DESC:CROSS REFERENCE:
[001] This is a complete specification for the Provisional application bearing Number: 202241049357 filed on: 30/08/2022, at the Indian Patent Office.

FIELD OF INVENTION:
[002] The invention disclosed herein is related to edible composition and more particularly is pertained to edible composition to enhance function of organs.

BACKGROUND:
[003] With evolution, the quest to enhance cognitive function and intelligence has been a longstanding endeavor throughout human history. Numerous methods, from education to brain-training exercises, have been explored. In recent years, the role of diet and specific nutrients in cognitive enhancement has gained increasing attention.
[004] In the modern age, the pursuit of methods to boost cognitive abilities has led to various nutritional and dietary investigations. Among these, the use of candies and, more specifically, candy containing Centella asiatica (Gotu Kola or valarai), has shown significant promise. Valarai candy, traditionally known for its Ayurvedic properties, contains Centella asiatica (Gotu Kola) as its primary ingredient. This herb had been used in traditional medicine for centuries due to its potential cognitive benefits. Recent scientific studies have indicated that certain compounds found in Centella asiatica may have neuroprotective and cognitive-enhancing properties. These findings have opened new avenues for the development of innovative products and methods that leverage the cognitive potential of Valarai candy, particularly when combined with chocolate.
[005] Further details of the invention will be presented in the following sections, outlining the specific composition, preparation, and potential applications of Valarai candy-infused chocolate for increased intelligence and cognitive well-being. This innovative approach holds the promise of not only satisfying the cravings of chocolate enthusiasts but also contributing to the pursuit of enhanced intellectual capabilities in individuals of all ages.

[006] Also studies show that, chocolate, specifically dark chocolate, has garnered significant attention for its potential cognitive benefits. Dark chocolate, derived from the cocoa bean, contains compounds known as flavonoids, which have been associated with improved cognitive performance. Additionally, it contains theobromine and caffeine, which can have stimulating effects on the central nervous system, potentially contributing to heightened alertness and cognitive functioning.
[007] Existing research has provided preliminary evidence suggesting that the consumption of dark chocolate in moderation may positively impact memory, attention, and overall cognitive function. These findings have opened up new avenues for developing innovative formulations and methods that leverage the cognitive-enhancing properties of chocolate.
[008] Also, studies reveal Rhodiola rosea to treat anxiety, fatigue, and depression which directly or indirectly improves cognitive ability thereby improving functions of brain. Rhodiola extract conventionally is known to reduce, anti-anxiety, anti-fatigue, increasing physical endurance working efficiency and learning (focus), anti-diabetic and adaptogen by influence levels of monoamines, including serotonin, dopamine, and norepinephrine in the cerebral cortex, brainstem, and hypothalamus through inhibition of degradation enzymes and facilitation of neurotransmitter support in the brain. But Rhodiola extract is known to possess bitterness which would prevent individuals from consuming and enjoying the benefits.
[009] Research suggests that the herbal extract Rhodiola rosea holds significant potential benefits, which has led some Indian scientists to name it to a 'Modern Sanjivini.' While Rhodiola rosea is currently only accessible in the form of supplements, its widespread availability is impeded by the lack of a clear regulatory framework, high costs for daily consumption, and challenges in supplement compliance.
[010] In contrast, chocolate enjoys universal popularity across all age groups and serves as a daily indulgence readily found in stores. Existing energy-boosting and memory-enhancing candies like 'Glucovita Bold' and Centella asiatica candy may not authentically replicate the taste of chocolate, often resembling candies with distinct flavors. And candies containing Centella asiatica is combined with sugar, which cannot be consumed by people with diabetes and also may be harmful due to the harmful effects of sugar.
[011] United States Patent Application ‘20040081664 discloses a rapid dissolve botanical extract tablet comprising Rhodiola rosea. But, the tablet is not preffered by everyone, the benefits are reached in an tasty manner. It is an objective to make an edible formulation with Rhodiola rosea that enhances the experience of the consumer, masking the bitterness is an available challenge.
[012] Chinese patent application CN109922664A discloses a functional chocolate. This invention relates to the consumption function food comprising one or more cocoa bean products and plant extracts combined with polyphenol containing plant extract. But the invention does not disclose a process to mask the flavour of the polyphenol containing plant extracts which reduces the taste of chocolate and will not be preferred by many consumers especially children who are the target audience for chocolates.
[013] The United States patent application ‘20150352163 Edible products having a high cocoa polyphenol content and improved flavor and the milled cocoa extracts used therein. But here again there exists the problem of bitterness and may not be preferred as it may not fulfil a chocolate craving by boosting the brain.
[014] It is an objective of the invention to prioritize maintaining the genuine chocolate experience.
[015] It is further an objective of this invention to provide a chocolate considering the perspectives of different medical and taste preferences.
[016] It is further an objective of this invention to provide a chocolate with boosted minerals and vitamins.
[017] It is yet another objective to mask the bitterness of Rhodiola rosea to enhance consumer experience.

