| 摘要 |
A process for preparation of chocolate base compositions and chocolates made with them, including grinding cocoa nibs and at least one other different dry particulate chocolate ingredient in a single unit operation in a short-duration manner. Chocolate base preparation includes a grinding operation effected without the need for moving mechanical parts and without the presence of chocolate liquor. The chocolate base obtained from the grinding treatment is shelf-stable and suitable for use in chocolate production from functional and sensory standpoints. |
