KR20190053003A - Baked chocolate and manufacturing method thereof - Google Patents

Abstract

The present invention provides a process for preparing a cacao mixture, comprising the steps of (a) preparing a cacao powder, a fat, a milk product, a sweetener and an additive as raw materials, (D) a step of firing the molded cacao mixture, and (e) a step of cooling the fired cacao mixture, wherein the firing in the step (d) is performed at a temperature of 150 to 250 ° C for 1 to 10 Min. ≪ / RTI >
The fired chocolate produced by the above-described production method is excellent in heat resistance and quality.

Description

FIELD OF THE INVENTION [0001] The present invention relates to a baked chocolate and a baked chocolate,

The present invention relates to a fired chocolate and a method for producing the fired chocolate, and more particularly, to a fired chocolate excellent in heat resistance and quality and a method for producing the same.

Fresh chocolate is made by adding milk cream or water to ordinary chocolates and transforming solid chocolate with solid physical properties into soft chocolate. It is popular with consumers because of its moist and soft flavor.

However, most of the raw chocolate is manufactured in a homemade process, and since fresh cream is added, it has a short circulation period and has to be stored in a frozen or refrigerated state.

Therefore, a technique for producing a chocolate having a soft flavor and being resistant to temperature changes is being developed.

One example of such a technique is disclosed in Patent Document 1 below.

That is, the following Patent Document 1 relates to a method for producing heat-resistant chocolate and heat-resistant chocolate, wherein the fat contains 35 to 65 mass% of StOSt and 1 to 10 mass% of triacylglycerol having three or more saturated fatty acids , And adding a seeding agent containing β-type StOSt crystals to the chocolate dough in a solution state.

However, the above-described Patent Document 1 has a problem in that the process is complicated and additional costs are incurred because a process of adding a seeding agent is performed in addition to a general chocolate manufacturing process of raw material mixing, micronization, conching, aging, tempering, .

Korean Patent Publication No. 10-2015-0079555

It is an object of the present invention to provide a fired chocolate excellent in heat resistance and quality despite the simplified process and a method for producing the fired chocolate.

The object of the invention is not limited to the objects mentioned above. The objects of the present invention will become more apparent from the following description, which will be realized by means of the appended claims and their combinations.

A method for producing a fired chocolate according to an embodiment of the present invention includes the steps of (a) preparing a cacao powder, a fat, a fat, a sweetener, and an additive as raw materials, respectively, and (b) preparing the cacao mixture (C) a step of molding the cacao mixture; (d) a step of firing the molded cacao mixture; and (e) a step of cooling the fired cacao mixture. In the step (d) Is carried out at a temperature of 150 to 250 DEG C for 1 to 10 minutes.

In one embodiment of the present invention, in the step (a), 12 to 24% by weight of cacao powder, 18 to 26% by weight of fat, 14 to 22% by weight of dairy products, 18 to 25% by weight of sweetener and 18 to 26% Respectively.

In one embodiment of the present invention, the mixing in the step (b) may be carried out under a bath temperature of 30 to 70 ° C.

In one embodiment of the present invention, in the step (c), the cacao mixture is at a temperature of 30 to 40 DEG C, and the molding may be carried out on a steel band.

In one embodiment of the present invention, the cooling in the step (e) may be carried out at a temperature of 5 to 20 ° C.

The fired chocolate according to an embodiment of the present invention includes 12 to 24% by weight of cacao powder, 18 to 26% by weight of fat, 14 to 22% by weight of dairy products, 18 to 25% by weight of sweetener and 18 to 26% by weight of additives, The additive comprises 3 to 15% by weight of glycerin.

In one embodiment of the present invention, the additive further includes a sub-material, and the sub-material may be included in an amount of 10 to 14% by weight based on the total weight.

In one embodiment of the present invention, the material may comprise a paste homogenizing selected from nuts, dried fruit, caramel, cream, and combinations thereof.

In one embodiment of the present invention, the baked chocolate may have a hardness of 1600 to 1950 g.

The calcined chocolate product according to an embodiment of the present invention is doped or coated with baked chocolate.

According to the embodiment of the present invention, it is possible to provide a fired chocolate having excellent heat resistance and quality despite the simplified process.

Further, according to the embodiment of the present invention, it is possible to provide a method of manufacturing the above-described baked chocolate.

