Heat-tolerant chocolate and the process of preparing the heat-tolerant chocolate thereof

Abstract

A heat-tolerant chocolate and the process of preparing the heat-tolerant chocolate is disclosed The process includes blending a sweetener, a thermal structuring component comprising anhydrous dextrose, optionally with milk component into a blend. Further, the confectioner fat component, emulsifying component and optionally cocoa component are mixed with the blend and refined to have a particle size of about 10-30 microns to form a refined mixture. The refined mixture then undergoes the steps of conching between 36-42°C, moulding and thereafter, curing at low temperatures ranging between 18-32°C to for a heat stable chocolate. The thermal structuring component preferably comprising anhydrous dextrose acts as a humectant and the temperatures and time employed at the conching and curing steps helps maintain the taste and texture at temperatures as well as heat stability at temperatures as high as 45°C without compromising on the structural stability.

Description

HEAT-TOLERANT CHOCOLATE AND THE PROCESS OF PREPARINGTHE HEAT-TOLERANT CHOCOLATE THEREOFCROSS REFERENCING RELATED APPLICATIONS AND PRIORITY DETAILS

[0001] This application claims the benefit of and priority to Indian Provisional Application No. 202411008987 filed on February 9, 2024.TECHNICAL FIELD

[0002] The present invention, in general, relates to the process for manufacturing confectionery products, in particular chocolates. More particularly, the subject matter is related to heat-tolerant chocolate and the process of manufacturing the same.BACKGROUND

[0003] Unless otherwise indicated herein, the materials and processes described in this section are not prior art in this application by default and are not admitted to being prior art merely by inclusion in this section. Similarly, a problem mentioned in the background section or associated with the subject matter of the background section should not be assumed to have been previously recognized in the prior art. The subject matter in the background section merely represents different approaches, which in and of themselves may also correspond to implementations of the claimed subject matter.

[0004] The science behind the desirability of chocolate confectionery eating experience lies in the mouthfeel attributable to a complex mechanism of its melting characteristics which comes from the property of polymorphism of fat used therein. This ability is directly relatable to the use of cocoa butter as at least a portion of the fat component in the confection which has a rather narrow melting range of 30- 36°C. The polymorphic cocoa butter and their narrow plastic range keep thechocolate a hard solid at 10-20°C and a liquid at 35-37°C. This makes cocoa butter’s melting profile desirable as the chocolate remains solid in hand but melts rapidly upon ingestion, thus, elevating overall consuming experience. This melting down of chocolate in the mouth quickly and completely is what provides the consumer with an indulgent mouthfeel and rich eating experience.

[0005] Traditionally, chocolate manufacturing processes use sweetener, usually sugar, milk or other protein, with or without additional ingredients homogenously dispersed in a fatty cocoa component like cocoa butter. Other fat components with similar polymorphic properties as cocoa butter are also known to be used in the chocolate making process so long as the melting point of fats used is about 29°C to 37°C to provide the chocolate its much-desired mouth feel. However, what provides the delightful mouthfeel and eating experience is what becomes a major manufacturing, transportation and handling issue.

[0006] In tropical and sub-tropical weathers, in particular, the temperature is as high as the melting temperature of the fat component used the chocolate is not able to retain its shape since the fat gets oiled off or melted. The product can further develop the issues of contamination by the addition of water / moisture in the melted chocolate mass and loses its palatability. This phenomenon generally leads to dissatisfaction amongst the consumers and the common problem of chocolate in the supply chain. While warehouses and supply circuits equipped with temperature control systems may solve the storage problem to an extent, however, the chocolates can undergo undesirable changes if they melt during transportation or handling. Further, resolidifying of melted chocolate is not preferred as this may result in sugar bloom and / or fat bloom on the chocolate surface. At high humidity and temperature, the sugar and cocoa butter in the chocolate accumulate on the surface of the chocolate and can re-cry stallise when exposed to lower temperatures. This results in a change in appearance or texture of the chocolate, which may not be desirable or palatable. There has accordingly been a need for heat resistant chocolates that do not melt in tropical regions.

[0007] Conventional manufacturing processes have attempted to improve the heat stability of the chocolates by adding polyol to the chocolate composition. Polyols possess several numbers of hydrophilic active sites and form covalent bonds between particles in chocolate mass and produce chains causing higher hardness in the chocolate texture. Polyols, in general, are required to be incorporated in the presence of water. When water or polyols are introduced into molten chocolate, rapid agglomeration takes place within the chocolate matrix, and this increases the apparent viscosity of chocolate mass. This in effect prevents the flow of chocolate mass since the sugar molecules when dissolved in water bind to other particles of the chocolate mass forming a solid mass. Thus, preventing a homogeneous mix of all the ingredients given the shorter mixing time.

[0008] Another conventional technique proposes to use oil-in-water emulsion to manufacture heat-tolerant chocolate. Cacao is a good water absorbent and swells in the presence of water disrupting the texture of the chocolate matrix by repelling the cocoa butter. The presence of liquids will weaken and disrupt the tempering process, altering the texture of the moulded chocolate. The addition of water increases the viscosity of the chocolate and often results in a dry and crumbly texture, leading to flavour deterioration over a shorter shelf life due to the high moisture content which is not desirable.

[0009] Further, use of high melting temperature fats has been known to negatively affect taste and other eating properties of the resulting product and also negatively affects the quality and eating experience.

[0010] Several prior attempts relate to the addition of a sugar hydrate such as dextrose monohydrate which adds water to the chocolate and increases heat stability thereof. Existing art also discloses use of polyols to increase heat stability of chocolates. It is however pertinent to note that the existing ingredients used rely upon water molecules inherently present in the sugar hydrates, polyols or the like, which get redistributed to make a thermally stable structure imparting heat stability to chocolates. There has been no demonstrable use of anhydrous forms of sugars orheat stability ingredients, given the absence of an inherent water molecule. Further, the heat stability ingredients disclosed or in use are very expensive to use at research, development and manufacturing stages. To date nothing has provided heat stability in combination with a product that has an eating quality as good as or comparable to traditional chocolate and is also cost effective for production at large scale. Further, while it is believed that the molecule of water present in dextrose monohydrate may interact with the other bulk sweeteners in combination with the polyol to form or enhance the heat resistant structure of the fat based confection, it is also found that fat and sugar bloom result from interaction between the water molecule(s) with sugar in the chocolate matrix.

[0011] In view of the foregoing discussion, there is a long-felt need for an improved process and a composition for making heat-tolerant chocolate that has a balance of temperature in such a way that it does not melt at the usual temperature of 28-34°C and can retain its shape, snap and structure at elevated temperatures, above 35-36°C, without losing the desired texture or meltability character in the mouth thereby stimulating the normal oral sensation of conventional chocolates. Further, it is the need of the confection industry to do so without compromising on taste and the production cost at mass scale for industrial applicability.SUMMARY OF THE INVENTION

[0012] Accordingly, to fulfil this need, an improved heat-tolerant chocolate, and a process for producing the said heat-tolerant chocolate are provided herein. This summary is a disclosure of the process of producing chocolate confectionery products that can be made with traditional chocolate-making ingredients, in specific ranges, sequence and temperatures, which exhibit considerably higher heat-stable characteristics without compromising on taste and mouthfeel. The processes in accordance with the embodiments provided herein result in a chocolate confectionery product which maintains its shape above the melting point of confectioner fats in the product while retaining a flavour and mouthfeel as compared to chocolate made traditionally.

