US 12,446,591 B2
Method of making chocolate
Bowen Li, Beijing (CN)
Filed by Bowen Li, Beijing (CN)
Filed on Feb. 2, 2023, as Appl. No. 18/163,713.
Claims priority of application No. 202210843347.7 (CN), filed on Jul. 18, 2022.
Prior Publication US 2024/0016174 A1, Jan. 18, 2024
Int. Cl. A23G 1/00 (2025.01); A24F 40/20 (2020.01); A24F 40/42 (2020.01); A24F 40/51 (2020.01); A24F 40/57 (2020.01); A24F 40/70 (2020.01)
CPC A23G 1/0063 (2013.01) [A23G 1/0073 (2013.01); A23G 1/0083 (2013.01); A24F 40/20 (2020.01); A24F 40/42 (2020.01); A24F 40/51 (2020.01); A24F 40/57 (2020.01); A24F 40/70 (2020.01)] 12 Claims
OG exemplary drawing
 
1. A method of making chocolate, comprising the steps of:
(a) preparing a mouthpiece that can contain the chocolate;
wherein the mouthpiece comprises a mouthpiece main body and a mouth end removably coupled to the mouthpiece main body,
wherein the mouthpiece main body has an inner wall, a middle wall and an outer wall arranged in sequence from the inner to the outer wall with enclosing structures, the inner wall structure forming an aerosol channel, the middle wall and inner wall forming a chocolate receiving cavity therebetween surrounding the aerosol channel, and the outer wall and the middle wall forming a heater receiving cavity therebetween surrounding the chocolate receiving cavity;
(b) producing a prepared chocolate, wherein the prepared chocolate comprises granulated chocolate beans and a chocolate column, wherein:
the granulated chocolate beans are produced by a process comprising:
forming a plurality of lines of chocolate on a cooling plate from an arrayed conveying duct;
using a cutting-off plate to block the chocolate within the arrayed conveying duct from continuing to fall after the plurality of chocolate lines are formed;
dividing the plurality of chocolate lines into chocolate dots using arrayed blades; and
cooling the chocolate dots to form the granulated chocolate beans; and
the chocolate column is made by a process comprising:
making a paper mould with a hollow solid enclosing structure;
injecting pulped chocolate into the hollow solid enclosing structure to form a filled mould;
conveying the filled mould through a midstream dry ice chamber to cool the pulped chocolate; and
collecting the mould containing the cooled chocolate column, wherein the column of chocolate can be removed from the mould in use:
(c) receiving the prepared chocolate from step (b) into the chocolate receiving cavity of the mouthpiece and installing a temperature sensor and/or a heater into the mouthpiece; and
(d) connecting the mouthpiece of step (c) with a smokable aerosol product main body to complete the making procedure.