In order for the chocolate to feel smooth on the tongue when it melts in the mouth, the solid non-fat particles must be smaller than 30 microns (1000 microns 1 mm).
为了使巧克力在嘴里融化时舌头感觉滑溜，非脂肪固体颗粒必须小于30微米。
In order for the chocolate to feel smooth on the tongue when it melts in the mouth, the solid non-fat particles must be smaller than 30 microns (1000 microns 1 mm).
为了使巧克力在嘴里融化时舌头感觉滑溜，非脂肪固体颗粒必须小于30微米。
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