[0013] Before the subject matter of the present invention is described, it must be understood that the terminology used in the description is for the purpose of describing the versions or embodiments only and is not intended to limit the scope of the present application. This summary is not intended to identify essential features of the subject matter nor is it intended for use in detecting or limiting the scope of the claimed subject matter. The scope of the disclosure shall be determined by the claims in the complete specifications.

[0014] According to an embodiment of the invention, a process of making a heat-tolerant confectionary, preferably a chocolate, is disclosed. Where the heat tolerant chocolate being prepared is a milk-based chocolate, the process involves formulating a blend of a sweetener, a thermal structuring component preferably comprising anhydrous dextrose and a milk component, followed by mixing the blend of the dry ingredients so formulated with a confectioner fat component, an emulsifying component and optionally a cocoa component to form a mixture. Where the chocolate is a white chocolate, the cocoa component or cocoa based confectioner fat component is excluded at the mixing stage. Thereafter, the mixture is refined to produce a refined mixture that has a predetermined average particle size ranging between 10-30 microns. The next step involves conching the refined mixture in a conche machine at a conche temperature ranging between 36-42°C for 1-3 hours until a liquid confection is prepared, followed by the step of adding a flavouring component, usually vanilla, and continuing conching of the liquid confection for 20-30 minutes. This is followed by the step of moulding the liquid confection into a moulded confection and thereafter, curing the moulding confection at a curing temperature ranging between 18-32°C to result in a heat tolerant chocolate for 15 - 90 days, preferably for 30-60 days.

[0015] An embodiment of the invention discloses a process for preparing a heat tolerant chocolate, wherein the chocolate being prepared is a dark milk-free chocolate, and said process comprises the step of formulating a sweetener and a thermal structuring component preferably comprising anhydrous dextrose. The blend then undergoes the step of mixing with a cocoa component, a confectionerfat component and an emulsifying component to form a mixture, followed by the step of refining the mixture to form a refined mixture having a pre-determined average particle size of 10-30 microns. The next step comprises conching the refined mixture, after the step of refining and further adding in the conche machine, at a conche temperature ranging between 36-42°C for 1.5-3.5 hours. The next step in the process involves a very significant step of curing the moulded confection at a curing temperature ranging between 18-32°C to result in the heat tolerant chocolate for 15 - 90 days, preferably for 30-60 days.

[0016] In yet another embodiment of this invention, a heat tolerant chocolate is disclosed wherein said chocolate is a milk-based chocolate. The said milk-based chocolate comprises a sweetener ranging between 20% to 50% by weight, a milk component ranging between 10% to 90% by weight, such that, in a cocoa-free white milk chocolate, which has no cocoa used, the milk component ranges between 50% to 90%, and in a cocoa-based milk chocolate, the milk component ranges between 10% to 50%, preferably between 15%-30%. The chocolate further comprises a thermal structuring component preferably comprising anhydrous dextrose ranging between 0.5% to 20% by weight, such that, the sweetener, the milk component and the anhydrous dextrose are formulated in a blend. The chocolate further comprises an emulsifying component ranging between 0.1-1% by weight, and a confectioner fat component ranging between 10% to 50%. The emulsifying component comprises either a food emulsifier, added separately, or is covered in the confectioner fat component, when the fat component ranges beyond 40% by weight in the chocolate and displays inherent emulsifying properties. The emulsifying component, the confectioner fat component and the optional cocoa component, present only in cocoa based milk chocolates, ranging between 7% to 50% by weight, are mixed with the blend and refined to form a refined mixture with an average particle size of 10-30 microns. Thereafter, the ingredients are conched between 36-42°C to form a liquid confection. The heat tolerant chocolate also optionally comprises a flavouring agent ranging between 0.1-1% by weight, such that, the flavouring agent is continued to be conched with the liquid confection in aconche machine, between 36- 42°C, and is then cured between 18-32°C for desired heat tolerance.

[0017] Another embodiment of the invention discloses a heat tolerant chocolate, which is a dark milk-free chocolate and comprises a sweetener ranging between 20% to 50% by weight, and a thermal structuring component preferably comprising anhydrous dextrose ranging between 0.5% to 20% by weight, such that, the sweetener and the anhydrous dextrose are formulated in a blend. The dark milk free chocolate has no milk component present. The chocolate further comprises an emulsifying component ranging between 0.1-1% by weight, and a confectioner fat component ranging between 10% to 50%. The emulsifying component comprises either a food emulsifier, added separately, or is covered in the confectioner fat component, when the fat component ranges beyond 40% by weight in the chocolate and displays inherent emulsifying properties. The emulsifying component, the confectioner fat component and the cocoa component, ranging between 30% to 90% by weight in dark chocolates, are mixed with the blend and refined to form a refined mixture with an average particle size of 10-30 microns. Thereafter, the ingredients are conched between 36-42°C and then cured between 18-32°C for desired heat tolerance.

[0018] An advantage of the heat-tolerant chocolate, produced by the process disclosed in the present subject matter, have a higher melting point than traditional chocolates and has a stable texture at temperatures more than 35-36°C to up to 42- 45°C, but still has a taste and texture as to chocolate produced by conventional processes.

[0019] An advantage is that chocolate produced in accordance with exemplary embodiments have a rheology such that the product maintains its shape above the melting temperature of the fat in the chocolate, without becoming messy or liquidlike.

[0020] Yet another advantage is that the processes in accordance with the exemplary embodiments disclosed can produce chocolates with heat toleranceusing traditional chocolate making ingredients, in unique sequence, ranges and specific temperatures per stage of the process, thereby avoiding the kind of additives previously used to create heat stable chocolates resulting in undesirable eating qualities and poor shelf life.

[0021] Still another advantage is that processes in accordance with exemplary embodiments can produce chocolate confections that have a stable texture at elevated temperatures, but still having a taste and texture, as well as shelf life, comparable to chocolate confections produced by traditional methods.

[0022] Other objects, features, and advantages of the present invention will become apparent from the following detailed description. It should be however understood that the detailed description and specific examples, while indicating preferred embodiments of the present invention, are given by way of illustration only and various modifications may naturally be performed without deviating from the present invention.BRIEF DESCRIPTION OF DRAWINGS

[0023] The accompanying drawings, which are incorporated in and constitute a part of this disclosure, illustrate the disclosure by way of examples and are not limited to the accompanying figures. Embodiments are described, by way of examples only, and with reference to the accompanying figure, in which:

[0024] Figure 1 illustrates a heat-tolerant chocolate manufacturing process (100), in accordance with an exemplary embodiment;

[0025] Figure 2a-2h illustrates the comparative thermal stability study between chocolates manufactured using the process (100) and chocolate manufactured using a conventional process.DETAILED DESCRIPTION

[0026] The following detailed description includes references to the accompanying drawings, which form part of the detailed description. The drawingsshow illustrations in accordance with example embodiments and comparative studies to bring out the inventive step of the invention encompassed herein. These example embodiments are described in enough detail to enable those skilled in the art to practice the present subject matter. However, it will be apparent to one of ordinary skill in the art that the present invention may be practised without these specific details. In other instances, well-known methods, procedures and ingredients have not been described in detail so as not to unnecessarily obscure aspects of the embodiments. The embodiments can be combined, other embodiments can be utilized, or logical changes can be made without departing from the scope of the invention. The following detailed description is, therefore, not to be taken in a limiting sense. It should be understood that the capabilities of the invention described in the present disclosure, the process and the ingredients described herein may be implemented in various forms encompassed by different embodiments, alone or in combinations thereof.

