| 摘要 |
PCT No. PCT/GB94/02265 Sec. 371 Date Jul. 9, 1996 Sec. 102(e) Date Jul. 9, 1996 PCT Filed Oct. 17, 1994 PCT Pub. No. WO95/10946 PCT Pub. Date Apr. 27, 1995A process is provided for producing a chocolate composition reduced in fat and calories, which either contains sugar or is free of added sugar, and which has the taste and mouthfeel of traditional chocolate. The process involves developing the chocolate flavour during a normal chocolate-making procedure up to and including conching, and then removing some of the fat, e.g. by means of a cocoa liquor press. |
