Heat resistant chocolate

Abstract

The present invention provides 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. Methods of making the fat based confection, and packaged fat based confections, are also provided.

1 . A fat based confection comprising a polyol having a boiling point of 105° C. or greater, at least one other thermal structuring component, and no added free water. 
     
     
         2 . The fat based confection of  claim 1 , wherein the polyol comprises glycerin, sorbitol, maltitol, mannitol, xylitol, lactitol, isomalt, erythritol, or combinations of these. 
     
     
         3 . The fat based confection of  claim 2 , wherein the polyol comprises xylitol, mannitol, sorbitol, glycerin, erythritol, or a combination of these. 
     
     
         4 . The fat based confection of  claim 3 , wherein the polyol comprises glycerin. 
     
     
         5 . The fat based confection of  claim 1 , wherein the at least one other thermal structuring component comprises a monosaccharide. 
     
     
         6 . The fat based confection of  claim 5 , wherein the monosaccharide comprises dextrose, fructose, galactose, polysaccharides of these, hydrates of these, or combinations of any of these. 
     
     
         7 . The fat based confection of  claim 6 , wherein the monosaccharide comprises dextrose, dextrose monohydrate, or a combination of these. 
     
     
         8 . The fat based confection of  claim 7 , wherein the fat based composition does not comprise lactose. 
     
     
         9 . The fat based confection of  claim 8 , further comprising an emulsifier. 
     
     
         10 . The fat based confection of  claim 9 , wherein the emulsifier comprises lecithin. 
     
     
         11 . (canceled) 
     
     
         12 . A fat based confection having a taste profile that is not statistically different from a conventional fat based confection that does not comprise glycerin and dextrose monohydrate. 
     
     
         13 . A method of making a fat based confection comprising
 Mixing, in any order, a polyol having a boiling point of 105° C. or greater, at least one other thermal structuring component; wherein no free water is added to the mixture.   
     
     
         14 . The method of  claim 13 , wherein the polyol comprises glycerin. 
     
     
         15 . The method of  claim 13 , wherein the polyol is added during tempering. 
     
     
         16 . The method of  claim 13 , wherein the at least one other thermal structuring component comprises a monosaccharide. 
     
     
         17 . The method of  claim 16 , wherein the monosaccharide comprises dextrose, anhydrous dextrose, dextrose monohydrate, or a combination of these. 
     
     
         18 . The method of  claim 13 , further comprising reducing the particle size of the mixture. 
     
     
         19 . The method of  claim 17 , wherein the monosaccharide is ground to a particle size of from about 10 microns to about 25 microns prior to addition to the mixture. 
     
     
         20 . The method of  claim 13 , further comprising molding the mixture. 
     
     
         21 . The method of  claim 20 , further comprising solidifying the molded mixture. 
     
     
         22 . (canceled) 
     
     
         23 . (canceled) 
     
     
         24 . (canceled)