To combine DCN’s all-in-one patented Jet Cook^TM Steam Infusion In-Tank lance and emulsifier, along with our Recipe Management System. This combination can simultaneously melt the fats whilst also inducting the powders into a dual shear environment to create a smooth silky sauce.

The simultaneous heating and mixing will ensure the fats remain melted during the whole process. It is then easier to add maximum mechanical and none mechanical shear, ensuring even distribution of fats, cocoa and sugar. During the mixing process the only heating will come from the Jet Cook, guaranteeing absolutely no burn-on contamination, maximum flavour development and a dramatically reduced processing time.