OIL-IN-WATER TYPE HYDROUS CHOCOLATE

摘要

PROBLEM TO BE SOLVED: To obtain an oil-in-water type hydrous chocolate excellent in taste such as a flavor or taste quality, capable of providing a chocolate rich in variety and good in shelf life. SOLUTION: This oil-in-water type hydrous chocolate is characterized in that the oil-in-water type hydrous chocolate is obtained by mixing a chocolate liquor with an aqueous phase component and the total moisture content in the oil-in-water type hydrous chocolate is 10-20 wt.% in 1:(0.8-3) weight ratio (water : oil) of the total amount of water to the amount of the total oil in the oil-in-water type hydrous chocolate.