Confectionery product

Abstract

This invention provides a confectionery product 1 comprising at least two portions wherein a first portion 2 comprises a chocolate mass and a second portion 4 comprises at least 95 wt.% cocoa liquor.

Description

Technical Field of the Invention The present invention relates to a confectionery product comprising at least two portions and a method of manufacturing a confectionery product comprising at least two portions. Background to the Invention Cocoa liquor is a substantially pure cocoa mass produced from cocoa beans. Cocoa liquor delivers an intense chocolate flavour; however, it can be considered very bitter without undergoing significant processing, such as sweetening with sugar or mixing with other ingredients that remove or reduce bitterness. Cocoa liquor is typically combined with cocoa butter (and often small quantities of other fats) and a sweetener, to form chocolate, and may be subjected to a conching step to evenly distribute the fat and create a product with a desirable mouthfeel. The conching step can be time and energy intensive and therefore can define the efficiency of the manufacturing process. The addition of the cocoa butter / fat and the sweetener can also reduce the intensity of the chocolate flavour. It would therefore be advantageous to provide a confectionery product which delivers an intense chocolate flavour whilst reducing the amount of sugar or other sweetening agents but still being desirable to the consumer. It would also be advantageous to provide a confectionery product which delivers an intense chocolate flavour and can be manufactured easily using relatively few steps thereby saving time and energy during manufacture. It would be advantageous to provide a confectionery product wherein a portion of the confectionery product does not require significant conching. It would be advantageous to provide a confectionery product comprising an interesting and desirable taste and mouthfeel. It is an aim of embodiments of the invention to overcome one or more problems of the prior art, whether expressly disclosed herein or not. Summary of the Invention According to a first aspect of the invention there is provided a confectionery product comprising at least two portions wherein a first portion comprises a chocolate mass and a second portion comprises at least 95 wt.% cocoa liquor. The confectionery product comprising the first portion and the second portion may be advantageous because it results in the confectionery product delivering an intense chocolate taste due to the second portion comprising at least 95 wt.% cocoa liquor, and also a desirable product which is not too bitter due to the presence of a portion comprising a chocolate mass. The confectionery product comprising at least two portions may also be advantageous as it provides an interesting and unique flavour combination. “Cocoa liquor” is a fat continuous material formed by grinding pure cocoa beans or nibs. Cocoa liquor may be pure cocoa liquor wherein no additional ingredients are added, or may be fat adjusted cocoa liquor (that is, where cocoa butter or cocoa powder comprising cocoa butter has been added to, or removed from, pure cocoa liquor). The cocoa liquor may comprise a fat content of between 40 and 65 wt.% of the total weight of the cocoa liquor. The cocoa liquor may comprise a fat content of between 40 and 60 wt.%, 45 and 55 wt.% or between 50 and 60 wt.% of the total weight of the cocoa liquor. The fat content may be the fat content of pure cocoa liquor. The fat content of the cocoa liquor may be the result of addition of cocoa butter to pure cocoa liquor. The fat content of the cocoa liquor may be the result of the addition of non-fat cocoa products such as cocoa powder to the pure cocoa liquor. In some embodiments the cocoa liquor is non-conched cocoa liquor. Non-conched cocoa liquor is produced from cocoa beans that have been fermented, dried, roasted and separated from their skin / shell and ground; therefore, non-conched cocoa liquor has not undergone a conching step. The second portion comprising non-conched cocoa liquor may be advantageous because the conching step can be time and energy intensive and therefore the second portion is easier to manufacture. Conching typically comprises pasting or adding a fat to the cocoa liquor. Therefore, non-conched cocoa liquor in the second portion may be advantageous because it has a lower fat content than couched cocoa liquor or chocolate mass. In some embodiments the cocoa liquor is conched cocoa liquor. Conched cocoa liquor is produced from cocoa liquor which has undergone at least one conching step. The second portion comprising conched cocoa liquor may be advantageous because the conching step develops the flavour and texture of the cocoa liquor. In some embodiments the second portion comprises at least 96 wt.%, 97 wt.%, 98 wt.%, 99 wt.%, 99.2 wt.%, 99.4 wt.%, 99.6 wt.%, 99.8 wt.% or at least 99.9 wt.% cocoa liquor wherein the wt.% is defined as the percentage weight in respect of the weight of the second portion. In some embodiments the second portion comprises about 100 wt.% cocoa liquor. This embodiment may be advantageous because it results in the second portion providing an intense chocolate flavour whilst providing a lower sugar and lower fat second portion within the confectionery product, compared to standard chocolate products with multiple portions of chocolate or confectionery materials, which may be desirable to consumers. In some embodiments the second portion does not comprise any added sugar. Sugar is defined as a monosaccharide or a disaccharide, such as glucose, fructose, sucrose or com syrup. In some embodiments the second portion does not comprise any added sweetener. ’’Sweetener” includes, as well as sugar (defined above), natural and / or artificial sweeteners, water-soluble sweeteners, water-soluble artificial sweeteners, dipeptide-based sweeteners, protein-based sweeteners, high intensity sweeteners, bulking agents, oligosaccharide sweeteners, lactose, galactose, dextrose, polydextrose, invert fructose syrup, inverted corn syrup, polyols such as sorbitol, mannitol, maltitol, erythritol, xylitol, isomalt, any other polyol (polyhydric alcohol), stevia leaf extract, inulin, chicory root fibre, aspartame, saccharin and sucralose. In some embodiments the second portion does not comprise any added fruit juice or fruit pulp. In some embodiments the second portion may not comprise any added cocoa juice or cocoa pulp. In some embodiments the second portion comprises at least one flavouring. Each flavouring may be a natural flavouring or an artificial flavouring or a combination thereof. The at least one flavouring may be selected from the group consisting of: spearmint oil, cinnamon oil, peppermint oil, oil of bitter almonds, cassia oil, vanilla, citrus oils including lemon, orange, lime, grapefruit, and fruit essences including apple, pear, peach, grape, strawberry, raspberry, cherry etc., and aldehydes and esters such as cinnamyl acetate, cinnamaldehyde, citral diethylacetal, dihydrocarvyl acetate, eugenyl formate and p-methylamisol or any combination thereof. In some embodiments the second portion comprises no more than 5 wt.% of each flavouring or total amount of flavourings. In some embodiments the second portion comprises no more than 4.5 wt.% 4 wt.%, 3 wt.%, 2 wt.%, 1 wt.%, 0.8 wt. %, 0.7 wt. %, 0.6 wt. %, 0.5 wt. %, 0.4 wt. %, 0.3 wt. %, 0.2 wt. % or no more than 0.1 wt.% of each flavouring or total amount of flavouring. In some embodiments the second portion comprises a plant fat or a vegetable fat. The vegetable fat may be liquid at standard ambient temperature and pressure (SATP, 25 °C and lOOkPa). The vegetable fat may be selected from the group consisting of: com oil, cotton seed oil, rapeseed oil, palm oil, safflower oil and sunflower oil, or any combination thereof. In some embodiments the second portion comprises no more than 5 wt.% of each plant fat or vegetable fat or total amount of plant fat or vegetable fat. In some embodiments the second portion comprises no more than 4.5 wt.%, 4 wt.%, 3 wt.%, 2 wt.%, 1 wt.