. "Sugar alcohols including sorbitol, xylitol, maltitol, mannitol may be used as well as sugars such as sucrose and fructose or any combination.According to Nestl??, the tropicalized shell can be between 5-20% thicknesses of the product, but thinner shells require more humectant liquid.The method can be used for chocolate using cocoa butter, as well as products containing vegetable fats in combinatio" . . . . .