NON-TEMPERING CHOCOLATE USING TEXTURE MODIFIER

摘要

PROBLEM TO BE SOLVED: To provide non-tempering chocolate having an appropriate biting hardness or/and excellent snapping properties, without worsening meltability in the mouth and flavor.SOLUTION: A non-tempering chocolate including a non-tempering fat as fat other than cocoa butter and milk fat derived from powder milk uses talc as texture modifier. The talk is dispersed in the chocolate dough in a melt state prior to solidification by cooling. The particle diameter of talc (median size) is preferably 20μm or less.