DESC:
FIELD OF INVENTION
The present invention relates to chocolate based products. The present invention particularly relates to a cost and energy-efficient method of preparing chocolate. Further, the present invention relates to a method of preparing a chocolate with improved sensory characteristics.

BACKGROUND OF THE INVENTION
Chocolate based food products have been prepared for many years. Premium chocolate have extra premium sensory characteristics like smooth mouthfeel. This comes after careful control of chocolate particle size to less than 20 to less than 30 microns.

Conventionally known techniques for processing chocolates using methods of refining and conching show some drawbacks. Firstly, these pose a stiff challenge in reducing the particle size beyond a certain threshold. Further, these methods are prone to increase metal contamination during processing, especially in instances wherein the particle size goes below a certain particle size threshold (below 10 microns).

CN104798970 disclose a fast fine grinding and refining manufacturing process for chocolate, wherein liquid material with a relatively uniform particle size is processed, using a high-pressure homogenizer or an ultra-high-pressure homogenizer nanomachine, under a certain homogenizing pressure. Solid particle diameter in the liquid material is 15 µm or less, and the chocolate slurry is uniformly distributed in the oil and fat continuous phase.

US5185175 disclosed compositions and methods of making an aqueous sugar dispersion of microparticalized cocoa, used to modify chocolate products such as low-fat icings, frostings, among other products. US5185175 is founded on the discovery that new functional properties can be given to a wide array of chocolate products by incorporating an aqueous sugar paste containing microparticles of cocoa dispersed in the paste.

US5190786 disclose micro-particularized cocoa dispersion. The aqueous paste is made from defatted or partially defatted commercial cocoa powder which has an average particle size of about 75 microns by forming a slurry of about 10% to about 30% (by wt.) cocoa, about 15 to about 75% sugar, and about 20% to about 55% of an aqueous liquid. A uniform and smooth paste with an average mean particle size of between 2 and 7 microns was produced by the Dyno-Mill. However, US5190786 specifically teaches use of defatted cocoa powder and that too with high amounts of water.

WO2017/025950 disclosure relates to for preparation of beverages, specifically beverages combining coffee and chocolate compositions, by utilizing a high-pressure homogenization of at least 800 bars. The beverages composition however, comprises between about 10 and about 20 wt% chocolate and is not truly chocolate production method.

WO2018/139421A1 discloses method for producing oily confectionery dough, characterized by subjecting an oily confectionery raw material mixed dough that has been atomized and adjusted to an oil content of 30 to 60% by weight and a product temperature of 45 to 65 ° C to a high-pressure homogenization treatment of 10 to 85 MPa.

Conventionally known processing assemblies that employ refiners, wet-mills, ball-mills, roll-mills suffer from numerous disadvantages when it comes reduction of the particle size below a certain threshold. The processing problems are further compounded by the fact that as the particle size goes on reducing beyond certain level, their chance of metal contamination also increases proportionately.

Limitations of these conventionally known means for production of low fat chocolates along with water as one of the vehicles have been reported in US5185175A and US5190786.

Traditionally a chocolate particle size is measured using a micrometer screw gauge. Considering it’s limitation to capture biggest particle in such process, a more modern method of particle size analysis is using a Laser scattering technique by using commercially available instruments viz. Malvern MS3000. Analysis of chocolate particle size using laser scattering techniques (as described by the commercially available particle size analyzers like Malvern 3000) have shown that, critical particle size values of milk chocolates in different countries varies from 20 to 30 micron (D90: 90% of the total particles are smaller than this size) . In general, grittiness and poor mouthfeel is observed when particles above 30 microns are present in the chocolate matrix. Below 30 µm, every 2-3 micron reduction in particle size can be detected by the human tongue as a different level of smoothness. Thus, careful control of particle size is what sets differentiation in chocolates.

Some of the commercially available chocolate products that are known for their silky and smooth nature, have particle size in the range of 20-22 microns (D90), compared to normal chocolate products that tend to have particle size in the range of 25-30 microns (D90).

There however still remains a huge scope for improvement with regard to improvement of the sensorial through further particle size reduction, below the above mentioned known lower thresholds of 20 micron (D90).

Therefore a need exists for a method that employs a different set of equipment and follows a different track that not only provides enhanced particle size reduction but also improves cost energy efficiency of the overall chocolate making assembly line and line and has lowest possible metal contamination.

