| abstract |
A heat-resistant chocolate or chocolate-like composition is prepared by mixing a polyol, such as sorbitol or glycerine, with a flowable chocolate or chocolate-like composition through an increased apparent viscosity phase. Upon continued mixing, the mixture returns to a reduced apparent viscosity (fluid) phase. The mixture is subsequently handled in the same manner as an unmodified composition. Upon aging and stabilization, the modified chocolate or chocolate-like composition demonstrates a reduced tendency to deform at elevated temperature, is less prone to stick to packaging or fingers, and maintains the desired flavor, texture, mouth feel, and other characteristics of ordinary chocolate. The heat-resistant chocolate or chocolate-like composition of the invention is suitable for use in the same manner and for the same purposes for which ordinary chocolate and chocolate-like compositions are used, with the additional benefit of heat-resistance. |