The particle size and size distribution of the cocoa solids and other ingredients present in chocolate is important in defining the mouth feel of the chocolate and in controlling manufacturing costs. Too coarse a particle size many yield an unpleasant, gritty mouth feel. Conversely, over-grinding to too fine a particle size may increase production costs as more cocoa butter must then be added to produce the desired rheological properties. This application describes the application of laser diffraction particle sizing to understanding the properties of chocolate.

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