Abstract: The invention relates to a process for the production of seed crystals for chocolate products, which process comprises the following steps: Melting cocoa butter or chocolate masses, mixing the melted mass with a supercritical fluid, expanding the obtained solution in an expansion apparatus so that the formation of powder particles takes place, and separation of the powder particles from the gas. The seed crystals obtained in this manner have a high component of ?V crystals and therefore offer advantages over mechanically produced seed crystals in the production of chocolate. The process can be carried out with high space-time yields and therefore offers economical advantages over traditional processes. Furthermore, the use of the produced seed crystals for producing chocolate products with advantageous organoleptic qualities is subject matter of the invention.

Abstract: The invention relates to a process for the production of seed crystals for chocolate products, which process comprises the following steps: Melting cocoa butter or chocolate masses, mixing the melted mass with a supercritical fluid, expanding the obtained solution in an expansion apparatus so that the formation of powder particles takes place, and separation of the powder particles from the gas. The seed crystals obtained in this manner have a high component of ?V crystals and therefore offer advantages over mechanically produced seed crystals in the production of chocolate. The process can be carried out with high space-time yields and therefore offers economical advantages over traditional processes. Furthermore, the use of the produced seed crystals for producing chocolate products with advantageous organoleptic qualities is subject matter of the invention.