Method of preparation of chocolate crumb

Abstract

Chocolate crumb is prepared, to be used later in the manufacture of milk chocolate. One feature of milk chocolate, and the chocolate crumb which is a major constituent thereof, is that the sugar is at least partially caramelized, and the caramelization contributes to the flavor of the milk chocolate. The present invention provides a process whereby only a portion of the sugar constituent of the chocolate crumb is first caramelized by being hydrated with a portion of the milk which is to be utilized in the process. That hydrated sugar with the milk is heated so as to caramelize the sugar and so as to substantially drive off the water constituent of that first portion of the milk. The temperature and the length of time for which the heating continues will govern the degree of caramelization. The then caramelized slurry batch is added to the remainder of the milk to be used, and dried so as to drive off the remaining water carried into the mix by the additional milk. That dried mix is thereafter mixed with anhydrous cocoa butter and anhydrous cocoa liquor in the proper amounts so as to form the chocolate crumb; and if the fat constituency is too low, such as when skim milk has been used, an additional amount of anhydrous butter fat can be added to the final mix to bring the final analysis of the total amount of dried milk solids and anhydrous butter fat up to specified amounts for milk chocolate. This process provides a more economical way to produce chocolate crumb, since there is less requirement for large and expensive caramelization and heat exchange equipment, and the process is easier to control.