The invention relates to a method for preparing a chocolate product, the process comprising: (a) providing a mixture, said mixture comprising: (i) one or more cocoa components; (ii) a non-reducing sugar; (iii) one or more reducing sugars; and (iv) water; and (b) mechanically agitating the mixture at a temperature at which the mixture is in a liquid state. The invention further relates to a chocolate product comprising: (I) one or more cocoa components; (II) a non-reducing sugar; (III) one or more reducing sugars; and (IV) water wherein said chocolate product comprises between 4 and 20 wt. % of water with respect to the weight of the chocolate product, preferably between 6 and 15 wt. % of water with respect to the weight of the chocolate product.

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.

A flavor composition containing at least one, two, or more potassium salt(s) that can be used to enhance an alkalized cocoa flavor profile of edible compositions including sweet goods, such as fat-based confections comprising chocolate or chocolate liquor.

A coating apparatus having a rotatable drum with at least one moveable separating element arranged on an end side, and granular bodies can be transferred into the drum and/or out of the drum by a movement that leads to release. A separating element can be moved from a closed position into an open position by rotation about an axis of rotation. In the closed position, a subregion lies with its underside against an inner wall of the drum or has a small gap there. In the open position, the subregion on the underside is spaced apart from the inner wall of the drum and there is an opening there through which granular bodies can pass. On the end sides of the drum there are stop elements with which a drum of at least one further module is connectable in order to form a coating apparatus and/or a closure element.

The present invention relates to a process for the manufacture of a chocolate product involving the use of hydrated salt, hydrated sugar or hydrated sugar alcohol in the underlying chocolate mass and comprising the steps of refining, conching and optionally tempering of the chocolate mass. The invention further relates to a chocolate product comprising a chocolate mass comprising certain weight proportions of hydratable salt, hydratable sugar or hydratable sugar alcohol, as obtainable by the process of the invention.

The invention concerns a kitchen appliance comprising a stirring unit 5, 6 and a pot 2. An insert pot 3 is provided, which can be inserted in the pot 2 such that an interspace 4 remains between the pot 2 and the insert pot 3, wherein the stirring unit 5, 6 has a tool 5 for blending and/or chopping that is located in the interspace 4 when the insert pot 3 is inserted. The invention further comprises the use of the kitchen appliance for the preparation of chocolate and an insert system for a kitchen appliance.

The disclosure extends to systems, methods, and devices for mixing a fluid. The system comprises a tank conduit suspended in a tank for receiving a mixture comprising a liquid, wherein the tank holds the mixture. The system comprises a rigid casing configured to surround the tank and a pump attached to the rigid casing. The system includes a suction inlet and a discharge outlet attached to the pump, wherein the pump creates a negative pressure that draws the mixture into the pump through the suction inlet and the pump creates a positive pressure that dispels the mixture out of the pump through the discharge outlet.

The use of ultrasound or acoustics applied at a level below that which causes cavitation to control the energy balance between particles and the liquid phase in a metastable liquid.

The disclosure extends to systems, methods, and devices for mixing a fluid. The system comprises a tank conduit suspended in a tank for receiving a mixture comprising a liquid, wherein the tank holds the mixture. The system comprises a rigid casing configured to surround the tank and a pump attached to the rigid casing. The system includes a suction inlet and a discharge outlet attached to the pump, wherein the pump creates a negative pressure that draws the mixture into the pump through the suction inlet and the pump creates a positive pressure that dispels the mixture out of the pump through the discharge outlet.

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.