Abstract: The invention provides a chocolate having strong aroma characteristics. The aroma characteristics may include at least one of a fruity aroma and a floral aroma, and isoamyl acetate may be contained as an aroma component. The invention also provides a novel method for producing a chocolate having strong aroma characteristics. The method includes a step of crushing at least a cacao raw material and a sugar raw material in a sealed crusher.

Abstract: The invention provides a chocolate having strong aroma characteristics. The aroma characteristics may include at least one of a fruity aroma and a floral aroma, and isoamyl acetate may be contained as an aroma component. The invention also provides a novel method for producing a chocolate having strong aroma characteristics. The method includes a step of crushing at least a cacao raw material and a sugar raw material in a sealed crusher.

Abstract: A device (10) for distributing expandable dough to plural holes (5A) is provided at a terminal end of a rotor (3) in an extruder to form plural expanded confectioneries, each of which has a rod-like configuration. A first member (20) with a through hole (22) at central portion thereof has plural and radial channels (24), and a second member (30) connected to the first member has a multi-faced pyramid-like projection (34) at a central portion of the inner wall therof. The inner wall has channels (36), each radially extending from a base of a face of the projection. The channels in the second member and the other channels in the first member are opposingly arranged in alignment to form diverging flow passages for the expandable dough. The second member has plural bores (32) arranged so as to form a concentric circle, and one each of each bore communicates with one end of the diverging flow passage while the other end is opened to form an expanding portion for the confectionery dough.