DESC:
FIELD OF INVENTION
The present invention relates to a chocolate composition that withstands high temperature and also delivers a good sensory. It also relates to a process for preparing the chocolates.

BACKGROUND OF INVENTION
Chocolate is a multiphase complex system in which the dispersed phase is made up of sugar and fat-insoluble ingredients, whereas the continuous phase is made up of cocoa butter and/or milk fat. Many people adore chocolate because of its distinct flavor and appealing characteristics, including its smooth mouthfeel, glossy surface, and snap when it is broken.
Chocolates among many components contains cocoa butter. Due to fat incorporation, chocolate softens and ultimately melts above 28°C. Thus, when chocolate is exposed to temperatures above 28°C, it melts and loses the majority of the aforementioned desirable characteristics when it is cooled again. Therefore, it is necessary to increase chocolate's heat tolerance so that it can maintain its shape at high temperatures without melting or deforming. Despite countless studies suggesting ways to improve chocolate's ability to withstand heat, none of them were successful in the commercial realm.
Work available in public domain partially demonstrate problem resolution by addition of diverse saturated fats (like the ones derived from palm). However, these saturated fats create sensorial concerns such as waxy mouthfeel.
Prior art suggests that sugar hydrates (dextrose monohydrate) along with polyols (wet form) could provide stable structures in chocolates. The concentrations of dextrose monohydrate used in such experiments are very high (9 – 11%). The viscosity of the mix also remains high. On the other hand, literature of carrageenan shows its use as a thickening agent in many beverages. It has also been combined with water to form gels.
WO2016044206A1 relates to a process for forming a heat stable confectionery product comprising carrying out a first process sequence comprising formulating a blend of a sweetener, a confectionery fat along with milk solids, cocoa solids or both, and conching the blend; providing a pre-sized sugar hydrate additive; and adding the sugar hydrate additive to the blend at the end of the first sequence to form a flowable confectionery paste, followed by cooling the confectionery paste to a solid. However, the obtained product has a high viscosity of around 7000 – 10000 cP and the yield stress values around 800 to 20000 Pa.
WO2014052312A1 relates to a heat resistant fat-based confection. The heat resistance of the confection may be conferred either via inclusion of a polyol and at least one other thermal structuring component in the fat-based confection, or via preparation of a premix comprising the polyol and at least one other component of the confection, or a combination of these.
Suri et.al (2022) compiled in their review the different scientific approaches for developing heat resistant chocolates (HRC). [Suri, Twinkle, and Santanu Basu. "Heat resistant chocolate development for subtropical and tropical climates: a review." Critical Reviews in Food Science and Nutrition 62.20 (2022): 5603-5622.]
WO2014178019A1 relates to a process for preparing a heat-resistant chocolate preparation comprising steps of i) preparing a blend of dry ingredients, each ingredient having an individual fat content of less than 30%; ii) conching the blend of dry ingredients; iii) adding one or more ingredients having an individual fat content of 30% or greater to the blend and mixing; and iv) compressing the mixture of step-(iii) to form the chocolate composition. The process involves compressing of the chocolate to form tablets. Further, it also involves step of giving heat treatment to the compressed tablets.
There is a long felt need to develop chocolates that withstands high temperature, delivers a good sensory, retain its structure, shape, and snap even at higher temperatures without losing its textural properties, has acceptable ranges of viscosity and that can be easily prepared by a simple and efficient method. The present inventors have surprisingly developed a chocolate composition which ameliorates the aforesaid shortcomings of the prior art.
OBJECTS OF THE INVENTION
It is an object of the present invention to provide a chocolate composition that overcomes the drawbacks of prior art.
It is another object of the present invention to provide a chocolate composition comprising at least one sugar hydrate, at least one polysaccharide and lactose.
It is another object of the present invention to provide a heat tolerant chocolate composition comprising at least one sugar hydrate, at least one polysaccharide and lactose.
It is another object of the present invention to provide a heat tolerance chocolate composition comprising at least one sugar hydrate in a range of 3 to 7 wt.%, at least one polysaccharide in a range of 1.5 to 5 wt.% and lactose in a range of 1 to 4 wt.%.
It is another object of the present invention to provide a heat tolerant chocolate composition that withstands high temperature, delivers a good sensory, retain its structure, shape and snap even at higher temperatures without losing its textural properties.
It is another object of the present invention to provide a heat tolerant chocolate composition having acceptable ranges of viscosity and that can be easily prepared by a simple and efficient method.
It is yet another object of the present invention to provide a method of increasing chocolate strength for heat tolerance by structural reinforcements.