%, 0.8 wt. %, 0.7 wt. %, 0.6 wt. %, 0.5 wt. %, 0.4 wt. %, 0.3 wt. %, 0.2 wt. % or no more than 0.1 wt.% of each plant fat or vegetable fat or total amount of plant fat or vegetable fat. In some embodiments the second portion comprises an emulsifier. The emulsifier may be a natural or artificial emulsifier. The emulsifier may be selected from the group consisting of: lecithin, ammonium phosphatides and PGPR, or any combination thereof. In some embodiments the second portion comprises no more than 5 wt.% of emulsifier. In some embodiments the second portion comprises no more than 4.5 wt.% 4 wt.%, 3 wt.%, 2 wt.%, 1 wt.%, 0.8 wt. %, 0.7 wt. %, 0.6 wt. %, 0.5 wt. %, 0.4 wt. %, 0.3 wt. %, 0.2 wt. % or no more than 0.1 wt.% of emulsifier. The term 'chocolate' in the context of the present invention is not restricted by the various definitions of chocolate provided by government and regulatory bodies. “Chocolate” herein is a product that contains a fat phase, preferably cocoa butter, and which comprises at least one cocoa product and one or more sweeteners, preferably sucrose or another saccharide sweetener. Other optional components of chocolate include milk components (e.g. milk fat and milk powder). The cocoa product and cocoa butter may be the same component, in the case of white chocolate (which contains cocoa butter and sweetener, but no non-fat cocoa solids). The chocolate mass may be a milk chocolate mass. The chocolate mass may be a non-milk or low milk containing product such as a dark (or plain) chocolate mass or a white chocolate mass. In preferred embodiments the chocolate mass is a dark (or plain) chocolate mass. The chocolate mass comprises at least one cocoa product selected from the group consisting of: cocoa nibs, cocoa powder, cocoa butter and cocoa liquor. In some embodiments the chocolate mass may comprise at least 10 wt.% cocoa product. The chocolate mass may comprise at least 15 wt.%, 20 wt.%, 25 wt.%, 30 wt.%, 35 wt.%, 40 wt.% or 45 wt.% cocoa product. The chocolate mass may comprise no more than 80 wt.% cocoa product. The chocolate mass may comprise no more than 75 wt.%, 70 wt.%, 65 wt.%, 60 wt.% or 55 wt.% cocoa product. The chocolate mass may comprise between 15 wt.% and 80 wt.% cocoa product. The chocolate mass may comprise between 20 wt.% and 80 wt.%, 20 wt.% and 75 wt.%, 25 wt.% and 75 wt.%, 30 wt.% and 75 wt.%, 35 wt.% and 70 wt.%, 35 wt.% and 65 wt.%, 30 wt.% and 60 wt.% or between 30 wt.% and 50 wt.% cocoa product. The chocolate mass may comprise at least one fat. The fat may comprise cocoa butter. The cocoa butter may comprise natural cocoa butter isolated from cocoa mass. The fat may be selected from the group consisting of: cocoa butter, butterfat, a cocoa butter equivalent (CBE), a cocoa butter substitute (CBS) and a vegetable fat that is liquid at standard ambient temperature and pressure (SATP, 25 °C and 100 kPa), or any combination thereof. In a particular embodiment, the chocolate mass comprises cocoa butter. CBEs may be defined in EU Directive 2000 / 36 / EC. Suitable CBEs include illipe, Borneo tallow, tengkawang, palm oil, sal, shea, kokum gurgi and mango kernel. CBEs are usually used in combination with cocoa butter. In some embodiments the chocolate mass comprises no more than 5 wt.% CBEs. The chocolate mass may comprise a cocoa butter substitute (CBS) (sometimes known as a cocoa butter replacer, CBR) in addition to, or in place of some or all of the cocoa butter. Such chocolate materials, containing CBS, are sometimes known as compound chocolate. Suitable CBSs include CBS laurics and CBS nondaurics. CBS laurics are short-chain fatty acid glycerides. Their physical properties vary but they all have triglyceride configurations that make them compatible with cocoa butter. Suitable CBSs include those based on palm kernel oil and coconut oil. CBS non-laurics consist of fractions obtained from hydrogenated oils. The oils are selectively hydrogenated with the formation of trans acids, which increases the solid phase of the fat. Suitable sources for CBS non-laurics include soya, cottonseed, peanut, rapeseed and com (maize) oil. The chocolate mass may comprise at least 5 wt.%, 10 wt.%, 15 wt.%, 20 wt.%, 25 wt.%, 30 wt.%, 35 wt.% or at least 40 wt.% cocoa butter and / or cocoa butter substitute. The chocolate mass may comprise at least one vegetable fat that is liquid at standard ambient temperature and pressure (SATP, 25°C and lOOkPa). Suitable vegetable fats include corn oil, cotton seed oil, rapeseed oil, palm oil, safflower oil, and sunflower oil. The chocolate mass may comprise up to 15 wt.%, 10 wt.% or 5 wt.%. vegetable fat. The chocolate mass may comprise at least one emulsifier. The emulsifier may be a natural or artificial emulsifier. The chocolate mass may comprise no more than 5 wt.% emulsifier, or no more than 4 wt.%, 3 wt.%, 2 wt.%, 2.5 wt.%, 1 wt.% or no more than 0.5 wt.% emulsifier. Suitable emulsifiers include lecithin, ammonium phosphatides and PGPR, for example. In some embodiments the chocolate mass may comprise at least one milk product. Suitable milk products include cream, full fat milk, skimmed milk and / or whey. The milk product may comprise powdered milk solids such as powdered milk, powdered cream or whey powder. The chocolate mass may comprise between 2 wt.% and 50 wt.% milk products. The chocolate mass may comprise between 10 wt.% and 40 wt.% milk products, between 15 wt.% and 35 wt.% or between 20 wt.% and 40 wt.% milk products. In some embodiments the chocolate mass may be substantially free of milk products. In some embodiments the chocolate mass may comprise at least one sweetener. In some embodiments the chocolate mass may comprise at least one natural and / or artificial sweetener. The sweetener may comprise a saccharide, which may be selected from the group consisting of: a monosaccharide, a disaccharide, an oligosaccharide and a polysaccharide or a combination thereof. Each saccharide sweetener may be independently selected from the group consisting of: glucose, fructose, lactose, galactose, dextrose, polydextrose, invert fructose syrup, invert corn syrup and sucrose. In some embodiments the sweetener may include or be sucrose. The sweetener may comprise at least one polyol (polyhydric alcohol), which may be selected from the group consisting of: sorbitol, mannitol, maltitol, erythritol, xylitol, stevia leaf extract, Inulin, chicory root fibre, aspartame, saccharin, sucralose and isomalt or any combination thereof. The sweetener may have a higher sweetening power than sucrose. The sweetener may be selected from the group consisting of: water-soluble sweeteners, water-soluble artificial sweeteners, dipeptide-based sweeteners, protein-based sweeteners and bulking agents, or any combination thereof. The amount of sweetener in the chocolate mass may be no more than 55 wt.% of the chocolate mass. The amount of sweetener in the chocolate mass may be no more than 50 wt.%, 45 wt.%, 40 wt.%, 35 wt.%, 30 wt.%, 25 wt.%, 20 wt.% or no more than 15 wt.% of the chocolate mass. In some embodiments the chocolate mass comprises at least one flavouring. Each flavouring may be a natural flavouring or an artificial flavouring or a combination thereof. The at least one flavouring may be selected from the group consisting of: spearmint oil, cinnamon oil, peppermint oil, oil of bitter almonds, cassia oil, vanilla, citrus oils including lemon, orange, lime, grapefruit, and fruit essences including apple, pear, peach, grape, strawberry, raspberry, cherry etc., and aldehydes and esters such as cinnamyl acetate, cinnamaldehyde, citral diethylacetal, dihydrocaryl acetate, eugenyl formate and p-methylamisol or a combination thereof. In some embodiments the amount of the first portion within the confectionery product is at least 10 wt.% of the total weight of the confectionery product. In some embodiments the amount of the first portion is at least 15 wt.%, 20 wt.%, 25 wt.%, 30 wt.%, 40 wt.%, 50 wt.%, 60 wt.%, or at least 70 wt.% of the total weight of the confectionery product. In some embodiments the amount of the first portion is no more than 90 wt.% of the total weight of the confectionery product. In some embodiments the amount of the first portion is no more than 87 wt.