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