冰淇淋饰料——特色迷你粒状夹心巧克力

<正> 在冰淇淋产品中添加细小的巧克力颗粒作为饰料,并不是新鲜的做法。然而,由于巧克力过硬,往往需要在冰淇淋完全熔化后,消费者才能品尝到其风味。而生产商则希望冰淇淋与巧克力同时熔化,只有这样才能发挥产品的特点。 美国VanLeer/Gertrude Hawk Ingredients公司最新开发的低熔点迷你夹心巧克力冰淇淋饰料新技术(Mini—Melt Technology),能生产出一系列可浇注入不同夹心或酒心,只溶于口腔内的模制夹心粒状巧克力,为花式冰淇淋的生产创造出一个传奇。

Miniature chocolate truffles for ice-cream

First launched in the United States, a new product - miniature chocolates - is adding value to new ice-cream flavors. The unique shell-molded mini-chocolates with an impressive melting point 'explode' a particular flavor only in the mouth. The chocolate shell can be of any imaginable shape or form with any tasty center. The characteristics and applications of this innovative ingredient are described in the article.