%, 86 wt.%, 85 wt.%, 80 wt.%, 75 wt.% or no more than 70 wt.% of the total weight of the confectionery product. In some embodiments the amount of the first portion is between 10 wt.% and 50 wt. % of the total weight of the confectionery product. In some embodiments the amount of the first portion is between 11 wt.% and 45 wt.%, or between 10 wt.% and 40 wt.%, or between 10 wt.% and 35 wt.%, or between 10 wt.% and 30 wt.%, or between 11 wt.% and 25 wt.% of the total weight of the confectionery product. In some alternative embodiments the amount of the first portion is between 50 wt.% and 90 wt. % of the total weight of the confectionery product. In alternative embodiments the amount of the first portion is between 60 wt.% and 90 wt.%, or between 65 wt.% and 90 wt.%, or between 70 wt.% and 90 wt.% or between 70 wt.% and 85 wt.% of the total weight of the confectionery product. In some embodiments the amount of the second portion within the confectionery product is at least 10 wt.% of the total weight of the confectionery product. In some embodiments the amount of the second portion is at least 12 wt.%, 14 wt.%, 15 wt.%, 16 wt.%, 18 wt.%, 20 wt.%, 21 wt.%, 22 wt.%, 23 wt.%, 24 wt.% or at least 25 wt.% of the total weight of the confectionery product. In some embodiments the amount of the second portion is no more than 50 wt.% of the total weight of the confectionery product. In some embodiments the amount of the second portion is no more than 48 wt.%, 45 wt.%, 42 wt.%, 40 wt.%, 38 wt.%, 35 wt.%, 32 wt.% or no more than 31 wt.% of the total weight of the confectionery product. In some embodiments the amount of the second portion is between 10 wt.% and 50 wt.% of the total weight of the confectionery product. In some embodiments the amount of the second portion is between 11 wt.% and 45 wt.%, or between 12 wt.% and 40 wt.%, or between 13 wt.% and 35 wt.%, or between 14 wt.% and 32 wt.% or between 15 wt.% and 30 wt.% of the total weight of the confectionery product. In some embodiments the first portion and the second portion are discrete portions. In some embodiments a portion of the first portion and a portion of the second portion are integrated or melded such that the portions are partially combined. The integrated or melded portion of the first and second portion may be no more than 20 wt.% of the total weight of the confectionery product. The integrated or melded portion of the first and second portion may be no more than 18 wt.%, 16 wt.%, 14 wt.%, 12 wt.%, 10 wt.%, 8 wt.%, 6 wt.%, 5 wt.%, 4 wt.%, 3 wt.%, 2 wt.% or no more than 1 wt.% of the total weight of the confectionery product. The integrated or melded portion of the first and second portion may be at least 2 wt.% of the total weight of the confectionery product. The integrated or melded portion of the first and second portion may be at least 5 wt.%, 7 wt.%, 10 wt.%, 15 wt.%, 20 wt.% or at least 25 wt.% of the total weight of the confectionery product. In some embodiments the first portion may be partially or entirely surrounded by the second portion, or the second portion may be partially or entirely surrounded by the first portion. The first portion or the second portion may comprise a core, partially or entirely surrounded by a coating of the other of the second portion or the first portion. There may be a plurality of first portions, surrounded by a second portion. There may be a plurality of second portions surrounded by a first portion. The plurality of first or second portions may take the form of any suitable shape such as a sphere, lozenge, or the like, or may be irregular pieces. The second portion may form a drizzle or irregular pattern on top of the first portion. The second portion may form a marbled or swirled pattern within the first portion. The first portion may form a marbled or swirled pattern within the second portion. Any marbled or swirled pattern formed by the first or second portion may extend partway through the other of the second or first portion, or may extend completely through the other of the first or second portion. In some embodiments the first portion may comprise a layer. In some embodiments the second portion may comprise a layer. In preferred embodiments the first portion may comprise a first layer and the second portion may comprise a second layer. The first layer and / or the second layer may comprise a continuous layer. The first layer and / or the second layer may comprise a dis-continuous layer. In some embodiments the first layer and the second layer are superposed. In other embodiments the first layer may be partially or entirely surrounded by the second layer, or the second layer may be partially or entirely surrounded by the first layer. The first layer or the second layer may comprise a core, partially or entirely surrounded by a coating of the other of the second layer or the first layer. There may be a plurality of first and / or second layers. For example, there may be at least one second layer sandwiched between two first layers, or vice versa. In other embodiments, there may be at least one layer comprising a first portion in which are located one or more second portions, and a second layer comprising a second portion in which are located one or more first portions. In some embodiments the first portion may cover at least 10 % of the surface area of at least one surface of the second portion. In some embodiments the first portion may cover at least 10 % of the surface area of at least 2, 3 or 4 surfaces of the second portion. In some embodiments the first portion may cover at least 20 %, 30 %, 40 %, 50 %, 60 %, 70 %, 80 %, 90 % or at least 95 % of the surface area of at least one surface of the second portion. In some embodiments the first portion may cover substantially the entire surface or the entire surface of at least one surface of the second portion. In some embodiments the second portion may cover at least 10 % of the surface area of at least one surface of the first portion. In some embodiments the second portion may cover at least 10 % of the surface area of at least 2, 3 or 4 surfaces of the first portion. In some embodiments the second portion may cover at least 20 %, 30 %, 40 %, 50 %, 60 %, 70 %, 80 %, 90 % or at least 95 % of the surface area of at least one surface of the first portion. In some embodiments the second portion may cover substantially the entire surface or the entire surface of at least one surface of the first portion. In some embodiments the confectionery product is a tablet or bar. The tablet may comprise a plurality of consumable units or chunks. Each chunk or consumable unit of the tablet or bar may be separable from the tablet by snapping or breaking the chunk or consumable unit from the remainder of the tablet. There may be areas or lines of weakness formed between each raised portion, which may form part of the base layer, and which enables separation of individual chunks or consumable units from the tablet. At least one or each consumable unit or chunk may comprise the first portion and the second portion. The first portion may be partially or entirely surrounded by the second portion, or the second portion may be partially or entirely surrounded by the first portion within the tablet or bar. The first portion or the second portion may comprise a core, partially or entirely surrounded by a coating of the other of the second portion or the first portion within the tablet or bar. The second portion may form a drizzle on top of the first portion on the or each chunk or consumable unit. The second portion and the first portion may form non-uniform shapes within the or each chunk or consumable unit. The second portion and the first portion may form a marbled or swirled pattern within the or each chunk or consumable unit. In some embodiments the confectionery product is a tablet or bar wherein the tablet or bar may comprise a base layer formed of at least one second portion and optionally part of at least one first portion, and a plurality of raised portions formed of at least one first portion, and optionally part of at least one second portion. In alternative embodiments the tablet or bar may comprise a base layer formed of at least one first portion and optionally part of at least one second portion, and a plurality of raised portions formed of at least one second portion, and optionally part of at least one first portion. Each raised portion and the portion of the base layer on which it is formed, may form a consumable unit or chunk. In some embodiments the confectionery product is a shell. In some embodiments the confectionery product is a hollow shell. In some embodiments the confectionery product is an at least partially filled shell. In some embodiments the confectionery product is a shell at least partially filled with at least one material selected from the group consisting of: a second chocolate mass, a ganache, a fat based confectionery filling, a fondant, a material comprising at least 95 wt.