很有意思，CALLEHAUT称尽管减少了可可奶油他们却保持了完整的风味。
It is interesting that Callebaut claim they have maintained the full flavour even though they have reduced cocoa butter.
尽管这家机构保守着配方机密，专家相信相信他们的科学家可能使用了替代可可奶油——这东西很油腻而且会在大概摄氏三十度左右融化——和淀粉。
Although the firm is keeping the formula secret, experts believe its scientists may have substituted some cocoa butter — which is fatty and melts at about 30C — with starch.
与卡布·奇诺不同，摩卡咖啡不会在饮料面加上那些著名的奶沫，而是在表面加入生奶油和和肉桂屑或可可粉。
Unlike cappuccino, cafe mochas do not contain the well-known milk froth on top. They usually have whipped cream and a dusting of either cinnamon or cocoa powder.
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