METHOD TO FIX POWDER ON SURFACE OF CHOCOLATE FOOD

摘要

PROBLEM TO BE SOLVED: To fix a powder on the surface of a chocolate food by depositing water on the surface and then spraying a powder. SOLUTION: A chocolate food (for example, a chocolate prepared from chocolate liquor, cocoa butter, chocolate substitute fat, dry whole milk, sugar and lecithin) is subjected to tempering by a well-known method, formed by cooling (for example, into a shape of 5cm×5cm×0.5cm size), left to stand in a room (e.g. At 20 deg.C), and then exposed in a water atmosphere near the injection port of an atomizer (for example, with 1.2kg/h water generation for 5sec) to deposit water on the surface of the food. Then a powder (a solid material of 1μm to 1.0mm particle size such as cocoa butter) is sprayed to deposit the powder on the surface (for example, with 0.12g deposition of the cocoa butter per 100cm<2> ).