That's what this article claims.
Please read and then leave your thoughts in a comment so we can discuss it.
Here are my questions:
Is adding something from cocoa butter the same legally as adding in cocoa butter which is required for something to be chocolate?
Would this cut calories?
How much cleaner is this process than the traditional or heavy manufacturing process?
How exactly will it lessen the time and energy needed for tempering?
Is tempering even truly necessary or an customer expectation that has been created?
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