The method involves placing a chocolate mass and water in a sterilizable container, and heating the chocolate mass and water and stirring to a target temperature of more than 100[deg] C. Pressure of 1.5-2 bar is built up in the container during the heating period and the container is degassed and cooled. Pressure is partially lowered by 0.5 bar abruptly upon reaching the target temperature, before degassing and cooling container, so that overpressure remains in the container. Subsequently, the pressure is raised back to the original overpressure.
