| 摘要 |
PURPOSE:When the starting ingredients for chocolate are subjected to ''conche'', water-containing ingredients are added as they are, without changing into an emulsion, to prepare chocolate with soft texture and good taste, because of less water content. CONSTITUTION:When the starting ingredients for chocolate are subjected to ''conche'', the water-containing ingredients, preferably sugar alcohol is added not in the form of an emulsion, but as the water in the ingredients is evaporated, utilizing the heat in the ''conche'' process, to give chocolate of less water content. The fat as a starting material of chocolate is preferably hard butter.
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