Abstract: This invention relates to a water-soluble bean-based extract including one or more isoflavone glycosides. Also INCLUDED is a method of preparing such a water-soluble bean-based extract.

Abstract: An antioxidant composition having enhanced oxidative stability, emulsion stability, and health benefits. The composition may include individual ingredients or a synergistic blend of non-reducing sugars, sugar polyols, medium-chain triglycerides, polysaccharides, polyphenols, phospholipids, chitosan, and alpha-casein, beta-casein, kappa-casein or protein fragments, glycopeptides, phosphopeptides. The composition may optionally be further utilized for the prevention of hypercholesterolemia or bone mineral loss.

Abstract: The present invention is directed to a method of processing a fat-containing bean, e.g., cocoa beans, for producing solids comprising active polyphenols and/or fat-containing products, comprising extracting the fat to produce solids and fat-containing products. Additionally, the inventive methods also provides cocoa compositions comprising at least one active polyphenol, wherein the concentration of the polyphenol(s) with respect to the nonfat solids is conserved with respect to the concentration of the active polyphenol(s) in the bean from which the compositions are derived.

Abstract: The invention relates to a process for producing seed crystal suspensions based on melted fat. In particular, the invention describes a process for generating stable microdisperse cocoa butter crystal suspensions which have a high ?VI modification share and using the seed suspensions in the seed crystallization of fat-based suspensions containing disperse solid particles such as chocolate, chocolate-like masses, or the like. The invention also describes an apparatus for carrying out the process.

Abstract: The present invention is directed to a method of processing a fat-containing bean, e.g., cocoa beans, for producing solids comprising active polyphenols and/or fat-containing products, comprising extracting the fat to produce solids and fat-containing products. Additionally, the inventive method also provides cocoa compositions comprising at least one active polyphenol, wherein the concentration of the polyphenol(s) with respect to the nonfat solids is conserved with respect to the concentration of the active polyphenol(s) in the bean from which the compositions are derived.

Abstract: A heat-resistant chocolate or chocolate-like composition is prepared by mixing a polyol, such as sorbitol or glycerine, with a flowable chocolate or chocolate-like composition through an increased apparent viscosity phase. Upon continued mixing, the mixture returns to a reduced apparent viscosity (fluid) phase. The mixture is subsequently handled in the same manner as an unmodified composition. Upon aging and stabilization, the modified chocolate or chocolate-like composition demonstrates a reduced tendency to deform at elevated temperatures, is less prone to stick to packaging or fingers, and maintains the desired flavor, texture, mouth feel, and other characteristics of ordinary chocolate. The heat-resistant chocolate or chocolate-like composition of the invention is suitable for use in the same manner and for the same purposes for which ordinary chocolate and chocolate-like compositions are used, with the additional benefit of heat-resistance.

Abstract: Disclosed and claimed are cocoa extracts such as polyphenols or procyanidins, methods for preparing such extracts, as well as uses for them, especially as antineoplastic agents and antioxidants. Disclosed and claimed are antineoplastic compositions containing cocoa polyphenols or procyanidins and methods for treating patients employing the compositions. Additionally disclosed and claimed is a kit for treating a patient in need of treatment with an antineoplastic agent containing cocoa polyphenols or procyanidins as well as a lyophilized antineoplastic composition containing cocoa polyphenols or procyanidins. Further, disclosed and claimed is the use of the invention in antioxidant, preservative and topiosomerase-inhibiting compositions and methods.

Abstract: A food product comprising a substantially solid mass based on chocolate or the like in contact with a wet medium in non-frozen state, with a local free moisture content ranging between 45 and 88%, said substantially solid mass having a low water intake in suitable conditions of preservation. The substantially solid mass of chocolate or chocolate-like product comprises in weight percentages: between 43 and 50% fat; defatted dry cocoa <18%; skimmed milk powder <17%; sugars >13%; the weight ratio defatted dry cocoa/(sugars and optionally skimmed milk powder) being less that 0.45 and the solid mass being such that for the aqueous medium, the value (&tgr;) is less than 3, where &tgr;=(−[water]+0.37)×F+(5.25×[water]−1.67)×(S+SMP)+(26.6×[water]−9.6)×C+(61×[water]−14.5)×(S+SMP)×C.