BRIEF DESCRIPTION OF THE DRAWINGS FIG. 1 is a process diagram for explaining a method for producing baked chocolate of the present invention. FIG.
2 is a photograph showing the results of the heat resistance test, wherein A is a general chocolate and B is a baked chocolate of Example 1. Fig.

BRIEF DESCRIPTION OF THE DRAWINGS The above and other objects, features, and advantages of the present invention will become more readily apparent from the following description of preferred embodiments with reference to the accompanying drawings. However, the present invention is not limited to the embodiments described herein but may be embodied in other forms. Rather, the embodiments disclosed herein are provided so that this disclosure will be thorough and complete, and will fully convey the concept of the invention to those skilled in the art.

Like reference numerals are used for like elements in describing each drawing. In the accompanying drawings, the dimensions of the structures are shown enlarged from the actual for the sake of clarity of the present invention. The terms first, second, etc. may be used to describe various components, but the components should not be limited by the terms. The terms are used only for the purpose of distinguishing one component from another. For example, without departing from the scope of the present invention, the first component may be referred to as a second component, and similarly, the second component may also be referred to as a first component. The singular expressions include plural expressions unless the context clearly dictates otherwise.

In this specification, the terms "comprises" or "having" and the like refer to the presence of stated features, integers, steps, operations, elements, components, or combinations thereof, But do not preclude the presence or addition of one or more other features, integers, steps, operations, components, parts, or combinations thereof. Also, where a portion such as a layer, film, region, plate, or the like is referred to as being "on" another portion, this includes not only the case where it is "directly on" another portion, but also the case where there is another portion in between. On the contrary, when a part such as a layer, film, region, plate or the like is referred to as being "under" another part, it includes not only the case where it is "directly underneath" another part but also another part in the middle.

Unless otherwise specified, all numbers, values, and / or representations that express the amounts of components, reaction conditions, polymer compositions, and combinations used herein are intended to include those numbers It should be understood that in all cases the term " about " is to be construed as an approximation reflecting the various uncertainties of the measurement. Also, where a numerical range is disclosed in this specification, such a range is contiguous and includes all values from the minimum value of this range to the maximum value including the maximum value, unless otherwise indicated. Further, when such a range refers to an integer, all integers including the minimum value to the maximum value including the maximum value are included unless otherwise indicated.

In the present specification, when a range is described for a variable, it will be understood that the variable includes all values within the stated range including the end points described in the range. For example, a range of " 5 to 10 " may include any subrange, such as 6 to 10, 7 to 10, 6 to 9, 7 to 9, etc., as well as values of 5, 6, 7, 8, 9, And will also be understood to include any value between integers that are reasonable within the scope of the stated ranges such as 5.5, 6.5, 7.5, 5.5 to 8.5 and 6.5 to 9, and so on. Also, for example, a range of " 10% to 30% " may range from 10% to 15%, 12% to 12%, as well as all integers including values of 10%, 11%, 12%, 13% And any arbitrary integer within the range of ranges described, such as 10.5%, 15.5%, 25.5%, and the like, including any subranges such as 18%, 20%

Hereinafter, a method for producing baked chocolate according to the present invention will be described in detail with reference to the drawings.

BRIEF DESCRIPTION OF THE DRAWINGS FIG. 1 is a process diagram for explaining a method for producing baked chocolate of the present invention. FIG.

Referring to Fig. 1, first, as a raw material, cacao powder, fat, milk product, and additive are metered and prepared (S10).

Preferably 20 to 24% by weight, preferably 14 to 22% by weight, more preferably 16 to 20% by weight, of cacao powder as a raw material, 12 to 24% by weight, preferably 15 to 20% 18 to 25% by weight, preferably 20 to 23% by weight, and 18 to 26% by weight, preferably 20 to 24% by weight, of a sweetener.

If the cacao powder is less than 12% by weight, the taste and flavor inherent to the chocolate may be insufficient. If the cacao powder is more than 24% by weight, the texture may be hard and the bitter taste of the cacao may be intensified.

If the oil content is less than 18% by weight, the fluid flow may be weak and the viscosity may be increased. If the oil content exceeds 26% by weight, retention may increase during firing, and the shape may be difficult to maintain.

