An object of the present invention is to provide a cacao bean-derived food material showing little oil seepage and various foods using the same. A composition having a particle size distribution in the range of 10 μm to 1.5 mm and containing undisrupted cacao bean cells is provided. A composition containing undisrupted cacao bean cells, which has a free fat content ratio of 60% by weight or lower based on oil content is also provided. A composition containing 30% or more of undisrupted cells in cacao bean cells is further provided. A composition containing undisrupted cacao bean cells, which has a breaking strength of 3 kgf or lower is further provided.

The present invention relates to a stable emulsion of an aqueous phase in a lipid phase wherein non-fatty cocoa solids and/or non-fatty milk solids are present in the lipid phase. The present invention further relates to a process for making an emulsion, said process comprising adding the lipid phase in two steps.

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.

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.

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.

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.

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.

The invention relates to a continuous process for producing a dark cocoa powder, comprising: mixing a cocoa product with water in an amount of up to 50% by weight, based on the total weight of the mixture; heating the cocoa product and the water to a temperature of 90-160° C. until a moisture content of 5% by weight, based on the total weight of the mixture, or less is achieved; and recovering a cocoa powder; wherein the cocoa powder recovered in step (d) has an L value which is lower than that of the cocoa product of step (a). The invention further relates to cocoa powders produced by this method and to their use in food or beverage compositions.

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 related to a method of producing an alkalized cocoa material, comprising the steps of: (a) mixing a cocoa material with water and an alkalizing agent; and (b) reacting the mixture of step (a) at a pressure of up to 12 bar and a temperature of 85 to 180° C., for 10 to 500 min; wherein step (b) is performed and under continuous air flow.