Method and composition used for the manufacture of coffee liquor

Abstract

A method for preserving the aroma of coffee in chocolate products, comprising the steps of roasting and grounding the coffee beans, blending cocoa butter with the coffee beans and milling the coffee beans under inert atmosphere using a mill mesh between 16 and 30 microns resulting in a powdered product, homogenizing the resulting suspension of cocoa butter with the powdered product. Then lowering of the temperature of the resulting composite mass to a temperature between 28 and 29 degrees Celsius and holding it for a period of time not less than 5 minutes and no more than 10 minutes, molding the composite mass to predetermined shapes, and then lowering temperature, resulting in a solid product.

1 - 8 . (canceled) 
     
     
         9 . The product resulting from the method comprising the steps of:
 A) roasting and grounding the harvested and selected coffee beans keeping the temperature between 110° and 180° C. between 15 and 45 minutes and the beans are milled to reach a diameter between 75 and 110 microns;   B) first lowering the temperature step to keep the coffee beans a temperature that ranges between 28° and 45° C. in an air bed with mechanical agitation;   C) second lowering of the temperature step to keep the roast and ground coffee beans at a temperature between 10° and −10° C. for a time period that ranges from 10 minutes and 60 minutes in an inert gas atmosphere;   D) milling the beans to a diameter that ranges from 15 microns to 30 microns while in said inert gas atmosphere and at the temperature described in the previous step to preserve the aroma of the coffee beans;   E) blending the milled beans with cocoa butter in a mixer to bring resulting mass having the milled beans in suspension to have between 30% and 60% of said roasted and ground coffee beans and between 70% and 40% of cocoa butter with respect to the total weight of the resulting mass;   F) bringing the temperature of said mass between 26° and 30° C. for a period that should be no shorter than 5 minutes and no longer than 24 hours;   G) molding the mass to the desired shape; and   H) fourth lowering the temperature of said mass between 6° C. and 18° C. and keeping said mass at the temperature between 15 minutes and 45 minutes.   
     
     
         10 . The product set forth in  claim 9  wherein said second lowering the temperature step includes the use of cryogenic cooler. 
     
     
         11 . The product set forth in  claim 10  wherein said milling step includes the use of a mill mesh. 
     
     
         12 . The product set forth in  claim 11  wherein said method further includes the step of processing said mass with a scrapped surface heat exchanger after said fourth lowering the temperature step.