| 摘要 |
The present disclosure provides a method for producing a chocolate rich product and a chocolate rich product obtained thereby, where the chocolate rich product is characterized by at least one of (i) at least 5% chocolate, (ii) stability during storage at a temperature range of between 4º C and 10º C for a period of at least 21 days; and (iii) dry matter in the range of 20-45% and (iv) a texture profile characterized by at least one of: (a) gel strength of above between 140g to 300g; (b) adhesiveness indicator of between 60g to 140g. |