If the content of the dairy product is less than 14% by weight, the sweetness of the chocolate may be increased by the saccharide and the taste may not be harmonized. If the content of the dairy product exceeds 22% by weight, the protein may be denatured during baking,

If the content of the sweetener is less than 18% by weight, it may be difficult to satisfy all customers' preferences because of a strong bitter taste, and if it exceeds 25% by weight, the sweetener may become too sweet and inhibit the taste of the original cacao.

The additive may include glycerin in an amount of 3 to 15% by weight, and may further include 10 to 14% by weight of a filler in accordance with the type of chocolate.

If the content of glycerin is less than 3 wt%, it is difficult to realize a smooth texture of the present invention due to the similar physical properties to those of conventional chocolates. If the glycerin content exceeds 15 wt%, oil separation occurs while mixing, Eluted and separated.

If the above-mentioned material is less than 10% by weight, the taste of the material can not be appreciated. If it exceeds 14% by weight, securing the hardness of the chocolate may be difficult.

Therefore, in order to make stable and fluid flow with a large temperature change and rapid solidification, it is preferable that 12 to 24 wt% of cacao powder, 18 to 26 wt% of fat, 14 to 22 wt% of dairy product, 18 to 25 wt% of sweetener, To 26% by weight, respectively.

Next, the raw materials are mixed and kneaded to prepare a cacao mixture (S20).

The raw materials which are metered and prepared in the above step S10 are first heated under the condition of hot water at a temperature of 30 to 70 DEG C, preferably 40 to 60 DEG C, at first, the main ingredients such as milk fat, cacao powder and sweetener, Fragrances, and other additives in that order.

If the temperature is less than 30 ° C, mixing is difficult because the raw materials are present in a solid state, and if the temperature exceeds 70 ° C, the raw materials can be burned and the crystals of the atoms can be changed.

In particular, since the emulsifier has to do with the emulsification of the respective components of the chocolate, it is preferable to add the emulsifier at a temperature of 50 캜 for mixing.

Thereafter, the cacao mixture is formed (S30).

The cacao mixture prepared in the step S20 is discharged onto a steel band using an injection machine having a diameter of 20 to 30 mm at room temperature. If the temperature of the cacao mixture is less than 30 ° C, the cacao mixture hardens and hardly passes through the injection machine. If the temperature exceeds 40 ° C, the cacao mixture melts and forms a desired shape This can be difficult.

Next, firing is performed (S40).

The cacao mixture formed in step S30 is baked in an oven for 1 to 10 minutes, preferably 2 to 6 minutes, at a temperature of 150 to 250 DEG C, preferably 200 DEG C, in an oven.

If the calcination temperature is less than 150 ° C, it takes a long time to impart heat resistance to the cacao mixture. If the calcination temperature is more than 250 ° C, the cacao mixture may melt, which may make it difficult to realize a proper appearance after calcination.

If the baking time is less than 1 minute, the surface of the cacao mixture hardly hardens due to the firing process, and it is difficult to impart heat resistance. When the baking time exceeds 10 minutes, the cacao mixture burns, It may be difficult to maintain its shape.

Therefore, it is preferable that the chocolate is fired at a temperature of 150 to 250 DEG C for 1 to 10 minutes so that the chocolate has sufficient heat resistance and can improve texture and taste.

By carrying out the above-described baking process, it is not easily dissolved. Therefore, it is possible to prevent the bloom caused by the change of the external temperature at the time of storage and distribution, and the quality of the product can be improved.

A step of cutting the cacao mixture may be performed before the firing step or after the firing step is completed. For example, a cacao mixture molded on a steel band can be cut uniformly to a desired size.

Finally, cooling is performed (S50).

In step S40, cooling is performed at a temperature of 5 to 20 DEG C, preferably 10 to 18 DEG C, so as to solidify the cacao mixture so as to solidify the cacao mixture. The cooling may be carried out in a refrigerator or a ripening room.

If the cooling temperature is lower than 5 ° C, the chocolate solidifies too quickly and unstable α-crystals are formed, which may cause bloom. If the cooling temperature exceeds 20 ° C., the chocolate takes a long time to harden, Can lose.

The chilled chocolate can be distributed to the retail store through a product-specific packaging process. At this time, it is necessary to pay attention to the temperature change so as to prevent dissolution and solidification of the oil due to high temperature and cooling.

When the above-described steps are completed, fired chocolate S60 is obtained. The baked chocolate obtained by the above production method can be reduced in productivity or cost by simplifying the process by omitting the process of grinding, tempering, or conching, and is excellent in heat resistance by further performing a baking process.

