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