Method of preparation of chocolate crumb, and precursor component therefor

Abstract From the Canadian patent

Milk chocolate may be prepared from a chocolate crumb or other milk and sugar , precursor component by which the required amount of dried milk solids are provided for subsequent processing, together with at least some sugar. Later the additional constituents for milk chocolate including remaining sugar cocoa butter, cocoa liquor if the milk chocolate is not white milk chocolate and so on, will be added and processed. In any event a distinctive feature of , milk chocolate is that it requires a caramel-like flavor ingredient to be brought into the milk chocolate formulation by the sugar constituent thereof. However, rather than relying on heating processes whereby sugar will be at least …