| 摘要 |
<p>A method for preparing a mainly sugar-free chocolate, wherein an amount of between 40 and 50 parts by weight of cocoa mass derived from cocoa beans is mixed with at least 10, but at the most 15 parts by weight of cocoa butter and with up to 6 parts by weight at the most of fillers to a substantially homogeneous mass, before mixing the cocoa mass, fat being extracted out of cocoa beans through a thermal treatment.</p> |
