| 摘要 |
The invention relates to a sugarless chocolate composition comprising 39 to 40 % powder milk, 38 to 40 % honey, 0.2 % natural flavour which may be coffee, mint or caramel, 7.8 % colouring agent or cocoa and 15 to 12 % natural fats, the percentage being expressed by weight. The process for preparing the chocolate composition consists in bringing the natural sweetener namely honey, to a temperature of 36 +/-2°C, then homogenising it with the powder milk, the natural flavour, the colouring agent or cocoa and the natural fats, at a temperature of 30+/-4° C for 40 min. at most, then cooling the mixture to 14°C, conditioning it by cutting and packing.
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