PRODUCTION OF CHOCOLATE CONFECTIONERY

摘要

PROBLEM TO BE SOLVED: To obtain a chocolate confectionery to which baked confectionery-like crispy light texture is imparted. SOLUTION: This method for producing a chocolate confectionery comprises forming chocolate dough containing a starch-like raw material and water and subjecting the formed dough to direct baking or high frequency heating. The chocolate dough preferably uses 0.1-30 wt.% starch-like raw material, 0.5-10 wt.% water, 0.5-3 wt.% swelling agent and 20-50 wt.% oil content.