Abstract: The invention concerns improved sugar-free products, their production and use, in particular, coated products, their production and use. The products are characterized by their content in enriched mixtures of 1-O-&agr;-D-glucopyranosyl-D-mannitol (1,1-GPM) and 6-O-&agr;-D-glucopyranosyl-D-sorbitol (1,6-GPS).

Abstract: Disclosed and claimed are cocoa extracts such as polyphenols or procyanidins, methods for preparing such extracts, as well as uses for them, especially as antineoplastic agents and antioxidants. Disclosed and claimed are antineoplastic compositions containing cocoa polyphenols or procyanidins and methods for treating patients employing the compositions. Additionally disclosed and claimed is a kit for treating a patient in need of treatment with an antineoplastic agent containing cocoa polyphenols or procyanidins as well as a lyophilized antineoplastic composition containing cocoa polyphenols or procyanidins. Further, disclosed and claimed is the use of the invention in antioxidant, preservative and topiosomerase-inhibiting compositions and methods.

Abstract: Off-notes normally associated with chocolates made from ingredients containing dairy powders can be avoided using a dry mill in connection with a modified atmosphere to reduce the particle sizes of the ingredients. The modified atmosphere may be air at a temperature of about 65° C. to about 120° C., or an atmosphere having less than about 5.0 percent oxygen.

Abstract: A foamed chocolate which can be foamed without resort to any special apparatuses or emulsifiers, has a lightened chocolate texture and shows no oily feel. This foamed chocolate is produced by adding an oil mixture comprising an edible fat or oil with tri-saturated fatty acid glycerides containing behenic acid.

Abstract: The present invention is directed to a method of processing a fat-containing bean, e.g., cocoa beans, for producing solids comprising active polyphenols and/or fat-containing products, comprising extracting the fat to produce solids and fat-containing products. Additionally, the inventive method also provides cocoa compositions comprising at least one active polyphenol, wherein the concentration of the polyphenol(s) with respect to the nonfat solids is conserved with respect to the concentration of the active polyphenol(s) in the bean from which the compositions are derived.

Abstract: A food product comprising a substantially solid mass based on chocolate or a chocolate-like product in contact with an aqueous phase in unfrozen state, with a local free moisture content ranging between 30% and 45%, preferably between 35% and 45%, said substantially solid mass having a low water intake in suitable conditions of preservation. The substantially solid mass comprises in weight percentage: 43 to 68% of fat; <25% of defatted dry cocoa; <17% of skim milk powder; appropriate amounts of sugar >13%, the solid mass being such that for an aqueous phase having a local free moisture content ranging between 30% and 45%, preferably 35 and 45%, the quantity &tgr; is less than 3, where &tgr;=(−16.6×[water]+2.9)×F+(22.5×[water]−3.5)×(S+SMP)+(66.9×[water]−11.8)×C.

Abstract: An improved method for increasing the dispersibility of cocoa powder which has been treated with liquid solvent extraction procedures to reduce fat content. A dispersing agent such as lecithin is added to wet cocoa mass comprising remaining cocoa butter and remaining solvent from the liquid extraction. The residual solvent improves the uniformity of mixing between the cocoa mass and the dispersing agent.

Abstract: A method for preparing dehydrated fruits, vegetables and tubers, particularly potato products. The steps of the method include: boiling the whole raw edible product or slices or pieces of the raw edible product for a time sufficient to partially cook the starch and soften the tissue of the edible product; comminuting the cooked product; and drying the comminuted product. The raw edible product is preferably unpeeled or partially peeled.

Abstract: Crumb products for preparing chocolate products are prepared by adding together, mixing and heating ingredients which include milk solids and a sugar ingredient, particularly sucrose, and which include, optionally, cocoa solids and so that the ingredients added together, mixed and heated have a moisture content between 1.2% and 8%. The ingredients added together are mixed and heated so that the ingredients being mixed are heated-up to a temperature in a range of from 85° C. to 180° C. an so that upon being heated-up to a temperature in the range which is a temperature of at least 85° C. and up to 180° C., the ingredients being mixed are maintained at a temperature in a range of from 85° C. to the heated-up temperature for a period of from 2.5 minutes to 25 minutes to provide a heat-treated reaction product, and then the reaction product is dried at a temperature of from 60° C. to 80° C., which may be performed without vacuum conditions.