SUMMARY OF THE INVENTION
According to an aspect of the present invention there is provided a chocolate composition.
According to another aspect of the present invention there is provided a method for preparing a chocolate composition.
According to yet another aspect of the present invention there is provided a heat tolerant chocolate composition.

BRIEF DESCRIPTION OF THE ACCOMPANYING DRAWINGS
The above and other aspects, features and advantages of certain exemplary embodiments of the present invention will be more apparent from the following description taken in conjunction with the accompanying drawings wherein:
Figure 1 illustrates confocal imaging results of Chocolate sample without DMH, Carrageenan and Lactose ---a) staining with Nile red (fat specific dye) b) Bright field c) staining with fast green (protein specific dye) d) Merged image
Figure 2 illustrates confocal imaging results of Chocolate sample containing DMH, Carrageenan and Lactose [present invention] ---a) staining with Nile red (fat specific dye) b) Bright field c) staining with fast green (protein specific dye) d) Merged
Figures 3-10 illustrates photographic images of chocolate compositions A, C, E, F, G, H, I and K during the study of the heat stability behaviour at 33°C for 48h.
Figure 11-12 illustrates photographic images of chocolate compositions L & M (used for enrobing application) during the study of the heat stability behaviour at 32°C for 24h.

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 skilled 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.
The term “chocolate composition” as used herein means a solid or substantially-solid foodstuff comprising at least one of cocoa solids or cocoa butter (or a substitute or replacer thereof). Thus, the “chocolate composition” of the present invention encompasses both chocolate and chocolate compound.
The term "heat tolerant chocolate" as used herein means a chocolate that is resistant to heat, i.e. does not melt at the usual temperatures above 28°C and can retain its structure, shape and snap even at higher temperatures without losing its textural properties.
The term “dry ingredients” as used herein refers to ingredients that are substantially free of water. For example, such ingredients typically have a water content of less than 10%.
The present invention relates to chocolates that withstands high temperature and also delivers a good sensory. It also relates to a process for preparing the chocolates.
It has been surprisingly found by the inventors of the present invention that a combination of sugar hydrate, dry polysaccharide and lactose in defined amounts and processing conditions provides a heat tolerant structure to chocolate while maintaining the acceptable range of viscosity. With low concentrations of ingredients and standardizing of processing conditions a synergy in heat tolerance was observed. A surprising observation of acceptable viscosity was also achieved. The present invention resolves the problem of heat tolerance with good sensory. The viscosity of the mix was in the acceptable range and development of chocolate structure occurs following molding.
Without wishing to be bound by any theory, it is believed that the combination of sugar hydrate at low concentration, dry polysaccharide and lactose in defined amounts builds a heat resistant structure in chocolate matrix. This structure is comprised of network development between sugar particles (both sucrose and lactose) facilitated by hydrate molecules and specific distribution of polysaccharide bonded with milk proteins. Surprisingly, though heat tolerance was observed in the chocolate matrix, the viscosity was only 2000 – 4000 cP. Thus, with this novel finding, there is provided a way to reinforce structure in chocolate matrix without external addition of water and obtain an intended heat tolerant structure for chocolate within acceptable ranges of viscosity.
The present invention provides a chocolate composition comprising:
a) At least one sugar hydrate
b) At least one polysaccharide;
c) Lactose; and
d) Chocolate confectionary ingredients.

Suitable sugar hydrates include but not limited to hydrates of dextrose, fructose, glucose, galactose, etc., and/or combinations of any of these.
In an embodiment, the sugar hydrate is present in an amount of 3 to 7 wt.%.
Preferably, the sugar hydrate is dextrose monohydrate.
Suitable polysaccharides include but not limited to carrageenan (includes kappa, iota, lambda types and their combinations), cellulose, chitin, pectin, sodium alginate, guar gum etc. and the possible combinations of these.
In a embodiment, the polysaccharide is present in an amount of 1.5 to 5 wt.%.
Preferably, the polysaccharide is carrageenan.
In an embodiment, lactose is present in an amount ranging from 1 to 4 wt.%.

