Process for the production of chocolate.

摘要

A process for the production of chocolate which contains erythritol or maltitol as sweetener includes a dry conching step which is carried out at a temperature of at least 65 DEG C preferably 65 to 100 DEG C suitably for a period of time in the range 6 to 16 hours. The maltitol which may be used must have a purity greater than 90%, preferably greater than 95% especially about 99%.