Kraft Foods R & D, Inc.

Kraft Foods Schweiz Holding Gmbh

Konstantinos Paggios

Hartmut Balzer

Martin Thiele

Reinhard Strey

Mehran Rose

Stephen Pearson

Ulrich Loeser

Stephan Simbuerger

Hartmut H Balzer

Günther Fischer

Frank Ullrich

Marlin Richard Thiele

Uwe Riedel

Sabine Schetzberg

Helge Fm Klemmer

Gunther Fischer

Milena Seyller

Hartmut Heinrich Balzer

Helge F M Klemmer

Ulrich Löser

Lawrence P Kleman

Sarah Redeborn

Gerhard Hecht

Maria Florencia Williams

Martin Richard Thiele

The present invention relates to a process for the manufacture of a chocolate product involving the use of hydrated salt, hydrated sugar or hydrated sugar alcohol in the underlying chocolate mass and comprising the steps of refining, conching and optionally tempering of the chocolate mass. The invention further relates to a chocolate product comprising a chocolate mass comprising certain weight proportions of hydratable salt, hydratable sugar or hydratable sugar alcohol, as obtainable by the process of the invention.

Chocolate product and process for producing the same

The disclosure relates to a process for producing a confectionery product comprising heat resistant chocolate or a heat resistant compound mass and to the confectionery product, which is produced by this process. The process utilizes spraying water and/or a polyol (such as a sugar alcohol or a sugar) solution onto chocolate or a compound mass thereby inducing the formation of heat resistant chocolate or a heat resistant compound mass.

Process for producing a confectionery product

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Munich, Germany

Konstantinos Paggios