Abstract: The present invention is directed to a method of processing a fat-containing bean, e.g., cocoa beans, for producing solids comprising active polyphenols and/or fat-containing products, comprising extracting the fat to produce solids and fat-containing products. Additionally, the inventive method also provides cocoa compositions comprising at least one active polyphenol, wherein the concentration of the polyphenol(s) with respect to the nonfat solids is conserved with respect to the concentration of the active polyphenol(s) in the bean from which the compositions are derived.

Abstract: Disclosed and claimed are cocoa extracts, compounds, combinations thereof and compositions containing the same, such as polyphenols or procyanidins, methods for preparing such extracts, compounds and compositions, as well as uses for them, especially a polymeric compound of the formula An, wherein A is a monomer of the formula: wherein n is an integer from 2 to 18, such that there is at least one terminal monomeric unit A, and one or a plurality of additional monomeric units; R is 3-(&agr;)-OH, 3-(&bgr;)-OH, 3-(&agr;)-O-sugar, or 3-(&bgr;)-O-sugar.

Abstract: A new cocoa bean processing technique which, in stark contrast to conventional cocoa processing methods, preserves the beneficial flavanoid compounds of cocoa beans in finished, cocoa bean-based foodstuffs. The present method produces roasted cocoa beans that can be ground and the liquor can be either cooled and allowed to solidify (unsweetened chocolate) or pressed and re-ground to form cocoa powder. The resulting cocoa powder can then be used in a traditional manner to make sweetened chocolate products such as candy and beverages for consumption by humans or animals. The resulting products will be a source of flavanoid compounds, which are known antioxidants.

Abstract: Cocoa components having enhanced levels of cocoa polyphenols, processes for producing the cocoa components while conserving a significant amount of the cocoa polyphenols, compositions containing the cocoa components or the cocoa polyphenols, and methods of using the cocoa components or the cocoa polyphenols for improving the health of a mammal are described. The cocoa components include partially and fully defatted cocoa solids, cocoa nibs and fractions derived therefrom, cocoa polyphenol extracts, cocoa butter, chocolate liquors, and mixtures thereof. The invention provides processes for extracting fat from cocoa beans and for otherwise processing cocoa beans to yield a cocoa component having conserved concentrations of polyphenols relative to the starting materials.

Abstract: An edible anhydrous chocolate-based fat system is provided, having a significant granulated sugar component. This provides an unusual mouth sense, and allows for significantly different organoleptic properties of the chocolate-based fat system—which otherwise emulates chocolate. The chocolate may be light or dark, or white chocolate. An additional sweet flavor may be added to the chocolate-based fat system, allowing for a faster release of the additional flavor, by infusing or saturating the granulated sugar component of the fat system with the additional flavor. Typically, the granulated sugar component is saturated with an essential oil of a chosen flavor. Apart from the granulated sugar component, the remaining ingredients of the chocolate-based fat system are conched in the usual manner in keeping with chocolate production techniques. A process for production of the edible anhydrous chocolate-based fat system is discussed, and typical machinery for carrying out that process is shown.

Abstract: Polyphenol-containing compositions, for example cocoa procyanidin monomer and/or oligomer-containing compositions, and their use inhibiting bacterial growth are disclosed. Compositions may be used for human and veterinary animal administration and may be, for example, in a form of a food, a dietary supplement, or a pharmaceutical.

Abstract: The invention relates to a process for sterilizing a food product with a low water content, the food product being contaminated by microorganisms, in particular chocolate or a chocolate analogue, the process being remarkable in that the water activity (Aw) of said food product is raised to a value of more than about 0.7, preferably more than 0.8, in that the hydrated food product undergoes a thermal sterilization step and in that water is eliminated so as to recover an essentially sterile food product with a low water content with a contamination, in particular of sporulaceous bacteria, at least 1000 times lower (log 3) than the contaminated starting product, and in particular less than 1 CFU/g. The invention also relates to the sterilized food product and food compositions comprising said product.

Abstract: Powdered milk solids are disclosed having a free fatty acid profile that provides for a developed milk character when used to prepare milk chocolate. Methods of preparing the powdered milk solid and preparing milk chocolate with the powdered milk solids are also disclosed. Novel chocolates having a developed milk character are also disclosed.

