| abstract |
It is to provide a chocolate product having a delicate and higher-quality taste and further having improved both a fruit flavor and a nut flavor, and a method for producing the same. n The method comprises the step of roasting cacao beans with the heat of charcoal fire. In the roasting step, the cacao beans may be directly exposed to the charcoal fire. In the roasting step, the cacao beans may be roasted at 90 to 150°C. |