Systems and methods for distributing and dispensing chocolate

This invention describes a specific way to process chocolate by placing it in a sealed chamber, heating it to 115 degrees Fahrenheit, and then reducing the air pressure inside the chamber to precisely 25 Torr for a set period. This method aims to improve the chocolate's characteristics through controlled temperature and vacuum conditions.

Why it matters: Filed before compact, precise vacuum and temperature control systems became widely accessible. This could enable smaller-scale or artisanal chocolate production.

Status: ExpiredProtection ended and was never renewed
How hard to build: SpecializedVacuum chamber, pump, precise temperature/pressure control

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