Abstract: Disclosed and claimed are cocoa extracts such as polyphenols or procyanidins, methods for preparing such extracts, as well as uses for them, especially as antineoplastic agents and antioxidants. Disclosed and claimed are antineoplastic compositions containing cocoa polyphenols or procyanidins and methods for treating patients employing the compositions. Additionally disclosed and claimed is a kit for treating a patient in need of treatment with an antineoplastic agent containing cocoa polyphenols or procyanidins as well as a lyophilized antineoplastic composition containing cocoa polyphenols or procyanidins. Further, disclosed and claimed is the use of the invention in antioxidant, preservative and topiosomerase-inhibiting compositions and methods.

Abstract: Techniques for processing cocoa mass are provided. In general, the techniques involve solvent extraction of cocoa fat from cocoa mass, to achieve a desirable cocoa butter and low-fat cocoa powder. In one preferred process, the cocoa mass is the result of grinding cocoa nibs, with absence of a mechanical pressing and heating step, to advantage. Preferred products and uses are characterized.

Abstract: The present invention pertains to novel aspartic endoproteinases from Th. cacao which are involved in the production of cocoa flavor and DNA sequences coding for them. These enzymes are advantageously used in the manufacture of cocoa flavor.

Abstract: A dry drink mix which is rich in cocoa polyphenols such as catechin, epicatechin, and cocoa procyanidins contains a cocoa polyphenol rich cocoa powder, an alkalized cocoa powder, and a sweetener. The dry mix contains other conventional ingredients such as vanillin an emulsifier. A chocolate flavored drink can be prepared from the dry drink mix by adding milk, for example a low fat milk. The cocoa polyphenol rich cocoa powder is prepared from non-roasted cocoa beans or blends thereof having a fermentation factor of 275 less, i.e., slaty and/or purple cocoa beans. The alkalized cocoa powder is prepared from roasted cocoa beans.

Abstract: Provided is a skimmed milk powder substitute which comprises an intimate mixture of protein and a non-fermentable sweetening and/or bulking agent. The powder includes 0-40 weight parts of lactose and 0-10 weight parts of fat per 100 weight parts of protein. The powder is prepared by forming an aqueous solution or dispersion of the components including protein and the sweetening/bulking agent followed by drying, e.g. by spray drying. The skimmed milk powder substitute is useful as an ingredient in the manufacture of food, in particular chocolate.

Abstract: The invention provides food products, including confectioneries and chocolates, having conserved concentrations of polyphenols, and in particular cocoa polyphenols. The method of this invention avoids the significant and detrimental losses of polyphenols that occur during conventional manufacture by controlling the handling of ingredients in batching processing to provide a product having a significant amount of the cocoa polyphenol concentration present in the raw materials conserved in the finished product. Additionally, the production steps of milling/refining and conching may also be controlled and modified to provide the confectioneries of the present invention having conserved concentrations of cocoa polyphenols relative to the concentration of the polyphenols present in the starting ingredients. The cocoa polyphenol ingredient may be a cocoa ingredient, an extract of a cocoa ingredient (beans, liquor, or powder, etc.

Abstract: A process for preparing crystalline sugar by providing a solution of a solvent and sugar, exposing the solution to a magentic field having a strength which is sufficient to impart improvements in the processing of the sugar or the properties of the resulting crystalline sugar product, and providing conditions suitable for crystallization to obtain a substantially crystalline sugar product. The magnetic field strength is sufficient to influence at least one of morphology, size, nucleation rate or, crystallinity of the crystalline sugar product.

Abstract: Cocoa components having enhanced levels of cocoa polyphenols, processes for producing the cocoa components while conserving a significant amount of the cocoa polyphenols, compositions containing the cocoa components or the cocoa polyphenols, and methods of using the cocoa components or the cocoa polyphenols for improving the health of a mammal are described. The cocoa components include partially and fully defatted cocoa solids, cocoa nibs and fractions derived therefrom, cocoa polyphenol extracts, cocoa butter, chocolate liquors, and mixtures thereof. The invention provides processes for extracting fat from cocoa beans and for otherwise processing cocoa beans to yield a cocoa component having conserved concentrations of polyphenols relative to the starting materials.