SUMMARY:
[018] In many embodiments, a method of formulating an edible composition to enhance functions of brain, is provided. The raw materials are provided. The raw materials are processed at predetermined conditions. Pre- treated Rhodiola rosea extract is added. The mixture obtained in step 106 is heated to 80- 98°F and allowed to cool at room temperature. The mixture is transferred to a mould and allow it to cool to a predetermined temperature, characterized in that the edible composition comprises a Rhodiola rosea extract and at least one cocoa containing compound.
[019] In some embodiments, Rhodiola rosea extract is pre- treated that includes coating with one of monosaccharides or cocoa butter.
[020] In many embodiments, heating the mixture obtained in step 106 to 80- 98 degrees Fahrenheit and cool it to room temperature; and
[021] In some embodiments, at least one element comprising cocoa is selected from one of cocoa beans, cocoa powder, cocoa butter, or chocolate or combinations thereof.
[022] In some embodiments, the additives may include a sweetener.
[023] In many embodiments, wherein the additives may not include a sweetener
[024] In some embodiments, wherein the edible composition is provided in manners, including bars, truffles, choco chips, desserts or beverages.
[025] In many embodiments, wherein allowing chocolate to cool at 14 degree Celsius to enable hardening.
[026] In various embodiments, an edible composition to enhance cognitive function, comprising:
[027] At least one element comprising cocoa. Substituents and edible additives are added to enhance taste, characterized in that the edible formulation includes Rhodiola rosea extract.
[028] In various embodiments, atleast one element comprising cocoa is selected from one of cocoa beans, cocoa powder, cocoa butter, or chocolate or combinations thereof.
[029] In some embodiments, the additives may include a sweetener.
[030] In many embodiments, the additives may not include a sweetener.
[031] In some embodiments, the edible composition is provided in manners, including bars, truffles, choco chips, desserts or beverages.
DRAWINGS
[032] Other characteristics, details and advantages of the invention can be inferred from the description of the invention hereunder. A more complete appreciation of the invention and many of the attendant advantages thereof will be readily obtained as the same becomes better understood by reference to the following detailed description when considered in connection with the accompanying figures, wherein:
[033] FIG. 1, represents a process flowchart to formulate a composition to make an edible product made of candy containing Rhodiola Rosea
DETAILED DESCRIPTION
[034] It must be noted that the figures disclose the invention in a detailed enough way to be implemented, said figures helping to better define the invention if needs be. The invention should however not be limited to the embodiment disclosed in the description.
[035] Throughout the specification and claims, the following terms take the meanings explicitly associated herein unless the context clearly dictates otherwise. The meaning of "a", "an", and "the" include plural references. The meaning of "in" includes "in" and "on." Additionally, a reference to the singular includes a reference to the plural unless otherwise stated or inconsistent with the disclosure herein.
[036] A method of preparing a method 100 of formulating an edible composition to enhance cognitive function as shown in FIG. 1 is provided in various embodiments. In step 102 the raw materials are provided. The raw materials include one cocoa containing compound. The cocoa containing compound is chosen from cocoa beans, cocoa powder, cocoa butter, chocolate in the form of dark chocolate or milk chocolate. A combination of the cocoa containing compounds are also utilized. A liquid medium to obtain a mixture is provided in the form of water, milk, or plant based milk. The liquid is not restricted to the aforementioned liquids and can be any suitable liquid medium. In an alternate embodiment a liquid may not be used. A taste enhancer is added in the form of sugar, sugar fighter, stevia/ xylitol mixture, palm sugar, glucose, fructose, milk powder, whey protein, dry fruits, salt or jaggery. A combination of the taste enhancers are utilized. The taste enhancer is not restricted to the aforementioned taste enhancers and is extended to any suitable taste enhancers.
[037] In various embodiments as in step 104, the raw materials are treated based on the combinations, the detailed preparation methods are discussed in the examples section. After the raw materials are processed and blended it is heated to 115 degrees Fahrenheit (represented as degrees Fahrenheit or °F interchangeably throughout the document). The contents are then allowed to cool to 90 degrees. In step 105, pre-treated Rhodiola rosea extract is provided. Rhodiola rosea extract can be added without being treated, but it inherits a bitterness which may spoil the taste, hence the composition with pre-treated Rhodiola rosea gives a better taste.
[038] In another embodiment, a pre-determined amount of cocoa butter is added in a heating means which may include a double boiler or an oven. Rhodiola rosea extract is added to the mixture formed as aforementioned and as provided by means of examples which is reached by the inventors after rigours trials and errors to mask the bitterness of Rhodiola rosea. Rhodiola rosea extract cannot be simply added to cocoa bean or cocoa powder because it is suggested to provide bitterness and roughness to chocolate. Additionally, rhodiola rosea extract should not be heated to more than 100 degrees F due to instability. To overcome prior challenges, a method is developed to encapsulate rhodiola rosea extract in cocoa butter. The encapsulation process protects the extract from heat and oxidation, which can help to improve its stability. Additionally, the encapsulation process is utilized to mask the taste and roughness of the extract and to make it more palatable and suitable for use in chocolate.