[0027] Reference throughout the specification to “various embodiments,” “some embodiments,” “one embodiment,” or “an embodiment” or “exemplary embodiment” means that a particular feature, step, or characteristic described in connection with the embodiment is included in at least one embodiment. Thus, appearances of these phrases throughout the specification are not necessarily all referring to the same embodiment. Furthermore, the particular features, structures, or characteristics may be combined in any suitable manner in one or more embodiments.

[0028] The terms “comprise(s)”, “comprising”, “include(s)”, “including”, or any other variations thereof, are intended to cover a non-exclusive inclusion, such that a product or process that comprises a list of ingredients or steps does not include only those components or steps but may include other components or steps not expressly listed or inherent to such product or process.

[0029] In the following detailed description of the embodiments of the disclosure, reference is made to the accompanying drawings that form a part hereof,and which are shown by way of illustration-specific embodiments in which the disclosure may be practised. These embodiments are described in sufficient detail to enable those skilled in the art to practice the disclosure, and it is to be understood that other embodiments may be utilized and that changes may be made without departing from the scope of the present disclosure. The following description is, therefore, not to be taken in a limiting sense.

[0030] Exemplary embodiments are directed to processes of producing a heat tolerant chocolate that can be made with traditional chocolate making ingredients, but which still exhibits heat stable characteristics and does so with comparable taste and mouthfeel of chocolate made by traditional methods. Exemplary embodiments include sequential steps of formulating a blend, mixing and refining additional ingredients with the blend to prepare a refined mixture, followed by conching to obtain a liquid confection that can be moulded, shaped and solidified and thereafter, cured to form the confectionery product which is heat stable and has the desired mouthfeel. The entire process is devoid of any addition of water, and it is preferred that powdered or anhydrous ingredients are used to prevent blooming and to accommodate for unremovable water content in ingredients and for atmospheric water integrated into the matrix during the various steps of chocolate making process.

[0031] Within the meaning of the present invention, “heat-stable” or “heat- tolerant” refers to the characteristic of a product to retain its shape and texture when exposed to a temperature in the range of above 28 to 45°C, for a prolonged period.

[0032] The term “chocolate” may have a legal definition in certain countries relative to particular amounts of cocoa solids, cocoa butter or other ingredients, such as milk fat and / or milk powder, and that the definition may vary from country to country. As used herein, however, the term “chocolate” is meant to encompass the broad category of any confectionery product that includes a chocolate compatible confectioner fat, such as cocoa butter and / or additional fats, a milk component such as milk or whey solids / powders, a sweetener like sugar or sugarsubstitutes, a thermal structuring component such as a natural monosaccharide like anhydrous dextrose, cocoa solids and / or chocolate flavourings for a chocolaty confectionery product, along with known emulsifiers and flavouring components including the categories of white, milk, cocoa, dark and chocolate.

[0033] According to a preferred embodiment of the invention, the first step of the process of making a heat-tolerant chocolate comprises the step of formulating a blend of a first combination of dry chocolate-making ingredients. In accordance with any desired recipe of a milk-based chocolate, the dry ingredients for formulating a blend comprises a sweetener, a thermal structuring component and a milk component. In a milk-based chocolate, which may include a cocoa-based milk chocolate or a cocoa-free white milk chocolate, the blend includes the milk component, albeit in different ranges. In another embodiment, where the chocolate is a dark milk free chocolate, the step of formulating a blend takes place without the milk component, and the blend comprises a sweetener and a thermal structuring component.

[0034] According to an embodiment, the step of formulating of the blend is done in a blending apparatus, wherein all the dry ingredients are added and homogenized into a blend for 10-30 minutes, preferably 10-15 minutes before moving onto the next stage.

[0035] The sweetener added to the blend is preferably, but not necessarily, sugar, with a majority typically in the form of sucrose. Additionally, or alternatively, the sweetener may include sugar substitutes. Other sweeteners may include glucose, corn syrup solids, dates or other fruit powders, high intensity sweeteners like stevia, sucralose and fructo-oligosaccharide / inulin, by way of example only. In an embodiment of the invention, the sweetener ranges between 20% to 50% by weight depending upon the sweetening capabilities of other ingredients used in in the chocolate making process. In an embodiment, the chocolate additionally comprises at least one from a plurality of ingredients compatible with chocolates such as desiccated fruits, dried fruits etc. having naturalsweetness, the sweetener range in the chocolate blend is adjusted accordingly to keep optimum level of sweetness.

[0036] The thermal structuring component as encompassed by the invention, is amorphous or crystalline in nature such that it does not add water molecules to the chocolate, rather acts as a humectant thereby preventing loss of moisture and retaining the characteristic moist feel of the chocolate. The thermal structuring component preferably is a monosaccharide which also adds to the sweetness of the chocolate and is adjusted in weight accordingly with the sweetener weight percentage to ensure that the product is not overly sweet. For example, suitable monosaccharides with thermal structuring capabilities may include dextrose, fructose, galactose, anhydrous or crystalline forms of these. However, the anhydrous form of dextrose is preferred in the present invention. Accordingly, in a preferred embodiment, the thermal structuring component comprises anhydrous dextrose ranging between 0.5-20% by weight.

[0037] In an embodiment, the anhydrous dextrose used in the process of producing heat-tolerant chocolate improves the heat tolerance characteristics of the chocolate, as it acts as a humectant that absorbs and retains atmospheric water content and the water content present in the other chocolate ingredients by minimising the loss of moisture content, redistributes the water molecules in the chocolate matrix, thereby enhancing the heat- resistant structure of the fat-based chocolate confectionery product.

[0038] In yet another embodiment, the anhydrous dextrose, or any other monosaccharide without having an inherent water molecule and also imparting sweetness to the chocolate comprises approximately 5% percent of the sweetener added to the chocolate to balance the sweetness from sugar and / or sugar substitutes (i.e. the sweetener) used.

[0039] It may be appreciated that anhydrous dextrose or other such thermal structuring component in chocolate improves the heat tolerance characteristics andimproves shape retention thereof even at high temperatures, such as those up to about 42-45°C.

