| 摘要 |
PROBLEM TO BE SOLVED: To provide a method for making baked chocolate, in which chocolate dough is formed into a predetermined shape and the formed chocolate dough is baked to obtain baked chocolate, which can allow the obtained baked chocolate to keep chocolate original softness on the inside thereof, and in which a baking sag and baking unevenness can be prevented.SOLUTION: When the formed chocolate dough is baked in an oven, the atmospheric temperature is set at 170-350°C in the first half of a baking time and that is set at 150-330°C in the second half of the baking time and that in the first half thereof is set to be 20°C or higher, at the least, than that in the second half thereof. It is preferable that an air bubble-incorporated chocolate dough having 0.3-1.1 specific gravity is used as the chocolate dough to be baked. |
