I/WE CLAIM
1) A non-aqueous heat-resistant chocolate composition comprising:
a) 25 to 35 wt% edible fat having melting point up to 34 °C; and,
b) 5 to 90 wt% cocoa solids;
wherein
said composition comprises 0.05 to 1 wt% carnauba wax, and combination of
emulsifiers comprising a sorbitan ester and at least one of polyglycerol
polyricinoleate or lecithin.
2) A non-aqueous heat-resistant chocolate composition as claimed in claim 1 wherein
said edible fat comprises cocoa butter.
3) A non-aqueous heat-resistant chocolate composition as claimed in claim 1 wherein
said edible fat comprises non cocoa butter fat selected from the group consisting of
soybean oil, canola oil, corn oil, sunflower oil, safflower oil, flaxseed oil, almond oil,
peanut oil, fish oil, algal oil, palm oil, palm stearin, palm olein, palm kernel oil, high
oleic soybean oil, high oleic canola oil, high oleic sunflower oil, high oleic safflower
oil, hydrogenated palm kernel oil, hydrogenated palm stearin, fully hydrogenated
soybean oil, fully hydrogenated canola oil, fully hydrogenated cottonseed oil, high
stearic sunflower oil, butter oil, avocado oil, almond oil, coconut oil or cottonseed
oil.
4) A non-aqueous heat-resistant chocolate composition as claimed in claim 3 wherein
said edible fat does not comprise modified or interesterified fat having melting point
more than 34 °C.
5) A non-aqueous heat-resistant chocolate composition as claimed in claim 3 or 4
wherein said edible fat comprises cocoa butter and non cocoa butter fat.
6) A non-aqueous heat-resistant chocolate composition as claimed in any of claims 1
to 5 wherein said composition comprises 5 to 60 wt% carbohydrate-based
sweetener.
7) A non-aqueous heat-resistant chocolate composition as claimed in claim 6 wherein
the carbohydrate-based sweetener comprises sucrose, dextrose, fructose,
galactose or combination thereof.