[0040] The milk component, formulated as a blend with the sweetener and the thermal structuring component in a milk-based chocolate, is selected from a group comprising milk solids, whole milk powder, whey powder, non-fat dry milk powder, or a combination thereof, such that the milk component ranges between 10% to 90% by weight, preferably between 15% to 30% by weight in a cocoa-based milk chocolate, and above 50% by weight in a cocoa-free white milk chocolate. Other known milk forms and / or substitutes may also be added as would be obvious to a person ordinarily skilled in the art. Furthermore, the milk component may contain fat or may be non-fat. In those embodiments in which the milk component contains fat, the amount of confectioner fat component may be adjusted to maintain the total fat content within the desired range. It may further be appreciated that in some embodiments, such as in the manufacture of dark chocolate confections, it may be desirable to reduce the milk component or altogether not include the milk component. In some embodiments, additives / milk alternatives or vegan protein such as soy protein, almond protein, oats protein and the like may be added in addition to or in place of milk solids / powder.

[0041] According to a preferred embodiment of this invention, the second step of the chocolate making process is mixing of the wet ingredients comprising a confectioner fat component and an emulsifying component with the blend (of sweetener, thermal structuring component with or without the milk component depending upon the kind of chocolate being prepared) to form a mixture. In another embodiment, where the chocolate being processed in not a white chocolate and is either a cocoa based milk chocolate or a dark or compound (cocoa based with vegetable fat) chocolate, the step of mixing comprises mixing a cocoa component, the confectioner fat component and the emulsifying component mixed with the blend.

[0042] It is disclosed that at the mixing stage, the blend comprising all the dry ingredients is added through the hopper to the mixing apparatus which may be ashear mixer, sigma mixer or any other blender, and the wet ingredients like fats and cocoa components are dosed via pipelines and are then gently agitated, mixed and homogenized in the mixing apparatus for a duration of 2 to 10 minutes, preferably for 5 minutes, to form a mixture. It is further disclosed that the step of mixing encompasses considerable agitation of ingredients due to the shearing and generates substantial heat. According to a preferred embodiment of the invention, the step of mixing is carried out at a temperature of less than 42°C, such that the fats melt, and ingredients therein homogenize to form a uniform mixture. In a preferred embodiment, the mixing is done between the temperature range of 40-42 °C found to be good enough to retain the inherent moisture of the ingredients.

[0043] The confectioner fat component added to the mixing apparatus is preferably cocoa butter, but may also be any of the vegetable or other fats known in the chocolate industry for use in combination with or in place of cocoa butter. Such fats are typically classified as one of the following categories: cocoa butter equivalents (CBE) such as fractionated palm oil, illipe and shea nut butter, cocoa butter replacements (CBR) for example fractionated and partially hydrogenated soybean, cottonseed and palm oils, cocoa butter substitutes (CBS) like fractionated and partially hydrogenated lauric fat compounds, cocoa butter improvements (CBI), anhydrous milk fat (AMF), milk fat replacers, vegetable oils and butter oils. The confectioner compatible fat may be any of the foregoing categories of fats or may be a combination of one or more types of fats from different categories.

[0044] In an embodiment, the confectioner fat component ranges between 10% to 50% by weight. It is to be appreciated that the confectioner fat component may be adjusted by weight in accordance with the fat content of other ingredients such as cocoa liquor in which the cocoa solids are not yet separated from the cocoa butter, or milk fats or other forms of fats from remaining additional ingredients. More specifically, in a milk-based chocolate, the fat component comprises includes fat inherently present in the milk component and optionally fat inherently present in the cocoa component, where cocoa based milk chocolate is under preparation. In another embodiment, in a dark milk-free chocolate the fat component comprisesmilk-free sources of fats such as cocoa butter, cocoa butter equivalents (CBE), cocoa butter substitutes (CBS), cocoa butter replacements (CBR), cocoa butter improvements (CBI), milk fat substitutes, vegetable oils and vegan butter oils or any combinations thereof, and also includes fats inherently present in the cocoa component.

[0045] The cocoa component used in cocoa-based chocolates (cocoa based milk chocolate or dark chocolate or dark milk-free chocolate) comprises cocoa solids, cocoa liquor, cocoa variants, cocoa substitutes and combinations thereof. It is to be appreciated that the cocoa component additionally includes cocoa inherently present in the cocoa based confectioner fat component. In an embodiment where the chocolate is a cocoa based milk chocolate, the cocoa component ranges between 7% to 50% by weight, preferably less than 30-35% by weight. In another embodiment, where the chocolate is a dark milk-free chocolate, the cocoa component ranges between 30% to 90% by weight where the desired chocolate is extremely dark and cocoa rich.

[0046] The emulsifying component added emulsifies the mixture and accordingly comprises one or a combination of a food grade emulsifier which include lecithin, soy lecithin, polyglycerol polyricinoleate (PGPR), polyglycerol esters of interesterified ricinoleic acid, ammonium phosphatide (YN), ammonium salts of phosphatidic acid and / or combinations thereof. The use of food grade emulsifiers is generally desired to be avoided, and exemplary embodiments typically contain about 0.1-1% of emulsifiers by weight. While it is preferred that the emulsifying component is towards the lower end of the range, it may be appreciated, however, that higher amounts of emulsifiers are not necessarily precluded, provided the emulsifiers do not interrupt the ability of the mixture to form the confection liquid as discussed subsequently in more detail.

[0047] In an embodiment of the invention, where the confectioner fat component exceeds 40% by weight and develops an emulsifying property as desired in the process, such that a separate food grade emulsifier need not be added, theemulsifying component is deemed inherent in and satisfied by the fat component providing the desired property.

[0048] In an embodiment, the apparatus used at steps of formulating and mixing may include a combination of a sigma mixer, hopper, shear mixer, blender, paddle mixer, agitator, ribbon or rotatory blender, and grinder, among other known apparatus for formulating a blend and mixing the fat and emulsifying ingredients.

[0049] One of the advantages achieved with exemplary embodiments is that the mixture so achieved after formulating and blending can be done for any desired chocolate formulation and uses traditional chocolate ingredients. It may thus be appreciated that the amounts of cocoa, sugar or other sweetener, chocolate compatible fat, anhydrous dextrose and / or milk solids can be added in such proportions to achieve any desired flavour characteristics.

[0050] According to a preferred embodiment of this invention, the third step of the chocolate making process is refining the mixture, having the types and amounts of ingredients according to a particular confection formulation, to form a refined mixture having a pre-determined average particle size. In yet another embodiment, refining results in decreased particle size of the mixture, preferably the pre-determined average particle size being in the range of about 10 to about 30 microns, more preferably in the range of about 15 to 25 microns. The reduction of particle size increases the surface area of the non-fat ingredients. More free fats are trapped to the newly formed surface.

[0051] In an embodiment, the step of refining is carried out using roller refiners. The refining decreases the particle size of the mixture. Preferably, the mixture is first passed through a series of roller refiners with varying particle sizes to gradually decrease the particle size of the mixture. In an embodiment of the invention, the step of refining is accomplished below the melting temperature of the confectioner fat component. In another embodiment, the roller temperature is adjusted such that the temperature of the refined mass is less than 40-42°C. Lowering the refining temperature tends to increase the refined throughput,especially when chocolate is formulated at higher fat contents, such as at 28% by weight or above, and in some embodiments 30% by weight or above. It may be appreciated that the step of refining may be done by conventional or alternate refining techniques obvious to a person skilled in the art so long as the predetermined average particle size according to the recipe is achieved at temperatures below the melting point of the fats in the mixture, preferably, converting the refined mixture into powder form.

