PROCESS FOR PREPARING CHOCOLATE CRUMB

摘要

Disclosed is a process for preparing chocolate crumb comprising: a) providing a milk and sugar mixture, or mixing together, milk and sugar so as to form a mixture; b) evaporating liquid from the mixture; c) adding cocoa mass/liquor to the mixture during and/or after steps (a) and/or (b); d) effecting sugar crystallisation in the mixture by subjecting the mixture to a temperature in the range of 55 to 110 degrees C, under a lowered pressure in the range of 3.5 to 18 kPa for 10 to 20 minutes; and e) drying the mixture so as to form chocolate crumb.