METHOD FOR MANUFACTURING FOOD USING CHOCOLATE WITH HIGH HEAT TOLERANCE

摘要

Provided is a method for manufacturing a food using chocolate, said chocolate being tolerant to a high temperature range exceeding melting point of fats and oils contained in chocolates such as 35-90°C, having a soft and smooth texture inherent to chocolates from the chocolate surface to the chocolate core and showing high meltability in mouth and excellent flavor, without conducting a heating or baking treatment for imparting heat tolerance to chocolates, in particular, chocolates with low milk powder content. A food using chocolate, said chocolate being tolerant to a high temperature range exceeding melting point of fats and oils such as 35-90°C, having a soft and smooth texture inherent to chocolates from the chocolate surface to the chocolate core and showing high meltability in mouth and excellent flavor, is obtained by coating a food or food material having a water activity of 0.4-0.95 with a chocolate dough containing a specific amount of specific saccharide(s) and lecithin, or placing said chocolate dough on said food or food material, and then solidifying the chocolate dough by cooling, without heating or baking the chocolate dough.