The pieces are widely dispersed and give the end product a chocolate appearance using less material than was previously the case, the company said.

According to the German chocolate supplier, which is based near Hamburg, the pieces are also more resistant to processing, which can produce chocolate dust, impairing end product colour and hampering production. "Thanks to a special thermal process, our micro-slivers and drops are highly resistant to abrasion even without coating and above all without additives," said sales director Carsten Braumann.

"This abrasion resistance enhances the quality of the end products and simplifies the production process considerably. The parts of the plant that come into contact with the product are much less vulnerable to deposits, lumps and dust."

Square micro-slivers, micro-drops and 'chocolate semolina', a powder for use in products such as muffins, are on offer.

The pieces are available as white, milk or dark chocolate or a mix of all three. Processors can also use coated slivers as taste carriers by adding flavourings such as coffee or fruit to the coatings.

The micro-pieces are bake-stable and capable of deep freezing, so they can be used in products ranging from bakery mixes and ready-made frozen doughs to ice creams and cereal bars, said Braumann.