PURPOSE: A fabrication method of chocolate is provided to reduce the usage amount of sugar, and to reduce the manufacturing time.CONSTITUTION: 100 parts by weight of grain syrup, 50-100 parts by weight of water, and 10-30 parts by weight of soju are mixed, heated, and cooled to obtain syrup (S1). Chocolate shells with openings are produced using tampered chocolate (S2). 5-30 parts by weight of alcoholic drink are poured into 100 parts by weight of syrup to obtain alcoholic syrup (S3). The alcoholic syrup is inserted into the chocolate shells through the openings (S4). White chocolate and heated fresh cream are mixed, and the mixture is inserted into the openings of the chocolate shells before hardening (S5). The openings of the chocolate shells are covered with the tampered chocolate (S6). The heating of the syrup is conducted at 100°C. The tampered chocolate is dark chocolate or milk chocolate.COPYRIGHT KIPO 2013[Reference numerals] (S1) Mixing and heating grain syrup, water and soju to produce syrup (S2) Tampering chocolate and filling into a mold to produce chocolate shells (S3) Mixing alcoholic drink with syrup to produce alcoholic syrup (S4) Inserting alcoholic syrup into chocolate shells through openings of the chocolate shells (S5) Mixing white chocolate and heated fresh cream, inserting into the openings of the chocolate shells before hardening (S6) Covering openings of the chocolate shells with tampered chocolate to complete the process본 발명은 주류(Liquor)를 포함하는 초콜릿(Chocolate)의 제조방법 및 이로부터 제조되는 주류를 포함하는 초콜릿에 관한 것으로서, 보다 구체적으로는, 종래의 주류를 포함하는 초콜렛에 다량 함유되어 있는 설탕 대신 조청으로 대체하여 설탕의 섭취를 줄이고, 식감의 개선으로 부드러운 맛을 향상시키며, 생산 시간을 획기적으로 줄일 수 있는 주류를 포함하는 초콜릿의 제조방법 및 이로부터 제조되는 주류를 포함하는 초콜릿에 관한 것이다. 본 발명에 따르면, 설탕 대신 조청을 사용함으로써 시럽을 굳히는데 많은 시간이 필요하지 않아 전체적인 제조 시간이 현저히 줄어들고, 설탕 사용량을 감소시키며, 기존의 초콜릿보다도 식감이 더욱 뛰어난 우수한 효과가 있다.
