Dark chocolate
A technology of dark chocolate and cocoa beans, applied in the field of chocolate, can solve the problem of low sweetness of dark chocolate, and achieve the effect of not being obese and having a good taste
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[0016] Example 1
[0017] A dark chocolate, calculated as a percentage by weight, composed of the following components: 25% cocoa butter processed from Hainan cocoa beans; 35% cocoa mass processed from Hainan cocoa beans; 20% fructooligosaccharides with a purity of ≥90wt% ; Maltitol 19.5%; Soybean Lecithin 0.5%.
[0018] The preparation method of dark chocolate is as follows:
[0019]
Example Embodiment
[0020] Example 2
[0021] A dark chocolate, calculated as a percentage by weight, composed of the following components: 30% cocoa butter processed from Hainan cocoa beans; 30% cocoa liquor processed from Hainan cocoa beans; 15% fructooligosaccharides with a purity of ≥90wt% ; Maltitol 24.5%; Soybean Lecithin 0.5%.
[0022] The preparation method of dark chocolate is as follows:
[0023]
Example Embodiment
[0024] Example 3
[0025] A dark chocolate, based on the weight percentage, which is composed of the following components: 20% cocoa butter processed from Hainan cocoa beans; 35% cocoa liquor processed from Hainan cocoa beans; 19.5% fructooligosaccharides with a purity of 90% by weight; Maltitol 25%; soybean lecithin 0.5%.
[0026] The preparation method of dark chocolate is as follows:
[0027]
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