José Fernando Galdón Miguel,Miguel Ángel Puente Tomas,Arturo Fernando Mascarós Torres,Susana Méndez Plaza
申请号：
US13529144
公开号：
US08790737B2
申请日:
2012.06.21
申请国别(地区):
US
年份:
2014
代理人:
摘要：
The present invention relates to a method for preparing chocolate with agglomerate structure. It also relates to the chocolate obtained by said method characterized in that has the organoleptic characteristics of the conventional chocolate, it is physico-chemically stable at a temperature greater than or equal to 40° C., maintains its flowability at a temperature of up to 50° C. and is crunchy.
