Method for producing chocolate and chocolate-coated food coated with the chocolate, and method for suppressing increase in viscosity of chocolate dough
The problem of the present invention is to provide a chocolate with good heat-resistance, bloom resistance and melt-in-the-mouth property, production method by which a chocolate-covered food product coated with the chocolate is obtained, and a method for preventing an increase in the viscosity of chocolate mix. The present invention provides a method for producing a chocolate comprising an addition step for adding a seeding agent containing at least ²-StOSt crystal to chocolate mix in a melted state, wherein the fat content of the chocolate mix is 26 to 70 mass% StOSt (where StOSt is 1,3-distearoyl-2-oleylglycerol).