Chocolate confectionary ingredients are the conventional ingredients used in the manufacture of a chocolate confectionery composition.

The present invention provides a heat tolerant chocolate composition comprising:
a) At least one sugar hydrate
b) At least one polysaccharide;
c) Lactose; and
d) Chocolate confectionary ingredients.

In an embodiment, the chocolate is heat stable and a viscosity ranging from 2000-4000 centipoise.

The present invention provides a method for preparing a chocolate comprising the steps of:
i. Mixing sugar hydrate ranging from 3 to 7 wt.%, polysaccharide ranging from 1.5 to 5 wt.%, lactose ranging from 1 to 4 wt.% with the chocolate confectionary ingredients;
ii. Refining the homogeneous chocolate mass of step (i);
iii. Conching of the refined chocolate mass of step (ii) ;
iv. Tempering of the conched chocolate of step (iii);
v. Moulding the tempered chocolate of step (iv) and packing.

In an embodiment, the chocolate mass at step (ii) is refined to a particle size ranging from 18 to 22 microns.
The compositions of the present invention comprises the conventional ingredients used in the chocolate confectionery composition.
Sugars include but are not limited to sucrose, dextrose, glucose, galactose, fructose, maltose, corn syrup solids, molasses, isomers and other derivatives of these, and combinations of any number of these. Preferably, the sugars may be present in an amount of 42-46 wt.%.
The fat component may typically be any animal or vegetable based fat, but may also be synthetic, if substantially similar to useful animal or vegetable fats. Preferably, the fat component includes but not limited to cocoa butter, butterfat, cocoa butter replacers, cocoa butter equivalents, cocoa butter substitutes, animal fat, vegetable fat, or combinations of these. Preferably, the fat component may be present in an amount of 30-40 wt.%.
Suitable milk solids include but are not limited to whole milk powder (WMP), skimmed milk powder (SMP) and/or non-fat dry milk powder (NFDM). Preferably, the milk solids are present in an amount of 15 to 22 wt.%.
Suitable emulsifiers include but are not limited to lecithin, fractionated lecithins enriched in phosphatidyl choline, phosphatidyl ethanolamine, phosphatidyl inositol, or combinations of these, monophosphate derivatives or diacetyl tartaric acid esters of mono- and diglycerides (sometimes referred to as PMD/DATEM), monosodium phosphate derivatives of mono- and diglycerides of edible fats or oils, sorbitan monostearate, polyoxyethylene sorbitan monostearate, hydroxylated lecithin, lactylated fatty acid esters of glycerol and propylene glycol, polyglycerol esters of fatty acids, propylene glycol mono- and di-esters of fats and fatty acids, sucrose polystearate, ammonium phosphatide, sucrose polyerucate, polyglycerol polyricinoleate, and the like. Preferably, the emulsifiers are present in amounts of less than 1 wt.%.
Suitable flavorants include but are not limited to such natural vanilla, vanillin or other extracts, as well as preservatives, such as tocopherols, and other minor ingredients known in the art for chocolate confectionery formulations may also be blended into the mixture. Preferably, flavorants are present in amounts of less than 1 wt.%.
The chocolate composition, may be a milk chocolate, a dark chocolate or a white chocolate.
The chocolate composition may be formed into any desired final format. For example, the chocolate composition may be molded, enrobed, coated and or sprayed to provide a single serving piece or a multipiece bar or block. The chocolate composition may be incorporated in other food products as well. For example, the chocolate composition of present invention may be coated/enrobed on food products such as grain, nut, cookie, biscuit, caramel, nougat, or combinations thereof.
In an embodiment, there is provided a biscuit enrobed with the chocolate composition of present invention.
According to Food Safety & Standards Act (FSSAI), milk chocolates should contain =25% total fat (on dry basis), =2% milk fat (on dry basis), =2.5% dry non-fat cocoa solids, =10.5% dry non-fat milk solids, and =0.2% of acid insoluble ash; and white chocolates should not contain cocoa solids. Dark Chocolate comes under plain chocolate (doesn’t contain milk solids and milk fat) in which, on a dry matter basis, total cocoa solids are not less than 35 per cent, of which cocoa butter is not less than 18 per cent and fat-free cocoa solids is not less than 14 per cent.
The chocolate making process of the present invention comprises the following steps:
Mixing Refining Conching Tempering Moulding
1] Mixing: Depending on the formulation, all the dry and wet ingredients of the chocolate are mixed together to make the chocolate mass.
2] Refining: The chocolate mass is then refined to reduce the particle size to ~18-22 microns. It is possible to refer chocolate as gritty and sandy if it is refined above ~35 microns, which is normally unacceptable.
3] Conching: The refined chocolate mass is then conched for certain period to turn it from a paste to a liquid. Conching is crucial processing step as it refines the chocolate's particles, evenly distributes the cocoa butter, substantially reduces viscosity, lowers moisture content, and evaporates volatile acids. The conching process involves three steps: dry conching, plasticizing and wet conching. Depending on the type of chocolate (white, milk, or dark) and the desired flavor, the temperature during conching is kept between 51 and 70°C. For instance, 51-62°C for milk chocolate and 51-70°C for dark chocolate.
4] Tempering: The chocolate is then "tempered" after conching, which involves cooling and heating it in accordance with a specific temperature profile to guarantee that the cocoa butter crystallizes in the proper polymorphic shape.
5] Moulding: Chocolate is then moulded and packed.
Advantages of the present invention are:
• Provides a heat tolerant chocolate- improves heat stability of the chocolate and retains its structure, shape and snap
• Viscosity: 2000-4000 centipoise
• Good sensory and organoleptic properties.
• Broad spectrum of uses for moulding, coating, enrobing and panning of chocolate products.