The inventors of the present invention have surprisingly solved the above problem by exposing small quantity of chocolate mass to simultaneous mechanical (shear and pressure) and/or thermal energy once or several times at different or same level by utilizing the inherent property of one of the main ingredient (fat) which is known to transiently increase the thermo-physical properties of lipids such as thermal conductivity, thermal density and thermal diffusivity that facilitate quasi-instantaneous heat transfer within lipid material. Further, exposing the particle to simultaneous mechanical (shear and pressure) and/or thermal energy, at least once or several times, at different or same level results in efficient particle reduction.

OBJECTS OF THE INVENTION

It is an object of the present invention to provide chocolate product with improved sensorial feel in terms of smoothness through controlled particle size reduction and particle size distribution.

It is another object of the present invention to provide method that employs a different set of equipment and follows a different track that not only provides enhanced particle size reduction with improved particle size distribution but also improves cost energy efficiency of the overall chocolate making assembly line.

It is yet another object of the present invention to provide a cost and energy efficient process for preparing chocolates in a homogenizer.

It is yet another object of the present invention to provide a method that helps to alter the thermophysical property of continues phase of chocolate (fat).

SUMMARY OF THE INVENTION

According to an aspect of the present invention there is provided a method of preparing chocolate comprising the steps of:

a. mixing 5wt% to 90wt% cocoa component, 15wt% to 60wt% fat component selected from cocoa butter, 10wt% to 50wt% sugar component , and 0.1wt% to 1wt% emulsifier/surfactant to obtain a solid admixture;
b. heating the solid admixture obtained in step (a) at a temperature ranging from 300C to 450C to obtain a first slurry;
c. providing the first slurry obtained in step (b) to a feeding funnel of a homogenizer provided with a plunger mechanism at a temperature ranging from 300C to 450C and wherein the homogenizer is provided with at least one homogenizing orifice at pressure ranging from 100 bar to 1500 bar to obtain a second homogenized slurry;
d. processing the second slurry obtained in step (c) with or without a conching assembly to obtain a third slurry suitable for tempering followed by molding to obtain chocolate, and
e. optionally, molding the chocolate obtained in step (d) in any suitable shape.

BRIEF DESCRIPTION OF ACCOMPANYING DRAWINGS

Figure 1: Dark Chocolate making using conventional method.

Figure 2: Dark Chocolate making using high pressure homogenization (HPH) method.

Figure 3: Flow curve plot (measured at 400C) and values of K (flow consistency index and its unit is Pa.sn.) demonstrate that resistance to the flow increased with increasing pressure.

DETAILED DESCRIPTION OF THE INVENTION

The following description with reference to the accompanying drawings is provided to assist in a comprehensive understanding of exemplary embodiments of the invention. It includes various specific details to assist in that understanding but these are to be regarded as merely exemplary.

Accordingly, those of ordinary skill in the art will recognize that various changes and modifications of the embodiments described herein can be made without departing from the scope of the invention. In addition, descriptions of well-known functions and constructions are omitted for clarity and conciseness.

The terms and words used in the following description and claims are not limited to the bibliographical meanings, but, are merely used by the inventor to enable a clear and consistent understanding of the invention. Accordingly, it should be apparent to those skilled in the art that the following description of exemplary embodiments of the present invention are provided for illustration purpose only and not for the purpose of limiting the scope of the invention as defined by the appended claims and their equivalents.

It is to be understood that the singular forms “a,” “an,” and “the” include plural referents unless the context clearly dictates otherwise.

Features that are described and/or illustrated with respect to one embodiment may be used in the same way or in a similar way in one or more other embodiments and/or in combination with or instead of the features of the other embodiments.

It should be emphasized that the term “comprises/comprising” when used in this specification is taken to specify the presence of stated features, steps or components but does not preclude the presence or addition of one or more other features, steps, components or groups thereof.

All the particle sizes as expressed in the context of the present invention are volume based mean particle size and/or D90 values unless otherwise specified.

“Cocoa component” in the context of the present invention means a combination of cocoa mass and cocoa butter.

“Cocoa butter” means fatty constituents extracted from Cocoa.

“Sugar component” means any sugar selected from the group consisting of mono-saccharide, disaccharide, polysaccharide or any combination thereof.

According to an embodiment of the present invention, there is provided a cost and energy efficient process for preparing chocolates in a homogenizer.

