Baked chocolate and making method thereof

Abstract

The invention relates to a formula and a preparation method of baked chocolate. According to the preparation method and the formula disclosed by the invention, the baked chocolate product taking the pure-fat chocolate as a basic component is prepared under the condition of not increasing additional working procedures / equipment and not adding cocoa butter substitutes; the baked chocolate product has excellent high temperature resistance, can tolerate higher temperature, is excellent in shape preserving performance, can resist long-distance transportation, and has the advantages of being crisp in mouth feel and rich in chocolate flavor.

Description

Technical Field

[0001] The invention belongs to the technical field of food, and in particular relates to a formula of baked chocolate and a preparation method thereof. Background Art

[0002] Chocolate is a kind of brown and shiny color, solid and brittle texture, beautiful cocoa and milk flavor, delicate and smooth exquisite quality, especially rich in nutrition, which is welcomed and loved by people. In recent years, the chocolate market has continued to develop and innovate, and consumers have higher pursuits for more delicious and diversified products. Especially with the increasing combination of chocolate and baking, conventional chocolate and baked Western bread products can no longer meet consumers' demand for diversified and innovative products.

[0003] Therefore, researchers in the field have developed baking-resistant chocolate. However, most baking-resistant chocolates require the addition of a certain proportion of baking-resistant fats (e.g., cocoa butter substitutes) to increase the melting point to achieve baking resistance, but this does not meet the growing demand of consumers for pure fat chocolate, so other methods are needed to achieve baking resistance of chocolate.

[0004] For example, invention patent 1JP2009-059914A improves the baking resistance of chocolate by aerating the chocolate slurry, while giving the chocolate an airy and light taste; invention patent JP6225296 applies a sugar-water solution with an emulsifier on the surface of the chocolate, which is similar to polished chocolate products. By applying a glue-like substance on the surface of the chocolate, the chocolate can have a certain baking resistance, thereby forming different levels of taste, excellent shape retention and non-stick bag performance. However, the methods in the above patents make the chocolate preparation process too complicated, requiring additional equipment and processes, reducing production efficiency and increasing raw material costs. Summary of the invention

[0005] In order to solve the above technical problems, the present invention provides a roasted chocolate, wherein:

[0006] The recipe of the baked chocolate comprises a basic component and an added component.

[0007] Wherein, based on 100 parts by weight of the base component, the base component comprises the following components in parts by weight:

[0008]

[0009] Wherein, the starch is composed of 50-80%wt of high-amylose corn starch and 20-50%wt of sweet potato starch;

[0010] Wherein, the added components include a compound emulsifier and a compound thickener;

[0011] Based on 100 parts by weight of the base component, the compound emulsifier is 0.1 to 5 parts by weight; and the compound emulsifier contains 50 to 70% wt of phospholipids, 15 to 25% wt of polyglycerol ricinoleate and 15 to 25% wt of magnesium stearate;

[0012] The weight ratio of the starch to the compound thickener is 10:1-20:1, and the compound thickener is composed of 40-60%wt of acetate starch and 40-60%wt of phosphate distarch.

[0013] In one or more embodiments, the additional component further comprises 1 to 20 parts by weight of a moisture retaining agent, based on 100 parts by weight of the base component; preferably, the moisture retaining agent consists of 40 to 60% wt of polydextrose and 40 to 60% wt of glycerol.

[0014] In one or more embodiments, the additional component further comprises 1 to 20 parts by weight of an acidity regulator, based on 100 parts by weight of the base component; preferably, the acidity regulator consists of 30 to 50% wt of dipotassium hydrogen phosphate and 50 to 70% wt of potassium dihydrogen phosphate.

[0015] In one or more embodiments, based on 100 parts by weight of the base component, the starch consists of 5 to 15 parts by weight of high-amylose corn starch and 1 to 10 parts by weight of sweet potato starch, and the compound thickener consists of 0.1 to 1 part of acetate starch and 0.1 to 1 part of distarch phosphate.

