摘要 |
PROBLEM TO BE SOLVED: To provide a technique making moist, soft, especially melting texture inherent in chocolate in the inside of baked chocolate confectionery obtained by baking a surface layer of a chocolate formed product.SOLUTION: The inside of baked chocolate confectionery which is obtained by baking a surface layer of a chocolate formed product comprising chocolate dough and of which a surface texture does not adhere to the fingers at 40°C includes a soft part of solid materials with the maximum grain size of 40 μm or less if measured by micrometer at 40°C. |