PROBLEM TO BE SOLVED: To provide a chocolate material for confectionery that can be cut at a room temperature, specifically favorable for a combination with baked confectionery or other food materials.SOLUTION: In a production method of a chocolate material for confectionery, a weight ratio of chocolates having been heated and melt and a plastic water-in-oil type emulsified product is within a range of 95:5-65:35, and at mixing, a product temperature of the chocolates is 30°C-50°C, and a product temperature of the plastic water-in-oil type emulsified product is 15°C-30°C. Confectionery is obtained by combining the chocolate material for confectionery and one or more kinds selected from baked confectionery, marshmallow, nuts, dried fruits, candies, and snacks.SELECTED DRAWING: NoneCOPYRIGHT: (C)2017,JPO&INPIT【課題】常温でカット可能で、特に焼菓子や他の食品素材との組み合わせに適した製菓用チョコレート素材の提供。【解決手段】加温融解したチョコレート類と、可塑性油中水型乳化物の重量比が95:5~65:35の範囲で、混合時におけるチョコレート類の品温が30℃~50℃、可塑性油中水型乳化物の品温が15℃~30℃である、製菓用チョコレート素材の製造方法。及び該製菓用チョコレート素材と、焼菓子、マシュマロ、ナッツ類、ドライフルーツ類、キャンディー類、スナック類から選ばれた1種以上との組み合わせからなる、菓子。【選択図】なし
