PATENTS

摘要

The present invention relates to a novel method for conching chocolate, whereby a chocolate mass is submitted to a conching method that comprises the following steps: a dry conching step performed at a temperature of between 50℃ and 70°C and a subsequent wet conching step performed at a temperature of between 60°C and 110℃, more in particular at a temperature between 60°C and 90°C. Most preferably the dry conching step is performed at about 60℃ and the wet conching step at about 60°C or about 90°C Advantageously, this adapted conching process conserves and even increases the antioxidant activity of a chocolate, in particular a dark chocolate. Consequently, the present invention further relates to a method of conserving and/or increasing the antioxidant activity of chocolate and of chocolates processed accordingly. The Granted US Patent 8409652 was published April 2, 2013, and assigned to Puratos Naamloze Vennootschap. Inventors are Bram Beheydt, Caroline Ouwerx, Sonia Collin, Catherine Deledicque and Fanny Nguyen.