GB2567653A

GB2567653A - An apparatus and method for use in melting chocolate in a microwave oven

Info

Publication number: GB2567653A
Application number: GB1717107.5A
Authority: GB
Inventors: Master Bilkis
Original assignee: Individual
Current assignee: Individual
Priority date: 2017-10-18
Filing date: 2017-10-18
Publication date: 2019-04-24
Anticipated expiration: 2037-10-18
Also published as: GB201717107D0; GB2567653B

Abstract

Apparatus 10 for melting chocolate in a microwave oven comprises a first container 12 and a second container 14. The first container comprises a base 18 and a side wall 20 which extends upwardly from the base to define an internal volume 22 suitable for receiving chocolate 24 for melting. The second container 14 also comprises a base 28 and a side wall 30 which extends upwardly from the base. The first container is mountable in the second container such that a chamber 16 for holding liquid 17 is defined between the two containers. The apparatus further comprises a removable closure 44 for at least partially closing a gap between the first and second containers at an upper end region of the second container. The liquid holding chamber may be defined between the side walls of the two containers. At least a region of the base of the first container may have a plurality of openings that allow melted chocolate to drain through in use. The base of the second container may comprise one or more apertures in alignment with the region of the first containers base through which the melted chocolate may pass in use.

Description

An Apparatus and Method for use in Melting Chocolate in a Microwave Oven

Technical Field of the Invention

The present invention relates to an apparatus and method for use in melting chocolate in a microwave oven.

Background to the Invention

Chocolate is used in many recipes for cooking and baking. At times these recipes require the chocolate to be melted. For example, it is known to melt chocolate for incorporation in a cake mix or for decorating an already made cake. In other examples chocolate is melted so that it can be moulded or otherwise shaped. It is also known to dip fruits and candies in melted chocolate. An example is a chocolate fountain that has melted chocolate circulating round and falling as a cascade in which fruits are hand dipped to scoop some of the melt. Chocolate is also consumed as beverage. Chocolate in the form of powder, or granular sizes, or indeed as solid block is melted into a liquid usually milk.

Known methods for melting chocolate include placing a container, typically a dish or bowl, over a pan of water heated to a point of simmer. Chocolate, typically broken into chunks, is introduced in the container and stirred gently until it all melts. This method as a number of drawbacks. The process is rather slow and requires constant attention and so is time consuming. If care is not taken, steam can find its way into the chocolate making the chocolate “seize”, turning it granular so that it is no longer fit for use and has to be discarded. This method also requires a degree of skill in knowing when to lower heat and how often to stir the chocolate melt to avoid burning the chocolate. This is a particular issue for novice cooks although due to the constant need to oversee the process of melt, even professional cooks are susceptible to burn chocolate using this method.

It is also known to melt chocolate in a microwave oven. The chocolate is placed in a suitable container, usually made of plastic or glass, and is heated in short bursts of time. This method is also time consuming as constant attention is required to prevent the chocolate burning. Since heating of the chocolate is difficult to control, it is necessary to watch the melt carefully, stopping the microwave oven every few seconds so that the melt can be taken out and stirred before being returned for further heating this process being repeated until the chocolate has all melted. Yet another drawback is that microwaves heat up containers made from certain materials causing a burn hazard when they are handled.

Both the above methods have a further drawback in that once the container is removed from the source of heat, the chocolate cools down rapidly so there is a limited amount of time in which it remains liquid enough to be used or worked. Leaving a bowl over a saucepan of simmering water to prevent the chocolate cooling is an option but can potentially pose a hazard as there is a risk of the pan being tipped over spilling hot water which can cause bodily injury or damage to surfaces.

Electric chocolate melters are known which heat up a metal container in which chocolate is introduced. These devices are often expensive and have different settings to allow a given amount of chocolate to melt over time. A drawback is that electric heating is not even across the surface of the container and this creates hot spots on which chocolate burns degrading the quality of melt. The need to avoid burning can be avoided by slow heating but this takes a very long time to melt chocolate evenly. Again, constant attention and stirring is needed to preserve the quality of melt.

There is a need then for an alternative apparatus and/or method for melting chocolate which overcomes, or at least mitigates, some or all of the drawbacks of the known apparatus and/or methods.