In the present invention, baked chocolate is collectively referred to as chocolate, sweet chocolate, milk chocolate, family milk chocolate, white chocolate, quasi-chocolate, etc. which are processed, doped or coated with nuts,

Hereinafter, the ingredients of the baked chocolate produced according to the above-mentioned and the reasons for limitation of each ingredient will be described.

The fired chocolate of the present invention comprises 12 to 24% by weight of cacao powder, 18 to 26% by weight of fat, 14 to 22% by weight of dairy products, 18 to 25% by weight of sweetener and 18 to 26% by weight of additives. The fired chocolate has a hardness of 1600 to 1950 g, preferably 1700 to 1900 g. Thus, a smooth texture can be realized.

Cacao powder is the main ingredient of chocolate, which is a powder of cacao fruit roasted, peeled off and fat removed. These cacao powders contain caffeine, which stimulates the depressed mood and regenerates. It also contains caffeine, deobromine, alkaloids, polyphenols, dietary fiber, sugar and polyphenols. The cacao powder may contain 12 to 24% by weight, preferably 15 to 20% by weight based on the total weight%. If it is less than 12% by weight, the taste and flavor inherent to the chocolate may be insufficient. If it exceeds 24% by weight, the texture may be hard and the bitter taste of the original cacao may be strengthened.

The vegetable oil includes vegetable oils and fats and oils such as palm oil, coconut oil, soybean oil, sunflower oil, brown rice oil, rice bran oil, olive oil, grape seed oil, Vegetable oil, avocado oil, hemp seed oil, flaxseed oil, almond oil, evening primrose oil, canola oil, cottonseed oil, homoe oil or cacao butter, and animal fats include petroleum oil, lard, sheep oil, fish oil or butter. The fat may be selected from the group consisting of vegetable oil, animal fat, and mixtures thereof, preferably palm oil, palm oil, soybean oil, and mixtures thereof. The fat may be contained in an amount of 18 to 25% by weight, preferably 21 to 23% by weight based on the total weight%. If it is less than 18% by weight, the fluid flow may be weak and the viscosity may become large, and if it exceeds 26% by weight, retention elution during baking may increase and it may be difficult to maintain the shape.

The dairy product may be selected from the group consisting of milk, fresh cream, skim milk powder, whole milk powder, skim milk powder, whey powder, condensed milk and mixtures thereof, preferably selected from the group consisting of skim milk powder, . The dairy product may contain 14 to 22% by weight, preferably 16 to 20% by weight, based on the total weight%. If the content is less than 14% by weight, the sweetness of the chocolate may be increased by the saccharide, and the taste may not be harmonized. If the content exceeds 22% by weight, the protein may be denatured during baking, resulting in poor texture.

The sweetener refers to sugar alcohols, saccharides and high sweeteners, and includes glucose, fructose, sugar, maltose, lactose, oligosaccharide, tagatose, cycoose, xylose, mannose, fructooligosaccharide, galactooligosaccharide, isomaltooligosaccharide , Maltooligosaccharide, starch syrup, erythritol, solitol, mannitol, xylitol, maltitol, lactitol, isomalt, stevacide, licorice, aspartame, saccharin, And may be, but is not limited to, grape sugar. The sweetener may be contained in an amount of 18 to 25% by weight, preferably 20 to 23% by weight based on the total weight%. If it is less than 18% by weight, it may be difficult to satisfy the preference of all customers due to strong bitter taste, and if it exceeds 25% by weight, it may be too sweet and hinder the taste of the original cacao.

Examples of the additives include glycerin, emulsifiers, flavoring agents, auxiliary agents, stabilizers, acidifiers, antifoaming agents, preservatives, preservatives and antioxidants. They may be in the form of powder or liquid, preferably 18 to 26 wt% By weight and 20 to 24% by weight. However, with the exception of the above-mentioned composition components, the remainder can be substantially made up of additives, so that the content thereof is not limited so far as it does not hinder the action and effect of the present invention.

Glycerin is an additive added to impart soft properties, and may be contained in an amount of 3 to 15% by weight based on the total weight%. If it is less than 3% by weight, the physical properties of the present chocolate become similar to that of conventional chocolate, and it is difficult to realize the smooth texture of the present invention. When the content exceeds 15% by weight, oil separation occurs while mixing, And can be separated.

