A process for manufacturing milk chocolate products containing a higher than normal water content by preparing a dark chocolate containing up to 30% by weight of water, adding a milk powder suspension optionally together with seed crystals of cocoa butter or cocoa butter equivalent, and mixing under low shear. The invention also relates to high water content milk chocolate products, methods of preparing a chocolate coated ice cream article with such products and to the resulting chocolate coated ice cream articles.
CROSS-REFERENCE TO RELATED APPLICATIONS
This application is a continuation of the US national stage designation of International application PCT/EP01/04767 filed Apr. 26, 2001, the content of which is expressly incorporated herein by reference thereto.
