The present invention relates to a process for chocolate crumb manufacture and to chocolate crumb and confectionery products made using the process. The process comprises: a) providing a milk and sugar mixture or mixing together milk and sugar so as to form a mixture; b) heating the mixture to a temperature in the range of 55 - 110°C under a lowered pressure in the range of 18 - 25 kPa so as to effect evaporation of liquid from the mixture; c) adding cocoa mass/liquor to the mixture during and/or after step (a) and/or step (b); d) subjecting the mixture to conditions effective to bring about sugar crystallisation in the mixture; and e) drying the mixture so as to form chocolate crumb. Evaporation takes place at a reduced temperature and pressure so as to produce a sweetened condensed milk. In one embodiment the milk and sugar mix is evaporated to between 85 - 88 % solids by heating the mixture to between about 85°C to 95°C under a lowered pressure of approximately 24kPa for 30 minutes.
展开▼
