Provided is a technique for imparting a mild soft texture inherent to chocolate, particularly a melt-like texture, to the inside of a baked chocolate confectionery obtained by baking a surface of a chocolate molded article. In the present invention, the inside of a baked chocolate confectionery obtained by baking a surface of a chocolate molded article comprising a chocolate dough, a surface structure of the baked chocolate confectionery not adhering to the fingers at 40 DEG C, includes a soft portion in which the maximum particle size of solids as measured by a micrometer is 40 [mu]m or less.本發明提供一種技術，係於烘烤巧克力成形品的表層而獲得之烘烤巧克力糖食中，將其內部的口感製成巧克力原本之濕潤和柔軟的口感，特別是如融化般的口感。將烘烤包含巧克力原料之巧克力成形品的表層而獲得，且於40℃時表面組織不黏附手指之烘烤巧克力糖食的糖食內部製成含有軟質部分之構成，而該軟質部分於40℃下以測微計測定時之固體物的最大粒度為40μm以下。