Summary of the Invention

According to a first aspect of the invention, there is provided an apparatus for use in melting chocolate in a microwave oven as defined in claim 1.

Optional features of the first aspect of the invention are set out in the claims dependent on claim 1.

According to a second aspect of the invention, there is provided a method of melting chocolate in a microwave oven as defined in claim 20.

Optional features of the second aspect of the invention are set out in the claims dependent on claim 20.

According to a third aspect of the invention, there is provided use of the apparatus as defined in claim 1 to melt chocolate in a microwave oven as claimed in claim 22.

Detailed Description of the Invention

In order that the invention may be more clearly understood embodiments thereof will now be described, by way of example only, with reference to the accompanying drawings, of which:

Figure 1 is a cross-sectional view through a first embodiment of an apparatus in accordance with an aspect of the invention;

Figure 2 is a plan view from above of the apparatus of Figure 1;

Figure 3 is a cross-sectional view through a second embodiment of an apparatus in accordance with an aspect of the invention; and

Figure 4 is a view similar to that of Figure 3 but showing a modified version of the second embodiment.

A first embodiment of an apparatus 10 for use in melting chocolate in a micro wave oven will be described with reference to Figures 1 and 2.

The apparatus 10 in accordance with the first embodiment comprises a first container 12 and a second container 14. The first container 12 is mountable within the second container 14 so that a chamber 16 for holding liquid 17, especially water, is defined in a gap between the two containers.

The first container 12 has a first base 18 and a first peripheral side wall 20 which extends upwardly from the periphery of the first base. The first base 18 and the first peripheral wall 20 define an internal volume 22 for receiving chocolate 24 to be melted when the apparatus is used as described below. In the present embodiment, the first container 12 is generally in the form of a cylindrical beaker with an upper edge region of the first peripheral side wall 20 shaped to define a pouring spout 26.

The second container 14 has a second base 28 and a second peripheral side wall 30 which extends upwardly from the periphery of the second base. The second base 28 and the second peripheral wall 30 define an internal volume 32 in which the first container is received so that at least a lower end region of the first container 12 is enclosed within the second container 14. The second container 14 is also generally in the form of a cylindrical beaker, though it is provided with a handle 34 on the outside of the second peripheral side wall 30.

The internal diameter of the second container 14 is larger than the external diameter of the first container 12 so that when the first container 12 is located centrally within the second container there is an annular gap 36 between the peripheral side walls 20, 30 of the containers which forms part of the chamber 16. A number of projections 38 are spaced apart on the outer surface of the first base 18 so when the first container is inserted in the second container the first base 18 is spaced from the second base 28 to provide a further gap 40 between the first and second bases. The further gap 40 between the bases merges with the annular gap 36 between the peripheral side walls and also forms part of the chamber 16.

The upper end of the first container 12 projects above the upper edge 42 of the second container 14 when the two are assembled. The apparatus 10 also includes a first removable closure or lid 44 for substantially closing the annular gap 36 between the containers at the upper end of the second container 14. The first removable closure 44 is annular in shape. It has an annular groove 46 in a lower surface which engages with the upper edge 42 of the second container and a radially inner surface 48 which is a tight fit about the outer surface of the first peripheral side wall 20. The first removable closure 44 is configured to form a substantial seal between the containers 12, 14 so that in use it retains a volume of liquid (water) 17 in the chamber 16 as the liquid (water) is heated in a microwave oven to boiling point. The first removable closure 44 has at least one steam vent opening 50 to allow steam to escape from the chamberl6 in use. Alternatively, one of more steam vent openings can be provided in the side wall 30 of the second container above the water fill level as indicated in Figure 1. In a modification, a pressure release valve (not shown) may be provided to regulate the flow of steam through the, or each, steam vent opening 50, 50a. At least one larger liquid opening 52 is optionally provided in the first removable closure 44 through which a liquid may be introduced into the chamber 16 and/or poured out of the chamber. The liquid opening 52 may have a movable closure so that it can be selectively opened and closed or the apparatus may be provided with a stopper which can be removably inserted into the liquid opening 52 to close it whilst chocolate is being melted.