[0016] Another aspect of the present invention provides a method for making roasted chocolate, wherein:

[0017] The production method adopts the above-mentioned roasted chocolate recipe, which comprises the following steps:

[0018] Step 1), preparing the materials: heating and melting the cocoa butter and cocoa liquor according to the recipe, and setting aside;

[0019] Step 2), grinding: after putting 70-90%wt of the melted cocoa butter obtained in step 1) and all the cocoa liquor into a chocolate fine grinder, weigh the cocoa powder, white sugar and trehalose according to the recipe, put them into the chocolate fine grinder at 40°C-60°C for grinding until the fineness of the material reaches less than 20 microns, then stop grinding to obtain the sauce;

[0020] Step 3), refining: putting the sauce obtained in step 2) into a refiner, adding the remaining melted cocoa butter, refining at 50°C to 60°C for 1-2 hours, and then refining at 40°C to 50°C for 5-10 hours, then adding the composite emulsifier according to the formula, and the optional moisture retainer, acidity regulator and flavor, and refining for 0.5-1 hour to obtain the refined chocolate sauce;

[0021] Step 4), mixing: according to the formula, starch and compound thickener are weighed and put into a mixer to mix evenly, and the mixer is kept at a constant temperature of 30-40° C.; the roasted chocolate sauce is obtained.

[0022] In one or more embodiments, the baked chocolate sauce obtained in step 4) is injected into a mold, and after a freezing process and a demoulding process, the baked chocolate product is obtained through a baking process.

[0023] In one or more embodiments, during the freezing process, the cells are placed in a constant temperature environment at -18°C.

[0024] In one or more embodiments, in the baking process, the parameters of upper and lower fire temperatures: 130-150° C., and baking time: 12-15 minutes are adopted.

[0025] In another aspect, the present invention provides a baked chocolate product, wherein the baked chocolate product is obtained by the above-mentioned production method.

[0026] The invention provides a formula of baked chocolate and a preparation method thereof. The preparation method and the formula of the invention produce a baked chocolate product with pure fat chocolate as a basic component without adding additional processes / equipment and without adding cocoa butter substitute (to increase the melting point). The baked chocolate product has excellent high temperature resistance, can withstand higher temperatures, has good shape retention, can withstand long-distance transportation, and has the advantages of crisp taste and rich chocolate flavor. DETAILED DESCRIPTION

[0027] definition:

[0028] The following are some definitions that may be used to explain the "Implementation" section below.

[0029] All percentages are by weight based on the total weight of the composition, unless otherwise indicated. Similarly, all ratios are by weight, unless otherwise indicated. As used herein, "about," "approximately," and "substantially" are understood to refer to a number within a certain numerical range, such as within the range of -10% to +10% of the referenced number, preferably -5% to +5% of the referenced number, more preferably -1% to +1% of the referenced number, and most preferably -0.1% to +0.1% of the referenced number.

[0030] In addition, all numerical ranges herein are understood to include all integers or fractions (including endpoints) within the range. In addition, these numerical ranges are understood to provide support for claims involving any number or subset of numbers within the range. For example, the disclosure of 1 to 10 is understood to support the range of 1 to 8, 3 to 7, 1 to 9, 3.6 to 4.6, 3.5 to 9.9, etc.

[0031] As used herein and in the appended claims, unless the context clearly dictates otherwise, the singular form of a word includes the plural form. Thus, references to "a", "an", and "the" generally include the plural form of the corresponding term. For example, reference to "component" or "method" includes reference to a plurality of such components or methods. The term "and / or" employed in the context of "X and / or Y" should be interpreted as "X" or "Y" or "X and Y". Similarly, "at least one of X or Y" should be interpreted as "X" or "Y" or "both X and Y".

