| 摘要 |
PROBLEM TO BE SOLVED: To provide a chocolate confectionery having lighter crispy texture and smooth meltability in the mouth compared to a conventional chocolate confectionery while keeping the shape before baking, and the flavor originally possessed by the chocolate, and eatable without making fingers dirty, and to provide a method for producing the confectionery. SOLUTION: The chocolate confectionery is obtained by baking and solidifying a chocolate batter in a molten state, and containing bubbles and 0.1-5.0 wt.% water. COPYRIGHT: (C)2003,JPO
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