| 摘要 |
The disclosure relates to the process for the manufacture of a chocolate product comprising the steps of refining, conching and optionally tempering a chocolate mass which comprises (A) one or more fats selected from cocoa butter, cocoa butter alternatives, milk fat and vegetable fats which are liquid at standard ambient temperature and pressure wherein the total amount of the fats is 15 to 35 wt%, and (B) one or more of hydrated salts, hydrated sugars and hydrated sugar alcohols containing 5 to 15 wt% water, wherein total amount of hydrated salts, hydrated sugars and hydrated sugar alcohols is 1 to 15 wt%, wherein the temperature of the chocolate mass during refining, conching and optional tempering does not exceed 50 degrees Celsius. The disclosure also relates to a product as made from from this process. The produced chocolate product contains 0.05 wt% to 2.25 wt% water derived from the hydrate salts, hydrated sugars and/or hydrate sugar alcohols. |
