| 摘要 |
A chocolate composition having a total fat content of 18 to 24.9 wt.% is produced by mixing particles of solid chocolate-making ingredients intimately mixed with at least one fat and emulsifier. To reduce the viscosity of the mixture, (a) not more than 1 wt.% of the particles exceed 60 .mu.m, and (b) not more than 15 wt.% of the particles ar e less than 2 .mu.m and/or not more than 20 wt.% of the particles are less than 3 .mu.m.
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