The present invention relates to a method to pre-crystallize real chocolate in the form of Beta V crystals, said method comprising the steps of - determining an initial temperature (TCi) for a chocolate mass to have before seed crystals are admixed thereto, said TCi exceeding the critical temperature, - obtaining a liquid chocolate mass by melting it to the initial temperature (TCi), - dispersing into said liquid chocolate mass at the initial temperature (TCi), solid crystal seeds consisting of at least one ingredient selected from the group consisting of cocoa butter, a cocoa butter equivalent and/or real chocolate, wherein the crystal seeds contain a dominating amount of stable Beta V crystals, - mixing the chocolate mass and the crystal seeds until the seeds are almost completely melted, - cooling down the thus obtained mixture, that is continuously stirred, to a pre-crystallization temperature (Tpc), said cooling being achieved through the admixing of the crystal seeds and through heat exchange with the environment to form a pre-crystallized chocolate, and - optionally maintaining the thus obtained mixture at the pre-crystallization temperature to maintain the chocolate mass in a pre-crystallized state. The present invention further relates to methods and means to determine the TCi needed to reach the pre-crystallization temperature within an acceptable time (e.g. less than 6 minutes).
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