MANUFACTURING METHOD FOR JUJUBE WHITE CHOCOLATE AND JUJUBE WHITE CHOCOLATE THEREBY

摘要

The present invention relates to a method for producing jujube white chocolate and to jujube white chocolate produced thereby. In the method according to the present invention, white chocolate tempered with a mixture of almond paste and jujube fragments having a particular particle size distribution is blended and is filled in a mold from a depositor in order to be molded, frozen, and demolded. The jujube white chocolate produced by means of the method of the present invention includes jujube fragments having a particular particle size distribution so that the taste and nutrition of jujubes are well-harmonized with the softness and sweetness of white chocolate. In addition to the soft feeling of the white chocolate, thick and delicate chewing feeling is exhibited by means of the jujube fragment. The ivory color of the white chocolate and the pink color of the jujube fragments constitute a special ivory pink appearance in which both colors are finely distributed. The degradation of chocolate caused by the adsorption of moisture to the jujube fragment is effectively controlled, so that the unique chewing feeling from the jujube fragments remain and high storage stability is exhibited.