[0052] According to the invention, the refined mixture is then transferred into a conche machine for the next step of conching. In an embodiment, the process comprises an intermediate step of further adding to the refined mixture the confectioner fat component and the emulsifying component in the conche machine, such that said further adding precedes the step of conching. It is preferred that the said further added ingredients are in the range of the predetermined average particle size. Further, it is understood that the further added confectioner fat component and emulsifying component, are adjusted or split at steps of mixing and further adding such that that cumulatively the confectioner fat component and the emulsifying component, at both the steps range between 10-50% by weight and 0.1-1% by weight respectively, and as encompassed by the recipe.

[0053] According to an embodiment of the invention, the fourth step in the chocolate making process is conching the mixed, refined, and, further added (where applicable) ingredients in a conche machine. The refined mixture, transferred to a machine known as a conche machine, along with any other further added ingredients in accordance with an embodiment, undergo an even distribution during conching. It is disclosed that typically a combination of a surface scraping mixer and agitator are employed to evenly distributes fats from say, cocoa butter within chocolate and may act as a polisher of the refined particles of the ingredients.

[0054] Conventional chocolate making process usually has a conching step at temperature above 45°C, preferably above 50°C. Conching at these elevated temperatures removes off flavour and moisture from chocolate liquor, and is knownto develop caramelized pleasant notes needed in certain type of chocolate, which is not accomplished at temperatures lower than 50°C. However, conche temperatures close to 50°C leads to the evaporation of the moisture and make the chocolate more brittle. Such high temperature conching have also been associated with enhanced fat distribution and easy melting, hence, the present invention deviates from the conventional conching temperatures and chooses much lower conching temperatures not exceeding 42 °C. More so, in the presence of the anhydrous thermal structuring component, loss of moisture at such high temperatures would limit the moisture available for anhydrous thermal structuring component to bind to and impact the heat tolerance of the chocolate.

[0055] In an embodiment of the present invention, the refined ingredients are conched at controlled elevated temperatures ranging between 36-42°C for a few hours during which time the fat is released, coated onto all the refined particles to result in a flowable liquid mixture. In an embodiment of the invention, the remainder portion of the fat component may be added directly in the conche to reach the final fat content along with emulsifiers to obtain the flowable liquid chocolate mixture that has a pseudoplastic-like fluid behaviour.

[0056] In an embodiment of the invention the step of conching is carried out for controlled time frame of 1.5 - 3.5 hours, preferably between 2 to 2.5 hours. Keeping the time within this range further ensures limited loss of moisture and maintain the quality of the chocolate akin to traditionally made chocolates. It may further be appreciated that air flowing through a conche is known to reduce the moisture content of the composition being conched. This effect is substantially lowered in the present invention owing to the controlled temperatures and time frames of the mixing and conching step and the use of the humectant as the thermal structuring component.

[0057] According to an embodiment of the invention, there is an intermediate step during conching wherein the process wherein after the conching has been done for 1-3 hours until a liquid confection has resulted from the ingredient, the step ofadding a flavouring component is included in the process and thereafter, the step includes continuing conching the ingredients in the liquid confection. In a preferred embodiment, the step of continuing conching after adding the flavouring component is done for 20 - 30 minutes. It is evident from the conching which includes the continuing conching step that the agitation and homogenization in the conche may take place for approximately 1.5-3.5 hours.

[0058] In a preferred embodiment, the flavouring component ranges between 0.1-1% by weight. It may further be appreciated that the flavouring component is preferably vanilla, in the form of natural vanilla, vanillin or other extracts. It may further include preservatives, such as tocopherols, and other minor ingredients and flavours known in the art for chocolate confectionery formulations may also be added into the mixture for continuing conching.

[0059] In another embodiment, where the chocolate being prepared is a dark milk-free chocolate, the flavouring component is optional and may very well be absent. In such a case with no flavouring component, there is no continuing conching step and the step of conching is done for 1.5 - 3.5 until a liquid confection is prepared, preferably for 2-2.5 hours.

[0060] In an embodiment of the invention, the conching and continuing conching step, where applicable, may be followed by measuring of the particle size of the homogenized ingredients referred to herein as the liquid confection, to ensure that it is prepared in accordance with the pre-determined average particle size encompassed herein. In an embodiment, the particle size of the liquid confection post conching process is between 10-30 microns, preferably within 15-25 microns.

[0061] In accordance with the present invention, the steps for preparation of the heat tolerant chocolate are carried out at a process temperature range not exceeding 42°C. In particular, for the steps of mixing and conching, including continuing conching, the most preferred temperature in accordance with the present invention is 40-42° C. A lower temperature closer to 40°C is very critical to retain the inherent moisture in the ingredients. In the conventional chocolate processtemperature goes up to 55-60° C which drives off the moisture from the ingredients. For a heat tolerant chocolate making process, preserving inherent moisture is very critical and this retained moisture will further redistribute in the chocolate matrix and help and bind stable crystal structures between sugars and proteins, which will thereafter bind fats and hinder easy melting.

[0062] In an embodiment, the liquid confection prepared post-conching is then solidified by moulding the flowable ingredients referred to as the liquid confection into a solidified moulded confection. The moulding may be done in the desired form, shape and pieces and the setting moulds may be selected accordingly in the manner known and done in the chocolate making process.

[0063] According to a preferred embodiment of the invention, the last step of the heat tolerant chocolate making process is the curing step, which entails releasing the stresses of a moulded chocolate by giving it a controlled temperature treatment. It is understood that the solidifying of the liquid confection post the conching process into a moulded confection, and then curing it under controlled temperature is what gives heat stability to the chocolate matrix.

[0064] It may be appreciated that in first moulding the liquid confection, the fatty acid crystals form nuclei around which the other fatty acids crystallize. Once the crystals connect, the moulded confection is then cured. This is a key step that gives rise to the thermal tolerant structure in the chocolate matrix. The fatty acid crystals in a well-cured chocolate are locked together tightly and it takes a higher temperature to pull them apart. Being tightly bound, well-cured chocolate is resistant to developing chocolate bloom which manifest in the form of whitish film, streaks or spots of cocoa butter on the surface of chocolate. Curing at maximal temperature possible helps accelerated redistribution of moisture and formation of sugar-protein skeleton structure formation that helps bind the fat and hinders easy melting. However, it is also pertinent to understand high curing temperatures above 32°C will destabilize fat crystals and subsequently result in melting and blooming.The present invention, accordingly, curing temperatures at optimal levels to deliver desired heat tolerance, taste and texture.