[0032] Similarly, the words "include / comprise / contain" are all intended to be interpreted inclusively rather than exclusively. Likewise, the terms "include / comprise / contain" and "or" should all be considered inclusive unless the context clearly prohibits such an interpretation. However, the embodiments provided by the present disclosure may not contain any elements that are not explicitly disclosed herein. Therefore, the disclosure of an embodiment defined by the terms "include / comprise / contain" is also the disclosure of multiple embodiments of "consisting essentially of the disclosed components" and "consisting of the disclosed components."

[0033] In the present invention, "preferably", "better", "more preferably", and "suitably" are only used to describe implementation methods or examples with better effects, and it should be understood that they do not constitute a limitation on the scope of protection of the present invention. In the present invention, "optionally", "optional", and "optional" refer to being optional, that is, any one of the two parallel schemes of "yes" or "no". If multiple "options" appear in a technical solution, unless otherwise specified and there is no contradiction or mutual restriction, each "optional" is independent of each other.

[0034] The term "example / embodiment" used herein is for illustration only and should not be considered exclusive or comprehensive. Any embodiment disclosed herein can be combined with any other embodiment disclosed herein, unless otherwise explicitly indicated.

[0035] The following are explanations of the terms:

[0036] The term "cocoa butter", also known as cocoa butter, is a creamy yellow hard natural vegetable fat extracted from cocoa mass. It is a very unique fat. In addition to its strong and beautiful unique aroma, cocoa butter is also quite solid and brittle at lower temperatures. Cocoa butter is an ideal special fat for chocolate.

[0037] The term "cocoa liquor" refers to a paste made from cocoa beans that is cleaned, screened, roasted, shelled, alkalized (or not), and finally finely ground into a paste called cocoa liquor. Cocoa liquor has the characteristics of a fluid when warm, and solidifies into blocks after cooling, so it is called liquid. The cocoa butter content in cocoa liquor is generally between 50 and 55%.

[0038] The term "cocoa powder" is the cocoa bean fragments (commonly known as cocoa cakes) obtained after the cocoa beans are fermented, roughly crushed, and peeled, and then the cocoa cakes are defatted and crushed into a powder, which is cocoa powder.

[0039] The term "white sugar" means that white sugar is a type of edible sugar. Its particles are crystalline, uniform, white in color, pure in sweetness, and slightly less sweet than brown sugar. It is often used in cooking. Appropriate consumption of white sugar has the effects of nourishing the middle and replenishing qi, harmonizing the stomach and moistening the lungs, nourishing yin and stopping sweating. GB 13104-2014 defines white sugar as sucrose crystals made from sugar cane or beets through processes such as extracting sugar juice, purifying, boiling and crystallizing, and separating honey.

[0040] The term "trehalose", also known as trehalose and fusin, is a non-reducing disaccharide composed of two glucose molecules. The structural formula is α-D-pyranose glucoside ~ α-D-pyranose glucoside, often existing as a dihydrate, with a molecular formula of C 12 H 22 O 11 ·2H 2 O. Trehalose is a typical stress metabolite that can form a unique protective film on the cell surface under harsh environmental conditions such as high temperature, high cold, high osmotic pressure, and dehydration, effectively protecting the biological molecular structure from being destroyed, thereby maintaining the life process and biological characteristics of living organisms. There are three optical isomers, namely α, α-trehalose (Mushroom Sugar), α, β-trehalose (Neotrehalose) and β, β-trehalose (Isotrehalose). Trehalose is a proliferation factor for beneficial intestinal bacteria in the body-bifidobacteria, which can improve the intestinal microecological environment, strengthen the digestion and absorption function of the gastrointestinal tract, effectively eliminate toxins in the body, and enhance the body's immune and disease resistance. Studies have also shown that trehalose has a strong anti-radiation effect.

[0041] The term "emulsifier" refers to a substance that can improve the surface tension between the various constituent phases in an emulsion to form a uniform and stable dispersion system or emulsion.

[0042] The term "high amylose corn starch" refers to starch with a high amylose content in the endosperm of corn kernels, which exceeds 50% of the total starch.

