PURPOSE: A manufacturing method of fermented chocolate is provided to offer the good taste, flavor, eating texture, and useful effects of polyphenol and microorganisms in the chocolate using a fermented product fermented by yeast, a rice-wine starter, and/or acetic acid bacteria. CONSTITUTION: A fermented chocolate composition comprises fermented grains and cocoa. The fermented grains are fermented by using yeast, a rice-wine starter, and acetic acid bacteria. The cocoa comprises 5-10 parts by weight of one or more cocoa mass or cocoa powder corresponded to the fermented grains. A manufacturing method of the fermented grains comprises the following step: producing a first microorganism by adding 3-9 weight% of Saccharomyces cerevisiae into water with 0.1-1 weight% of table salt, and culturing at 40-36 deg. C for 60 hours; preparing a second microorganism by adding 0.1-0.5 weight% of rice wine starter to the first microorganism, and culturing at 35-38 deg. C for 48-80 hours; adding 5-20 weight% of grain powder to the second microorganism, and culturing at 35-38 deg. C for 36-60 hours; and adding 0.1-0.3 weight% of acetic acid bacteria to the cultured medium having the grains, and culturing at 20-30 deg. C for 36-80 hours.
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