PROCESS FOR MANUFACTURE OF REDUCED FAT CHOCOLATE

摘要

A chocolate composition having a reduced fat content of typically 18 to 25 wt.% is produced by mixing (i) a major portion of a higher fat chocolate composition which has been flavour-developed, preferably by conching, with (ii) a minor proportion of a lower fat chocolate having a fat content below that required in the final chocolate composition, so as to produce the final reduced fat chocolate composition.