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The chocolate production process today is a marriage between technology and craftsmanship. Generally, the presence of particles above 30 ?m leads to poor mouth-feel. It is perceived as gritty. Meanwhile, particles below 20 ?m feels silky and smooth. Below 30 ?m, 2-3 ?m of a particle size difference can be detected by the tongue as a different level of smoothness. Therefore, monitoring, standardizing and setting specifications for particle size testing is a critical and necessary measure for quality control across chocolate plants.