The apparatus 10 has a second removable closure or lid 54 for selectively closing the upper end of the first container 12. The second removable closure may be a relatively tight fit on the first container.

The first and second containers 12, 14 and the first and second removable closures 52, 54 can be made of any suitable materials but advantageously are made from microwavable materials such as: glass, plastic materials such as polypropylene, ABS, polycarbonate, food safe and BPA free clear plastics. The various parts 12, 14, 44, 54 of the apparatus can all be made of the same material or different materials can be used for some or all of the parts. For example, the first and second containers 12,14 could be made of the same material as each other and the first and second removable closures 44, 54 could be made of the same material as each other but which is different from the material used for the containers. The handle 34 at least may be made of a material which does not heat up significantly in a microwave oven and which does not readily conduct heat. Indeed, the whole of the second container 14 can be made of such a material, whilst the first container 12 is advantageously made of a material which readily conducts heat. Preferably the containers 12, 14 and/or closures 52, 54 are made from a relatively hard material that retains its shape during use but which is sufficiently resilient that an air tight seal is formed between the first and second containers by the first closure. In particular, the first closure 44 may be made of a resilient material to form a seal between the first and second containers.

In use, the apparatus is assembled as shown in Figurer 1 with the first container 12 sitting inside the second container 14 and the first and second removable closures 44,54 in position. The chamber 16 is substantially filled with a suitable liquid 17, which will usually be water though other liquids could be used, and chocolate 24 for melting is held in the first container. The chocolate 24 may be broken into chunks and the chamber 16 is typically filled so that the liquid jacket surrounds the majority of the peripheral side wall 20 of the first container, at least in the region where chocolate is being held.

The assembled and filled apparatus 10 is placed in a microwave oven which is operated so as to heat the liquid 17 so that it boils. This raises the temperature of the base 18 and peripheral side wall 20 of the first container 12 evenly throughout. The chocolate 14 in the first container begins to melt quickly, aided by the fact that the microwaves also heat up the chocolate directly. The contact surface area between the first container base 18 and peripheral side wall 20 and the chocolate 24 is large and in tests, it has been found that a chocolate bar of 133g can be readily melted in around 34 minutes. The tests were carried out with a microwave set to medium or high power, this being the power required to boil 50 ml to 100 ml of water within 2 minutes. Because the chocolate 24 is melted quickly and because the first container 12 is heated evenly, it is not necessary to continuously watch as the chocolate is melted. Furthermore, the liquid 17 in the chamber 16 which surrounds the majority of the first container helps to shield the chocolate 24 from the microwaves so there is less of a tendency for the chocolate to bum

The first removable closure 44 forms a sufficient seal to hold in steam in the chamber 16 as the liquid boils to form a steam jacket about the first container, whilst the steam vent hole 50 allows some steam to escape to prevent a risk of explosion. As discussed, a pressure release valve can be used to regulate the release of stem so that the chamber 16 is partially pressurised whilst preventing an overly large build-up of pressure to ensure safe use of the apparatus. Depending on the size of the apparatus, the chamber 16 will hold in the region of 20 to 150 mis of liquid. Such small volumes of liquid, especially water, in a partially or fully sealed chamber can be heated up to boil and steam in a microwave oven very quickly. The second removable closure 54 forms a sufficient seal with the first container 12 that it prevents steam released into the oven from entering the first container 12 so that the chocolate does not “seize”.

Once the chocolate 24 is melted, the apparatus 10 is removed from the microwave oven and the melted chocolate can be dispensed or otherwise used or consumed. The handle 34 can be used to hold the second container safely. The melted chocolate 14 could be poured from the first container 12 or the second removable closure 54 can be taken off and items, such as fruit, dipped into the chocolate. The first container 12 could be separated from the second container 14 before the chocolate is dispensed if desired. The shapes of first and second containers 12, 14 can be modified depending on the intended use. So as an example, for pouring melted chocolate the first container 12 could be relatively tall and thin with a narrow opening at its upper end and a pouring spout. In contrast, for dipping the first container 12 can be shorter and wider with a larger opening at its upper end.

