Patent ID: 7727574

Claim:
A method of producing a water-containing chocolate, the method comprising the steps of: preparing a fat/oil composition comprised of a fat/oil whose melting point is at or below body temperature and tri-saturated fatty acid glyceride dispersed therein by completely melting the fat/oil and the tri-saturated fatty acid glyceride, and the ratio between the fat/oil and the tri-saturated fatty acid glyceride of the fat/oil composition is between 80:20 and 95:5; cooling the fat/oil composition to a temperature in a range of between 30° C. and 45° C. so that the tri-saturated fatty acid glyceride crystals remains dispersed therein; adding an aqueous component and the cooled fat/oil composition to a chocolate mass whose temperature is held in a range of between 25° C. and 40° C.; and dispersing and/or emulsifying the aqueous component, fat/oil composition, and chocolate mass mixture, the tri-saturated fatty acid glyceride being selected from the group consisting of: rice bran oil that has been hydrogenated to an iodine value of 2 or less and hardened to a melting point of 57° C. or higher, palm oil that has been hydrogenated to an iodine value of 2 or less and hardened to a melting point of 57° C. or higher, and high erucic acid rapeseed oil that has been hydrogenated to an iodine value of 2 or less and hardened to a melting point of 57° C. or higher.