[039] In an alternate embodiment, Rhodiola rosea extract is pre- treated with sugar. Rhodiola rosea extract is pre-treated with Sugar by Sugarcoating of Rhodiola rosea extract. Conventionally, sugar coating is utilized for pharmaceutical tablet or capsule with a layer of sugar. This is done to make the tablet or capsule more palatable, to protect the active ingredient from the environment, and to make it easier to swallow. The sugar coating for Rhodiola rosea extract powder is typically made of a mixture of sucrose, lactose, and talc. In some embodiments, talc includes one of a Magnesium silicate or corn starch. Magnesium silicate talc is the most preferred. The sucrose and lactose enhances the sweetness, while the talc prevents the coating from sticking to the Rhodiola rosea extract. Rhodiola rosea extract powder is coated with sugar coating thin layer which is less than 1mm to make it more consistent with chocolate and to render the effectiveness of Rhodiola rosea and prevent the ill-effects of sugar but by also enhancing the taste. The sugar coating thin layer which is less than 1mm is acheived by avoiding the sub coating stage and another novel step utilized in pan coating method. Conventional rolling of powder and sugar solution together is replaced after rigorous experimentation. This is achieved by we spraying sugar solution over the Rhodiola rosea powdered extract in pan which has resulted in reduced the thickness of coating as aforementioned. An advantage of spray dryer and fluidized bed in cost effective pan coating method is also utilized in an advantageous embodiment. Pan coating method is a traditional method of sugar coating that is still used today. The detailed process is discussed in the experimental section of the detailed description. Sugar coating can be performed by pan coating, fluidized bed or spray drying method. Pan coating method is most preferable and cost effective method. Sugar coating Rhodiola rosea not only reduces bitterness but also makes it tasty and enables protecting the active ingredient thereby extending its shelf life.
[040] In various embodiments, Rhodiola rosea is masked with caramel filling. The edible composition is made in a suitable manner. A half of the composition is first added to the mould. Rhodiola rosea is mixed with caramel sauce and added to the edible composition in the mould. The remaining portion of the edible composition is then added to the mould. This would enrich the flavour of the edible composition. Also the texture delivers a satisfying feeling along with the taste and health benefits.
[041] In some embodiments, Rhodiola rosea is provided as an extract powder, but it is not restricted to a powdered form and may include granules, paste, and any suitable form utilized will also be construed to be within the scope of the invention.
[042] In various embodiments the mixture obtained in step 106, is heated to a temperature in the rage of 80- 98 °F and cooled down to room temperature. The mixture is preferably heated at 95 °F.
[043] In Many embodiments as in step 110 the mixture is transferred to a mould and is allowed to cool to a predetermined temperature, characterized in that the edible composition comprises a Rhodiola rosea extract and at least one cocoa containing compound.
[044] In an alternate embodiments, the edible composition is availed as a diabetic friendly manner.
[045] In an alternate embodiment, fruit, dry fruit, nuts, berry mixtures or flavouring agents are added to the chocolate composition to enhance flavour and taste. The dry fruits includes dates, apricots, figs, peaches, phalsa, kiwis, bluberries, rasberries, resins, cranberries, oranges. Alternately the edible composition may include Nuts include one of or a combination of almonds, walnuts, cashews, pistachios, hazelnuts, coconuts, peanuts and similar nuts.
[046] An edible composition to enhance cognitive function is disclosed in various embodiments provided herein. The composition is suitably made of a cocoa containing base. In various embodiments, the edible composition is suitably provided as a chocolate. The edible composition is provided as a brown chocolate. The brown chocolate can be one of mild brown, mild brown, medium brow, or dark brown. The shade may vary based on the additives such as fruit mixtures etc.
[047] In various embodiments, cocoa is in the form of cocoa beans, cocoa powder, cocoa butter, dark chocolate or milk chocolate.
[048] In many embodiments, Rhodiola rosea extract. Rhodiola extract conventionally as aforementioned is known to reduce, anti-anxiety, anti-fatigue, increasing physical endurance working efficiency and learning (focus), anti-diabetic and adaptogen by influence levels of monoamines, including serotonin, dopamine, and norepinephrine in the cerebral cortex, brainstem, and hypothalamus through inhibition of degradation enzymes and facilitation of neurotransmitter support in the brain is added to the chocolate base to enrich. Rhodiola rosea is known to inhibit bitterness, which is pre-treated to enhance the taste of the chocolate.
[049] In various embodiments, Rhodiola rosea is coated a monosaccharide or a cocoa butter component which is said to result in lowering the bitterness. The monosacchride is one of a sugar or glucose. The monnosacchride is preferably sugar.
[050] In many embodiments, Rhodiola rosea which is rich in salidroside scientifically proven and marked for Anti-anxiety, Anti-fatigue, increasing physical endurance working efficiency and learning (focus), anti-diabetic and adaptogen by influence levels of monoamines, including serotonin, dopamine, and norepinephrine in the cerebral cortex, brainstem, and hypothalamus through inhibition of degradation enzymes and facilitation of neurotransmitter support in the brain. Salidroside also decrease the Cortisol level and it also prevent excitotoxicity damage of neurons.
[051] In an alternate embodiment, the edible composition is prepared according to various embodiments, and is modified to have a caramel stuffing. A half portion of the edible composition is initially poured. Caramel sauce is then poured. A second half portion of the chocolate mixture is then poured to obtain an edible composition with caramel filling.
