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