Abstract: A heat-resistant chocolate or chocolate-like composition is prepared by mixing a polyol, such as sorbitol or glycerine, with a flowable chocolate or chocolate-like composition through an increased apparent viscosity phase. Upon continued mixing, the mixture returns to a reduced apparent viscosity (fluid) phase. The mixture is subsequently handled in the same manner as an unmodified composition. Upon aging and stabilization, the modified chocolate or chocolate-like composition demonstrates a reduced tendency to deform at elevated temperatures, is less prone to stick to packaging or fingers, and maintains the desired flavor, texture, mouth feel, and other characteristics of ordinary chocolate. The heat-resistant chocolate or chocolate-like composition of the invention is suitable for use in the same manner and for the same purposes for which ordinary chocolate and chocolate-like compositions are used, with the additional benefit of heat-resistance.

Abstract: The present process is directed to a method of crystallizing the lactose in milkfat which comprises (a) mixing the milk powder with water in an amount sufficient to initiate crystallization when subjected to shearing and heating, and (b) subjecting the product of (a) to shearing and heating under conditions effective to crystallize the lactose, said heating being conducted at a temperature greater than the glass transition temperature of the lactose and below the temperature at which the product will have a burnt flavor.

Abstract: This invention relates to a water-soluble soybean-based extract including one or more isoflavone glycosides. Also described is a method of preparing such a water-soluble soybean-based extract.

Abstract: The present invention provides a ganache-type chocolate composition outstanding in inclusion (mechanical) fitness when contained in confectionery dough, and moreover having good baking tolerance. The chocolate composition includes 1 to 30 wt. % non-fat cacao part, 10 to 50 wt. % fats/oils, 4 to 40 wt. % moisture and by anhydride conversion, 0.2 to 10 wt. % heat-coagulating proteins, and is in non-liquid at 5° C. Chocolate confectionery may be easily manufactured by including or coating this chocolate composition in/on other confectionery dough. Moreover, separately baking the chocolate composition itself can provide chocolate confectionery having new tastes/textures.

Abstract: Off-notes normally associated with chocolates made from ingredients containing dairy powders can be avoided using a dry mill in connection with a modified atmosphere to reduce the particle sizes of the ingredients. The modified atmosphere may be air at a temperature of about 65° C. to about 120° C., or an atmosphere having less than about 5.0 percent oxygen.

Abstract: Disclosed and claimed are cocoa extracts such as polyphenols or procyanidins, methods for preparing such extracts, as well as uses for them, especially as antineoplastic agents and antioxidants. Disclosed and claimed are antineoplastic compositions containing cocoa polyphenols or procyanidins and methods for treating patients employing the compositions. Additionally disclosed and claimed is a kit for treating a patient in need of treatment with an antineoplastic agent containing cocoa polyphenols or procyanidins as well as a lyophilized antineoplastic composition containing cocoa polyphenols or procyanidins. Further, disclosed and claimed is the use of the invention in antioxidant, preservative and topiosomerase-inhibiting compositions and methods.

Abstract: Disclosed is a modified cocoa powder prepared by extracting a cocoa powder containing water-soluble solids with water to remove a substantial portion of the water-soluble solids. Generally, the extraction level is from about 5 to about 60. The resulting, water-extracted cocoa powder is useful in preparing multi-layered, gel-based dessert products, such as puddings, having a first gel-based layer and an adjacent second gel-based layer, at least one of the layers containing the water-extracted cocoa powder.

Abstract: A resilient pure chocolate coating composition for coating novelty ice cream items is provided. The coating composition is anhydrous, having a melting point above 0° C. and below 20° C. It comprises 15% to 50% of chocolate liquor and cocoa butter, 15% to 40% of sugar, and 15% to 50% of butter fat. The coating composition may also further comprise up to 30% whole milk solids, as a milk chocolate coating. The chocolate coating composition is a eutectic composition comprising a cocoa butter fat system and a butter fat system. It provides a coating for ice cream novelty items which is somewhat resilient, less brittle and fragile, and has better mouth sense and organoleptic properties with greater flavor release than chocolate coating compositions that employ vegetable oils as a major constituent.

Abstract: A heat-resistant chocolate or chocolate-like composition is prepared by mixing a polyol, such as sorbitol or glycerine, with a flowable chocolate or chocolate-like composition through an increased apparent viscosity phase. Upon continued mixing, the mixture returns to a reduced apparent viscosity (fluid) phase. The mixture is subsequently handled in the same manner as an unmodified composition. Upon aging and stabilization, the modified chocolate or chocolate-like composition demonstrates a reduced tendency to deform at elevated temperature, is less prone to stick to packaging or fingers, and maintains the desired flavor, texture, mouth feel, and other characteristics of ordinary chocolate. The heat-resistant chocolate or chocolate-like composition of the invention is suitable for use in the same manner and for the same purposes for which ordinary chocolate and chocolate-like compositions are used, with the additional benefit of heat-resistance.

