| 摘要 |
PURPOSE: A fabrication method of chocolate is provided to reduce the usage amount of sugar, and to reduce the manufacturing time. CONSTITUTION: 100 parts by weight of grain syrup, 50-100 parts by weight of water, and 10-30 parts by weight of soju are mixed, heated, and cooled to obtain syrup (S1). Chocolate shells with openings are produced using tampered chocolate (S2). 5-30 parts by weight of alcoholic drink are poured into 100 parts by weight of syrup to obtain alcoholic syrup (S3). The alcoholic syrup is inserted into the chocolate shells through the openings (S4). White chocolate and heated fresh cream are mixed, and the mixture is inserted into the openings of the chocolate shells before hardening (S5). The openings of the chocolate shells are covered with the tampered chocolate (S6). The heating of the syrup is conducted at 100°C. The tampered chocolate is dark chocolate or milk chocolate. [Reference numerals] (S1) Mixing and heating grain syrup, water and soju to produce syrup; (S2) Tampering chocolate and filling into a mold to produce chocolate shells; (S3) Mixing alcoholic drink with syrup to produce alcoholic syrup; (S4) Inserting alcoholic syrup into chocolate shells through openings of the chocolate shells; (S5) Mixing white chocolate and heated fresh cream, inserting into the openings of the chocolate shells before hardening; (S6) Covering openings of the chocolate shells with tampered chocolate to complete the process |
