Chocolate product and manufacturing method thereof

Abstract

The invention provides a chocolate product and a manufacturing method thereof. The chocolate product comprises four layers from the inside to outside, wherein the first layer includes nut kernels, dried fruits or jelly sweets, the second layer is a pure-fat white chocolate layer, the third layer is a pure-fat milk chocolate layer or a pure-fat black chocolate layer, and the fourth layer is a crispy sugar-coated layer. The chocolate product is clear in structure and strong in layering sense, tastes special and abundant, and can meet consumers' high requirements for the taste of a chocolate product. Furthermore, in the chocolate product, the pure-fat chocolate are prevented from melting at a high temperature, thereby solving the problem of high-temperature storage and transportation and actual difficulty on sale, and the operation cost is reduced. The good quality and quality stability of the chocolate product can be kept.

Description

technical field [0001] The invention relates to the field of food, in particular to a chocolate product and a manufacturing method thereof. Background technique [0002] Compared with many years ago, more Chinese people's demand for chocolate is not just "gifting", chocolate is endowed as an "emotional product", and what consumers experience is the sense of happiness when eating it. With the progress of society and the improvement of people's living standards, consumers are pursuing chocolate products with richer taste and more nutrition and health. According to the survey, the annual sales growth rate of chocolate products is as high as 25%, much higher than the 5-8% growth rate of chocolate. [0003] Since the shape and taste of chocolate are restricted by temperature and humidity, in order not to affect the experience of consumers, during storage, transportation and sales, keep the temperature in a cool and dry place with a temperature of 10-22°C and a relative humidity ...

AI Technical Summary

Problems solved by technology

[0006] The technical problem to be solved by the present invention is to provide a chocolate product and its manufacturing method in view of the shortcomings in the prior art, such as simple product structure, insufficient taste, poor consumer experience after eating, inconvenient high-temperature storage and sales, etc. Chocolate products have a four-layer structure from the inside to the outside: the first layer is nuts, dried fruits or gelatin (core layer), the second layer is pure fat white chocolate layer, and the third layer is pure fat milk chocolate layer or layer of dark chocolate with fat and a fourth layer of crispy icing

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