[0043] The term "sweet potato starch" is also called sweet potato starch, sweet potato starch, sweet potato starch, yam starch, mountain starch, etc. It is a powder made from sweet potato starch, etc. Generally, sweet potato starch is granular, with two types of coarse and fine particles. Usually, coarse particles are better for home purchase. Sweet potato starch, like corn starch, will become viscous after being melted in water and heated, while sweet potato starch has a higher viscosity than corn starch. Therefore, sweet potato starch is rarely used in thickening Chinese dishes because the viscosity is difficult to control. It is widely used in the production of Chinese dim sum, such as mountain starch dumplings.

[0044] The term "thickener" refers to a substance that can increase the viscosity of food or form a gel, thereby changing the physical properties of the food, giving the food a sticky and suitable taste, and emulsifying, stabilizing or suspending the food.

[0045] The term "humectant" refers to a substance added to food to help retain moisture.

[0046] The term "acidity regulator" refers to a substance used to maintain or change the pH of food.

[0047] The formula and preparation method of the roasted chocolate provided by the present invention are further improvements made on the basis of the prior art.

[0048] Referring to the above-mentioned background technology section, the prior art generally adopts the method of adding cocoa butter substitute to increase the melting point, or adding additional steps to obtain chocolate with baking resistance.

[0049] The inventor of the present application did not add any additional steps (nor any additional equipment) to the production method, and did not add any cocoa butter substitute. The inventor made a blend based on the existing pure fat chocolate basic component formula.

[0050] In order to improve the baking and high temperature resistance of pure fat chocolate, the inventor tried to add starch and thickener. Regarding starch, the inventor tried conventional corn starch, potato starch, cassava starch, sweet potato starch, etc. Through blending, it was found that the combination of a specific ratio of high-amylose corn starch and sweet potato starch is better than the above conventional starch. However, the amount of starch added should not be too much, which will affect the texture and taste (powdery texture) of the chocolate. The inventor tried to add a thickener that cooperates with the above starch. After many tests and screenings, a compound thickener of acetate starch and phosphate distarch was obtained, and it was found that adding a specific proportion of compound thickeners can reduce the amount of starch used and significantly improve the baking resistance of chocolate.

[0051] Furthermore, the inventors of the present application found during the experiment that the roasted chocolate product obtained by using the formula of the present application has good shape retention and excellent transportation resistance, and the product can still maintain a high degree of appearance integrity when subjected to falling impact during transportation and loading and unloading.

[0052] Furthermore, in order to protect the above-mentioned starch and thickener during the baking process, the inventors added an appropriate amount of moisture retaining agent to the formula, which can ensure that the baked chocolate product of the present application does not produce a burnt smell during the baking process.

[0053] Furthermore, in order to make the compound thickener cooperate better with starch and play a better role, the inventors added an appropriate amount of acidity regulator to the formula to make the entire chocolate system slightly acidic, so that the compound thickener and starch can better play the baking and high temperature resistance performance.

[0054] The following examples are further elaborations of the present invention, but the contents of the present invention are not limited by the following contents. The embodiments in the present specification are only used to illustrate the present invention, and they do not limit the scope of protection of the present invention. The scope of protection of the present invention is limited only by the claims, and any omissions, substitutions or modifications made by those skilled in the art on the basis of the embodiments disclosed in the present invention will fall within the scope of protection of the present invention.

[0055] The following examples use conventional instruments and equipment in the art. The experimental methods in the following examples where specific conditions are not specified are usually carried out under conventional conditions or under conditions recommended by the manufacturer. The various raw materials used in the following examples are conventional commercial products unless otherwise specified. In the specification of the present invention and the following examples, unless otherwise specified, "%" means weight percentage and "part" means weight part.

[0056] The sources of raw materials are as follows:

[0057] Cocoa butter: purchased from Olam International Ltd., product model 700-SB;

[0058] Cocoa liquor: purchased from Zhejiang Qili Xingguang Cocoa Products Co., Ltd.;

[0059] Cocoa powder: alkalized cocoa powder (fat content 10-12%) purchased from Wuxi Sweet Cocoa Food Co., Ltd.