A preferred instrument for the purpose is high pressure homogenizer. High pressure homogenizer mentioned for use in the invention is available commercially from GEA Niro Soavi, Germany.

Method of preparation

According to an embodiment of the present invention, the method of the present invention which comprises the following steps:

a. mixing 5 wt% to 90 wt% cocoa component, 15 wt% to 60 wt% fat component selected from cocoa butter, 10 wt% to 50 wt% sugar component , and 0.1 wt% to 1 wt% emulsifier/surfactant, to obtain a solid admixture;
b. heating the solid admixture obtained in step (a) at a temperature ranging from 300C to 450C to obtain a first slurry;
c. providing the first slurry obtained in step (b) to a feeding funnel of a homogenizer provided with a plunger mechanism at a temperature ranging from 300C to 450C and wherein the homogenizer is provided with at least one homogenizing orifice at pressure ranging from 100 bar to 1500 bar to obtain a second homogenized slurry;
d. processing the second slurry obtained in step (c) with or without a conching assembly to obtain a third slurry suitable for tempering followed by molding to obtain chocolate, and
e. optionally, molding the chocolate obtained in step (d) in any suitable shape.

According to an embodiment of the present invention milk solids are added to admixture of step (a) to obtain milk chocolate.

According to an embodiment of the present invention solid admixture of step (a) is heated at a temperature ranging from about 300C to 45 0C to form a first slurry wherein the first slurry is typically processed through high pressure homogenization at about 1000 bar pressure once or several times to achieve particle size reduction to lesser than 20 microns (D90).

In an embodiment of the present invention solid admixture of step (a) is heated at a temperature at about 40 0C to form a first slurry.

In an embodiment of the present invention the solid admixture of step (a) wherein the homogenizer is provided with at least one homogenizing orifice at pressure ranging from 100 bar to 1500 bar.

According to an embodiment of the present invention the feeding funnel of a homogenizer is provided with a plunger mechanism to push the material within the orifices of high pressure instrument.

In an embodiment of the present invention the homogenizer is provided with at least one or more homogenizing orifice, preferably two orifice.

According to an embodiment of the present invention there is provided a composition for solid admixture that is used for obtaining a first slurry (For Dark Chocolates)

Sr. No Ingredient Range in wt% Particle size in microns (D-90)
1 Cocoa Mass/cocoa powder 20-80 10-30
2 Cocoa Butter (fats) 27-50 NA*
3 Sugar 10-40 100-200
4 Emulsifiers <1% NA
NA*- Not applicable

According to another embodiment of the present invention there is provided a composition for solid admixture with milk solids.

According to another embodiment of the present invention there is provided a composition for solid admixture that is used for obtaining a first slurry (For Milk Chocolates)

Sr. No Ingredient Range in wt% Particle size in microns (D-90)
1 Cocoa Mass/ cocoa powder 5 -20 10-30
2 Cocoa Butter (fats) 20-45 NA*
3 Sugar 20-50 100-200
4 Emulsifier <1% NA
5 Milk solids 15-28 ---

The amount of cocoa mass in the solid admixture ranges from 5 wt% to 60 wt%. In some of the embodiments, the amount of cocoa mass ranges from 30wt% to 90 wt%. In other embodiments, the amount of cocoa mass ranges from 5 wt% to 29 wt%.
The amount of cocoa butter in the solid admixture typically ranges from 15wt% to 60 wt%. In some of the embodiments, the amount of cocoa butter ranges from 15 to from 50wt%. In other embodiments, the amount of cocoa butter in the first slurry ranges from 15 to 40wt%.

On an average, the total lipid content of the solid admixture typically ranges from 30 wt% to 60wt%.

Typically, the amount of sugar component in the solid admixture ranges from 10 wt% to 50 wt%. In some embodiments, the amount of sugar is in the range of 10 wt% to 20 wt%. In other embodiments, the amount of normal/regular sugar is in the range from 20 wt % to 50 wt%.

The surfactant in the context of the present invention is typically selected from the group of edible surfactants that include but are not limited to lecithin, PGPR (polyglycerol polyricinoleate) or combinations thereof. The amount of surfactant in the solid admixture ranges from 0.1 wt % to 1wt%.