Where there is a need or desire to hold the chocolate 14 in a melted state for some time, the apparatus 10 can be left assembled when removed from the micro wave oven so that the hot liquid (water) jacket 17 in the chamber 16 continues to heat the first container 12 to hold the melted chocolate in its liquid form. In tests it has been found that the apparatus can maintain melted chocolate in liquid form for up to 2 to 3 hours.

Figure 3 illustrates an alternative embodiment of an apparatus 100 for use in melting chocolate in a microwave oven in accordance with an aspect of the invention. The same reference numbers but increased by 100 will be used to identify features that are the same or which perform the same function as the equivalent features in the previous embodiment.

The apparatus 100 in accordance with the second embodiment is essentially the same as the apparatus 10 of the first embodiment except that it is modified so that it can be placed on a further container 160, such as a cup, and to allow chocolate 124 melted in the first container 112 to drain down into the further container. Typically in use, the further container will contain a beverage 161 or other liquid or substance into which the melted chocolate 124 is added.

The first base of the first container 112 has a central region 118a which is displaced downwardly from an outer peripheral region 188b of the base by an angled, frusto-conical, portion 118c of the base. The central region has a number of apertures 162 which extend through the first base 118 and through which melted chocolate can flow in use.

The second base 128 of the second container 114 does not fully enclose the first base but is in the form of an annular flange having a central aperture 164 into which the central region 118a of the first base is received. At its radially inner edge, the second base as an upwardly protecting lip 166 which is shaped to engage the frusto-conical region 118c of the first base to form a seal so as to prevent liquid from escaping from the chamber 116. Alternatively or in addition, a seal member can be provided to form a seal between the first and second bases. In this embodiment, the chamber 116, and hence the liquid jacket 117, only extends over part of the first base 118 but as it encompasses the whole of the first peripheral side wall 120, sufficient heat is transferred to the first container to melt the chocolate 124.

In this embodiment, the first and second containers 112,114 are shorter than in the first embodiment so that the apparatus 110 can be placed in a microwave oven when positioned on top of the further container 160. The upper ends for the first and second peripheral side walls 120, 130 are level when the apparatus is assembled and the first and second removable closures are combined in a single integral removable closure 168. The removable closure 168 has concentric annular grooves 170, 172 in its lower surface in which the upper edges of the first and second peripheral side walls 118, 128 of the containers engage respectively so that the closure at least partially seals the annular gap 136 between the two containers 112, 114 and seals the first container 112. One or more steam vents 50, 50a, with or without a pressure release valve, may be provided to allow steam to vent from the chamber 116 as in the first embodiment.

The further container 160 may be part of the apparatus 100 and specifically configured to hold first and second containers 112, 114 in place. Alternatively, it may be a standard cup and the second container 114 provided with formations to locate the apparatus stably in position. In a further alternative, one or more adaptors could be provided which are configured to locate the apparatus 100 on standard cup designs.

In use, the apparatus 110 is assembled with chocolate 124 to be melted in the first container 112 and the chamber 116 filled with liquid, such as water. The further container 160 is filled with a beverage, such as milk, or other substance into which the melted chocolate is to be added and the apparatus 100 placed on top of the further container 160 as illustrated. The whole assembly is placed in a microwave oven and heated. As the chocolate 124 melts, it flows through the apertures 162 into the further container to mix with the beverage or other substance 161. The beverage or other substance is heated at the same time so that the apparatus can be used to produce a hot mixture with the added chocolate. For example, if milk is held in the further container 160, the apparatus 100 can be used to produce a hot milky chocolate drink.

Figure 4 illustrates a modification to the apparatus 100 in which a piston plunger 174 is slidably located in the first container 112. The plunger 174 has a central rod 176 5 which projects upwardly through an aperture 178 in the closure 168. The plunger 174 is placed in a raised position as illustrated when the apparatus 100 is assembled and can be depressed once the chocolate has melted to press the melted chocolate out through the apertures 162.

The above embodiments are described by way of example only. Many 10 variations are possible without departing from the scope of the invention as defined in the appended claims.