The flavoring agent is added for the purpose of improving the taste, flavor and odor of the product in the production process, and is selected from the group consisting of natural flavoring agents, flavoring agents by fermentation of microorganisms, synthetic flavoring agents, combination flavoring agents, alcohols and mixtures thereof , Preferably a synthetic flavoring agent, and more preferably a vanilla flavor. The flavoring agent may be contained in an amount of 0.01 to 1% by weight, preferably 0.05 to 0.15% by weight based on the total weight%. If it is less than 0.01% by weight, it is insufficient to remove the unpleasant smell of cacao. If it exceeds 1% by weight, vanilla flavor may be strong, which may hinder the original flavor of cacao.

At least one of the nuts such as almonds, cashew nuts, macadamia, peanuts, hazelnuts, pecans, walnuts, pistachios and the like, chocolate, fruit puree, dried fruit, praline, cream, , And the paste may contain a sweetener such as salt or sugar. The above-mentioned material may be contained in an amount of 10 to 14% by weight, preferably 12% by weight, based on the total weight%. If it is less than 10% by weight, the taste of the material can not be felt, and if it exceeds 14% by weight, securing the hardness of the chocolate may be difficult.

Emulsifiers are substances used to control the viscosity of the cacao mixture or to maintain a stable emulsified state of the mixture, and may be included in an amount of 0.1 to 1% by weight based on the total weight%.

The stabilizer is added for the purpose of improving the separation and stability between the chocolate components, and it is a substance added to improve the stability and stability of the chocolate component. Examples of the stabilizer include locust bean gum, xanthan gum, gela gum, guar gum, xanthan gum, pectin, alginic acid, sodium alginate, soy polysaccharide gum, Starch, chitin, egg yolk, lecithin, casein sodium, albumin, phosphate, citrate, agar, or carrageenan.

The acidulant is a generic term for food additives which are used for the purpose of imparting sour taste and include food additives such as citric acid function, anhydrous citric acid, sodium citrate, lactic acid, sodium lactate, potassium lactate, Acids, and the like.

Further, the present invention further includes a chocolate processed product in which the chocolate of the present invention is doped or coated. Here, the processed chocolate product may be, for example, confectionery, rice cake, baked goods, sugar, etc., doped or coated with chocolate. Such a chocolate processed product can have a soft texture without using moisture, and the distribution can be made easier by improving the problem of heat resistance. In addition, since it does not contain moisture, it does not affect the aging speed of the flour or starch and the microbial growth, so that the safety can be improved.

Example 1. Preparation of chocolate

The components and contents as disclosed in the following Table 1 were metered and prepared, followed by mixing and kneading at a temperature of 40 to 50 ° C to prepare a cacao mixture. The cacao mixture was then discharged onto a steel band using an extruder with a diameter of 20-30 mm and molded. Thereafter, the molded cacao mixture was passed through an oven set at a temperature of 200 DEG C for 4 minutes to be fired, and then cooled at a temperature of 10 to 18 DEG C until the product temperature became 20 DEG C or less, Chocolate.

Table 1 shows the composition and content (% by weight) of chocolate.

division Example 1 Example 2 Example 3 Example 4 Cacao powder 18 19 18 17 Maintenance (CBR) - - - - Maintenance (CBE) 22 23 23 21 Powdered milk 17 19 18 17 glucose 21.9 22.9 22.9 20.9 Sugar - - - - Hazelnut paste 12 13 13 11 glycerin 9 3 5 13 Vanilla flavor 0.1 0.1 0.1 0.1

Comparative Examples 1 and 2. Manufacture of chocolate

The chocolate of Comparative Examples 1 and 2 was prepared in the same manner as in the production methods of Examples 1 to 4, except that the ingredients and the contents shown in Table 2 were mixed.

Table 2 shows the composition and content (% by weight) of chocolate.

division Comparative Example 1 Comparative Example 2 Cacao powder 20 20 Maintenance (CBR) 25 - Maintenance (CBE) - 25 Powdered milk 14 14 glucose - 26.9 Sugar 26.9 - Hazelnut paste 14 14 glycerin 0 0 Vanilla flavor 0.1 0.1

Experimental Example 1. Sensory Evaluation

The sensory evaluation was performed with the chocolate prepared in Example 1 and Comparative Examples 1 and 2.