Typically, the particle size distribution of the solid admixture is such that at least 30%, preferably, 40% and most preferably 50 % of the particles in the slurry re more than 100 microns in size while the remainder of the particles is characterized by an average particle size ranging from 0.001 Microns to about 99 microns. This kind of heterogeneous particle mix renders the slurry unfit for processing through any high pressure processing equipment; specifically a high pressure homogenizer. The inventors of the present invention have specifically identified that the heterogeneous particle mix in the first slurry could only be passed through the feeder of the homogenizer with application of augmented pressure right after inputting the first slurry into the feeding funnel. The feeder of the homogenizer as employed in the present invention is therefore adapted to introduce high pressure right after inputting at least one quantum of the first slurry in the feeder by providing a plunger mechanism that instantly pushes the first slurry downhill. Without wishing to be bound by any theory it is believed that this avoids aggregation in the chocolate mass after high pressure homogenization processing providing steadiness between processing condition-composition-instrumentation.

In principle, in high pressure homogenizer, chocolate mass flows within the passage between the impact head and the passage head. By adjusting the distance between the impact head and the passage head, it is possible to obtain the desired pressure and requisite shear. Further, controlling this distance, also allows to control the amount of material that gets exposed to specific mechanical and thermal energy for predetermined time.

The first slurry is typically processed through high pressure homogenization. Typically, the high pressure homogenization step is carried out such that the reduction in the particle size reaches below volume mean (D4,3) particle size of 10 micron, more preferably in the range from 7-9 micron and D90 (D90: 90% of the total particles are smaller than this size) lesser than 20 micron, preferably in the range from 13-18 micron.

During high pressure homogenization, temperature of the mixture raises due to mechanical action. The rise in temperature is ~20-250C. For example, if we start the high pressure homogenization on material which is 300C, then at 1000 bar pressure it raises to 55-60 0C after passage of the slurry through second orifice.

This in-situ temperature rise is advantageous as it allows heating of the slurry uniformly at quick time intervals. The principle of high-pressure homogenization relies on abrupt pressure gradient, high turbulence, cavitation as well as strong shearing forces, which are aroused under strong depressurization of highly compressed suspensions. This intensifies rates of heat and mass transfer and it results evaporation of unwanted volatiles (free acids, water etc.,) thereby reducing the overall conching time (there is a reduction in the conching time by about 10-30% and thus saving on energy costs) and efficient size reduction.

Typically, the pressure in the feeder is maintained in the range from 0.1 to 8 bars; preferably from 1 to 2 bars after application of the augmented pressure using the plunging mechanism.

In some of the embodiments, the homogenizer is equipped with one orifice while other embodiments the homogenizer is equipped with two orifices.

Figure 1 provides a flow chart of conventional method used for making dark chocolate.

Figure 2 provides a flow chart of method of the present invention.

Figure 3 demonstrates that resistance to the flow increased with increasing pressure.

In some of the embodiments, the pressure maintained at the first orifice ranges from 100 bar to 1500 bar while the pressure maintained at the second orifice if used varies from 0 bar to 150 bar. In an embodiment of the present invention no pressure is used at second orifice.

Typically, the processing of the first slurry in the homogenizer is carried out at a temperature ranging from about 30 0C to 60 0C.

Typically, the particle size distribution in the second homogenized slurry after one pass or several passes is such that size of at least 90% of the particles is below 20 microns, preferably below 19 microns and most preferably below 18 microns. (D90).

In some of the embodiments, the particle size of at least 90 of the particles in the second slurry is in the range from 13 to 15 microns.

In other embodiments, the particle size of at least 90 of the particles in the second slurry is in the range from 16 to 18 microns.

In some of the embodiments, the second slurry is re-introduced in the homogenizer through feeder funnel to improve the particle size distribution and over all particle size reduction.

The second slurry is typically further processed through a conching chamber, especially in instances wherein the cocoa mass is predominantly dark.

Post-conching the mass is further processed through routine steps to prepare chocolate bars.

Alternatively, the second slurry is directly routed to tempering followed by molding and de-molding to obtain bars.

Typically, when the choco-component is dark chocolate the average conching time is reduced by at least 10%, preferably by 20% with respect to the reported average conching time for dark chocolate.

The reduction in conching time not only reduces the energy requirement but it also favorably brings down the operating costs; partly because of the reduced processing time and partly because of the lesser requirement of assembly components.

In a second aspect of the present invention there is provided a bar wherein up to 60%, preferably up to 80% and most preferably up to 90% of the particles are characterized by a particle size ranging from 10 to 20 microns.

