| 摘要 |
The present invention relates to the field of the food industries and its subject is a chocolate-type composition. The chocolate-type composition is manufactured according to the following operations: mixing sugar syrup (80 +/- 5%) with glucose (20 +/- 5%), the mixture being heated to 100 DEG C, adding molten cocoa mass (1/5), then an alcohol (12/100), beating, packaging and allowing to cool. This method makes it possible to obtain a composition which remains coatable within a wider range of temperatures than those for molten chocolate, which is not too sweet and which incorporates only natural ingredients. Applications to pastry- and confectionery-industry coatings. |