[0065] According to a preferred embodiment of the invention, the curing of the moulded chocolate is done at a curing temperature ranging between 18-32°C. It is found that if the confection is subjected to higher temperatures in the preferred range, the water within the thermal structuring component is released, upon which the confection cures and thereby develops heat stability. In an exemplary embodiment, when the confection is cured at temperatures of about 20°C and 22°C for about four weeks / 30 days, the chocolate confection develops moderate heat stability and is found to impart a heat tolerance up to 36-37°C. Whereas in another embodiment, curing at a curing temperature of 30-32° C is found to be the most optimal and is found to aid accelerated moisture distribution and sugar-protein skeleton structure formation that helps bind the fat and hinders easy melting, rendering strong heat tolerance up to 45°C with a stable sturdy structure, and developing only slight softness yet stable at 48°C. It is established that higher curing temperatures result in higher heat stability, however, curing beyond 32°C has been found to destabilize the stable crystal development in chocolate. It may be appreciated that while curing at 20-22° C was found to be effective in moisture distribution and sugar-protein skeleton structure formation, but the process is found to be much slower than that of 30-32° C curing. In an embodiment, the step of curing is carried out for maybe carried out for 15day to 90days, preferably 4 to 6 weeks, most preferably for 30days. While more the curing time, better the heat stability, however, holding onto the moulded confections for curing and storage while maintaining temperature can be a logistically difficult and expensive, hence, optimum curing time of 30-45 days is preferred.

[0066] It is more particularly disclosed that the anhydrous dextrose binds the released moisture from the rest of the matrix during the earlier steps of the process, and at the curing step at the preferred curing temperatures ensures that the bound moisture is steadily redistributed giving rise to a thermal tolerant chocolate matrix. It is the delayed release of water and / or humectant liquid from the anhydrousdextrose dispersed in the chocolate mass causes that the development of a three- dimensional structuring of the dispersed particles into a self-supporting matrix capable of retaining the liquid fat and maintaining the shape of the confectionery item when that fat is molten or substantially liquid, thereby maintaining the structure of the chocolate product even at elevated temperatures, e.g. up to about 45°C.EXAMPLE 1

[0067] An exemplary process of making a heat-resistant chocolate in accordance with an embodiment of this invention has been illustrated by way of a flow chart in Figure 1. The process of making the heat-tolerant chocolate is described in the context of the following example, which is presented by way of illustration, not of limitation.

[0068] According to the said figure, the heat-tolerant chocolate making process (100) starts at step (102), with formulating sugar, anhydrous dextrose at weight percentage, whey and milk powder into a blend in a hopper. The blend is then transferred to a mixing apparatus, being a sigma mixer at step (104). During the mixing stage at step (104) cocoa liquor, cocoa butter and ammonium phosphatide is agitated for about 5 minutes at a temperature of 40-42°C to form a mixture. At step (106), refining of the mixture generated at step (104) using roller refiners is carried out. The mixture is first passed through two roller refiners with particle sizes 150 to 180 microns, and then through five roller refiners with particle sizes 20+2 microns, ensuring that the temperature is maintained below the melting temperature of the cocoa butter. The refined mixture after the refining step (106) results in a decreased particle size in the range of about 15 to about 25 microns.

[0069] At step (108), the refined mixture is transferred to a conche machine. Further, emulsifiers (Ammonium phosphatide and Polyglycerol Polyricinoleate) and fats i.e. milk fat, and cocoa butter are added to the refined mixture in the conch machine. Further, at step (110), the confection of step (108) is conched at a temperature ranging from 40°C to 42°C for a time period of about 2 to 2.5 hours tominimize moisture loss. At step (112), vanilla powder is added and the step of continuing conching takes place for about 20 to 30 minutes to form a homogenous liquid confection. The particle size of the liquid chocolate is measured in the conching process (112) to ensure it is in the range of 15 to 25 microns.

[0070] At step (114), the liquid chocolate is moulded into the desired shape, size and grammage to make a moulded chocolate. Additionally, at step (116), the moulded chocolate is cured at 30-32°C for 30 days to increase thermal tolerance. The confectionary product made develops heat stability of upto 45°C, while at higher temperatures beyond 45°C the chocolate does not melt but develops softness.HEAT STABILITY STUDY OF PROCESS

[0100] in EXAMPLE 1:

[0071] The thermal stability of the Heat-tolerant chocolate prepared by the process (100) as disclosed in Example 1 is further described in the context of the following comparison and Figures 2a-2h, which is presented by way of illustration, not of limitation. The following “Table 1” shows the composition of a reference milk chocolate (Product A) manufactured using a conventional process and the following composition:Table 1: Composition of milk chocolate “Product A”*Chocolate crumb contains milk solid, cocoa mass (cocoa liquor) and sweetener

[0072] The following “Table 2” is a comparative analysis of “Product A” with Product T1 and T2 at different temperatures at a constant relative humidity (RH) of 55%, where Product T1 & Product T2 are the heat-tolerant milk chocolate produced by the disclosed process in the present invention, and Product A is a milk chocolate produced by a conventional process. Also, Product T1 is a heat tolerant chocolate prepared by process (100) as described herein. Product T2 is a heat-tolerant chocolate prepared by the same process (100) but with additional 8% crunchy ingredients. This comparative analysis is visually depicted in Figures 2a-2h.Table 2: Heat stability analysis of Product A, Product T1 and Product T2

[0073] Figures 2a-2h pictorially illustrate the above thermal stability study done for a temperature range of 35°C to 42°C in the sequential order. Chocolate confections made using the process (100) exhibit good heat stability and under such conditions are capable of retaining their shape and can be picked up without leaving a significant chocolaty residue on surfaces they touch, in contrast with the mess left when conventionally made chocolate melts (Product A). Further the inclusions of additional ingredients like crunchies / crisps showed very nominal impact to heattolerance of the chocolate made by the process (100) encompassed by this invention, possibly aiding a firmer crystalline structure as the chocolate aged. In addition to advantages associated with heat stability, unlike known heat-resistant chocolate products, chocolate confections made using process (100) have a smooth, non- sticky texture, with a mouthfeel and taste comparable to chocolate made by conventional process.

[0074] The chocolate confections produced in accordance with the process as encompassed by this invention does not require post-production thermal treatment steps, such as baking or microwaving, to render them heat resistant. The disclosed process may help in retaining water content in chocolate as the water has not yet been released, the chocolate maintains the same characteristics of taste, mouthfeel, and texture at higher temperatures as traditional chocolate. Additionally, blooming in the chocolate, a critical concern suffered by the confectionary industry, is minimized or altogether eliminated.

[0075] In a preferred embodiment of this invention, a heat tolerant chocolate is disclosed wherein the chocolate is a milk-based chocolate. The said milk-based chocolate comprises a sweetener ranging between 20% to 50% by weight, a milk component ranging between 10% to 90% by weight, and a thermal structuring component preferably comprising anhydrous dextrose ranging between 0.5% to 20% by weight, preferably between 3-8% by weight, such that, the sweetener, the milk component and the anhydrous dextrose are formulated in a blend.

[0076] In an embodiment, where the chocolate is a cocoa-free white milk chocolate, the milk component ranges between 50% to 90%. In another embodiment, where the chocolate is a cocoa-based milk chocolate, the milk component in ranges between 10% to 50%, preferably between 15%-30%.

