Abstract: A technique for imparting a mild soft texture inherent to chocolate, particularly a melt-like texture, to the inside of a baked chocolate confectionery obtained by baking a surface of a chocolate molded article. In the present invention, the inside of a baked chocolate confectionery obtained by baking a surface of a chocolate molded article comprising a chocolate dough, a surface structure of the baked chocolate confectionery not adhering to the fingers at 40° C., includes a soft portion in which the maximum particle size of solids as measured by a micrometer is 40 ?m or less.

Abstract: Provided is a method for manufacturing a baked chocolate by shaping a chocolate to a prescribed shape and baking, wherein the inherent softness of chocolate can be maintained in the interior of the baked chocolate obtained thereby, and sagging during baking and uneven baking can be prevented. During baking of the shaped chocolate in an oven, characterized in that an ambient temperature during a first half of baking is set to 170-350° C., an ambient temperature during a second half of baking is set to 150-330° C., and the temperature during the first half of baking is set to at least 20° C. higher than the temperature during the second half of baking. The baked chocolate is preferably aerated to a specific gravity of 0.3-1.1.

Abstract: Provided is a method for manufacturing an aerated chocolate from a non-tempered type chocolate containing a non-tempered type non-cocoa fat and having reduced bloom, the chocolate being improved by uniform introduction of fine air bubbles. Also provided is a method for manufacturing baked chocolate, using the aerated chocolate obtained by the above manufacturing method. This method for manufacturing an aerated chocolate involves chilling a chocolate containing a non-tempered type non-cocoa fat from a completely molten state to a temperature 0.5-5° C. lower than the solidification temperature, reheating to a temperature 1-5° C. higher than said temperature, and providing aeration to bring the specific gravity to 0.3-1.1. Baked chocolate is obtained by forming the aerated chocolate obtained by said method to a prescribed shape, and baking the chocolate.

Abstract: Provided is a method for manufacturing a baked chocolate by shaping a chocolate to a prescribed shape and baking, wherein the inherent softness of chocolate can be maintained in the interior of the baked chocolate obtained thereby, and sagging during baking and uneven baking can be prevented. During baking of the shaped chocolate in an oven, characterized in that an ambient temperature during a first half of baking is set to 170-350° C., an ambient temperature during a second half of baking is set to 150-330° C., and the temperature during the first half of baking is set to at least 20° C. higher than the temperature during the second half of baking. The baked chocolate is preferably aerated to a specific gravity of 0.3-1.1.

Abstract: A technique for imparting a mild soft texture inherent to chocolate, particularly a melt-like texture, to the inside of a baked chocolate confectionery obtained by baking a surface of a chocolate molded article. In the present invention, the inside of a baked chocolate confectionery obtained by baking a surface of a chocolate molded article comprising a chocolate dough, a surface structure of the baked chocolate confectionery not adhering to the fingers at 40° C., includes a soft portion in which the maximum particle size of solids as measured by a micrometer is 40 ?m or less.