Claims

1. Apparatus for use in melting chocolate in a microwave oven, the apparatus comprising:

a. a first container having a first base and a first peripheral side wall extending upwardly from the first base to define an internal volume for melting chocolate in;

b. a second container having a second base and a second peripheral side wall extending upwardly from the second base;

c. the first and second containers being configured such that the first container is mountable within the second container, a chamber for holding liquid being defined between the first and second containers; and

d. a first removable closure for at least partially closing a gap between the first and second containers at an upper end region of the second container.

2. Apparatus as claimed in claim 1, wherein the apparatus comprises a further removable closure for closing an upper end of the first container.

3. Apparatus as claimed in claim 1 or claim 2, wherein the liquid holding chamber is defined at least between the first peripheral side wall of the first container and the second peripheral side wall of the second container.

4. Apparatus as claimed in claim 3, wherein the second container fully encloses a lower end of the first container, the chamber extending between the first base of the first container and the second base of the second container.

5. Apparatus as claimed in claim 4, the apparatus comprising means for holding the first base spaced from the second base when the apparatus is assembled.

6. Apparatus as claimed in claim 5, wherein said means comprises a plurality of formations spaced apart on one of a lower surface of the first base and/or an upper surface of the second base, said formations engaging the other of the lower surface of the first base and/or the upper surface of the second base to hold the first base spaced from the second base.

7. Apparatus as claimed in claim 3, at least a region of the first base having a plurality of openings to allow melted chocolate to drain through in use, the second base defining one or more apertures in alignment with said region of the first base through which said melted chocolate can pass in use.

8. Apparatus as claimed in claim 7, wherein a seal is defined between the first and second containers about said region to prevent liquid leaking from the chamber in use,

9. Apparatus as claimed in claim 7 or claim 8, wherein said region of the first base is centrally located and is displaced downwardly from an outer peripheral region of the first base, the second base engaging the first base outside of said central region.

10. Apparatus as claimed in any one of claims 7 to 9, the apparatus being configured to be positioned on top of a third container when in use in a micro wave oven, such that chocolate melted in the first container is able to drain down into the third container.

11. Appatatus as claimed in any one of claims 7 to 10, wherein the apparatus comprises a plunger slidably mountable in the first container, the plunger movable in use from a raised position to a lowered position to push melted chocolate present in the first container out through the openings in said region of the first base.

12. Apparatus as claimed in any one of claims 1 to 6, wherein the first peripheral side wall of the first container extends above an upper edge of the second peripheral side wall of the second container when the apparatus is assembled.

13. Apparatus as claimed in in claim 12, wherein a pouring spout is defined in an upper edge region of the first peripheral side wall.

14. Apparatus as claimed in any one of the preceding claims, wherein at least one steam opening is provided in at least one of the first removable closure and the first container for allowing steam to escape from chamber in use.

15. Apparatus as claimed in claim 14, wherein a pressure release valve is provided to regulate the release of steam through said at least one steam opening.

16. Apparatus as claimed in any one of the preceding claims, wherein the first removable closure member comprises at least one liquid inlet opening through which liquid may be poured into the chamber in use.

17. Apparatus as claimed in any one of the preceding claims, wherein the first removable closure comprises an annular member that locates over an upper end of the second peripheral side wall and is a close sliding fit about an outer surface of the first peripheral side wall.

18. Apparatus as claimed in any one of claims 1 to 11, wherein the first removable closure member and the further removable closure member are parts of a single integral component which engages over the upper ends of the first and second peripheral side walls.

19. Apparatus as claimed in any one of claims 1 to 11 and 18, wherein the upper ends of the first and second peripheral side walls are substantially level when the apparatus is assembled.

20. A method of melting chocolate using apparatus as claimed in any one of claims 1 to 19, the method comprising:

a. assembling the apparatus so that the first container is located within the second container with a volume of liquid held in the chamber between the first and second containers and chocolate for melting held within the first container, the first removable closure being in position to at least partially close the gap between the first and second containers at an upper end region of the second container;

b. placing the apparatus in a microwave oven;

c. operating the microwave oven so as the heat the liquid in the chamber.

21. A method as claimed in claim 20, wherein the liquid is water.

22. Use of the apparatus as claimed in any one of claims 1 to 19 for melting chocolate in a microwave oven.