Suspensions of micronized edible solids in lipids, having high solid content

A method of preparing a suspension of at least 30 wt % micronized edible particles suspended in lipids, the method comprising:

• mixing edible particles in liquid lipids,
• reducing particle sizes in a first coarse shearing step involving size-reducing mechanical interactions between the edible particles and a shearing device, and
• micronizing the size-reduced edible particles suspended in the liquid lipids in a second fine milling step involving size-reducing mechanical interactions among the edible particles and/or between the edible particles and a milling device,
• wherein the edible particles comprise any of cocoa powder, white crystalline sugar, Demerara crystalline sugar, crystalline salt, spice particles, corn fibers, chicory root fibers or any other fibers, rice flour, proteins, crystalline salt (NaCl), MSG, oregano or other spices, coriander seeds, vanilla and cocoa, wherein the edible particles are optionally associated with fat, and
• wherein the liquid lipids comprise at least one of Cocoa butter, MCT oil, Ghee butter, palm oil, high olein palm oil, hazelnut paste, milk butter, refined coconut oil, sunflower oil, canola oil and soy oil—in liquid form or animal fats like tallow, lard, duck fat, chicken fat etc. in their molten liquid form.