| 摘要 |
The present invention is directed to a method for reducing the viscosity of melted chocolate. In the method, a chocolate mixture is provided which includes a chocolate source, a fat source and a sweetener. The chocolate mixture is subjected to refining and conching or other processing. Thereafter, the liquified chocolate mixture, which is liquified during conching, is subjected to high shear mixing while the chocolate mixture is still in the molten state. |
