| abstract |
(57) [Summary] [Structure] Solid chocolates produced by tempering, wherein the fat and oil components are cocoa butter and a melting point of 26. It consists of the melting point part in the palm oil fraction having an iodine value of 32 to 45 at ˜31 ° C., and milk fat is added if necessary, and the total fat and oil content in the dough is 40 to 60% by weight. On the other hand, the melting point of the palm oil in the fraction is 40 to 60% by weight. To this, candelilla wax, which is a natural wax having a melting point of 60 ° C. or higher, is added in an amount of 0.2 to 10% by weight based on the total oil and fat content. Become chocolates. [Effect] It is possible to obtain a delicious chocolate which is extremely meltable in mouth and excellent in heat-resisting shape, and has appropriate fluidity and good workability. |