Chocoladefabriken Lindt & Sprüngli Ag

Willi Ammann

Ursi Buri Stauffacher

Chantal Bussmann

A process and a plant are proposed for producing dark chocolate which make it possible to produce dark chocolate, in particular also single-variety dark chocolate, having a high cocoa content without cocoa powder needing to be produced and/or added. By means of a partial defatting of the cocoa mass in a process step which is connected upstream of the mixing, grinding and/or conching, the fat content in the cocoa mass is reduced to the extent that dark chocolates can be produced having a high cocoa content without cocoa powder needing to be added. The partial defatting of the cocoa mass is preferably carried out using a decanter (). The cocoa butter fraction () according to the invention occurs on decanting as a high-fat fraction which still contains a fraction of 17 to 21% by weight, a maximum of 30% by weight, of fat-free cocoa dry matter. In the novel process according to the present invention, the expenditure for producing a highly defatted cocoa powder is avoided, since the cocoa mass () is only defatted to the point that the mass produced therefrom can be comminuted without problem using rollers () and can subsequently be conched. The cocoa butter fraction is added during conching after the comminution in a ball mill.

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Steinhausen, Switzerland

Willi Ammann