% cocoa liquor, a praline and caramel or any combination thereof. A portion of the shell may comprise the first portion. A portion of the shell may comprise the second portion. The shell may comprise a body connected to a base and forming a cavity therebetween. In some embodiments the base may comprise the first portion and the body may comprise the second portion and forming a cavity therebetween. In some embodiments the base may comprise the second portion and the body may comprise the first portion. The shell may surround the first and or the second portion of the confectionery product. At least a portion of the shell may comprise the first portion and the shell may surround the second portion. At least a portion of the shell may comprise the second portion and the shell may surround the first portion. In some embodiments the confectionery product is an individual portion, such as a single candy or chocolate piece for example. Other suitable formats are also contemplated. In some embodiments the first portion is aerated. Aerated chocolate comprises a trapped gas incorporated inside the chocolate composition to create an open or porous structure within the chocolate. Through appropriate choice of gas bubble size, the aeration can provide additional benefits of a texture even more pleasing to the consumer than non-aerated chocolate. In some embodiments the first portion is aerated and at least a portion of the first portion is in contact with the second portion, or vice versa. In some embodiments the first portion is aerated and surrounded by a shell wherein at least a portion of the shell comprises the second portion, or vice versa. In some embodiments the first chocolate mass is aerated. In some embodiments a second chocolate mass is aerated. In some embodiments the confectionery product may comprise at least one additional portion comprising at least one material selected from the group consisting of: a second chocolate mass, a ganache, a fat based confectionery filling, a fondant, a material comprising at least 95 wt.% cocoa liquor, a praline, and a caramel, or any combination thereof. The additional portion(s) may be in contact with the first portion. The additional portion(s) may be in contact with the second portion. The additional portion(s) may be located between the first portion and the second portion. The additional portion(s) may be surrounded by the first portion and / or the second portion. The additional portion(s) may comprise a filling within the first portion and / or the second portion, or between the first portion and / or the second portion. The additional portion(s) may comprise a core, partially or entirely surrounded by a coating of the first portion or the second portion. The additional portion(s) may be in the form of a layer. In some embodiments the confectionery product comprises a first portion in the form of a first layer, a second portion in the form of a second layer and an additional portion in the form of a third layer. The third layer may comprise at least one material selected from the group consisting of: a second chocolate mass, a ganache, a fat based confectionery filling, a fondant, a material comprising at least 95 wt.%. cocoa liquor, a praline, and a caramel, or any combination thereof. The third layer may be in contact with the first layer. The third layer may be in contact with the second layer. The third layer may be located between the first layer and the second layer such that it is in contact with both the first layer and the second layer. The third layer may be surrounded by the first and / or second layer. The third layer may comprise a filling within the first layer and / or the second layer, or between the first layer and / or the second layer. The third layer may comprise a core, partially or entirely surrounded by a coating of the first layer or the second layer. In some embodiments the second chocolate mass may be a white chocolate mass, a milk chocolate mass or a dark (plain) chocolate mass. The second chocolate mass may comprise or consist of the same material or materials of the first portion. In some embodiments the second chocolate mass may be a different chocolate mass to the first portion. The second chocolate mass may be according to any of the above embodiments of the chocolate mass of the first portion of the confectionery product. An additional portion may comprise a ganache portion. The ganache portion may be between 20 wt.% of the confectionery product and 60 wt.% of the confectionery product. The ganache portion may be between 25 wt.% and 55 wt.%, 30 wt.% and 50 wt.%, 35 wt.% and 50 wt.%, 40 wt.% and 50 wt.% or between 45 wt.% and 50 wt.% of the total weight of the confectionery product. An additional portion may comprise fat based confectionery filling portion. The fat based confectionery filling portion may be a creme portion. The fat based confectionery filling portion may be between 20 wt.% of the confectionery product and 50 wt.% of the confectionery product. The fat based confectionery filling portion may be between 30 wt.% and 45 wt.%, 30 wt.% and 40 wt.%, 30 wt.% and 38 wt.%, or between 32 wt.% and 37 wt.% of the total weight of the confectionery product. An additional layer may comprise a caramel layer. The caramel portion may be between 10 wt.% of the confectionery product and 30 wt.% of the confectionery product. The caramel portion may be between 10 wt.% and 25 wt.%, 10 wt.% and 20 wt.%, 15 wt.% and 30 wt.%, or between 15 wt.% and 25 wt.% of the total weight of the confectionery product. In some embodiments the confectionery product may comprise a coating. In some embodiments an additional layer may comprise a coating. At least a portion of the coating may comprise a chocolate mass. The coating may comprise a dark (plain) chocolate mass, a white chocolate mass or a milk chocolate mass. In some embodiments the confectionery product may be coated with a dark chocolate coating. At least a portion of the coating may comprise the second portion. The coating may be between 10 wt.% and 30 wt.% of the confectionery product. The coating may be between 12 wt.% and 28 wt.%, 14 wt.% and 26 wt.%, 16 wt.% and 25 wt.%, 18 wt.% and 25 wt.% or between 20 wt.% and 25 wt.% of the confectionery product. In some embodiments the confectionery product may comprise at least one inclusion. The inclusion may be an edible inclusion. The inclusion(s) may be selected from the group consisting of: nuts, wheat or puffed wheat, rice or puffed rice, any other cereal, wafer, biscuit, fruit, dried fruit, and sugar based confectionery or pieces of thereof, or any combination thereof. The nuts may be selected from the group consisting of: peanuts, hazelnuts, cashew nuts, macadamia nuts, Brazil nuts, pecan nuts, walnuts and pistachios or any combination thereof. The inclusion(s) may be located at or near an outer edge of the confectionery product. The inclusion(s) may be located towards the centre of the confectionery product. At least a portion of the inclusion(s) may be in contact with the first portion of the confectionery product. At least a portion of the inclusion(s) may be located within the first portion of the confectionery product. The inclusion(s) may be surrounded by the first portion of the confectionery product. At least a portion of the inclusion(s) may be in contact with the second portion of the confectionery product. The inclusion(s) may be surrounded by the second portion of the confectionery product. At least a portion of the inclusion(s) may be located within the second portion of the confectionery product and the calculation of the wt.