PATENTS

摘要

Method for making chocolate confec-tionery, and chocolate confectionery made thereby. The present invention relates to: a novel method for making chocolate confectionery in which the taste of chocolate does not change by heat or water in the process of making the chocolate confectionery and flavoring is easy; and chocolate confectionery made thereby in which the flavor of chocolate can be experienced as it is and the chocolate confectionery looks nice.The method comprises the steps of: forming a chocolate ball with chocolate; coating the surface of the chocolate ball with a sugar solution; forming a first coating layer by sprinkling starch onto the sugar solution; forming a shellac layer by coating shellac onto the surface of the first coating layer; coating the surface of the shellac layer with a sugar solution mixed with a blowing agent; forming a second coating layer by sprinkling weak flour and a starch onto the sugar solution; aging a half-finished product having the second coating layer; making the second coating layer into a snack portion by roasting the aged half-finished product; forming a cooking oil-and-fat layer by coating the surface of the snack portion with a cooking oil and fat; and sprinkling a sweetener powder onto the cooking oil-and-fat layer. Patent WO 2015020255 was published February 12, 2015, and assigned to Aureate Co., Ltd. The inventor is Ik Gil Cho.