| 摘要 |
<p>PROBLEM TO BE SOLVED: To provide a manufacturing method of a chocolate having good flowability and less increase in viscosity with time.SOLUTION: The manufacturing method of a chocolate having a milk product content of 1 mass% or more includes conching a chocolate dough at 50°C or higher for 0.2 hours or more, such that the state of the chocolate dough changes from a clay form to a paste form during conching.</p> |
