METHOD FOR PRODUCING CHOCOLATE WITH FILLING AND CHOCOLATE PRODUCED THEREBY

摘要

Provided are a chocolate with a filling, which can contain a large amount of the filling in a stable state and has a novel texture differing from the conventional shell chocolates, and a method for producing the same. A first chocolate (8), which contains 10-50 wt% of sugar, 0-70 wt% of cacao mass and 0-40 wt% of whole milk powder and/or skim milk powder and has a fat content of 30-60 wt% relative to the total amount thereof, is poured into a concave mold (9). Then, a cooled convex mold (10) is fitted to the concave mold (9) to thereby form a shell chocolate (3) having a definite thickness and having a hollow groove (4). Next, the hollow groove (4) is filled up with a sauce (6) and then a second chocolate (13), which contains 10-50 wt% of sugar, 0-70 wt% of cacao mass and 0-40 wt% of whole milk powder and/or skim milk powder and has a fat content of 30-60 wt% relative to the total amount thereof, is laid so that the second chocolate (13) is joined with the extended part of the shell chocolate (3). Thus, a bottom chocolate (5), wherein the hollow groove (4) of the shell chocolate (3) is occluded, is formed.