A machine for making and dispensing chocolate, comprising: at least one chocolate processing container; a chocolate dispenser tap connected to the processing container for allowing chocolate dispensing; at least a first mixer associated with the container for mixing the chocolate being processed; thermal treatment means associated with said at least one processing container and designed to heat and/or cool the walls of said processing container; an operating and control unit, designed to control said thermal treatment means so as to bring, in sequence in terms of time, the chocolate being processed in said at least one container; to a first, chocolate melting temperature; to a second temperature, which is lower than the first temperature; to a third temperature, which is between the second temperature and the first temperature.

The present invention provides a chocolate-like product and a method for preparing the same. The chocolate-like product has a unique flavor and includes a cocoa butter; a sweetener; an ingredient made from fruit-fermented wine lees; and an ingredient made from soybeans.

Systems for dispensing chocolate, in one aspect including an exterior housing with first volume; a vertical support member; a base support member; a dispenser guiding member within the first volume; an extruder connection member extending through the housing and having a first end within the housing and a second end outside of the housing, defining a pivot axis; an extruder member connected to the first end; a lever connected to the second end; at least one extruder guide member within the first volume and connected to the extruder member; and at least one extruder guide rail connected to the housing within the first volume and capable of receiving the at least one extruder guide member; and where manual actuation of the lever pivots the extruder member in cooperation with the at least one extruder guide member.

Systems for dispensing chocolate, in one aspect including a generally fluid-tight exterior housing with first volume; a vertical support member; a base support member; a dispenser guiding member within the first volume; an extruder connection member extending through the housing and having a first end within the housing and a second end outside of the housing, defining a pivot axis; an extruder member connected to the first end; a lever connected to the second end; at least one extruder guide member within the first volume and connected to the extruder member; and at least one extruder guide rail connected to the housing within the first volume and capable of receiving the at least one extruder guide member; and where manual actuation of the lever pivots the extruder member in cooperation with the at least one extruder guide member.

Provided are: a composition having an excellent anti-norovirus effect; use of a theaflavin compound for the preparation of the composition; and a method for preventing infection with a norovirus using a theaflavin compound. A theaflavin compound is used as an active ingredient for preventing infection with a norovirus. The theaflavin compound is preferably used together with an alcohol. The theaflavin compound is preferably one or more members selected from the group consisting of theaflavin, theaflavin-3-O-gallate, theaflavin-3′-O-gallate and theaflavin-3,3′-O-digallate that are derived from tea components.

Apparatus and systems for melting and liquefying chocolate. In one aspect, a system includes a generally fluid-tight exterior housing defining a first volume; a bulkhead positioned within the housing and dividing the first volume into separate second and third volumes; at least one vertical support member operationally connected to the exterior housing; a base support member operationally connected to the vertical support member; a dispenser guiding member disposed within the first volume and operationally connected to the exterior housing; and a heating element in thermal communication with the first volume, wherein energization heats the first volume to 37 to 46 degrees Celsius. Other aspects include where the liquid chocolate contains less than 3% water; where the liquid chocolate is solid at room temperature; a multiple pivot hinge; and a noninterfering interdigitating hinge.

Methods for treating and preparing chocolate. In one aspect, a method includes heating a quantity of chocolate to a temperature of about 46 degrees Celsius; decreasing the pressure of in a pressure-controllable environment to about 25 Torr; holding the pressure of the pressure-controllable environment at about 25 Torr for a first predetermined period of time; decreasing the pressure of the pressure-controllable environment to about 5 Torr; and holding the pressure of the pressure-controllable environment at about 5 Torr for a second predetermined period of time. Other aspects include ceasing heating the quantity of chocolate; decreasing pressure occurs at an average rate of about 150 Torr per minute; decreasing pressure occurs at an average rate of about 4 Torr per minute; and others.

Provided is a method for producing, a method for improving an appearance and taste, and a composition of a plant-containing solid fat comprising a finely ground plant material in a solid fat. The method may comprise subjecting plant particles to a fine grinding in the presence of a solid fat liquefied with heating until an average particle diameter of the plant particles reaches 25 m or less, and then hardening the solid fat by cooling.

Systems and methods for preparing and dispensing food contents, typically molten chocolate. In one aspect, a method for treating chocolate includes placing a quantity of chocolate in a pressure-controllable environment; heating the quantity of chocolate to a temperature of about 115 degrees Fahrenheit; decreasing the pressure of the pressure-controllable environment to about 5 Torr; and holding the pressure of the pressure-controllable environment at about 5 Torr for a predetermined period of time. Additional steps may include decreasing the pressure of the pressure-controllable environment to about 5 Torr at an average rate of about 8 Torr per minute; heating the quantity of chocolate to a temperature of about 115 degrees Fahrenheit may occur at a rate of about 2 degrees Fahrenheit per minute; and/or heating the quantity of chocolate to a temperature of about 115 degrees Fahrenheit may occur at a rate of no more than 1 degree Fahrenheit per minute.

Systems and methods for preparing and dispensing food contents, typically molten chocolate. In one aspect, a method for treating chocolate includes placing a quantity of chocolate in a pressure-controllable environment; heating the quantity of chocolate to a temperature of about 115 degrees Fahrenheit; decreasing the pressure of the pressure-controllable environment to about 5 Torr; and holding the pressure of the pressure-controllable environment at about 5 Torr for a predetermined period of time. Additional steps may include decreasing the pressure of the pressure-controllable environment to about 5 Torr at an average rate of about 8 Torr per minute; heating the quantity of chocolate to a temperature of about 115 degrees Fahrenheit may occur at a rate of about 2 degrees Fahrenheit per minute; and/or heating the quantity of chocolate to a temperature of about 115 degrees Fahrenheit may occur at a rate of no more than 1 degree Fahrenheit per minute.