Process for making chocolate-based fat system having improved organoleptic properties

This invention relates to a new chocolate-based fat system which has improved organoleptic properties. Specifically, the present invention relates to an edible anhydrous chocolate-based fat system having a granulated sugar component which provides the improved organoleptic properties, and which also...

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Bibliographische Detailangaben

Hauptverfasser:	Miller, Van, Miller, Vladimir, Choy, Edward
Format:	Patent
Sprache:	eng
Online-Zugang:	Volltext bestellen
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