	US 11,744,262 B2
	Method for producing chocolate composition, a chocolate product and a chocolate composition
Taru Pilvi, Vantaa (FI); Selja Paakkunainen, Vantaa (FI); Jukka Peltola, Vantaa (FI); Sampsa Siekkinen, Vantaa (FI); and Sami Nupponen, Vantaa (FI)
Assigned to HELSINKI HEAVEN OY, Vantaa (FI)
Appl. No. 16/977,085
Filed by HELSINKI HEAVEN OY, Vantaa (FI)
PCT Filed Mar. 1, 2019, PCT No. PCT/FI2019/050165 § 371(c)(1), (2) Date Aug. 31, 2020, PCT Pub. No. WO2019/166700, PCT Pub. Date Sep. 6, 2019.
Claims priority of application No. 20185202 (FI), filed on Mar. 2, 2018.
Prior Publication US 2020/0397013 A1, Dec. 24, 2020
Int. Cl. A23G 1/48 (2006.01); A23G 1/00 (2006.01); A23G 1/36 (2006.01)

CPC A23G 1/48 (2013.01) [A23G 1/002 (2013.01); A23G 1/005 (2013.01); A23G 1/36 (2013.01); A23G 2200/08 (2013.01); A23G 2200/14 (2013.01)]

9 Claims

1. A method for producing chocolate composition having dry cocoa solids content of 55% or less by weight, wherein the method comprises:

a first step of providing a first mixture, the first step comprises mixing a dry non-fat cocoa solids component and a plant-based component together for providing the first mixture, the plant-based component being an oats component;

a second step of grinding the first mixture; and

a third step of adding a fat component and a sweetener component to the first mixture for providing the chocolate composition in which the plant-based component being the oats component forming 18-25 w-% of the chocolate composition and the sweetener component forming 20-40 w-% of the chocolate composition.