The sensory evaluation consisted of a panel of 30 people and was evaluated by the 9-point scale method (1 point: very bad, 9 points: very good) for the sweetness, tenderness and texture of chocolate.

Table 3 below shows the results of sensory evaluation.

As a result, with reference to Table 3, the chocolate taste and texture of Example 1 were better than those of Comparative Examples 1 and 2.

division Example 1 Comparative Example 1 Comparative Example 2 sweetness 6.0 7.0 7.0 Chocolate flavor 6.3 6.0 6.0 Texture 7.0 5.0 5.5

Experimental Example 2. Determination of hardness characteristics

In order to confirm the hardness characteristics of the chocolate of the present invention obtained in Examples 1 to 4, the following experiment was conducted.

First, the hardness of the chocolate was analyzed using a Texture Profile Analyzer (TX.XT PLUS) set at conditions of probe: A / WEG, test speed: 10 mm / sec, and strain: 70%.

Table 4 below shows the hardness measurement results of Examples 1 to 4 and Comparative Examples 1 and 2.

As a result, referring to Table 4, the hardness of the chocolate of Examples 1 to 4 was measured to be lower than those of Comparative Examples 1 to 2. Therefore, it can be guessed that the chocolate of Examples 1 to 4 has a soft texture.

division Example 1 Example 2 Example 3 Example 4 Comparative Example 1 Comparative Example 2 Hardness (Force)
(g) 1,762 1,904 1,857 1,602 2,019 1,986

Experimental Example 3. Identification of heat resistance characteristics

In order to confirm the heat resistance characteristics of the chocolate obtained in Example 1, the following experiment was conducted.

6 g of each of the chocolate of Example 1 of the present invention and the chocolate sold on the market were prepared as samples and stored in a thermostat at 30 캜 for 3 hours while they were placed on paper. Then, after taking out from the thermostat and dropping from the ground at a height of 100 cm twice, the shape and degree of deformation of the product were measured. However, the chocolate of Example 1 was prepared by molding into a size similar to that of chocolate sold on the market.

Fig. 2 is a photograph showing the results of heat resistance test using chocolate of Example 1 and common chocolate sold on the market. A is a typical chocolate, and B is chocolate of Example 1. Fig.

Referring to FIG. 2, it was confirmed that B was less melted than A.

Thus, it can be seen that the chocolate of Example 1 of the present invention is superior in heat resistance.

Although the present invention has been described in detail with reference to the above embodiments, it is needless to say that the present invention is not limited to the above-described embodiments, and various modifications may be made without departing from the spirit of the present invention.

Claims (10)

(a) preparing a cacao powder, a fat, a dairy product, a sweetener, and an additive as weighing raw materials, respectively;
(b) mixing the raw materials to prepare a cacao mixture;
(c) molding the cacao mixture;
(d) firing the molded cacao mixture; And
(e) cooling the calcined cacao mixture,
Wherein the firing of the step (d) is performed at a temperature of 150 to 250 ° C for 1 to 10 minutes.
The method according to claim 1,
In the step (a), a preparation method of the fired chocolate prepared by preparing 12 to 24% by weight of cacao powder, 18 to 26% by weight of fat, 14 to 22% by weight of milk product, 18 to 25% by weight of sweetener and 18 to 26% .
The method according to claim 1,
Wherein the mixing in the step (b) is carried out under a condition of hot water at a temperature of 30 to 70 캜.
The method according to claim 1,
Wherein the cacao mixture in the step (c) is at a temperature of 30 to 40 占 폚, and the forming is performed on a steel band.
The method according to claim 1,
Wherein the cooling in the step (e) is carried out at a temperature of 5 to 20 占 폚.
Wherein the sweetener comprises 12 to 24% by weight of cacao powder, 18 to 26% by weight of fat, 14 to 22% by weight of dairy products, 18 to 25% by weight of sweetener and 18 to 26%
Wherein the additive comprises 3 to 15% by weight of glycerin.
The method according to claim 6,
Wherein the additive further comprises a sub-material, wherein the sub-material is contained in an amount of 10 to 14% by weight based on the total weight%.
8. The method of claim 7,
Wherein the material comprises a paste homogenized from nuts, dried fruit, caramel, cream, and combinations thereof.
The method according to claim 6,
Wherein the chocolate has a hardness of 1600 to 1950 g.
A processed baked chocolate product in which the chocolate is doped or coated as claimed in any one of claims 6 to 9.

Images