| 摘要 |
Provided is a method for producing a chocolate composition by the addition of bamboo leaf powder, bamboo shoot powder, chopped bamboo shoots and sugar-treated bamboo shoots to a conventional chocolate composition. The chocolate composition is improved in overall palatability such as a color, taste and flavor. The chocolate composition contains 1.0 to 10% by weight of any one selected from the group consisting of bamboo leaf powder, bamboo shoot powder, chopped bamboo shoots and sugar-treated bamboo shoots, together with a conventional chocolate composition. For an example, 800g fresh cream and 80g trimoline are heated and added with 1,200g white chocolate at 45deg.C. The mixture is mixed with 50 to 200g any one selected from the group consisting of bamboo leaf powder, bamboo shoot powder, chopped bamboo shoots and sugar-treated bamboo shoots, cooled to less than 30deg.C and coated with white chocolate. |