% of cocoa liquor in the second portion does not take into account the wt.% of the inclusion(s) in the second portion. At least a portion of the inclusion may be in contact with the first portion and the second portion of the confectionery product. The confectionery product may comprise between 5 wt.% and 40 wt.% inclusions. The confectionery product may comprise between 10 wt.% and 40 wt.% inclusions or between 10 wt.% and 30 wt.%, 10 wt.% and 35 wt.% or between 10 wt.% and 20 wt.% inclusions. According to a second aspect of the invention there is provided a method of manufacturing a confectionery product comprising: a) providing a chocolate mass; b) providing a mass comprising at least 95 wt.% cocoa liquor; c) forming a first portion comprising the chocolate mass and a second portion comprising the mass comprising at least 95 wt.% cocoa liquor, and joining the first and second portions. The chocolate product, the first portion and the second portion may be as described and defined according to any of the embodiments of the first aspect of the invention. Step a) may be followed by step b). Step b) may be followed by step a). Step a) and step b) may overlap or occur in parallel. The chocolate mass may be conched before or after step a). The chocolate mass may undergo a size-reduction step before step a) or after step a). The chocolate mass may undergo a size-reduction step followed by a conching step, before or after step a). Step a) may comprise tempering the chocolate mass. The chocolate mass may not be conched before or after step a). The chocolate mass may be particle size reduced before, during and / or after step a). The chocolate mass may be particle size reduced by refining, milling or high-pressure homogenising or any combination thereof. In a step before step b) cocoa beans or cocoa nibs may be processed, such as pressed, to make cocoa liquor. Step b) may comprise tempering the mass comprising at least 95 wt.% cocoa liquor. The particle size of the at least 95 wt.% cocoa liquor may be reduced before or after step b). The particle size may be reduced by refining, milling or high-pressure homogenising or any combination thereof. The particle size may be reduced by refining in a three roll refiner, a five roll refiner or a ball mill. The particle size may be reduced by refining in a three roll refiner followed by refining in a five roll refiner. The at least 95 wt.% cocoa liquor may not undergo a conching step. In alternative embodiments the at least 95 wt.% cocoa liquor may undergo a conching step. In some embodiments, the at least 95 wt.% cocoa liquor only undergoes at least one particle size reduction step and does not undergo a conching step. In some embodiments the first portion may be formed on top of the second portion. In some embodiments the second portion may be formed on top of the first portion. In some embodiments the first portion may be formed around the second portion such that the second portion is at least partially surrounded by the first portion. In some embodiments the second portion may be formed around the first portion such that the first portion is at least partially surrounded by the second portion. In some embodiments the first portion may be formed around the second portion such that at least one surface of the second portion is at least partially surrounded by the first portion. In some embodiments the second portion may be formed around the first portion such that at least one surface of the first portion is at least partially surrounded by the second portion. In some embodiments the first portion may be formed in a mould and the second portion may be formed in the same mould. In some embodiments the first portion may be formed in a mould and the second portion may be formed in a different mould. The chocolate mass may be tempered and then formed into the first portion, and the second portion may be formed on top of the first portion. The cocoa liquor may be tempered and then formed into the second portion. In some embodiments the first portion may be formed in a mould and then the second portion may be added to the same mould in liquid or molten form and solidified. Step c) may comprise independently forming the first portion and the second portion. Step c) may comprise forming at least part of the first portion and the second portion in parallel i.e., at the same time. Step c) may comprise forming the first portion followed by forming the second portion. Step c) may comprise forming the second portion followed by forming the first portion. In some embodiments step c) comprises forming the first portion in a mould and pouring the second portion in liquid or molten form onto at least one surface of the first portion. In some embodiments step c) may comprise forming the second portion in a mould and pouring the first portion in liquid or molten form onto at least one surface of the first portion. In some embodiments step c) may comprise adding the first portion to a mould in liquid or molten form and inserting the second portion onto or into the first portion prior to the first portion solidifying. In some embodiments step c) may comprise adding the second portion to a mould in liquid or molten form and inserting the first portion onto and / or into the second portion prior to the second portion solidifying. Step c) may comprise forming a first layer comprising the first portion and a second layer comprising the second portion, and joining the first and second layer during or after formation of the portions to form a layered confectionery material. The chocolate mass may be moulded to form the first layer during step c). The mass comprising at least 95 wt.% cocoa liquor may be moulded to form the second chocolate layer during step c). Step c) may further comprise a vibrating step. Step c) may further comprise a cooling step. In some embodiments the first portion in the form of a first layer may be formed on top of the second portion in the form of a second layer. In some embodiments the first layer may be formed around the second layer such that the second layer is at least partially surrounded by the first layer. In some embodiments the second layer may be formed around the first layer such that the first layer is at least partially surrounded by the second layer. In some embodiments the first layer may be formed in a mould and the second layer may be formed in the same mould. In some embodiments the first layer may be formed in a mould and the second layer may be formed in a different mould. The chocolate mass may be tempered and then formed into the first layer, and the second layer may be formed on top of the first layer. The cocoa liquor may be tempered and then formed into the second layer. In some embodiments the first layer may be formed in a mould and then solidified and then the second layer may be formed in the same mould and solidified. The first layer may form an initial layer of molten or liquid chocolate mass and the second layer may form an initial layer of liquid or molten mass comprising at least 95 wt.% cocoa liquor, and both layers may subsequently be solidified to form solid first and second layers. The chocolate mass and the mass comprising at least 95 wt.% cocoa liquor may be mixed or melded across part of the junction or interface between the two layers. For example, when the layers are initially liquid or molten layers, a portion of each layer may migrate or integrate into the other layer, and the layers may subsequently become partially melded or integrated on solidification. In some embodiments the first layer may be formed in a mould and the second layer may be formed in a different mould and then the two layers may be combined. In some embodiments there may be an additional step wherein one or more additional portions are formed. Each additional portion may comprise a material selected from the group consisting of: a second chocolate mass, a ganache, a fat based confectionery filling a material comprising at least 95 wt.