The Power Law model for non-Newtonian fluids is one of the most common viscosity models used for the analysis. The power law model was applied for the flow curve data for further analysis. The flow curve plot (measured at 400C) and values of K (flow consistency index and its unit is Pa.sn) demonstrates that resistance to the flow increased with increasing pressure (Figure 1). This was due to the fact that as pressure increases, the particle size decreases and their surface area-to-volume ratio increases. This might have contributed to higher interaction area and hence increased resistance to the flow.

Though the values of flow behaviour index (n) were perhaps slightly closer, their trend showed that the sample behaved less shear thinning with increased pressure. This might be because the distribution of particle sizes becomes narrower, which changes the total packing fractions of the chocolate matrix.

In some of the embodiments, the bar is a dark chocolate bar. In other embodiments, the bar is milk-chocolate bar.

In milk chocolate, increasing the fat content from 39% to 45% reduced the D90 value from 19µm to 17.5 µm.

Further, increasing fat content (from 39 to 45%) along with surfactant (from 0.45 to 0.6%) helped to reduce the span (particle size distribution range).

This clearly showed that fat and surfactant play important role in obtaining the desired particle size by avoiding the particle aggregation post processing.

Size Comparison D90 (µm) D [4,3] (µm)
RIC-CPT9-FG (45% fat; 0.6% Lecithin) B-II 17.4 8.9
RIC-CPT10-FG (45% fat; 0.45% Lecithin) 20.4 9.9
RIC-CPT10-FG (48.5% fat; 0.45% Lecithin)- 4 passes 20.2 9.1
RIC-CPT10-FG (48.5% fat; 0.45% Lecithin)- 5 passes 20.3 9.5
RIC-CPT10-FG (48.5% fat; 0.45% Lecithin)- Unprocessed 25.2 12.0

Particle size: D90 (µm) and D [4,3] (µm) value of the present invention’s dark and milk chocolate and the marketed product:
Brand (Dark chocolate) Average (D90) Average (D 4,3)
Present Invention Dark chocolate 84 % 13.6 7.03
Marketed product 1 18.8 9.6
Marketed product 2 14.8 7.87
Marketed product 3 19.9 9.98
Marketed product 4 18.63 9.33

The marketed product was prepared by conventional process as depicted in figure 1.
The steps are as follows
a) mixing the raw materials (sugar powder, cocoa butter, cocoa mass, emulsifier and flavoring agents);
b) refining at room temperature;
c) conching at 30 ° to 70 °C;
d) tempering at 45 °C;
e) followed by molding and demolding in bars.

Significance of Temperature of 300C to 450C to obtain a First Slurry:
The temperature of 300C to 450C is important to obtain the first slurry. At temperatures less than 300C, clogging of the equipment was observed. The chocolate mass did not pass through the orifice at pressure ranging from 100 bar to 1500 bar. Above 450C burnt taste was obtained.

Chocolate product of the present invention provide improved sensorial feel in terms of smoothness through controlled particle size reduction and particle size distribution.

ATTRIBUTES MARKETED PRODUCT PRESENT INVENTION-MILK
MELT IN MOUTH 0.70 0.90
SMOOTH 0.60 0.85
SILKINESS 0.70 0.80
CREAMY 0.65 0.85
LINGERS ON PALATE 0.70 0.75
TASTY 0.80 0.85
MELT IN MOUTH 0.60 0.80
SMOOTH 0.60 0.80
SILKINESS 0.75 0.75
CREAMY 0.70 0.65
LINGERS ON PALATE 0.80 0.85
TASTY 0.85 0.80

Note: Values are emotional intensities measured in neuro sensory evaluation. Least was 0.10 (least desired) and maximum was 0.90 (most desired)

Results/conclusion:
The present invention’s Milk chocolate shows stronger associations with key attributes Melt in Mouth, Smooth, Silkiness, Creamy Lingers on Palate and Tasty, as compared to marketed sample.

The present invention’s Dark chocolate has stronger associations than marketed dark samples with attributes of Melt in Mouth, Smooth and Lingers on Palate.

It has the same strength with attributes such as Silkiness and Premium, with lower strength of association with Creamy and Tasty.

