The present disclosure concerns a chocolate making base unit comprising, refined together, an edible fat selected from cocoa butter and/or cocoa butter alternative and a sweetener, wherein the sweetener is in particulate form, and wherein the chocolate making base unit is free of cocoa solids and milk. This base unit is useful for the production of personalized chocolate products, by mixing the base unit with at least one chocolate making supplementary unit. Also provided herein are methods of producing the base unit and the chocolate product and packages for use in preparing the chocolate product making use of the chocolate making base unit.

A multilayered, flexible, and generally flat pouch for transporting and dispensing fruit juice concentrate, including a first elongated, generally rectangular multilayered portion sealed to a second elongated, generally rectangular portion to yield a deformable, generally rectangular, fluid-tight sachet defining an internal volume and separating the internal volume from an external environment, wherein the sachet further defines a top end, and oppositely disposed bottom end, and first and second sides extending therebetween. Fruit juice concentrate is contained within the internal volume. A tear notch is formed through at least one side. The fruit juice concentrate has a water activity of less than 0.60.

Methods and systems for providing processed cocoa nibs are provided. The methods involve coarse grinding cocoa nibs to form a slurry and subjecting less than all of the cocoa slurry to refining. The refined and unrefined volumes or portions of cocoa slurry are then recombined to provide a recombined cocoa product. The cocoa nibs produced by the method may be further processed to provide cocoa liquor or chocolate.

A method for treating a viscous mass comprising solid components in a grinding system, especially a fatty mass with solid components, comprising a mixer and a grinding device, comprising the steps of: feeding into a mixer the mass to be treated; repeatedly circulating the mass to be treated by means of a displacement device from the mixer through a supply pipe to the grinding device and through a return pipe back to the mixer for reducing the size of the solid components in the grinding device; removing from the system at least part of the treated mass through a branch-off provided in the return line when a predetermined grinding fineness has been obtained; and feeding into the mixer a new mass to be treated and at least partly displacing the new mass to be treated in the grinding device via the displacement device and as a consequence removing at least another part of the treated mass from said system.

A food sweetener is a powder having an average particle size of, at most, 1,500 ?m and including pulverized dried fruit, vegetables or both fruit and vegetables. The powder, on a dry basis, has at least 30% wt and at most 70% wt of total sugars, and has a moisture content of from 1 to 6% by weight. Chocolate products may incorporate the powder and a method for producing the power is taught.

The present invention discloses a non-hydrogenated cocoa butter replacer chocolate and manufacturing method thereof consisting of the following percentages of raw materials: a non-hydrogenated vegetable oil: 35-50%; a white sugar: 30-50%; a cocoa powder: 6-30%; a milk powder: 5%-40%; a maltodextrin: 1-10%; a soybean protein: 2-8%; a glyceryl monostearate: 1-5%; a soybean phospholipid: 0.2-0.5%; a polyglycerol polyricinoleate: 0.1-0.3%; a sucrose fatty acid ester: 0.1-0.3%; a food flavor: 0.01-0.1%. Compared with the prior art, the present invention has the following advantages: (1) The non-hydrogenated cocoa butter replacer chocolate of the invention does not contain hydrogenated vegetable oil and does not contain trans-fatty acids and can meet people's requirements in health and nutritious foods in today's society. (2) When non-hydrogenated vegetable oil is used as a raw material to prepare cocoa butter replacer chocolate in the present invention, the synergistic effect of the emulsifier overcomes the disadvantages of non-hydrogenated vegetable oils in the process of chocolate production being a soft texture, the process being not easy to operate and the product having a bad taste, and it meets the requirements on quality by the customers.

Systems and methods for processing food products. One aspect is a system for processing food products including a base member, a vessel member defining a vessel volume, an opening formed through the vessel member, a vessel lip surrounding the opening; a vessel lid connected to the vessel member to substantially seal the opening; a motor shaft, at least one mixing member connected to the motor shaft and within the vessel volume; a motor connected to the motor shaft; and grinding media within the vessel volume for grinding and mixing food products, where energizing the motor urges the motor shaft and the at least one mixing member to rotate within the vessel volume to agitate the grinding media; and where the grinding media includes first grinding media and second grinding media

Disclosed is a chocolate spread or chocolate filling composition comprising one or more of the ingredients selected from hazelnut paste, cocoa butter, cocoa mass, cocoa powder, milk fat, milk powder, vanilla, and lecithin; 2% to 40% by weight of a fat composition; and 30% to 50% by weight of sugar, wherein the fat composition comprises at least 40% by weight of interesterified shea olein having an oleic acid content of at least 50% by weight and a stearic acid content of at least 25% by weight, based on the total C12 to C20 fatty acids present in the interesterified shea olein, and wherein the interesterified shea olein has a solid fat content of at least 10% at 10 C., at least 6% at 20 C., and at least 3% at 30 C.

An another object of the present invention is to provide a method capable of easily producing a ground processed food material. The ground processed food material of cacao and/or cacao processed product of the present invention is characterized in that the material is an extruder-processed ground product of cacao and/or cacao processed product, wherein the content of general bacteria contained in the extruder-processed ground product is 3,000/g or less. Further, in a preferred embodiment of the ground processed food material of cacao and/or cacao processed product of the present invention, the average particle size of the non-oil and fat components of the extruder processed ground product is in the range of 100 to 300 m.

A method for manufacturing lactase enzyme infused chocolate consists of specific ordered steps wherein enzyme is infused toward the end of the tempering phase to preserve lactase's active enzymatic properties and the chocolate's flavor profile while addressing lactose sensitivity.