Chocolate production process
By conching cassava and inulin without cocoa butter and then mixing with cocoa butter, the chocolate production process prevents coagulation and achieves a smooth texture for couverture chocolate.
WO2025059732A1 Publication Date: 2025-03-27FOOD 4 ALL PTY LTD
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Patent Information
- Application Number
- PCT/AU2024/051017
- Authority / Receiving Office
- WO · WO
- Patent Type
- Applications
- Current Assignee / Owner
- Priority Date
- 2023-09-24
- Filing Date
- 2024-09-24
- Publication Date
- 2025-03-27
AI Technical Summary
Technical Problem
Chocolate ingredients such as cassava and inulin tend to coagulate and form clumps during the conching process due to frictional heating from cocoa butter, which is particularly problematic in couverture chocolate with higher cocoa butter content.
Method used
Conching ingredients like cassava and inulin without cocoa butter to prevent frictional heating, followed by mixing with cocoa butter in a separate step to avoid re-heating and clumping, maintaining the conch temperature below 40°C.
Benefits of technology
This process prevents the formation of coagulated clumps, resulting in a smooth and desirable texture for couverture chocolate with improved stability and lower glycaemic index.
✦ Generated by Eureka AI based on patent content.
Abstract
A process for producing chocolate that includes the use of cassava and inulin as ingredients, is aimed at preventing coagulation during conching. The process involves conching the ingredients without cocoa butter to avoid frictional heating, which typically causes clumping. After conching, the ingredients are mixed with cocoa butter, either on its own or as cocoa mass with cocoa solids, without generating additional heat. This method is particularly suited for couverture chocolate, which requires intensive conching and higher cocoa butter content, ensuring a smooth consistency and preventing undesirable clumps while maintaining a stable conch temperature between 35–40°C.
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