| abstract |
The invention relates to a method for manipulating the aroma of a chocolate paste, comprising adding to the chocolate paste an effective amount of an aroma attribute that is not cocoa and / or aroma milk / cream, the aroma conferring on said dough one or more of the following properties: toasted, sweet, bitter, granulated, caramel, fruity, floral, biscuit, cake, bread, cereals, malt, astringent or praline. |