METHOD FOR MANUFACTURING HIGHLY HEAT-RESISTANT CHOCOLATE FOOD

摘要

Provided is a method for manufacturing a chocolate food without performing a heating or baking treatment for imparting heat resistance to chocolate, said chocolate food being heat-resistant within a temperature range (for example, 35-90oC) exceeding the melting point of fats contained in chocolate, having a soft and smooth texture characteristic to chocolate from the chocolate surface to the chocolate inside, and showing a high meltability in the mouth and a good taste. The chocolate food having a heat resistance within a temperature range exceeding the melting point of fats contained in chocolate and an excellent soft texture is obtained by contacting, by coating or placing, a chocolate containing a specific amount of milk powder optionally together with glucose with a food or food material having a water activity of 0.4-0.95 and then solidifying by cooling.