Methods and apparatus for processing chocolate

Abstract

Systems and methods for processing food products. One aspect is a system for processing food products including a base member, a vessel member defining a vessel volume, an opening formed through the vessel member, a vessel lip surrounding the opening; a vessel lid connected to the vessel member to substantially seal the opening; a motor shaft, at least one mixing member connected to the motor shaft and within the vessel volume; a motor connected to the motor shaft; and grinding media within the vessel volume for grinding and mixing food products, where energizing the motor urges the motor shaft and the at least one mixing member to rotate within the vessel volume to agitate the grinding media; and where the grinding media includes first grinding media and second grinding media

1 - 13 . (canceled) 
     
     
         14 . A method for processing produce, comprising:
 a) introducing raw ingredients into a pressure-controllable chamber;   b) agitating the raw ingredients in the pressure-controllable chamber;   c) outgassing the raw ingredients under a partial vacuum to yield outgassed ingredients; and   d) removing moisture from the outgassed ingredients via a closed isolated loop moisture absorption system;   wherein during steps a) through d), the temperature in the pressure controllable chamber remains below 105 degrees Fahrenheit.   
     
     
         15 . The method for processing produce of  claim 14  and further comprising:
 e) grinding raw ingredients to yield ground raw ingredients in a predetermined size range. 
 
     
     
         16 . The method for processing produce of  claim 14  wherein during step b) the pressure within the pressure controllable chamber is between 50 Torr and 760 Torr. 
     
     
         17 . The method for processing produce of  claim 14  wherein during step b) the pressure within the pressure controllable chamber is between 25 Torr and 50 Torr. 
     
     
         18 . The method for processing produce of  claim 14  wherein during step b) the pressure within the pressure controllable chamber is between 1 Torr and 25 Torr. 
     
     
         19 . The method for processing produce of  claim 14 , wherein the closed isolated loop moisture absorption system further comprises:
 a container in pneumatic communication with the pressure-controllable chamber;   a plurality of water absorption media filling the chamber;   a blower in pneumatic communication with the container and with the pressure-controllable chamber;   at least one moisture sensor operationally connected within the pressure-controllable chamber; and   an electronic controller operationally connected to the at least one moisture sensor and to the blower.   
     
     
         20 . The method for processing produce of  claim 19 , wherein the closed isolated loop moisture absorption system further comprises a valve positioned between the container and the pressure-controllable chamber and operationally connected to the electronic controller. 
     
     
         21 . The method for processing produce of  claim 19 , wherein the water absorption media are molecular sieves. 
     
     
         22 . A method for processing edible raw ingredients, comprising:
 i) introducing raw ingredients into a pressure chamber;   ii) agitating the raw ingredients;   iii) generating a partial vacuum environment around the raw ingredients for a predetermined;   iv) removing moisture from the raw ingredients, wherein moisture is removed from the raw ingredients using a closed loop moisture absorption system; and   v) grinding the raw ingredients to a predetermined particle size range;   wherein during steps i) through v), the temperature in the pressure chamber remains below 105 degrees Fahrenheit.   
     
     
         23 . The method for processing edible raw ingredients of  claim 22  wherein the partial vacuum is between 50 Torr and 760 Torr. 
     
     
         24 . The method for processing edible raw ingredients of  claim 22  wherein the partial vacuum is between 25 Torr and 50 Torr. 
     
     
         25 . The method for processing edible raw ingredients of  claim 22  wherein the partial vacuum is between 1 Torr and 25 Torr. 
     
     
         26 . The method for processing edible raw ingredients of  claim 22  wherein the closed isolated loop moisture absorption system further comprises:
 a container in pneumatic communication with the pressure chamber; 
 a plurality of water absorption media filling the chamber; 
 a blower in pneumatic communication with the container and with the pressure chamber; 
 at least one moisture sensor operationally connected within the pressure chamber; and 
 an electronic controller operationally connected to the at least one moisture sensor and to the blower.