This clearly shows that processing chocolate mass using the method of the present invention helps to reduce the particle size to an extent which renders extra smoothness to chocolate and enhances its luxury attributes. As an indugent product, in chocolate these attributes (as mentioned in above table) are highly desired

PARTICLE SIZE DISTRIBUTION

Size D90 (µm) D4,3
Processed 0 Cycle 18.22 9.1
1 Pass-500 bar 17.19 8.72
2 Pass-1000 bar 16.57 8.39
3 Pass-1000 bar 15.60 7.9
4 Pass-1000 bar 14.80 7.5
5 Pass-1000 bar 14.50 7.43
6 Pass-1000 bar 14.0 7.19
7 Pass-1000 bar 13.91 7.10

RESULTS: The particle size distribution in the second homogenized slurry after one pass or several passes is such that size of at least 90% of the particles is below 18 microns.

Effect of Cycle on Chocolate Particle size Distribution:
Size Comparison D90 (µm) D50 D10 D4,3
D84 Unprocessed 18.22 7.48 2.71 9.1
D84-500B-1P 17.19 7.16 2.69 8.72
D84-1000B-1P 16.57 6.81 2.60 8.39
D84-1000B-2P 15.60 6.5 2.50 7.9
D84-1000B-3P 14.80 6.10 2.38 7.5
D84-1000B-4P 14.50 6.10 2.41 7.43
D84-1000B-5P 14.0 5.95 2.35 7.19
D84-1000B-6P 13.91 5.90 2.39 7.10

RESULTS:

Above table shows, as the number of cycles increased, particle size reduced (both D90 and D4, 3). This clearly demonstrates that, the method of the present invention is responsible for particle size distribution beyond conventional chocolate processing

It is to be understood that the present invention is susceptible to modifications, changes and adaptations by those skilled in the art. Such modifications, changes, adaptations are intended to be within the scope of the present invention.
,CLAIMS:
1. A method of preparing chocolate comprising the steps of:
a. mixing 5wt% to 90wt% cocoa component selected from cocoa mass or cocoa powder, 15wt% to 60wt% fat component, 10wt% to 50wt% sugar component and 0.1wt% to 1 wt% emulsifier/surfactant, to obtain a solid admixture;
b. heating the solid admixture obtained in step (a) at a temperature ranging from 300C to 450C to obtain a first slurry;
c. providing the first slurry obtained in step (b) to a feeding funnel of a homogenizer provided with a plunger mechanism at a temperature ranging from 300C to 450C and wherein the homogenizer is provided with at least one homogenizing orifice at pressure ranging from 100 bar to 1500 bar to obtain a second homogenized slurry;
d. processing the second slurry obtained in step (c) with or without a conching assembly to obtain a third slurry suitable for tempering followed by molding to obtain chocolate, and
e. optionally, molding the chocolate obtained in step (d) in any suitable shape.

2. The method of preparing chocolate as claimed in claim 1 wherein the milk solids are added to step (a) to obtain milk chocolate.

3. The method of preparing chocolate as claimed in claim 1 or claim 2, wherein in step (c) homogenizer is provided with two homogenizing orifices.

4. The method of preparing chocolate as claimed in claim 1 or claim 2, wherein the pressure maintained at the first orifice ranges from 100 bar to 1500 bar.

5. The method of preparing chocolate as claimed in claim 4, wherein the pressure maintained at the second orifice ranges from 0 bar to 150 bar.

6. The method of preparing chocolate as claimed in claim 1 or claim 2, wherein the particle size of the first slurry processed through high pressure homogenization is in the range from 13 to 20 microns.

7. The method of preparing chocolate as claimed in claim 6, wherein the particle size of the first slurry processed through high pressure homogenization is in the range from 13 to 18 microns.

8. The method of preparing chocolate as claimed in claim 1 or claim 2, wherein the particle size distribution in the second homogenized slurry is in the range from 13 to 20 microns

9. A composition for solid admixture that is used for obtaining a first slurry as claimed in claim 1 for preparing dark Chocolates.
i. 20-80wt% Cocoa Mass/cocoa powder;
ii. 27-50 wt% Cocoa Butter (fats);
iii. 10-40 wt% Sugar;
iv. 0.1-1wt% Emulsifiers.

10. A composition for solid admixture that is used for obtaining a first slurry as claimed in claim 2 for preparing milk Chocolates.
i. 5 -20 wt% Cocoa Mass/ cocoa powder;
ii. 20-45 wt% Cocoa Butter (fats);
iii. 20-50 wt% Sugar;
iv. 0.1- 1 wt% Emulsifier;
v. 15-28 wt% Milk solids.