| 摘要 |
A malted-infused chocolate formulation comprises from 19% to 50% by weight o f cocoa liquor and from 81% to 50% by weight of a non-fat, cereal based cocoa extender; or alternatively the formulation comprises from 11 % to 29% by weight of cocoa butter, and from 89% to 71% by weight of non-fat, cereal-bas ed cocoa extender. The non-fat, cereal based cocoa extender consists of finely ground toasted malted cereal chosen from the group consisting of barley, wheat, rye, buckwheat, rice and mixtures thereof. Methods of making the chocolate formulations include the steps of toasting the cereal to a desired colour and flavour, grinding the toasted cereal, cooling, and adding the requisite amount of cocoa liquor or cocoa butter.
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