[0060] White sugar: first-grade white sugar purchased from Guangzhou Huatang Food Co., Ltd.

[0061] Trehalose: purchased from Suqian Meineng Biotechnology Co., Ltd.

[0062] High amylose corn starch: purchased from Shenzhen Yinuo Food Ingredients Co., Ltd.;

[0063] Sweet potato starch: purchased from Linyi Yunzi Food Co., Ltd.;

[0064] Acetate starch: purchased from Qingdao Hivison Biotechnology Co., Ltd.

[0065] Distarch phosphate: purchased from Guangxi Gaoyuan Starch Co., Ltd.;

[0066] Polydextrose: purchased from Henan Tianxing Food Additive Co., Ltd.;

[0067] Glycerol: purchased from Guangdong Xinrunhao Chemical Co., Ltd.;

[0068] Potassium hydrogen phosphate: purchased from Henan Tianxing Food Additive Co., Ltd.;

[0069] Potassium dihydrogen phosphate: purchased from Henan Tianxing Food Additive Co., Ltd.

[0070] Phospholipids: purchased from ADM, USA;

[0071] Polyglycerol ricinoleate: Qingdao Huazhiyuan Food Additive Co., Ltd.;

[0072] Magnesium stearate: purchased from Ningbo Dingyuan Food Technology Co., Ltd.;

[0073] Flavor: Hangzhou Bairui Flavors and Fragrances Co., Ltd.

[0074] Table 1 Example 1-6 formulation

[0075]

[0076]

[0077] The method for preparing the freeze-dried chocolate of Examples 1-6 comprises the following steps:

[0078] Step 1), preparing materials: heat and melt cocoa butter and cocoa liquor according to the formula in Table 1, and set aside;

[0079] Step 2), grinding: after putting 70-90%wt of the melted cocoa butter obtained in step 1) and all the cocoa liquor into a chocolate fine grinder, weigh cocoa powder, white sugar and trehalose according to the formula in Table 1, put them into the chocolate fine grinder at 40°C to 60°C for grinding until the fineness of the material reaches less than 20 microns, then stop grinding to obtain the sauce;

[0080] Among them, in Example 1, 70%wt of melted cocoa butter is added; in Example 2, 90%wt of melted cocoa butter is added; in Example 3, 80%wt of melted cocoa butter is added; in Example 4, 85%wt of melted cocoa butter is added; in Example 5, 75%wt of melted cocoa butter is added; in Example 6, 90%wt of melted cocoa butter is added.

[0081] Step 3), refining: put the sauce obtained in step 2) into a refiner, add the remaining melted cocoa butter, refine at 50°C to 60°C for 1-2 hours, and then refine at 40°C to 50°C for 5 to 10 hours, then add the composite emulsifier according to the formula in Table 1, and the optional moisture retainer, acidity regulator and flavor, and then refine for 0.5 to 1 hour to obtain refined chocolate sauce;

[0082] Step 4), mixing: according to the formula in Table 1, starch and compound thickener are weighed and put into a mixer and mixed evenly, and the mixer is kept at a constant temperature of 30-40° C.; and a roasted chocolate sauce is obtained.

[0083] Finally, the baked chocolate sauce obtained in step 4) is injected into a mold, and after a freezing process (placed in a constant temperature environment of -18°C) and a demoulding process, the baked chocolate product is obtained through a baking process;

[0084] In Examples 1-6, the baking process uses upper and lower fire temperatures of 130 to 150° C. and a baking time of 12 to 15 minutes.

[0085] Comparative Examples 3a-3c

[0086] The only difference between Comparative Example 3a and Example 3 is that no compound thickener is added to the formula of Comparative Example 3a.

[0087] The only difference between Comparative Example 3b and Example 3 is that 14 parts by weight of conventional corn starch (edible corn starch products purchased from Wuhan Xinfeng Trading Co., Ltd.) is used in the formula of Comparative Example 3b to replace the starch (a combination of high-amylose corn starch and sweet potato starch) in the formula of Example 3.