EXAMPLES:
The following examples are meant to illustrate the present invention. The examples are presented to exemplify the invention and are not to be considered as limiting the scope of the invention

EXAMPLE -1:
Preparation of chocolate compositions of present invention:
The typical formulation of a model chocolate i.e. prior art is provided in Table 1.
Table 1. Model Formulation of Chocolate
Ingredient Weight %
Sugar 42 - 46
Cocoa Solids 10 -15
Cocoa butter 20 - 25
Milk Solids 15 - 22
Emulsifier <1
Flavoring Agents <1

Formulation of the heat tolerant chocolate composition according to the present invention is provided in below Table-2:

Table 2a: Heat tolerant chocolate formulations
Ingredient Weight %
Sugar 42 - 46
Cocoa Solids 10 -15
Cocoa butter 20 - 25
Milk Solids 15 - 22
Emulsifier <1
Flavoring Agents <1
Dextrose monohydrate 3-7
Carrageenan 1.5-5
Lactose 1-4

Table 2b: Specific example:
Ingredient Weight %
Sugar 42
Cocoa Solids 10
Cocoa butter 21
Milk Solids 18
Emulsifier 0.5
Flavoring Agents 0.5
Dextrose monohydrate 4.6
Carrageenan 1.8
Lactose 1.8

Chocolate composition was prepared according to the formulation provided in Table 2b (specific example), and by the process as follows. Cocoa was procured from Ghana, Africa and Carrageenan was procured from Chile, South America. Sugar, cocoa solids, cocoa butter, milk solids, flavoring agents, dextrose monohydrate, carrageenan and lactose are mixed until homogenous. The chocolate mass is then refined to reduce the particle size to ~18-22 microns and to form a powdered flake.
The refined chocolate mass is then conched for certain period (at least 3h preferably at least 6-8h) to turn it into plastic flowy mass. Conching is crucial processing step as it refines the chocolate's particles, evenly distributes the cocoa butter, substantially reduces viscosity, lowers moisture content, and evaporates volatile acids. The conching process involves three steps: dry conching, plasticizing and wet conching. The temperature during conching is kept between 51 and 70°C, preferably 51-62°C for milk chocolate. The emulsifier and other fat phase ingredients were added in the conching process.
After conching, the chocolate is then tempered and moulded. Chocolates are stored for two to five weeks under safe & favorable conditions. Chocolate tempering is an important step as it involves cooling and heating it in accordance with a specific temperature profile to guarantee that the cocoa butter crystallizes in the proper polymorphic shape.

