Chocolate product containing dipeptide-cocoa butter composition

Claim 1

A method of producing a chocolate which does not melt at body/hand temperature comprising the steps of: (a) adding a hydrated, crystalline dipeptide sweetener to melted cocoa butter and heating to a temperature of from about 36° C. to about 195° C. for a time sufficient to form a gel which is thermally irreversible said sweetener containing water of crystallization wherein said hydrated sweetener comprises between about 0.02 and about 1.0 parts water per part dipeptide and wherein said gel contains by weight between about 0.5 and about 15 grams hydrated crystalline dipeptide sweetener per 100 grams of cocoa butter; (b) cooling said gel of melted cocoa butter and dipeptide sweetener to a temperature below 20° C.; (c) mixing the product of step (b) with lecithin, sugar, milk powder and chocolate liquor; (d) refining the mixture of step (c) by passing same through rolls to produce particles between about 35 to about 50 microns in size; (e) conching the mixture until it becomes a fluid; (f) tempering the resulting mixture for a time sufficient for crystal formation; and (g) pouring the resulting mixture into molds and storing until the mixture is set.

Claim 2

A method of producing a chocolate which does not melt at body/hand temperature comprising the steps of: (a) adding a hydrated, crystalline dipeptide sweetener to melted cocoa butter and heating to a temperature of from about 36° C. to about 195° C. for a time sufficient to form a gel which is thermally irreversible said sweetener containing water of crystallization wherein said hydrated sweetener comprises between about 0.02 and about 1.0 parts water per part dipeptide and wherein said gel contains by weight between about 0.5 and about 15 grams hydrated crystalline dipeptide sweetener per 100 grams of cocoa butter; (b) cooling said gel of melted cocoa butter and dipeptide sweetener to a temperature below 20° C.; (c) mixing the product of step (b) with lecithin, sugar, milk powder and chocolate liquor; (d) refining the mixture of step (c) by passing same through rolls to produce particles between about 35 to about 50 microns in size; (e) conching the mixture until it becomes a fluid; (f) tempering the resulting mixture for a time sufficient for crystal formation; and (g) pouring the resulting mixture into molds and storing until the mixture is set.