% cocoa liquor, a praline, and a caramel, or any combination thereof. The or each additional portion may be formed before step c), or during step c). An additional portion may comprise a core or filling within the first or second portion. An additional portion may comprise a filling or core within the first or second portion, which is then at least partially or entirely coated with the other of the second or first portion. The filling may comprise a solid, liquid or gel. The filling may comprise an aerated solid. The or each additional portion may be moulded. The or each additional portion may be extruded. In some embodiments there may be a step after step c) wherein the first portion and the second portion are coated in a coating layer. The coating layer may be poured onto the first portion and / or the second portion. In embodiments comprising additional portion(s), the coating layer may be poured onto the first portion and / or the second portion and / or the additional portion(s). The coating layer may cover part or the entirety of the first and second portions. The method may comprise forming the first portion around the second portion, and then coating part or the entirety of the first portion. The method may comprise forming the second portion around the first portion and then coating part or the entirety of the second portion. In some embodiments there may be a step after step c) wherein the first portion and the second portion are coated in a coating layer and then at least a portion of the coating layer is covered with an additional portion or layer comprising the first portion or the second portion. According to a third aspect of the invention there is provided a confectionery product of the first aspect of the invention manufactured by the method of the second aspect of the invention. Detailed Description of the Invention In order that the invention may be more clearly understood embodiments thereof will now be described, by way of example only, with reference to the accompanying drawings, of which: Figure 1 illustrates a side view of a first embodiment of a confectionery product of the first aspect of the invention, in the form of a tablet. Figure 2 illustrates a cross section of a third embodiment of a confectionery product of the first aspect of the invention, in the form of a tablet. Figure 3 illustrates a cross section of a fifth embodiment of a confectionery product of the first aspect of the invention. Figure 4 illustrates a top down view of the fifth embodiment of a confectionery product shown in figure 3. Figure 5 illustrates a cross-sectional view of a sixth embodiment of a confectionery product of the first aspect of the invention. A first embodiment of a confectionery product (1) of the first aspect of the invention is illustrated in figure 1. The confectionery product (1) comprises a first portion wherein the first portion is a first layer (2) and a second portion wherein the second portion is a second layer (4) and wherein the first layer (2) comprises a chocolate mass and the second layer (4) consists essentially of cocoa liquor (i.e. almost 100 wt.% of the layer). The chocolate mass is a dark chocolate mass comprising a cocoa mass, cocoa butter and a sweetener (sucrose). The first layer (2) comprises a top surface (3) and a bottom surface (5). The second layer (4) is in contact with and superposed on the top surface (3). The first layer (2) is 85 wt.% of the total weight percent of the confectionery product (1). The second layer (4) is 15 wt.% of the total weight percent of the confectionery product (1). The second layer (4) consisting primarily of cocoa liquor is advantageous as it imparts an intense chocolate flavour to the confectionery product (1). The first layer (2) comprising the chocolate mass is advantageous as it reduces the bitterness of the second layer (4) and therefore creates a desirable confectionery product for consumers. The first layer (2) and the second layer (4) are superposed which is advantageous as it creates a confectionery product with a desirable mouthfeel and texture. The first embodiment of the confectionery product (1) was manufactured according to a first embodiment of a manufacturing method of the second aspect of the invention wherein; a) the chocolate mass was provided; b) the cocoa liquor was provided; and c) the second layer (4) consisting essentially of cocoa liquor was moulded in a mould and the first layer (2) comprising the chocolate mass was moulded on top of the second layer. Step a) comprises preparing the chocolate mass according to known methods. Step a) comprises refining the chocolate mass in a five-roll refiner and a three-roll refiner to create a chocolate mass having an average D90 particle size of 28 pm as measured using a Melvern mastersizer equipment. After refining, the chocolate mass was conched and maintained in liquid / molten form, then tempered. Step b) comprises grinding the cocoa beans or cocoa nibs into cocoa liquor and then refining the particle size of the cocoa liquor. The particle size of cocoa liquor of the second layer was particle size reduced in a three-roll refiner and then a five-roll refiner to create a mass having an average D90 particle size of 28 pm as measured using a Malvern mastersizer equipment. The cocoa liquor may also optionally undergo a ball milling step. The particle size reduced cocoa liquor of the second layer was then tempered. The cocoa liquor of the second layer did not undergo a conching step. Step c) comprised adding molten, non-conched cocoa liquor to the mould to form the second layer (4) of the first embodiment of the confectionery product (1). The mould containing the second layer (4) was then vibrated and cooled such that the second layer (4) was solidified. It is understood that the vibrating and / or cooling steps may not always be required. The tempered liquid / molten chocolate mass was then added to the mould comprising the second layer (4) such that the liquid / molten chocolate mass formed a first layer (2) on top of the second layer (4). The mould was then vibrated and cooled such that the first layer (2) was solidified. It is understood that the vibrating and / or cooling steps may not always be required. The chocolate product was then demoulded. By only size reducing and tempering the cocoa liquor to form the second layer (4), the manufacturing process does not require additional time and energy consuming steps and specifically the cocoa liquor does not undergo a conching step which is advantageous as it results in a manufacturing process with improved efficiency. A second embodiment of a confectionery product of the first aspect of the invention comprises a first portion wherein the first portion is a first layer and a second portion wherein the second portion is a second layer and wherein the first layer comprises a chocolate mass and the second layer consists essentially of cocoa liquor. The chocolate mass is a dark chocolate mass. The second embodiment of the confectionery product is essentially the same as the first embodiment with the exception that the first layer is 70 wt.% of the total weight percent of the confectionery product and the second layer is 30 wt.% of the total weight percent of the confectionery product. This embodiment is advantageous because it provides a confectionery product with a higher amount of non-conched cocoa liquor due to the larger second layer; this in turn results in an even more intense chocolate flavour. This embodiment is also advantageous over products with significantly more pure cocoa liquor as it is not overly bitter and therefore results in an improved consumer experience due to the ratio of the first layer to the second layer. The second embodiment of the confectionery product was manufactured according to the first embodiment of the manufacturing method. A third embodiment of a confectionery product (101) of the first aspect of the invention is illustrated in figure 2. The confectionery product (101) comprises a first portion wherein the first portion is a first layer (102), a second portion wherein the second portion is a second layer (104) and a third portion wherein the third portion is a third layer (106) wherein the first layer (101) comprises a chocolate mass, the second layer (104) consists essentially of cocoa liquor and the third layer (104) comprises a fondant. The chocolate mass is a dark chocolate mass. The confectionery product (101) is a tablet or bar. The confectionery product further comprises a coating (108) comprising a dark chocolate mass. The third layer (106) comprises a top surface (110) and a bottom surface (112). The first layer (102) is in contact with and superposed on the bottom surface (112). The second layer (104) is in contact with and superposed on the top surface (110). The coating (108) surrounds the outer surfaces of the first layer (102), the second layer (104) and the third layer (106). The first layer (102) is 25 wt.