[0088] The only difference between Comparative Example 3c and Example 3 is that in the formula of Comparative Example 3c, the weight ratio of starch to compound thickener is 7:1; specifically, the starch consists of 9 parts by weight of high-amylose corn starch and 5 parts by weight of sweet potato starch, and the compound thickener consists of 1 part by weight of acetate starch and 1 part by weight of distarch phosphate.

[0089] Performance data:

[0090] (1) High temperature resistance data: The roasted chocolate products are placed in a constant temperature environment of 50℃, 55℃, 60℃, 65℃, 70℃, 75℃ and 80℃ for 24 hours. If the roasted chocolate does not change in size, deformation or color, it is proven to be able to withstand the high temperature.

[0091] (2) Anti-transportation performance data: Free drop test: The food package is dropped freely from a specified height of 2m onto a flat, hard horizontal surface to simulate the impact of the product being dropped during transportation, loading and unloading. Different parts such as the bottom, sides, edges, and corners can be touched to the ground in turn to fully test the anti-drop performance of the package, and the integrity of the baked chocolate can be checked after unpacking.

[0092] (3) Sensory evaluation data:

[0093] The completeness of the appearance, uniformity of texture, crispness, burntness and preference of the baked chocolate in each embodiment were examined.

[0094] Taste evaluation: To ensure the accuracy of the evaluation, the tasters must not be color blind, color weak, or taste blind; they must be energetic and in a good mood; they must not eat spicy or irritating food before the evaluation, and they must brush their teeth and rinse their mouths before the evaluation to keep their mouths clean; they must evaluate independently and cannot exchange opinions with each other. According to the above requirements, 10 qualified tasters were selected for the taste evaluation.

[0095] Appearance integrity (1-10 points, the higher the score, the more complete and flawless it is);

[0096] Texture uniformity (1-10 points, with higher scores indicating more uniform texture structure and more uniform pores);

[0097] Crispness (1-10 points, the higher the score, the stronger the crispness, which means the better the quality of the baked chocolate);

[0098] Burnt degree (1-10 points, the higher the score, the weaker the burnt smell, which means the better the quality of the roasted chocolate);

[0099] Preference (1-10 points, the higher the score, the more consumers like it).

[0100] Table 2

[0101]

[0102]

[0103] From the data in Table 2, it can be seen that 1) the baked chocolate products obtained in Examples 1-6 of the present application can withstand high temperatures of 65 to 75° C. and have excellent high temperature resistance; 2) the baked chocolate products obtained in Examples 1-6 of the present application have excellent appearance integrity data and good product shape retention performance, especially after the free drop test, they can still have an integrity rate of 82% to 95%, and have excellent anti-transportation performance. In the future, packaged products can still maintain a high appearance integrity rate when subjected to drop impact during transportation and loading and unloading; 3) From the sensory performance data, the baked chocolate products obtained in Examples 1-6 of the present application have uniform texture, strong crispness, weak burnt smell, and taste that can be favored by consumers.

[0104] Comparative Examples 3a to 3c, compared with the results of Example 3:

[0105] a) The formula of Comparative Example 3a does not contain any composite thickener, but only contains starch. From the comparison data between Comparative Example 3a and Example 3, it can be clearly seen that the maximum temperature tolerance, transportation resistance performance data and sensory evaluation scores of the roasted chocolate product obtained in Comparative Example 3a are greatly reduced.

[0106] b) In the formula of Comparative Example 3b, 14 parts by weight of conventional corn starch is used. The data results in Table 2 show that the anti-transportation performance data and sensory evaluation scores of the baked chocolate product obtained in Comparative Example 3b are greatly reduced.

[0107] c) In the formula of Comparative Example 3c, the proportion of the composite thickener is increased. The data results in Table 2 show that the anti-transportation performance of the roasted chocolate product obtained in Comparative Example 3c is acceptable, but the sensory evaluation data is poor.

