PROCÉDÉ DE PRODUCTION DE CHOCOLAT CONTENANT DE L'EAU ET RÉSISTANT À LA CHALEUR, CHOCOLAT CONTENANT DE L'EAU ET RÉSISTANT À LA CHALEUR, PROCÉDÉ DE SUPPRESSION DE L'AUGMENTATION DE LA VISCOSITÉ DE LA PÂTE DE CHOCOLAT CONTENANT DE L'EAU, ET PROCÉDÉ DE FORMATION DE SQUELETTE DE SACCHARIDE DANS LE CHOCOLAT CONTENANT DE L'EAU ET RÉSISTANT À LA CHALEUR
The present invention addresses the problem of providing a method for suppressing an increase in the viscosity of a water-containing heat-resistant chocolate mix, said water-containing heat-resistant chocolate mix being in a molten liquid state before molding, in manufacturing a water-containing heat-resistant chocolate. Provided is a method for manufacturing a water-containing heat-resistant chocolate, said method comprising a seeding agent addition step for adding, to a chocolate mix in a molten state having a temperature of 32-40°C, a seeding agent that contains at least a β-form XOX crystal, and a water addition step for adding water to the aforesaid chocolate mix.[wherein: X stands for a saturated fatty acid having 18-22 carbon atoms； O stands for oleic acid； and XOX stands for a triacylglycerol that carries oleic acid attached to the 2-position of glycerol and X is attached to the 1- and 3-positions thereof]
