MANUFACTURING PROCESS OF THE HIGH-CONTENT CACAO CHOCOLATE

摘要

A method of manufacturing chocolate with a high cocoa content is provided to effectively remove an off-odor of cocoa mass and increases the cocoa content in chocolate. Chocolate with a high percentage of cocoa in the range of 50 to 99% is prepared by the steps of: conching cocoa mass at 68 to 72deg.C for 8 to 12hr in a first step; mixing a chocolate base material except for cocoa mass with 40 to 80% by weight of the conched cocoa mass and grinding; and mixing the ground mixture with 20 to 60% by weight of the conched cocoa mass and conching at 68 to 72deg.C for 28 to 32hr in a second step.