[052] In some embodiments, the edible composition is available in the form of chocolate bars, caramel filled chocolate bars, truffles, caramel filled chocolate truffles, chocolate cakes, chocolate and caramel cakes, chocolate pies, chocolate, caramel filled pies or desserts, or sweets. The form of edible composition is not restricted to the aforementioned forms and every form that is obvious to arrive at is construed to be a part of the invention.
[053] In various embodiments, minerals, vitamins, biotin and folic acid are favourably incorporated to the edible composition based on the need. The Vitamins may include Vitamin A, Vitamin C, Vitamin D, Vitamin E, Vitamin K, Vitamin B1, Vitamin B2, Vitamin B3, Vitamin B6, Vitamin B12, Vitamin B5. Biotin (B7). The salidroside of Rhodiola rosea reacts with vitamin C and multivitamins and go through some scientific techniques and process to mask the undesirable bitter taste of salidroside (Rhodiola rosea extract).
[054] In various embodiments, the invention is not restricted to Rhodiola rosea extract usage of any plat extract containing polyphenol molecule or similar characteristics of Rhodiola extract used in the same manners are disclosed by the embodiments also construed to fall within the scope of the invention.
[055] In many embodiments the edible formulation is provided as a caramel filled chocolate or a normal chocolate. This is not restricted and may be used to make desserts with the chocolate, truffles, beverage etc.
EXPERIMENTAL SECTION:
Experiment-1.
Ingredients:
[056] 400 fermented cocoa beans, 1 cup water, 100 grams sugar, 30 grams unsweetened cocoa powder, 1/4 teaspoon salt, Rhodiola rosea extract.
Instructions:
[057] Rinse the cocoa beans in cold water to remove any dirt or debris. Place the cocoa beans in a large bowl and cover with the water. Let the beans ferment for 5-7 days, stirring them occasionally. After fermentation, drain the beans and spread them out on a baking sheet to dry. Once the beans are dry, roast them in a preheated oven at 350 degrees Fahrenheit for 10-15 minutes, or until they are fragrant and slightly browned. Remove the beans from the oven and let them cool completely. Grind the beans into a fine powder using a food processor or blender. In a medium saucepan, combine the ground cocoa beans, sugar, cocoa powder, and salt. Cook over medium heat (temp- ), stirring constantly, until the mixture is smooth and melted. Remove the saucepan from the heat and let the chocolate cool slightly. Heat it to 115 degrees Fahrenheit, then cool it to 90 degrees Add Rhodiola rosea extract 600mg/30g and Fahrenheit. Finally, reheat it to 95 degrees Fahrenheit and cool it to room temperature. Pour the chocolate into a mold or ramekin and let it set in the refrigerator at 14 degree Celsius for at least 3 hours, or until it is firm.
Experiment-2
Ingredients:
[058] 400 fermented cocoa beans, 1 cup water, 35 grams of sugar fighter or 0.02g/1000g of stevia/ xylitol mixture, 30 grams unsweetened cocoa powder, 1/4 teaspoon salt, Rhodiola rosea extract.
Instructions:
[059] Rinse the cocoa beans in cold water to remove any dirt or debris. Place the cocoa beans in a large bowl and cover with the water. Let the beans ferment for 5-7 days, stirring them occasionally. After fermentation, drain the beans and spread them out on a baking sheet to dry. Once the beans are dry, roast them in a preheated oven at 350 degrees Fahrenheit for 10-15 minutes, or until they are fragrant and slightly browned. Remove the beans from the oven and let them cool completely. Grind the beans into a fine powder using a food processor or blender. In a medium saucepan, combine the ground cocoa beans, sugar fighter or 0.02g/1000g of stevia/ xylitol mixture, cocoa powder, and salt. Cook over medium heat (temp- ), stirring constantly, until the mixture is smooth and melted. Remove the saucepan from the heat and let the chocolate cool slightly. Heat it to 115 degrees Fahrenheit, then cool it to 90 degrees Add Rhodiola rosea extract 600mg/30g and Fahrenheit. Finally, reheat it to 95 degrees Fahrenheit and cool it to room temperature. Pour the chocolate into a mold or ramekin and let it set in the refrigerator at 14 degree Celsius for at least 3 hours, or until it is firm.
Experiment 3
Ingredients:
[060] 400 fermented cocoa beans, 100 gram sugar, 100 gram cocoa butter, 40 gram milk powder, Rhodiola rosea extract
Instructions:
[061] Firstly, Roast the cocoa beans. Preheat oven to 350 degrees F (175 degrees C). Spread the cocoa beans out on a baking sheet and roast for 10-15 minutes, or until they are fragrant and slightly darkened. Secondly, remove the husks from the cocoa beans. Once the cocoa beans are cool enough to handle, rub them between your fingers to remove the husks. The husks should come off easily. Thirdly, grind the cocoa beans into a fine powder. You can use a food processor or a blender to grind the cocoa beans. Grind the beans until they are a fine powder. Fourthly melt the cocoa butter (Temp-). In a small saucepan over low heat, melt the cocoa butter. Be careful not to overheat the cocoa butter, as it will seize up if it gets too hot. In the fifth step, combine the cocoa powder, sugar, cocoa butter, milk powder, and in a large bowl. Mix well until all of the ingredients are combined. Cook at medium heat (temp- ), In the sixth step melt the chocolate. In a double boiler or in the microwave Heat it to 115 degrees Fahrenheit, then cool it to 90 degrees Add Rhodiola rosea extract 600mg/30g and Fahrenheit. Reheat it to 95 degrees Fahrenheit and cool it to room temperature in the seventh step pour the chocolate mixture into a mold or onto a baking sheet lined with parchment paper. Finally, let the chocolate cool at 14 degree Celsius and harden completely. Once the chocolate is cool and hard, you can break it into pieces or enjoy it as a bar.
Experiment 4
Ingredients:
[062] 400 fermented cocoa beans, 35 grams of sugar fighter or 0.02g/1000g of stevia/ xylitol mixture, 100 gram cocoa butter, 40 gram milk powder, and Rhodiola rosea extract.
Instructions:
