The method 12 wherein the emulsion is incorporated into {HEAD ~ the fluid mass} of {TAIL ~ chocolate} at a temperature of from 26° to 31° C 
of
The method 12 wherein the emulsion is incorporated into { HEAD ~ the fluid mass } of { TAIL ~ chocolate } at a temperature of from 26 ° to 31 ° C
OTH OTH OTH OTH OTH OTH OTH OTH OTH HEAD HEAD HEAD HEAD HEAD HEAD HEAD REL TAIL TAIL TAIL TAIL TAIL OTH OTH OTH OTH OTH OTH OTH OTH OTH OTH OTH