EXAMPLE 2
The details of the experimental combinations (compositions A-K) in the present study and their outcomes in terms of heat stability at 33°C for 48h are provided in Table 3. The ingredients - Dextrose Monohydrate (DMH), Carrageenan and Lactose are added and equivalent proportions of sugar and milk solids are reduced in the composition. In addition, the effective fat percentages in all the compositions A-K were ensured to maintain in similar ranges.

Table 3. Experimental combinations of ingredients and their outcomes in terms of heat tolerance:
Composition
# DMH (wt.%) Carrageenan (wt.%) Lactose (wt.%) Heat Stability
at 33°C - 48h Additional observations (if
any)
A 0 0 0 Fail
B 0 2 0 Fail
C 0 3 0 Fail

D

5

0

0

Not performed Aggregate formation in chocolate matrix observed after the conching process. Therefore, heat stability test was not performed
E 3 1 1 Fail
F
(Present invention) 4.6 1.8 1.8 Pass
G 3 0 2 Fail
H 5 2 0 Fail
I 1 1 0.5 Fail
J 8 3 4 Not Performed Chocolate mass could not be tempered due to high viscosity (5000 cP)

K (Present invention) 5 2 2 Pass

Physico-chemical properties:
The physico-chemical properties such as viscosity and yield stress, are provided for the compositions A, E, F and K in the Table 4. It is evident that the addition of DMH, Carrageenan and Lactose in the chocolate matrix resulted in increased viscosity. However, the viscosity ranges are within acceptable limits of 2000-4000 cP. Formulation E shows that though all the ingredients are present the desired effect is not achieved as they are not in the amount as per the present invention-
Table 4. Viscosity & Yield Stress values of compositions A, E, F and K
System # Viscosity (cP) Yield Stress (Pa)
Composition A 1500 16.45
Composition E 2611 10.4
Composition F (Present invention) 2590 30.6
Composition K (Present invention) 2564 8.4

Confocal Imaging:
The chocolate samples without and with DMH, Carrageenan & Lactose ingredients were investigated through confocal imaging to study their microstructure. To do so, the samples were sliced as thin as possible vertically and placed on the slide. The sample was stained with fat and protein specific fluorescent dyes and imaged using confocal microscope (LSM 710 NLO from Carl Zeiss). Using 10x plan Apochromat (10x/0.45 M27) objective with pin hole of 35 µm and a zoom factor of 1.2, the imaging was performed. 488nm laser line (for exciting the fat staining dye) and 633nm laser line (for exciting the protein staining dye) were used to excite the stained chocolate samples. 2% laser power was set for both the laser lines. Images were analyzed using ZEN 2010 software.
The results of confocal measurements on samples without and with these three ingredients are provided in Figure 1 and 2 respectively. The distribution of fats and proteins were not much different in both of the samples except that the protein distribution was slightly more punctate in chocolate sample containing DMH, Carrageenan & Lactose.

Heat stability results:
The above compositions were tested for their heat stability behavior by individually wrapping them in an aluminum foil and placing in an oven maintained at temperature at 33°C. They were observed at this temperature of 33°C for 48 hours. The heat stability behavior of the samples was evaluated on the parameters such as deformation of shape, stickiness to the wrapper and softness at this temperature as shown below in Table 5. Figures 3-10 illustrates photographic images of compositions A, C, E, F, G, H, I, K during the study of the heat stability behaviour at 33°C for 48h.

Composition A (DMH – 0%, Carrageenan – 0%, Lactose – 0%)
Figure 3
Appearance ?
?
?
?
? Very Soft Soft Slightly soft
Slightly Hard
Hard

Shape ?
?
? Retained Partially Retained Deformed

Stickiness to wrapper & finger
?
?
Sticky
Non-sticky
Composition C (DMH – 0 wt.%, Carrageenan – 3 wt.%, Lactose – 0 wt.%)

Figure 4

Appearance ?
?
?
?
? Very Soft Soft Slightly soft
Slightly Hard
Hard

Shape ?
?
? Retained Partially Retained Deformed

Stickiness to wrapper & finger
?
?
Sticky
Non-sticky

Composition E (DMH – 3 wt.%, Carrageenan – 1 wt.%, Lactose – 1 wt.%)

