ES2069505A1 - Process for preparing a composition for molten chocolate - Google Patents

Process for preparing a composition for molten chocolate

Info

Publication number
ES2069505A1
ES2069505A1 ES09302272A ES9302272A ES2069505A1 ES 2069505 A1 ES2069505 A1 ES 2069505A1 ES 09302272 A ES09302272 A ES 09302272A ES 9302272 A ES9302272 A ES 9302272A ES 2069505 A1 ES2069505 A1 ES 2069505A1
Authority
ES
Spain
Prior art keywords
composition
mass
preparing
chocolate
product
Prior art date
Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
Granted
Application number
ES09302272A
Other languages
Spanish (es)
Other versions
ES2069505B1 (en
Inventor
Domenech Pedro Sans
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
CHOCOLATES TORRAS S A
Original Assignee
CHOCOLATES TORRAS S A
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by CHOCOLATES TORRAS S A filed Critical CHOCOLATES TORRAS S A
Priority to ES9302272A priority Critical patent/ES2069505B1/en
Publication of ES2069505A1 publication Critical patent/ES2069505A1/en
Application granted granted Critical
Publication of ES2069505B1 publication Critical patent/ES2069505B1/en
Anticipated expiration legal-status Critical
Expired - Fee Related legal-status Critical Current

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  • Confectionery (AREA)

Abstract

Process for preparing a composition of molten chocolate of the type known commercially as chocolate "fondue". The composition has, as characterizing element, the fact that the content of cocoa butter is higher than usual, being 25%, and the fact that it has a certain invert-sugar content, of the order of 5%, which makes it possible to maintain over time the excellent creaminess achieved on account of the cocoa butter. The process consists in thoroughly mixing all the components in order to obtain a homogenous mass which is packaged in suitable earthenware containers. Simple heating of the container containing the product in a microwave oven for 3 1/2 minutes, at low calorific power, makes it possible to obtain a fluid, creamy mass with great ease. The product allows the coating, by immersion in the molten mass, of bread, buns, sweets, fruits or any other food product.
ES9302272A 1993-10-29 1993-10-29 PREPARATION PROCEDURE FOR A MELTED CHOCOLATE COMPOSITION. Expired - Fee Related ES2069505B1 (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
ES9302272A ES2069505B1 (en) 1993-10-29 1993-10-29 PREPARATION PROCEDURE FOR A MELTED CHOCOLATE COMPOSITION.

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
ES9302272A ES2069505B1 (en) 1993-10-29 1993-10-29 PREPARATION PROCEDURE FOR A MELTED CHOCOLATE COMPOSITION.

Publications (2)

Publication Number Publication Date
ES2069505A1 true ES2069505A1 (en) 1995-05-01
ES2069505B1 ES2069505B1 (en) 1996-01-01

Family

ID=8283472

Family Applications (1)

Application Number Title Priority Date Filing Date
ES9302272A Expired - Fee Related ES2069505B1 (en) 1993-10-29 1993-10-29 PREPARATION PROCEDURE FOR A MELTED CHOCOLATE COMPOSITION.

Country Status (1)

Country Link
ES (1) ES2069505B1 (en)

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
ES2808475A1 (en) * 2020-12-02 2021-02-26 Cobo Marc Raventos Manufacturing process of a product to obtain hot chocolate (Machine-translation by Google Translate, not legally binding)

Citations (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
WO1988009127A2 (en) * 1987-05-22 1988-12-01 Ferme Charlemagne Sprl Preparation derived from cacao

Patent Citations (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
WO1988009127A2 (en) * 1987-05-22 1988-12-01 Ferme Charlemagne Sprl Preparation derived from cacao

Non-Patent Citations (2)

* Cited by examiner, † Cited by third party
Title
Base de datos FSTA, 75-1110895, 1975, Intl. Food Information, Reading, GB, (VASILESCU, I.), "Use of invertase preparations in confectionery manufacture." Lucrari de Cercetare, Institul de Cercetari si Proiectari alimentari, 12, 61-66, 1973 * Resumen * *
Base de datos FSTA, 85-07k0006, 1985, Intl. Food Information, Reading, GB, (KUTZNETSOVA, L.S., STEPANOVICH, Z.Z.), "New type of chocolate glaze." Khlebopekarnaya i Konditerskaya Promyshlennost, N‘ 11, 26-27, 1983 * Resumen * *

Cited By (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
ES2808475A1 (en) * 2020-12-02 2021-02-26 Cobo Marc Raventos Manufacturing process of a product to obtain hot chocolate (Machine-translation by Google Translate, not legally binding)
WO2022117759A1 (en) 2020-12-02 2022-06-09 Juice Garage, S.L. Cocoa food preparation product suitable to prepare a hot chocolate drink and process thereof

Also Published As

Publication number Publication date
ES2069505B1 (en) 1996-01-01

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Legal Events

Date Code Title Description
FD1A Patent lapsed

Effective date: 20041030