[0077] In an embodiment, where the heat tolerant chocolate disclosed is a dark milk free chocolate, the said chocolate comprises the sweetener, and thermalstructuring component preferably comprising the anhydrous dextrose formulated in a blend.

[0078] The heat tolerant chocolate further comprises an emulsifying component ranging between 0.1-1% by weight, and a confectioner fat component ranging between 10% to 50%, such that, the emulsifying component and the confectioner fat component are mixed with the blend and refined to form a refined mixture with an average particle size between 10-30 microns.

[0079] In an embodiment, where the milk-based chocolate is a cocoa-based milk chocolate, the chocolate comprises a cocoa component ranging between 7% to 50% by weight, such that the refined mixture further includes the cocoa component, mixed and refined up to the average particle, and thereafter, conched between 36- 42°C to form a liquid confection.

[0080] In yet another embodiment, where the chocolate is a dark milk-free chocolate, the chocolate comprises a cocoa component ranging between 30% to 90% by weight, such that the refined mixture further includes the cocoa component, mixed and refined up to the average particle of 10-30 microns, preferably 15-25 microns, and thereafter, conched between 36- 42°C to form a liquid confection.

[0081] The heat tolerant chocolate also optionally comprises a flavouring agent ranging between 0.1-1% by weight, such that, the flavouring agent is further continued to be conched with the liquid confection in a conche machine and is thereafter cured at 18-32°C for desired heat tolerance. In an embodiment, where the chocolate is a milk-based chocolate, the flavouring component is present and is preferably vanilla. In dark milk-free chocolate, the flavouring component may not typically be present.

[0082] According to an embodiment, said heat tolerant chocolate showing heat- stability in temperatures ranging between 36-45°C and being visibly devoid of blooming.

[0083] According to aspect of the invention, the heat tolerant chocolate further comprises at least one from a plurality of ingredients, said ingredients selected from a group comprising nuts, seeds, dehydrated fruits, rice crisps, corn crisps, milk crisps, caramel solids and / or a combination thereof. Said ingredients, if added, may range anywhere between 1-50% and when tried in varying proportions, showed very nominal improvement in heat tolerance. In an embodiment, the chocolate made with said additional ingredients results in a firmer crystalline structure as the chocolate ages.

[0084] The details and embodiments provided regarding the ingredients, their ranges, alternates etc. as provided in the description of process of preparing the heat-resistant chocolate may be relied upon for the composition of the chocolate as well, and the same is not reiterated for brevity.

[0085] Various chocolate compositions are possible with the ingredients disclosed herein within the range provided, an exemplary list provided hereunder by way of illustration but not by way of limitation:EXAMPLE 2

[0086] The Tables 3 (A-C) provided below reflects composition of a heat- resistant chocolate using sugar, dextrose anhydrous, whole milk powder and whey powder formulated together in a blend in accordance with the weight parts shown hereunder, wherein the three embodiments under Tables 3A-3C, vary in their sweetener (sugar) and anhydrous dextrose weight percentages:Table 3 (A-C): Heat Resistant chocolate with varying proportions of anhydrous dextrose and sweeteners

[0087] Through stability studies conducted, it is found that higher the amorphous dextrose, the greater is the heat tolerance found. The anhydrous dextrose with weight percentage of 8% in Table 3B is observed to have a significantly better heat tolerance than 3% anhydrous dextrose in Table 3A by about 4 - 5° C. However, beyond 8%, as is the case with Table 3C, considerable rheological impact is seen. The viscosity of the liquid confection is found to increase upon storage, especially during rework, handling, and the like. Meaning thereby that higher quantities of amorphous dextrose, though results in more heat stability, is not operationally optimum for industrial production as it would lead to significantly increased line losses, thereby being costly.

[0088] In another example, 8% anhydrous dextrose with 30 days curing gave heat stability up to 45°C with a stable sturdy structure. When the curing time was increased to 60 days the stability went upto 48 °C.

[0089] In yet another example, preferred for commercial scale applicability, 3% dextrose anhydrous with 30 days curing was chosen, as higher anhydrous dextrose increased recipe cost and it was found that rework handling became difficult with increased viscosity.EXAMPLE 3

[0090] The Tables 4 (A & B) provided below reflects composition of a heat- resistant chocolate using different kinds of fat component used in the chocolate composition with no significant impact to heat stability of the final confectionary products. The two separate embodiment under Tables 4 A and 4B, for making a milk chocolate and a compound chocolate respectively, have been provided by substituting cocoa liquor & cocoa butter by cocoa powder and vegetable fats, in option A and with cocoa butter equivalent (CBE) / Cocoa butter substitutes (CBS) in option B, in various proportions:Tables 4 (A & B): Examples of Heat Resistant Chocolates with varying kinds of fat componentsEXAMPLE 5

[0091] The Tables 5 (A, B and C) provided below reflect composition of a heat-resistant chocolate using different ranges of cocoa and milk components inaccordance with the various embodiments of the invention, Table 5 A is an exemplary embodiment of a dark milk free chocolate with 90% cocoa (maximum cocoa) in the heat-resistant chocolate. Table 5B is an exemplary embodiment of a cocoa free white milk chocolate with 65% milk component in the heat-resistant chocolate. Table 5C is an exemplary embodiment of a high sugar cocoa based milk chocolate with both milk component and cocoa component present in the heat- resistant chocolate. Similar heat stability results were achieved with use of anhydrous dextrose in identical measures and following identical process as encompassed by the invention despite other ingredients varying in composition as follows:Tables 5 (A, B & C): Examples of Heat Resistant Chocolates with varying ranges of sweetener, milk component and cocoa component

[0092] While the foregoing specification illustrates and describes exemplary embodiments, it will be understood by those skilled in the art that various changes may be made and equivalents may be substituted for elements thereof without departing from the scope of the invention. In addition, many modifications may bemade to adapt a particular situation or material to the teachings of the invention without departing from the essential scope thereof. Therefore, it is intended that the invention not be limited to the particular embodiment disclosed as the best mode contemplated for carrying out this invention, but that the invention will include all embodiments falling within the scope of the appended claims.

Claims

CLAIMS:

1. A process for preparing a heat tolerant chocolate, wherein said chocolate being prepared is a milk-based chocolate and wherein further, said process comprises the steps of: formulating a blend of a sweetener, a thermal structuring component and a milk component, mixing with said blend a confectioner fat component, an emulsifying component and optionally, a cocoa component to form a mixture, refining the mixture to form a refined mixture having a pre-determined average particle size, preferably ranging between 10-30 microns, conching the refined mixture in a conche machine, at a conche temperature ranging between 36-42°C for 1-3 hours until a liquid confection, continuing conching for 20-30 minutes and preferably, adding a flavouring component to the liquid confection being continuingly conched, and, moulding the liquid confection into a moulded confection, and curing the moulded confection at a curing temperature ranging between 18-32°C to result in the heat tolerant chocolate.