[063] Firstly, roast the cocoa beans. Preheat oven to 350 degrees F (175 degrees C). Spread the cocoa beans out on a baking sheet and roast for 10-15 minutes, or until they are fragrant and slightly darkened. In a second step, remove the husks from the cocoa beans. Once the cocoa beans are cool enough to handle, rub them between your fingers to remove the husks. The husks should come off easily. In a third step, grind the cocoa beans into a fine powder. You can use a food processor or a blender to grind the cocoa beans. Grind the beans until they are a fine powder. In a fourth step, Melt the cocoa butter (Temp- ). In a small saucepan over low heat, melt the cocoa butter. Be careful not to overheat the cocoa butter, as it will seize up if it gets too hot. In a fifth step, combine the cocoa powder, sugar fighter or 0.02g/1000g of stevia/ xylitol mixture, cocoa butter, milk powder, and in a large bowl. Mix well until all of the ingredients are combined. Cook at medium heat (temp- ). In a fifth step, melt the chocolate. In a double boiler or in the microwave Heat it to 115 degrees Fahrenheit, then cool it to 90 degrees Add Rhodiola rosea extract 600mg/30g and Fahrenheit. Finally, reheat it to 95 degrees Fahrenheit and cool it to room temperature. Pour the chocolate mixture into a mold or onto a baking sheet lined with parchment paper. Let the chocolate cool at 14 degree Celsius and harden completely. Once the chocolate is cool and hard, you can break it into pieces or enjoy it as a bar.
Experiment -5
Ingredients:
[064] 400 fermented cocoa beans, 35 grams of sugar fighter or 0.02g/1000g of stevia/ xylitol mixture, 100 gram cocoa butter, 40 gram milk powder, Rhodiola rosea extract
Instructions:
[065] In a first step, roast the cocoa beans. Preheat oven to 350 degrees F (175 degrees C). Spread the cocoa beans out on a baking sheet and roast for 10-15 minutes, or until they are fragrant and slightly darkened. In a second step, remove the husks from the cocoa beans. Once the cocoa beans are cool enough to handle, rub them between your fingers to remove the husks. The husks should come off easily. In a third step, grind the cocoa beans into a fine powder. You can use a food processor or a blender to grind the cocoa beans. Grind the beans until they are a fine powder. In a fourth step, Melt the 90% cocoa butter (Temp- ). In a small saucepan over low heat, melt the cocoa butter. Be careful not to overheat the cocoa butter, as it will seize up if it gets too hot. In a fifth step, Combine the cocoa powder, sugar fighter or 0.02g/1000g of stevia/ xylitol mixture, cocoa butter, milk powder, and in a large bowl. Mix well until all of the ingredients are combined. Cook at medium heat (temp- ). In a sixth step, melt the 10% cocoa butter In a double boiler or in the microwave and add Rhodiola rosea extract 600mg/30g add this mixture to above mixture and Heat it to 115 degrees Fahrenheit, then cool it to 90 degrees Add and Fahrenheit. Finally, reheat it to 95 degrees Fahrenheit and cool it to room temperature. In a seventh step, pour the chocolate mixture into a mold or onto a baking sheet lined with parchment paper. Finally, allow the chocolate cool at 14 degree Celsius and harden completely. Once the chocolate is cool and hard, you can break it into pieces or enjoy it as a bar.
Experiment -5
[066] Ingredients:
[067] 400 fermented cocoa beans, 100 grams sugar, 100 grams cocoa butter, 30 gram milk powder, 1 teaspoon vanilla extract, 100g caramel sauce, Rhodiola rosea extract
Instructions:
[068] In a first step roast the cocoa beans. Preheat oven to 350 degrees F (175 degrees C). Spread the cocoa beans out on a baking sheet and roast for 10-15 minutes, or until they are fragrant and slightly darkened. In a second step remove the husks from the cocoa beans. Once the cocoa beans are cool enough to handle, rub them between your fingers to remove the husks. The husks should come off easily. In a third step, grind the cocoa beans into a fine powder. You can use a food processor or a blender to grind the cocoa beans. Grind the beans until they are a fine powder. In a fourth step, melt the cocoa butter. In a small saucepan over low heat, melt the cocoa butter. Be careful not to overheat the cocoa butter, as it will seize up if it gets too hot.
[069] In a first step combine the cocoa powder, sugar, cocoa butter, milk powder, and vanilla extract in a large bowl. Mix well until all of the ingredients are combined. In a second step, melt the chocolate. In a double boiler or in the microwave, melt the chocolate until it is smooth and glossy. In a third step, add the melted chocolate to the cocoa mixture and stir until well combined. Pour half of the chocolate mixture into a mold or onto a baking sheet lined with parchment paper. In a fourth step, Spread the caramel sauce mixed with Rhodiola rosea extract 600mg/30g chocolate over the chocolate mixture. In a fifth step, pour the remaining chocolate mixture over the caramel sauce. Finally, allow the chocolate cool and harden completely. Once the chocolate is cool and hard.
Experiment -6
Ingredients:
[070] 500 grams van houten dark chocolate couverture, 50 grams sugar, 25 grams milk powder, 1 teaspoon vanilla extract, 200 grams caramel sauce, Rhodiola rosea extract
Instructions:
[071] In a first step, melt the compound chocolate. In a double boiler or in the microwave, melt the compound chocolate until it is smooth and glossy. In a second step, Combine the sugar, milk powder, and vanilla extract in a large bowl. Mix well until all of the ingredients are combined. In a third step, add the melted chocolate to the sugar mixture and stir until well combined. In a fourth step, pour half of the chocolate mixture into a mold or onto a baking sheet lined with parchment paper. In a fifth step, spread the caramel sauce mixed with rosea extract 600mg/30g chocolate over the chocolate mixture. Pour the remaining chocolate mixture over the caramel sauce. In a sixth step, Let the chocolate cool and harden completely. Once the chocolate is cool and hard, you can break it into pieces or enjoy it as a bar.
Experiment -7
Ingredients:
[072] 500 grams van houten dark chocolate couverture, 50 grams sugar, 25 grams milk powder, Rhodiola rosea extract