% of the total weight percent of the confectionery product (101). The second layer (104) is 18 wt.% of the total weight percent of the confectionery product (101). The third layer (106) is 35 wt.% of the total weight percent of the confectionery product (101). The coating (108) is 22 wt.% of the total weight percent of the confectionery product (101). The third embodiment of the confectionery product (101) was manufactured according to a second embodiment of a manufacturing method of the second aspect of the invention wherein; a) the chocolate mass was provided and refined according to known methods; b) a mass consisting essentially of cocoa liquor was provided and refined; c) the first layer (102) comprising the chocolate mass was moulded in a mould, the second layer (104) consisting essentially of cocoa liquor was moulded on top of the first layer (102), the third layer (106) comprising fondant was extruded onto the second layer (104); and d) the three layers (102, 104, 106) were coated in a dark chocolate mass coating (108). Step a) comprised preparing the chocolate mass according to know methods. Step a) comprised refining the chocolate mass in a five-roll refiner and a three-roll refiner to create a chocolate mass having an average D90 particle size of 28 pm as measured using a Melvern mastersizer equipment. After refining, the chocolate mass was conched and maintained in liquid / molten form, then tempered. Step b) comprised grinding the cocoa beans or cocoa nibs into cocoa liquor and then refining the particle size of the cocoa liquor. The particle size of cocoa liquor of the second layer was particle size reduced in a three-roll refiner and then a five-roll refiner to create a mass having an average D90 particle size of 28 pm as measured using a Melvern mastersizer equipment. The cocoa liquor may also optionally undergo a ball milling step. The particle size reduced cocoa liquor of the second layer was then tempered. The cocoa liquor of the second layer did not undergo a conching step. Step c) comprised adding the tempered liquid / molten chocolate mass to a mould and solidifying the chocolate mass such that it formed a solid first layer (102). Step c) comprised adding molten, non-conched cocoa liquor to the mould containing the first layer to form a second layer (104). The second layer (104) was then solidified. By only size reducing and tempering the cocoa liquor to form the second layer (104), the manufacturing process does not require additional time and energy consuming steps and specifically does not comprise a conching step which is advantageous as it results in a manufacturing process with improved efficiency. Prior to step d) the coating dark chocolate mass was refined according to the dark chocolate mass of the first layer (102). After refining, the coating dark chocolate mass was conched and maintained in liquid / molten form, then tempered. A fourth embodiment of a confectionery product of the first aspect of the invention comprises a first portion wherein the first portion is a first layer, a second portion wherein the second portion is a second layer and a third portion wherein the third portion is a third layer and wherein the first layer comprises a chocolate mass, the second layer consists essentially of cocoa liquor and the third layer comprises a ganache. The chocolate mass is a dark chocolate mass. The ganache is a dark chocolate ganache. The confectionery product further comprises a coating comprising a dark chocolate mass. The arrangement of the layers in the fourth embodiment of the confectionery product is essentially the same as the third embodiment of the confectionery product. The first layer is 11 wt.% of the total weight percent of the confectionery product. The second layer is 20 wt.% of the total weight percent of the confectionery product. The third layer is 47 wt.% of the total weight percent of the confectionery product. The coating is 22 wt.% of the total weight percent of the confectionery product. The fourth embodiment of the invention was manufactured according to the second embodiment of the manufacturing method with the exception that the ganache is extruded in step c). A fifth embodiment of a confectionery product (201) of the first aspect of the invention is illustrated in figure 3 and figure 4. The confectionery product (201) comprises a first portion (202) comprising a top surface (20) a second portion (204) covering a portion of the top surface (20) wherein the first portion (202) comprises a chocolate mass and the second portion (204) consists essentially of cocoa liquor. The confectionery product (201) is a tablet or bar or an individual confectionery piece. The second portion (204) forms a drizzled shape on top of the first portion (201). The fifth embodiment of the confectionery product (201) was manufactured according to the first embodiment of a manufacturing method of the second aspect of the invention with the exception of step c) comprising drizzling, pouring or extruding the second portion (204) onto the top surface (20) of the first portion (202). A sixth embodiment of a confectionery product (301) of the first aspect of the invention is illustrated in figure 5. The confectionery product (301) comprises a first portion (302) and a plurality of discrete second portions (304) located within the body (30) of the first portion (302) wherein the first portion (302) comprises a chocolate mass and the second portion (304) consists essentially of cocoa liquor. The confectionery product (301) is a tablet or bar or an individual confectionery piece. The sixth embodiment of the confectionery product (301) was manufactured according to a fourth embodiment of a manufacturing method of the second aspect of the invention wherein; a) the chocolate mass was provided and refined according to known methods; b) a plurality of masses consisting essentially of cocoa liquor was provided, refined and solidified; and c) a portion of the first portion (302) comprising the chocolate mass was moulded in a mould; the solidified portions of masses consisting essentially of cocoa liquor which form the second portion (304) were distributed on the portion of the first portion (302); and the remaining portion of the first portion (302) was added on top of the second portion (304) such that the discrete portions of the second portion (304) were enclosed by the first portion (302). Step b) comprised grinding the cocoa beans or cocoa nibs into cocoa liquor and then refining the particle size of the cocoa liquor. The particle size of cocoa liquor of the second portion (304) was particle size reduced in a three-roll refiner and then a five-roll refiner to create a mass having an average D90 particle size of 28 pm as measured using a Melvern mastersizer equipment. The particle size reduced cocoa liquor of the second portion (304) was then tempered and solidified to form a plurality of portions of solid particle size reduced cocoa liquor. It is understood that the plurality of portions may be formed by a plurality of moulds or by breaking a single solidified portion. The cocoa liquor of the second portion did not undergo a conching step. The above embodiments are described by way of example only. Many variations are possible without departing from the scope of the invention as defined in the appended claims.