2. A process for preparing a heat tolerant chocolate, wherein said chocolate being prepared is a dark milk-free chocolate and wherein further, said process comprises the steps of: formulating a blend of a sweetener and a thermal structuring component, mixing a confectioner fat component and an emulsifying component with said blend to form a mixture, refining the mixture to form a refined mixture having a pre-determined average particle size, preferably ranging between 10-30 microns, conching the refined mixture in a conche machine, at a conche temperature ranging between 36-42°C for 1.5-3.5 hours to form a liquid confection, andcuring at a curing temperature ranging between 18-32°C to result in the heat tolerant chocolate.

3. The process as claimed in claim 2, wherein the step of conching done for 1.5- 3.5 hours, further comprises the step of conching the refined mixture for 1 - 3 hours to form the liquid confection, followed by a step of adding a flavouring component and continuing conching for 20-30 minutes.

4. The process as claimed in claim 1 or claim 2, wherein said process further includes the step of further adding to the refined mixture the confectioner fat component and the emulsifying component in the conche machine, such that said further adding precedes the step of conching.

5. The process as claimed in claim 1 or claim 2, wherein the step of refining is accomplished below the melting temperature of the confectioner fat component.

6. The process as claimed in claim 1 or claim 3, wherein the flavouring component ranges between 0.1-1% by weight.

7. The process as claimed in claim 1 or claim 2, wherein the steps for preparation of the liquid confection, preceding the step of curing, are carried out at a process temperature range not exceeding 42°C.

8. The process as claimed in claim 2 or claim 3, wherein the step of curing further comprises first, moulding the liquid confection into a moulded confection and second, curing the moulded confection at a curing temperature ranging between 18-32 °C to result in the heat tolerant chocolate.

9. The process as claimed in claim 1 or claim 2 or claim 8, wherein the step of curing is done for 15 - 90 days, preferably for 30 - 60 days.

10. The process as claimed in claim 1 or claim 2, wherein the thermal structuring component is anhydrous dextrose ranging between 0.5 - 20% by weight.

11. The process as claimed in claim 1 or claim 2, wherein the sweetener includes one or a combination of sugar or sugar substitutes, such that the sweetener ranges between 20% to 50% by weight depending upon sweetening capabilities of other ingredients used in the chocolate.

12. The process as claimed in claim 1, wherein the milk component is selected from a group comprising milk solids, whole milk powder, whey powder, non-fat dry milk powder, or a combination thereof, such that the milk component ranges between 10% to 90% by weight, preferably between 15% to 30% by weight in a cocoa-based milk chocolate, and above 50% by weight in a cocoa-free white milk chocolate.

13. The process as claimed in claim 1, wherein the confectioner fat component is selected from a group comprising cocoa butter, cocoa butter equivalents (CBE), cocoa butter substitutes (CBS), cocoa butter replacements (CBR), cocoa butter improvements (CBI), anhydrous milk fat (AMF), milk fat replacers, vegetable oils and butter oils, or any combinations thereof, and includes fats inherently present in the milk component and optionally, fats inherently present in the cocoa component, such that the confectioner fat component ranges between 10% to 50% by weight.

14. The process as claimed in claim 2, wherein the confectioner fat component is selected from a group comprising cocoa butter, cocoa butter equivalents (CBE), cocoa butter substitutes (CBS), cocoa butter replacements (CBR), cocoa butter improvements (CBI), milk fat substitutes, vegetable oils and vegan butter oils or any combinations thereof, and includes fats inherently present in the cocoa component, such that the confectioner fat component ranges between 10% to 50% by weight.

15. The process as claimed in claim 1 or claim 13, the cocoa component, when optionally present, comprises cocoa solids, cocoa liquor, cocoa variants, cocoa substitutes or any combinations thereof, and further includes cocoa inherentlypresent in the confectioner fat component, such that, the cocoa component ranges between 7% to 50% by weight.

16. The process as claimed in claim 2, wherein the cocoa component in the dark milk-free chocolate comprises cocoa solids, cocoa liquor, cocoa variants, cocoa substitutes or any combinations thereof, and further includes cocoa inherently present in the confectioner fat component, such that, the cocoa component ranges between 30%- 90% by weight.

17. The process as claimed in claim 1 or claim 2, wherein the emulsifying component comprises a food grade emulsifier selected from a group comprising lecithin, soy lecithin, polyglycerol polyricinoleate (PGPR), polyglycerol esters of interesterified ricinoleic acid, ammonium phosphatide (YN), ammonium salts of phosphatidic acid and combinations thereof, such that the emulsifying component ranges between 0.1-1% by weight.

18. The process as claimed in claim 1 or claim 2, wherein the emulsifying component is inherently comprised in the confectioner fat component when said fat component is used in higher than 40% by weight and provides desired emulsifying property.

19. A heat tolerant chocolate made according to the process as claimed in claim 1 or claim 2, said heat tolerant chocolate showing stability in temperatures ranging between 36-48°C and being visibly devoid of blooming.

20. A heat tolerant chocolate, wherein said chocolate is a milk-based chocolate, comprising, a sweetener ranging between 20% to 50% by weight; a milk component ranging between 10% to 90% by weight; a thermal structuring component, preferably comprising anhydrous dextrose, ranging between 0.5% to 20% by weight, such that, the sweetener, the milk component and the thermal structuring component are formulated in a blend;a confectioner fat component ranging between 10% to 50%, such that, the emulsifying component and the confectioner fat component are mixed with the blend and refined to form a refined mixture with an average particle size between 10-30 microns; an emulsifying component ranging between 0.1-1% by weight; optionally, where the milk-based chocolate is the cocoa-based milk chocolate, the chocolate comprises a cocoa component ranging between 7% to 50% by weight, such that the refined mixture further includes the cocoa component, mixed and refined up to the average particle, and thereafter, conched between 36- 42°C to form a liquid confection; and a flavouring component, such that, the flavouring component is added to the liquid confection and continued to be conched and then, cured between 18-32°C for desired heat tolerance.

21. A heat tolerant chocolate, wherein said chocolate is a dark milk- free chocolate, comprising, a sweetener ranging between 20% to 50% by weight; a thermal structuring component, preferably comprising anhydrous dextrose, ranging between 0.5% to 20% by weight, such that, the sweetener and the thermal structuring component are formulated in a blend; a confectioner fat component ranging between 10% to 50%, such that, the emulsifying component and the confectioner fat component are mixed with the blend and refined to form a refined mixture with an average particle size between 10-30 microns; an emulsifying component ranging between 0.1-1% by weight, and a cocoa component ranging between 30% to 90% by weight, such that the refined mixture further includes the cocoa component, mixed and refined up to the average particle, and thereafter, conched between 36- 42°C and cured between 18-32°C for desired heat tolerance.

22. The heat tolerant chocolate as claimed in claim 20, wherein the milk component in a cocoa-free white milk chocolate ranges between 50% to 90%, and the milk component in a cocoa-based milk chocolate ranges between 10% to 50%, preferably between 15% -30%.

23. The heat tolerant chocolate as claimed in claim 20 or claim 21, wherein said chocolate further comprises at least one from a plurality of ingredients ranging between 1-50%, said ingredients selected from a group comprising nuts, seeds, dehydrated fruits, rice crisps, corn crisps, milk crisps, caramel solids or other chocolate compatible inclusion and a combination thereof.

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