IMPREGNATION CHOCOLATE CONFECTIONERY

PROBLEM TO BE SOLVED: To provide an impregnation chocolate confectionery that is enough impregnated and enables the co-existence of three factors including a crisp texture intrinsic to a confectionery, and a chocolate flavor and a smooth meltability in the mouth that are intrinsic to a chocolate, in...

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Bibliographische Detailangaben
Hauptverfasser:	KOYAMA TOSHIYUKI, ISHIKAWA MAYA, TADOKORO KEIJI, ASHITANI HIROAKI
Format:	Patent
Sprache:	eng
Schlagworte:	CHEWING GUM COCOA COCOA PRODUCTS, e.g. CHOCOLATE CONFECTIONERY FOODS OR FOODSTUFFS HUMAN NECESSITIES ICE-CREAM PREPARATION THEREOF SUBSTITUTES FOR COCOA OR COCOA PRODUCTS THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
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Beschreibung
Zusammenfassung:	PROBLEM TO BE SOLVED: To provide an impregnation chocolate confectionery that is enough impregnated and enables the co-existence of three factors including a crisp texture intrinsic to a confectionery, and a chocolate flavor and a smooth meltability in the mouth that are intrinsic to a chocolate, in a confectionery impregnated with chocolate.SOLUTION: A impregnation chocolate confectionery 10 is produced by impregnating a chocolate 12 into convexo-concave wafers 11, and the weight ratio of chocolate 12 is 77-85% of the whole weight. As a result, it is possible to provide the novel impregnation chocolate confectionery 10 with which consumers can fully enjoy a natural crisp texture intrinsic to a confectionery, and a chocolate flavor and a smooth meltability in the month that are intrinsic to a chocolate.