Instructions:
[073] Melt the compound chocolate. In a double boiler or in the microwave, melt the compound chocolate until it is smooth and glossy. Combine the sugar, milk powder, and Rhodiola rosea extract 600mg/30g chocolate in a large bowl. Mix well until all of the ingredients are combined. Add the melted chocolate to the sugar mixture and stir until well combined.Heat it to 115 degrees Fahrenheit, then cool it to 90 degrees Add and Fahrenheit. Finally, reheat it to 95 degrees Fahrenheit and cool it to room temperature. Pour the chocolate mixture into a mold or onto a baking sheet lined with parchment paper. Let the chocolate cool at 14 degree Celsius and harden completely. Once the chocolate is cool and hard, you can break it into pieces or enjoy it as a bar.
Experiment -8
Ingredients:
[074] 500 grams van houten dark chocolate couverture, Rhodiola rosea extract
Instructions:
[075] Firstly, melt the compound chocolate. In a double boiler or in the microwave, melt the compound chocolate until it is smooth and glossy. Secondly, melt the chocolate. In a double boiler or in the microwave Heat it to 115 degrees Fahrenheit, then cool it to 90 degrees Add Rhodiola rosea extract 600mg/30g and Fahrenheit. Finally, reheat it to 95 degrees Fahrenheit and cool it to room temperature. Thirdly, pour the chocolate mixture into a mold or onto a baking sheet lined with parchment paper. Finally, Let the chocolate cool at 14 degree Celsius and harden completely. Once the chocolate is cool and hard, you can break it into pieces or enjoy it as a bar.
Experiment -9
Ingredients:
[076] 500 grams van houten dark chocolate couverture, Rhodiola rosea extract, 10 grams cocoa butter.
Instructions:
[077] Firstly, Melt the compound chocolate. In a double boiler or in the microwave, melt the compound chocolate until it is smooth and glossy. Secondly, melt the 10% cocoa butter in a double boiler or in the microwave and add Rhodiola rosea extract 600mg/30g add this mixture to above mixture and Heat it to 115 degrees Fahrenheit, then cool it to 90 degrees Add and Fahrenheit. Finally, reheat it to 95 degrees Fahrenheit and cool it to room temperature. Thirdly, pour the chocolate mixture into a mold or onto a baking sheet lined with parchment paper. Let the chocolate cool at 14 degree Celsius and harden completely. Once the chocolate is cool and hard, you can break it into pieces or enjoy it as a bar.
Experiment -10
Ingredients:
[078] 500 grams van houten Milk chocolate couverture, 50 grams sugar, 25 grams milk powder, Rhodiola rosea extract.
Instructions:
[079] In a first step, melt the compound chocolate. In a double boiler or in the microwave, melt the compound chocolate until it is smooth and glossy. In a second step, combine the sugar, milk powder, and Rhodiola rosea extract 600mg/30g chocolate in a large bowl. Mix well until all of the ingredients are combined. In a second step, add the melted chocolate to the sugar mixture and stir until well combined. In a third step, heat it to 115 degrees Fahrenheit, then cool it to 90 degrees Add and Fahrenheit. Finally, reheat it to 95 degrees Fahrenheit and cool it to room temperature. Finally, pour the chocolate mixture into a mold or onto a baking sheet lined with parchment paper. Let the chocolate cool at 14 degree Celsius and harden completely. Once the chocolate is cool and hard, you can break it into pieces or enjoy it as a bar.
Experiment -11
Ingredients:
[080] 500 grams van houten Milk chocolate couverture and Rhodiola rosea extract
Instructions:
[081] Firstly, melt the compound chocolate. In a double boiler or in the microwave, melt the compound chocolate until it is smooth and glossy. Secondly, melt the chocolate. In a double boiler or in the microwave Heat it to 115 degrees Fahrenheit, then cool it to 90 degrees Add Rhodiola rosea extract 600mg/30g and Fahrenheit, reheat it to 95 degrees Fahrenheit and cool it to room temperature. Finally, pour the chocolate mixture into a mold or onto a baking sheet lined with parchment paper. Let the chocolate cool at 14 degree Celsius and harden completely. Once the chocolate is cool and hard, you can break it into pieces or enjoy it as a bar.
Experiment -12
Ingredients:
[082] 500 grams van houten dark chocolate couverture, Rhodiola rosea extract and 10 grams cocoa butter.
Instructions:
[083] Firstly, melt the compound chocolate. In a double boiler or in the microwave, melt the compound chocolate until it is smooth and glossy. Secondly, melt the 10% cocoa butter. In a double boiler or in the microwave and add Rhodiola rosea extract 600mg/30g add this mixture to above mixture and Heat it to 115 degrees Fahrenheit, then cool it to 90 degrees Add and Fahrenheit. Finally, reheat it to 95 degrees Fahrenheit and cool it to room temperature. Thirdly, Pour the chocolate mixture into a mold or onto a baking sheet lined with parchment paper. Finally, Let the chocolate cool at 14 degree Celsius and harden completely. Once the chocolate is cool and hard, you can break it into pieces or enjoy it as a bar.
Experiment -13
Ingredients:
[084] 500 grams cocoa craft sugar free compound chocolate, 50 grams sugar fighter or 0.02g/1000g of stevia/ xylitol mixture, 25 grams milk powder, Rhodiola rosea extract
Instructions:
[085] In a first step, melt the compound chocolate. In a double boiler or in the microwave, melt the compound chocolate until it is smooth and glossy. In a second step, combine the sugar fighter or 0.02g/1000g of stevia/ xylitol mixture, milk powder, and Rhodiola rosea extract 600mg/30g chocolate in a large bowl. Mix well until all of the ingredients are combined. In a send step, add the melted chocolate to the above mixture and stir until well combined. In a third step, heat it to 115 degrees Fahrenheit, then cool it to 90 degrees Add and Fahrenheit. Finally, reheat it to 95 degrees Fahrenheit and cool it to room temperature. In a fourth step, Pour the chocolate mixture into a mold or onto a baking sheet lined with parchment paper. Finally, let the chocolate cool at 14 degree Celsius and harden completely. Once the chocolate is cool and hard, you can break it into pieces or enjoy it as a bar.
