CHOCOLAT, PROCÉDÉ POUR LA PRODUCTION DE PRODUIT ALIMENTAIRE RECOUVERT DE CHOCOLAT ENROBÉ PAR LE CHOCOLAT, ET PROCÉDÉ POUR EMPÊCHER L'AUGMENTATION DE VISCOSITÉ DE CHOCOLAT POUR L'ENROBAGE
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).