Figure 5
Appearance ?
?
?
?
? Very Soft Soft Slightly soft
Slightly Hard
Hard

Shape ?
?
? Retained Partially Retained Deformed

Stickiness to wrapper & finger
?
?
Sticky
Non-sticky

Composition F (DMH – 4.6 wt.%, Carrageenan – 1.8 wt.%, Lactose – 1.8 wt.%) [Present invention]
Figure 6 ? Very Soft
Appearance ? Soft
? Slightly soft
? Slightly Hard
? Hard

?
Retained
Shape ? Partially Retained
? Deformed

Stickiness to wrapper & finger

? Sticky
? Non-sticky

Composition G (DMH – 3 wt.% + Lactose – 2 wt.%)
Figure 7 ? Very Soft
Appearance ? Soft
? Slightly soft
? Slightly Hard
? Hard

?
Retained
Shape ? Partially Retained
? Deformed

Stickiness to wrapper & finger

? Sticky
? Non-sticky

Composition H (DMH – 5 wt.% + Carrageenan – 2 wt.%)

Figure 8 Appearance ? Very Soft
? Soft
? Slightly soft
? Slightly Hard
? Hard

Shape ? Retained
? Partially Retained
? Deformed
Stickiness to wrapper & finger
? Sticky
? Non-sticky

Composition I (DMH – 1 wt.% + Carrageenan – 1 wt.%+Lactose – 0.5%)

Figure 9
Appearance ? Very Soft
? Soft
? Slightly soft
? Slightly Hard
? Hard

Shape ? Retained
? Partially Retained
? Deformed
Stickiness to wrapper & finger
? Sticky
? Non-sticky

Composition K (DMH – 5 wt.% + Carrageenan – 2 wt.%+Lactose – 2%)[[Present invention]

Figure 10

Appearance ? Very Soft
? Soft
? Slightly soft
? Slightly Hard
? Hard

Shape ? Retained
? Partially Retained
? Deformed
Stickiness to wrapper & finger
? Sticky
? Non-sticky

Table 5

Sensory evaluation
Sensory evaluation of the samples with and without the addition of DMH, Carrageenan and Lactose were performed with the trained panel to investigate the effect of addition of the ingredients on sensory. The compositions were evaluated on nine sensory attributes such as appearance, color, aroma, bite & texture, melting profile, mouth feel, taste, after taste and overall quality. The results of sensory evaluation test are provided in below Table 6.

Table 6. Sensory evaluation results of compositions A, E and F
Attribute Composition A Composition E Composition F [Present invention]
Appearance 6.6 6.6 6.5
Colour 6.8 6.7 6.6
Aroma 6.6 6.6 6.6
Bite & Texture 6.5 6.5 6.3
Melting profile 6.9 6.6 6.3
Mouthfeel 6.6 6.1 6.2
Taste 6.4 5.8 6.2
After taste 6.3 5.7 6.2
Overall Quality 6.4 5.9 6.2
Hedonic liking scale : 9- Like Extremely, 8- Like very much, 7- Like moderately, 6- Like
Slightly, 5- Neither like nor dislike, 4- Dislike slightly, 3- Dislike Moderately, 2- Dislike Very much , 1- Dislike Extremely.
Average of Hedonic rating corresponds to the position on the Rating scale and does not indicate
absolute score value.

Final Sensory Outcome: No Statistical significant difference is found between the three samples on the evaluated attributes at p-value 0.05.
Based on the results and their statistical significance, it was evident that there is no difference among the three compositions in terms of sensory. This confirmed that the ingredients of dextrose monohydrate, carrageenan and lactose did not affect the overall sensory of the chocolate systems.

Example 3: Biscuit enrobed with chocolate composition of present invention:
The details of the experimental compositions (Example L & M) of example 3 are provided in the Table 7. The ingredients - Dextrose Monohydrate (DMH), Carrageenan and Lactose are added and equivalent proportions of sugar and milk solids are reduced in the composition. In addition, the effective fat percentages in both the compositions L & M were ensured to maintain in similar ranges.
These chocolate compositions were used to enrobe biscuit samples. These enrobed biscuit samples were tested for heat stability at 32°C for 24h and results are provided in Table 8.

