There is a demand for a chocolate-impregnated confectionery product, which has a light eating texture (crispy eating texture )intrinsic to a confectionery base thereof as well as mild taste(chocolate taste).The chocolate-impregnated confectionery product includes a puffed cereal (2) as a hollow base food and chocolate (3) infiltrated in the puffed cereal (2). The weight percentage W0 of the chocolate (3) based on the overall weight is 70 to 80 wt%. The hollow percentage (S0), which is the ratio of the area (S2) of a cavity (4) to the area (S1) of the entire section taken by cutting a center portion of the hollow base food, is 7 to 30%.The chocolate-impregnated confectionery product (1) has a light eating texture (crispy eating texture ) as well as mild taste (chocolate taste).於含浸有巧克力之零食中,一直希望有兼具零食原本之輕脆(鬆脆食感)與味道(巧克力感)者。使巧克力3相對於作為中空食品之泡芙2滲入,將巧克力3佔整體重量之重量比例W0設為70~80%。又,於切斷中空食品之中心部之切斷面中,將空洞部分4之面積S2相對於切斷面整體之面積S1之比率即中空率S0設為7~30%。於含浸有巧克力之零食1中,可達成兼具輕脆(鬆脆食感)與味道(巧克力感)。1‧‧‧含浸有巧克力之零食(中空零食)2‧‧‧泡芙3‧‧‧巧克力4‧‧‧空洞部分51‧‧‧外緣52‧‧‧內周面S1‧‧‧切斷面整體之面積S2‧‧‧空洞部分之面積W1‧‧‧含浸有巧克力之零食整體之重量W2‧‧‧泡芙之重量W3‧‧‧巧克力之重量