Claims

1. A confectionery product comprising at least two portions wherein a first portion comprises a chocolate mass and a second portion comprises at least 95 wt.% cocoa liquor.

2. A confectionery product according to claim 1 wherein the second portion comprises at least 97 wt.% cocoa liquor.

3. A confectionery product according to claim 1 or claim 2 wherein the cocoa liquor in the second portion comprises non-conched cocoa liquor.

4. A confectionery product according to any preceding claim wherein the first portion comprises a dark chocolate mass.

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

6. A confectionery product according to any preceding claim wherein the first portion and / or the second portion is a layer.

7. A confectionery product according to any preceding claim wherein the layers are discrete layers.

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

9. A confectionery product according to any preceding claim wherein the first portion and the second portion are superposed.

10. A confectionery product according to any preceding claim wherein the confectionery product is a tablet comprising a plurality of joined chunks or portions.

11. A confectionery product according to any preceding claim wherein the second portion forms at least 10 wt. % of the confectionery product.

12. A confectionery product according to any preceding claim wherein the second portion forms at least 15 wt. % of the confectionery product.

13. A confectionery product according to any preceding claim wherein the confectionery product comprises a third portion wherein the third portion may preferably comprise a second chocolate mass, a ganache, a creme, a fondant, a praline, or a caramel.

14. A method of manufacturing a confectionery product comprising;a) providing a chocolate mass;b) providing a mass comprising at least 95 wt.% cocoa liquor;c) forming a first portion comprising the chocolate mass and a second portion comprising the mass comprising at least 95 wt.% cocoa liquor, and joining the first and second portions during or after formation of the first and second portions.

15. A method according to claim 14 wherein the cocoa liquor of the second portion is not conched.

16. A method according to claim 14 or claim 15 further comprising size reducing the chocolate mass before step a), and optionally conching the chocolate mass during step a).

17. A method according to any of claims 14 to 16 wherein the second portion is5 tempered before joining the second portion to the first portion.

18. A method according to any of claims 14 to 17 wherein the forming of the firstportion and / or forming of the second portion takes place in a mould.

19. A method according to any of claims 14 to 18 wherein the second portion is formed on top of at least a portion of at least one surface of the first portion.10 20. A method according to any of claims 14 to 18 wherein the first portion is formedon top of at least a portion of at least one surface of the second portion.

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