Experiment -14
Ingredients:
[086] 500 grams cocoa craft sugar free compound chocolate, 50 grams sugar fighter or 0.02g/1000g of stevia/ xylitol mixture, 25 grams milk powder, and Rhodiola rosea extract.
Instructions:
[087] In a first step, melt the compound chocolate. In a double boiler or in the microwave, melt the compound chocolate until it is smooth and glossy. In a second step, combine the sugar fighter or 0.02g/1000g of stevia/ xylitol mixture, milk powder, in a large bowl. Mix well until all of the ingredients are combined. In a third step, add the melted chocolate to the above mixture and stir until well combined. In a fourth step, Melt the 10% cocoa butter In a double boiler or in the microwave and add Rhodiola rosea extract 600mg/30g add this mixture to above mixture and Heat it to 115 degrees Fahrenheit, then cool it to 90 degrees Add and Fahrenheit. Reheat it to 95 degrees Fahrenheit and cool it to room temperature. Finally, pour the chocolate mixture into a mold or onto a baking sheet lined with parchment paper. Let the chocolate cool at 14 degree Celsius and harden completely. Once the chocolate is cool and hard, you can break it into pieces or enjoy it as a bar.
Experiment -15
Ingredients:
[088] 400 fermented cocoa beans, 1 cup water, 100 grams sugar, 30 grams unsweetened cocoa powder, 1/4 teaspoon salt, Rhodiola rosea extract.
Instructions:
[089] Firstly, Sugar coating of Rhodiola rosea extract. Sugar coating is a process of coating a pharmaceutical tablet or capsule with a layer of sugar. This is done to make the tablet or capsule more palatable, to protect the active ingredient from the environment, and to make it easier to swallow. The sugar coating for Rhodiola rosea extract powder is typically made of a mixture of sucrose, lactose, and talc. The sucrose and lactose provide the sweetness, while the talc helps to prevent the coating from sticking to the tablet or capsule. The sugar coating is applied to the Rhodiola Rosea extract powder in a thin layer Sugar less than1mm to make it more consistent with chocolate. The pan coating method is a traditional method of sugar coating that is still used today. It is a two-step process subcoating and sugarcoating. The first step is to apply a subcoating to the Rhodiola Rosea extract powder. The subcoating is a thin layer of a sticky material, such as gum arabic or syrup. This helps to keep the sugar coating from sticking to the tablet or capsule. The second step is to apply the sugar coating. The Rhodiola Rosea extract powder is placed in a rotating pan, and a sugar solution is sprayed onto the powder. The sugar solution dries to form a thin, smooth layer of sugar.
[090] A final thickness of final sugar coated rhodiola rosea greater than 1 mm is obtained by sub-coating and it is thus avoided.
[091] The pan coating method starts with a mixture of sucrose, lactose, and talc. This mixture is called the coating pan. The coating pan is heated to a temperature of about 150 degrees Fahrenheit. In a first step, prepare the coating pan by heating it to 150 degrees Fahrenheit. In a second step, Add the sucrose, lactose, and talc to the coating pan and stir until well combined and until it melts and forms a syrup. Take the above syrup into sprayer. In a third step, Add the Rhodiola rosea extract powder to the coating pan at 90 degree Fahrenheit and stir coat the tablet or capsule by spraying syrup around Rhodiola rosea and roll the pan until it is coated evenly. Dry the coated tablet or capsule in an oven at 100 degrees Fahrenheit for 2 hours. Here are some of the benefits of sugar coating Rhodiola rosea extract powder. Sugar coating can also done with fluidized bed and spray drying method. Pan coating method is most cost effective method. Makes it more palatable: The sugar coating makes the Rhodiola rosea extract powder taste sweeter. Protects the active ingredient: The sugar coating helps to protect the active ingredient from the environment, such as moisture and light. This can help to ensure that the Rhodiola rosea extract powder remains effective for its intended shelf life.
Instructions:
[092] In a first step, Rinse the cocoa beans in cold water to remove any dirt or debris. Place the cocoa beans in a large bowl and cover with the water. In a second step, let the beans ferment for 5-7 days, stirring them occasionally. In a third step, after fermentation, drain the beans and spread them out on a baking sheet to dry. In a fourth step, once the beans are dry, roast them in a preheated oven at 350 degrees Fahrenheit for 10-15 minutes, or until they are fragrant and slightly browned. Remove the beans from the oven and let them cool completely. Grind the beans into a fine powder using a food processor or blender. In a fifth step, in a medium saucepan, combine the ground cocoa beans, sugar, cocoa powder, and salt. Cook over medium heat (temp), stirring constantly, until the mixture is smooth and melted. Remove the saucepan from the heat and let the chocolate cool slightly. In a sixth step, heat it to 115 degrees Fahrenheit, then cool it to 90 degrees Add sugar coated Rhodiola rosea extract 600mg/30g and Fahrenheit. Finally, reheat it to 95 degrees Fahrenheit and cool it to room temperature. Pour the chocolate into a mold or ramekin and let it set in the refrigerator at 14 degree Celsius for at least 3 hours, or until it is firm.
[093] This sugar coated Rhodiola rosea extract may be added to above experiment 3, 4, 5 and 6.
[095] The edible formulation assist, in Anti-Fatigue, Anti- stress, Anti-aging, Improved learning and improving working efficiency, enhance physical endurance, readily available at affordable cost and it is capable of reaching the large population when compared to the supplements.
[096] Various additional modifications of this invention may occur to those skilled in the art. All deviations from the specific teachings of the several embodiments of this specification that basically rely on the principles and their equivalents through which the art has been advanced are properly considered within the scope and ambit of the invention as described and claimed.

