Chocolate used by impregnating foodstuffs and complex foods impregnated with the chocolate

摘要

PROBLEM TO BE SOLVED: To provide a chocolate easy to be impregnated into a food material, and a composite food product obtained by impregnating a food product with the chocolate, reduced in stickiness and having a satisfactory luster.SOLUTION: Provided is a chocolate comprising an emulsifier A (one or more kinds selected from sucrose fatty acid ester and polyglycerol condensed ricinoleic acid ester in which the content of palmitic acid in the constituting fatty acid is 20 to 40 mass%, the content of stearic acid is 20 to 40 mass% and the content of oleic acid is 30 to 50 mass%) by 0.01 to 3 mass% and an emulsifier B (the one having an HLB of 3 or lower) by 0.01 to 3 mass%, and in which the solid oil content included in the chocolate is 50 to 95% at 10°C, is 30 to 90% at 20°C and 15 to 50% at 30°C, and the chocolate is used by being impregnated into a food material.SELECTED DRAWING: None