Fast conched candy coating and method

Abstract From the Canadian patent

A fast conched candy coating is prepared by healing fat to above the melting point thereof and mixing the fat with sugar, optionally with milk solids emulsifiers, flavoring, cocoa or cocoa butter. The mixture is maintained above the melting point of the fat but below 150°F. The heated mixture is then conched in a high speed shearing and mixing device wherein the solid particles of the mixture are sheared to 40 microns or less and the mechanical energy imparted during the shearing and mixing raise the conching temperature to between 150°F and 320°F in less than 30 seconds.