| 摘要 |
Provided is a method for manufacturing a baked chocolate, said method comprising molding a chocolate dough into a definite shape and then baking, whereby a baked chocolate having a soft inside texture characteristic to chocolate can be obtained while preventing dripping in baking or uneven baking. When a molded chocolate dough is baked in an oven, the ambient atmosphere temperature is controlled to 170-350°C in the first half of baking and controlled to 150-330°C in the second half of baking and the ambient atmosphere temperature in the first half is adjusted to at least 20°C higher than the ambient atmosphere temperature in the second half. It is preferred that the chocolate dough to be baked is an aerated chocolate dough having a specific gravity adjusted to 0.3-1.1. |
