| 摘要 |
PCT No. PCT/GB95/02831 Sec. 371 Date Sep. 16, 1997 Sec. 102(e) Date Sep. 16, 1997 PCT Filed Dec. 5, 1995 PCT Pub. No. WO96/17523 PCT Pub. Date Jun. 13, 1996A 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.
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