Composition
# DMH (wt.%) Carrageenan (wt.%) Lactose (wt.%) Heat Stability
at 32°C - 24h
L 0 0 0 Fail
M [Present invention] 6.4 1.6 3.2 Pass
Table 7

Heat stability results:
The enrobed biscuits samples with composition L and M were tested for heat stability behavior by placing them in an oven maintained at 32°C temperature. They were observed at this temperature after 24 hours. The heat stability behavior of the samples was evaluated on the parameters such as deformation of shape, stickiness to the finger and softness at this temperature as shown in the Figures 11-12 in the Table 8.

Composition L (DMH – 0 wt.% + Carrageenan – 0 wt.%+Lactose – 0%)

Figure 11
Appearance ? Very Soft
? Soft
? Slightly soft
? Slightly Hard
? Hard

Shape ? Retained
? Partially Retained
? Deformed
Stickiness to wrapper & finger
? Sticky
? Non-sticky

Composition M (DMH – 6.4 wt.% + Carrageenan – 1.6 wt.%+Lactose – 3.2%) [Present invention]

Figure 12
Appearance ? Very Soft
? Soft
? Slightly soft
? Slightly Hard
? Hard

Shape ? Retained
? Partially Retained
? Deformed
Stickiness to wrapper & finger
? Sticky
? Non-sticky
Table 8

The present invention achieves heat tolerance property for chocolates using novel combination of ingredients in specific amounts. It is observed that the composition with sugar hydrate (dextrose monohydrate), polysaccharide (carrageenan) and lactose in a specific amounts provides a machinable chocolate mix during processing and heat tolerance after molding. The composition is well thought out and not a random mix of ingredients. The combination gives a workable (i.e. machinable) viscosity range for making the chocolate. It is in the range of 2000-4000 cP for viscosity and up to 30.6 Pa for yield stress for the chocolate of present invention as compared to the prior art literature (WO2016044206A1) which reports a high viscosity of around 7000 – 10000 cP and the yield stress values around 800 to 20000 Pa. Heat tolerance with low viscosity (in comparison to the prior art literature) is a surprising result. In addition, the composition provides a machinable solution through chocolate processing without involving any additional steps (such as compression, post heat treatment etc.) known in the literature (WO2014178019A1) for preparation of such heat tolerant chocolates.
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.
The Applicant declares that the biological materials like cocoa and carrageenan used for research leading to present invention has been procured from Ghana and Chile respectively and no biological material from India has been used.
,CLAIMS:
1. A chocolate composition comprising:
a) Sugar hydrate ranging from 3 to 7 wt.%;
b) Polysaccharide ranging from 1.5 to 5 wt.%;
c) Lactose ranging from 1 to 4 wt.%; and
d) Chocolate confectionary ingredients.

2. The chocolate composition as claimed in claim 1, wherein the sugar hydrate is dextrose monohydrate.

3. The chocolate composition as claimed in claim 1, wherein the polysaccharide is carrageenan.

4. The chocolate composition as claimed in claim 1, wherein the chocolate confectionary ingredients comprises sugar, cocoa solids, fats, milk solids, emulsifiers, flavouring agents and the like.

5. The chocolate composition as claimed in any one of the preceding claims, wherein the chocolate composition is of a heat tolerant chocolate.

6. The chocolate composition as claimed in claim 5, wherein the heat tolerant chocolate has a viscosity ranging from 2000-4000 centipoise and is heat stable.

7. A method for preparing a chocolate composition comprising the steps of:
i. Mixing sugar hydrate ranging from 3 to 7 wt.%, polysaccharide ranging from 1.5 to 5 wt.%, lactose ranging from 1 to 4 wt.% with chocolate confectionary ingredients;
ii. Refining the homogeneous chocolate mass of step (i);
iii. Conching of the refined chocolate mass of step (ii);
iv. Tempering of the conched chocolate mass of step (iii);
v. Moulding the tempered chocolate of step (iv) and packing.

8. The method as claimed in claim 7, wherein the sugar hydrate is dextrose monohydrate.

9. The method as claimed in claim 7, wherein the polysaccharide is carrageenan.

10. The method as claimed in claim 7, wherein the chocolate confectionary ingredients comprises sugar, cocoa solids, fats, milk solids, emulsifiers, flavouring agents and the like.

11. The method as claimed in claim 7, wherein the chocolate composition is of a heat tolerant chocolate.