PATENTS

摘要

Process reduces the microbial count in a chocolate mass. The process involves 1) placing a chocolate mass and water in a sterilizable container; 2) heating the chocolate mass and the water and stirring to a target temperature above 100℃; 3) building up an overpressure in the container at least during a part of the heat-up time period; 4) degassing and cooling the container. The process is characterized in that after reaching the target temperature, but before step 4, the pressure is abruptly in part lowered, so that in the container an overpressure remains and subsequently the pressure is again elevated to the original overpressure.