Abstract: The invention provides a treating process of cacao beans, and more particularly cacao powder rich in polyphenols, a process for the preparation thereof and a prepared cacao composed of the cacao powder. According to the invention, the polyphenol contained in the cacao beans is allowed to remain as much as possible, by setting initial water content in the roasting treatment to 3-10% by weight. Although polyphenols have various favorable biological functions of anti-oxidating action, anti-dental cariesing action, action for preventing arteriosclerosis and so on, but those are unfavorable from the view point of taste because of astringency and bitterness. In a conventional process for preparing cacao powder, therefore, an operation for removing polyphenols has been carried out, but in the invention, the astringency and bitterness are inhibited by setting water content of the cacao nib to 3-10% by weight in the alkali treatment prior to the roasting treatment.

Abstract: There is disclosed gas-incorporated chocolate, in particular, air-incorporated chocolate whose chocolate material requires tempering and comprises a polyglycerin fatty acid ester and lecithin, said chocolate material being subjected to tempering with a seed agent. Its production is also disclosed. The gas-incorporated chocolate has light mouthfeel without an oily taste and can be produced with a simple apparatus.

Abstract: This invention relates to a water-soluble bean-based extract including one or more isoflavone glycosides. Also included is a method of preparing such a water-soluble bean-based extract.

Abstract: The invention is directed to food products that include a liquid fat and a high melting point emulsifier. The liquid fat and a high melting point emulsifier can replace solid fat in the food product. The high melting point emulsifier may also be added to chocolate to provide a chocolate composition that has better shape retention at elevated temperatures. The emulsifier component gives the fat in the chocolate a structure that resists loss of shape even at elevated temperatures and keeps the chocolate composition from sticking to the wrapper when subjected to elevated temperatures. The invention also provides a method of making the chocolate composition.

Abstract: The invention provides food products, including confectioneries and chocolates, having conserved concentrations of polyphenols, and in particular cocoa polyphenols. The method of this invention avoids the significant and detrimental losses of polyphenols that occur during conventional manufacture by controlling the handling of ingredients in batching processing to provide a product having a significant amount of the cocoa polyphenol concentration present in the raw materials conserved in the finished product. Additionally, the production steps of milling/refining and conching may also be controlled and modified to provide the confectioneries of the present invention having conserved concentrations of cocoa polyphenols relative to the concentration of the polyphenols present in the starting ingredients. The cocoa polyphenol ingredient may be a cocoa ingredient, an extract of a cocoa ingredient (beans, liquor, or powder, etc.

Abstract: A process for preparing crystalline sugar by providing a solution of a solvent and sugar, exposing the solution to a magnetic field having a strength which is sufficient to impart improvements in the processing of the sugar or the properties of the resulting crystalline sugar product, and providing conditions suitable for crystallization to obtain a substantially crystalline sugar product. The magnetic field strength is sufficient to influence at least one of morphology, size, nucleation rate or, crystallinity of the crystalline sugar product.

Abstract: Disclosed and claimed are cocoa extracts, compounds, combinations thereof and compositions containing the same, such as polyphenols or procyanidins, methods for preparing such extracts, compounds and compositions, as well as uses for them, especially a polymeric compound of the formula An, wherein A is a monomer of the formula: wherein n is an integer from 2 to 18, such that there is at least one terminal monomeric unit A, and one or a plurality of additional monomeric units; R is 3-(&agr;)-OH, 3-(&bgr;)-OH, 3-(&agr;)-O-sugar, or 3-(&bgr;)-O-sugar.

Abstract: The invention relates to a process for controlling the solidification or crystallization of a fat or a fat-containing food, wherein the solidification or crystallization is carried out under the influence of a magnetic field. The process can be used particularly advantageously where the fat is polymorphic, for example, cocoa butter, and the magnetic field allows the fat to be produced in a particular crystalline form. Thus, a cocoa butter containing product in solid form can be produced, the cocoa butter having been formed directly from a liquid phase in crystal form VI without passing through another crystal form and without the addition of seed crystals.