Provided is a heat-tolerant confectionery having excellent chocolate flavor and a light texture with a crispy crystalline feeling. Provided is a confectionery characterized by including 56 wt% or more of crystalline sugar and 18 wt% or more of cacao mass. Also provided is a method for manufacturing the confectionery, the method comprising: a step for mixing the crystalline sugar, the cacao mass, and water, and concentrating at a temperature of 105-150 DEG C a step for adjusting the temperature of the concentrated dough to 45-105 DEG C a step for mixing a fine powder of the crystalline sugar into the temperature-adjusted dough and a step for molding the dough into which the fine powder of crystalline sugar is mixed.本發明係提供一種具有優異巧克力風味,與酥脆結晶感的輕快口感,且為耐熱性之糕點。本發明提供的糕點特徵為含有56重量%以上的結晶性糖質,18重量%以上的可可塊。另外,本發明係提供一種糕點的製造方法,其係包含混合結晶性糖質、可可塊、水,以105℃以上,150℃以下的溫度進行熬煮的步驟,將經熬煮過的混合物以45℃以上,105℃以下進行調溫的步驟,將結晶性糖質的微粉末混合入經調溫的混合物的步驟,以及將混合了結晶性糖質的微粉末之混合物進行成型的步驟。