,CLAIMS:We Claim,
1. A method of formulating an edible composition to enhance cognitive function, comprising:
a) Providing the raw materials;
b) Processing the raw material at predetermined conditions;
c) Adding a Rhodiola rosea extract;
d) Heating the mixture obtained in step 106 to 80- 98°F and cool it to room temperature; and
e) Transferring the mixture to a mould and allow it to cool to a predetermined temperature, characterized in that the edible composition comprises a pre- treated Rhodiola rosea extract and at least one cocoa containing compound.

2. The method of claim 1, wherein the pre- treating, Rhodiola rosea extract includes coating Rhodiola rosea with one of a monosaccharide.

3. The method of claim 1, wherein the pre- treating, Rhodiola rosea extract includes coating Rhodiola rosea with one of a cocoa butter.

4. The method of claim 1, wherein the pre- treating, Rhodiola rosea extract includes coating Rhodiola rosea with one of caramel.

5. The method of claim 1, wherein heating the mixture obtained in step 106 to 95 degrees Fahrenheit.

6. The method composition of claim 1, wherein the at least one element comprising cocoa is selected from one of cocoa beans, cocoa powder, cocoa butter, or chocolate or combinations thereof.

7. The method of claim 1, wherein providing the edible composition in manners including chocolate bars, chocolate with caramel filling, chocolate truffles, chocolate truffles with caramel filing, chocochips, desserts or beverages.

8. An edible composition to enhance cognitive function, comprising:
At least one element comprising cocoa; and
Optionally atleast one of taste enhancing substituents, edible additives or both, characterized in that the edible formulation includes Rhodiola rosea extract.

9. The edible composition of claim 8, wherein Rhodiola rosea extract is pretreated.

10. The edible composition of claim 8, wherein the at least one element comprising cocoa is selected from one of cocoa beans, cocoa powder, cocoa butter, or chocolate or combinations thereof.

11. The edible composition of claim 8, wherein the additives may include a natural or an artificial sweetener or may not include a sweetener.