Abstract: The present invention is to provide an impregnated, layered, fat-based confectionery having a new texture characterized in that the taste and texture of a porous baked confectionery is integrated into the texture of a fat-based confectionery, and a method for producing such a confectionery. The impregnated, layered, fat-based confectionery comprises a porous baked confectionery, a fat-based confectionery for layering and a fat-based confectionery substance for impregnation, wherein the porous baked confectionery is impregnated with the fat-based confectionery substance for impregnation.

Abstract: Relatively large-sized hollow confectionery containing an expanded chocolate and having a very light texture. Namely, a hollow confectionery having a space volume of up to 100 ml. The hollow confectionery containing an expanded chocolate, which are composed of a gas-entrapped chocolate mass comprising a diglycerin fatty acid ester or a mixed oil containing an edible fat and tri-saturated fatty acid glycerides containing behenic acid, BOB seeding material or crystalline powdered BOB, and hollow confectionery filled with the gas-entrapped chocolate mass, can be obtained by expanding the expanded chocolate mass in the hollow confectionery under reduced pressure and then cooling to give gas-entrapped chocolate having an apparent specific gravity of 0.14 to 0.30.

Abstract: A method of making a hollow baked confectionery comprising forming a dough of a biscuit or a cracker capable of being formed into a sheet into a double sheet, shaping the dough by cutting, subjecting the dough to an alkali treatment, and baking, either without washing with water or after washing with water. The method provides a hollow baked confectionery having a substantially high inner space ratio and which has a desirable shape and is pleasurable to eat. The hollow space inside the baked confectionery is quite stable. Therefore, a material such as chocolate or the like can be filled in the hollow space in a larger amount than was previously possible.

Abstract: The present invention provides a porous baked food material having excellent taste and texture. According to the method for the production of the food material, a baked porous food, such as a baked cake is combined with a fat based confectionery such as chocolate. The baked porous food is embedded in a fat based confectionery in its molten liquid state, degassed under a reduced pressure and subsequently returned to ambient pressure. Impregnation of the aerated food material with the fat based confectionery is thereby accomplished.