An objective of this invention is to provide a method for producing a baked chocolate by shaping a chocolate dough in a predetermined shape followed by baking it, which allows the obtained baked chocolate to maintain softness inside and prevent collapse and uneven.While baking the shaped chocolate dough by oven, the ambient temperature of the first half of the baking step is set as 170℃ to 350℃, and the ambient temperature of the last half of the baking step is set as 150℃ to 300℃, and the baking temperature in the first half is higher than that in the last half at least by 20℃. The aerated ratio of the backed chocolate dough is preferable set as 0.3 to 1.1.本發明之課題在於提供一種燒製巧克力的製造方法,其係於將巧克力素材成形為預定形狀再燒製的燒製巧克力之製造方法中,能讓所得到的燒製巧克力之內部維持原本的柔軟度,且能防止烤塌、烤斑。以烤爐燒製成形的巧克力素材時,在燒製的前半步驟之環境溫度係設為170至350℃,在燒製的後半步驟之環境溫度係設為150至330℃,而且,係以前述燒製前半步驟的溫度至少要較前述燒製後半步驟的溫度高20℃以上之方式燒製。燒製的巧克力素材係以含氣且比重設為0.3至1.1者為較佳。
