Process for producing confectionery highly stable to heat

Abstract

The present invention provides a process for producing confectionery highly stable to heat which can be eaten without being deformed, becoming sticky at the surface or sticking to each other while maintaining the original mouthfeel of chocolate. As a result of the present inventors' intensive studied, it has been found out that a process for producing confectionery highly stable to heat can be provided by making the surface of a refined chocolate paste absorb moisture or bringing chocolate into contact with a moisture-containing food material, and then baking.

1 - 9 . (canceled)  
     
     
         10 . A process for producing confectionery which comprises bringing non-tempering type chocolate into contact with a moisture-containing food material by placing or depositing the chocolate on the moisture-containing food material, and then baking.  
     
     
         11 . The process according to  claim 10 , wherein the moisture-containing food material has a moisture content of 3 to 30% before baking.  
     
     
         12 . The process according to  claim 10 , wherein the chocolate is at least 3 mm thick and its viscosity after melted is at lowest 100 poise.  
     
     
         13 . The process according to  claim 10 , wherein the chocolate comprises dried egg white and/or a moisture-absorbing raw material.