A chocolate processing system, including: a chamber, defining a rotation axis, the chamber including a first and second portion cooperatively defining a chamber lumen, the first and second portion actuatably separable at a seam, and a precursor inlet; a precursor dispenser, including an actuatable compartment coupled to the precursor inlet of the chamber; a reducer, arranged within the chamber lumen; a rotationally actuatable processing shaft, intersecting the chamber lumen; an agitator coupled to the processing shaft and extending into the chamber lumen; a motor including a drive shaft, the drive shaft coupled to the processing shaft and the chamber; a temperature control system including a transfer surface, the transfer surface thermally connectable to the chamber; and a mold, defining a mold lumen, the mold circumferentially arranged about the chamber at a seam.

A chocolate processing system, including: a chamber, defining a rotation axis, the chamber including a first and second portion cooperatively defining a chamber lumen, the first and second portion actuatably separable at a seam, and a precursor inlet; a precursor dispenser, including an actuatable compartment coupled to the precursor inlet of the chamber; a reducer, arranged within the chamber lumen; a rotationally actuatable processing shaft, intersecting the chamber lumen; an agitator coupled to the processing shaft and extending into the chamber lumen; a motor including a drive shaft, the drive shaft coupled to the processing shaft and the chamber; a temperature control system including a transfer surface, the transfer surface thermally connectable to the chamber; and a mold, defining a mold lumen, the mold circumferentially arranged about the chamber at a seam.

In the present application, alkalization of cocoa natural products may be carried out by using a stable alkaline water (pH levels of up to 10.5 or more) with the aim to produce alkalized chocolate products with pleasant organoleptic, less sugar content, less acidity, high antioxidants contents, and addition of novel soluble ingredients to chocolate. This can be achieved by using the stable alkaline water produced by a Natralysis Process in alkalizing cocoa nibspre, during and post grinding, alkalizing the cocoa liquor and alkalizing the natural cocoa powder. The present application discloses a method or apparatus (3, 9, 15) in which a cocoa natural product and/or one or more of its derivatives is alkalized by using stable alkaline water.

A spreadable food product based on chocolate and hazelnuts is described, comprising hazelnut paste in a weight percentage included between 35% and 40%, sugar in a weight percentage included between 32% and 40%, cocoa powder in a weight percentage included between 9% and 10%, extra-virgin olive oil in a weight percentage included between 7% and 10%; the use of the spreadable food product based on chocolate and hazelnuts is further disclosed, for reducing glycemia and for increasing the dilatation of blood vessels.

The disclosure relates to a process for producing a confectionery product comprising heat resistant chocolate or a heat resistant compound mass and to the confectionery product, which is produced by this process. The process utilizes spraying water and/or a polyol (such as a sugar alcohol or a sugar) solution onto chocolate or a compound mass thereby inducing the formation of heat resistant chocolate or a heat resistant compound mass.

The disclosure relates to a process for producing a confectionery product comprising heat resistant chocolate or a heat resistant compound mass and to the confectionery product, which is produced by this process. The process utilizes spraying water and/or a polyol (such as a sugar alcohol or a sugar) solution onto chocolate or a compound mass thereby inducing the formation of heat resistant chocolate or a heat resistant compound mass.

A pouring batching device (1), in particular for chocolate, in dies is described, comprising a case (2) inside which at least one cylindrical recess is obtained, in which a longitudinal shaft (7) is housed, to which at least one rotary piston (3) is fastened, means adapted to control the flow of said chocolate, wherein the case (2) is placed below a tank containing chocolate to be poured and is open towards its top, locating a hopper (8) adapted to put in contact an internal volume of the tank with the recess of the case (2), so that a mass of chocolate can easily descend by gravity inside the case (2) even without a sucking effect by the rotary piston (3).

A depositing machine (1) comprising a removable component, a method for inserting the removable component (10) in a machine frame (2) of a depositing machine, a method for removing the removable component (10) from a machine frame (2) of a depositing machine (1), and a kit for retrofitting a depositing machine (1) with the removable component (10). The component (10) is fastened to the machine frame (2) by a substantially horizontally arranged plug-in connection (11), in particular, a bolt connection.

The disclosure relates to a process for producing a confectionery product comprising heat resistant chocolate or a heat resistant compound mass and to the confectionery product, which is produced by this process. The process utilizes spraying water and/or a polyol (such as a sugar alcohol or a sugar) solution onto chocolate or a compound mass thereby inducing the formation of heat resistant chocolate or a heat resistant compound mass.

The disclosure relates to a process for producing a confectionery product comprising heat resistant chocolate or a heat resistant compound mass and to the confectionery product, which is produced by this process. The process utilizes spraying water and/or a polyol (such as a sugar alcohol or a sugar) solution onto chocolate or a compound mass thereby inducing the formation of heat resistant chocolate or a heat resistant compound mass.