[0108] The present invention is not limited to the above-mentioned embodiments. The protection scope of the present invention is defined by the attached claims. Those skilled in the art can make various changes, modifications, substitutions, combinations, and simplifications to these embodiments without departing from the principle and essence of the present invention, which should all be equivalent replacement methods and fall within the protection scope of the present invention.

Claims

1. A baked chocolate, characterized in that: The recipe of the baked chocolate comprises a basic component and an added component. Wherein, based on 100 parts by weight of the base component, the base component comprises the following components in parts by weight: Wherein, the starch is composed of 50-80%wt of high-amylose corn starch and 20-50%wt of sweet potato starch; Wherein, the added components include a compound emulsifier and a compound thickener; Based on 100 parts by weight of the base component, the compound emulsifier is 0.1 to 5 parts by weight; and the compound emulsifier contains 50 to 70% wt of phospholipids, 15 to 25% wt of polyglycerol ricinoleate and 15 to 25% wt of magnesium stearate; The weight ratio of the starch to the compound thickener is 10:1-20:1, and the compound thickener is composed of 40-60%wt of acetate starch and 40-60%wt of phosphate distarch.

2. The roasted chocolate according to claim 1, characterized in that: The added component further comprises 1 to 20 parts by weight of a moisture retaining agent, based on 100 parts by weight of the basic component; preferably, the moisture retaining agent is composed of 40 to 60% wt of polydextrose and 40 to 60% wt of glycerol.

3. The roasted chocolate according to claim 1, characterized in that: The added component further comprises 1 to 20 parts by weight of an acidity regulator, based on 100 parts by weight of the base component; preferably, the acidity regulator consists of 30 to 50% wt of dipotassium hydrogen phosphate and 50 to 70% wt of potassium dihydrogen phosphate.

4. The roasted chocolate according to any one of claims 1 to 3, characterized in that: Based on 100 parts by weight of the basic component, the starch consists of 5 to 15 parts by weight of high-amylose corn starch and 1 to 10 parts by weight of sweet potato starch, and the compound thickener consists of 0.1 to 1 part of acetate starch and 0.1 to 1 part of phosphate distarch.

5. A method for making roasted chocolate, characterized in that: The production method adopts the recipe of roasted chocolate according to any one of claims 1 to 4, and comprises the following steps: Step 1), preparing the materials: heating and melting the cocoa butter and cocoa liquor according to the recipe, and setting aside; Step 2), grinding: after putting 70-90%wt of the melted cocoa butter obtained in step 1) and all the cocoa liquor into a chocolate fine grinder, weigh the cocoa powder, white sugar and trehalose according to the recipe, put them into the chocolate fine grinder at 40°C-60°C for grinding until the fineness of the material reaches less than 20 microns, then stop grinding to obtain the sauce; Step 3), refining: putting the sauce obtained in step 2) into a refiner, adding the remaining melted cocoa butter, refining at 50°C to 60°C for 1-2 hours, and then refining at 40°C to 50°C for 5-10 hours, then adding the composite emulsifier according to the formula, and the optional moisture retainer, acidity regulator and flavor, and refining for 0.5-1 hour to obtain the refined chocolate sauce; Step 4), mixing: according to the formula, starch and compound thickener are weighed and put into a mixer to mix evenly, and the mixer is kept at a constant temperature of 30-40° C.; the roasted chocolate sauce is obtained.

6. The method according to claim 5, characterized in that: The baked chocolate sauce obtained in step 4) is injected into a mold, and after a freezing process and a demoulding process, the baked chocolate product is obtained through a baking process.

7. The method according to claim 6, characterized in that: During the freezing process, the samples were placed in a constant temperature environment of -18°C.

8. The method according to claim 6, characterized in that: In the baking process, the parameters of upper and lower fire temperatures: 130-150° C., and baking time: 12-15 minutes are adopted.

9. A baked chocolate product, characterized in that: The roasted chocolate product is obtained by the production method according to any one of claims 5 to 8.

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