a rate of 10 to 20% by weight.

5. Kit for manufacturing a food product according to any one of claims 1 to 3, characterized in that the alternative vegetable base comprises a vegetable powder composed of nuts, whole or partially deoiled, up to 18% residual fat.

6. Kit for manufacturing a food product according to claim 1, characterized in that the flavoring base is a vanilla base composed of 40 to 60% by weight of cocoa butter and 40 to 60% by weight of one or more flavoring agents providing the sensory characteristic of vanilla chosen from exhausted vanilla beans, vanilla oleoresin, 100% vanilla powder.

7. Kit for manufacturing a food product according to any one of the preceding claims, characterized in that the MGVHPF is cocoa butter.

8. A method of manufacturing a chocolate-type food product using a kit according to any one of claims 1 to 7 comprising the steps of: a. selection and dosage of at least two bases chosen from cocoa, dilution, milk, vegetable alternative and flavoring bases of said kit, such that their mixture comprises a MGVHPF content of between 25 and 55%, preferably between 30 and 55%, by weight of the total mixture; b. heating / decrystallization of the bases; c. mixing of the melted bases; d. optionally, hot use or tempering of the mixture; e. optionally, cooling and molding of the tempered mixture.

9. Method for designing a recipe for a food product of the chocolate type or having properties and / or uses close to those of chocolate, comprising the following steps: A- determination of a cocoa intensity value called le chosen from 0, 1, 2, 3 and a milky / alternative intensity value called II chosen from 0, 1, 2, 3, such that the sum le + IL is at least 1; B- determination of the quantities of cocoa base and milk / alternative base: *if II = 0 then when II = 1, said prepared product comprises between 20 and 45% by weight of milk or alternative base; when II = 2, said prepared product comprises between 46 and 55% by weight of milk or alternative base; and when II = 3, said prepared product comprises between 56 and 80% by weight of milk or alternative base; *if II = 0 then when lc = 1, said produced product comprises between 50 and 70% by weight of cocoa base; when le = 2, said produced product comprises between 71 and 85% by weight of cocoa base; and when le = 3, said produced product comprises between 86 and 100% by weight of cocoa base; *otherwise when II = 1, said prepared product comprises between 20 and 30% by weight of milk base(s) or alternative(s); when II = 2, said prepared product comprises between 31 and 40% by weight of milk base(s) or alternative(s); when II = 3, said prepared product comprises between 41 and 50% by weight of milk base(s) or alternative(s); when II = 1, said prepared product comprises between 7.5 and 20% by weight of cocoa base(s); when the = 2, said prepared product comprises between 21 and 40% by weight of cocoa base(s); and when the = 3, said prepared product comprises between 41% and 80% by weight of cocoa base(s); C- finalization of the recipe with the determination of the dilution base content: dilution base (% by weight) = 100% - % by weight of the milk or alternative base(s) determined in step B - % by weight of the cocoa base(s) determined in step B said bases are according to any one of claims 1 to 7.

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