JP2015065860A - Non-tempering chocolate using texture modifier - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide non-tempering chocolate having an appropriate biting hardness or/and excellent snapping properties, without worsening meltability in the mouth and flavor.SOLUTION: A non-tempering chocolate including a non-tempering fat as fat other than cocoa butter and milk fat derived from powder milk uses talc as texture modifier. The talk is dispersed in the chocolate dough in a melt state prior to solidification by cooling. The particle diameter of talc (median size) is preferably 20 μm or less.

Description

  The present invention relates to non-tempered chocolates having improved texture by a simple method.

  Chocolates are produced from cacao mass, cocoa butter, sugar, powdered milk, etc. Cocoa butter based on triglycerides such as POSt, StOSt, POP (P: palmitic acid, O: oleic acid, St: stearic acid) It is present at about 32% by weight in a typical chocolate eaten as a confectionery. In the production of chocolates, substitute fats are sometimes used in place of some or all of cocoa butter for the purpose of saving production costs and improving physical properties, and are roughly classified into tempering type fats and non-tempering type fats and oils.

  Generally, tempering type fats and oils are obtained from shea fat, monkey fat, iripe fat, palm oil, etc., or these fractionated oils. The main triglyceride composition, like cocoa butter, consists of 1,3-di-saturated-2-unsaturated triglyceride (SUS; S: saturated fatty acid, U: unsaturated fatty acid). This saturated fatty acid palmitic acid (P) and stearic acid (St) is the subject. Such tempered fats and oils rich in SUS can also be obtained using transesterification technology using an enzyme. Tempering type fats and oils are structurally similar to cocoa butter, so there are no problems such as blooming or reduced heat resistance when used in combination with cocoa butter. In order to obtain a flavor, a tempering operation is required.

  Since the tempering operation is complicated and requires skill, a manufacturing method that does not require tempering has been desired particularly in the confectionery industry. Non-tempering type fats and oils have been developed and marketed as cocoa butter substitutes satisfying this demand, and representative examples include trans acid type fats and lauric acid type fats and oils. Trans acid type fats and oils are obtained by trans isomerizing and curing a fractional soft part such as palm oil and liquid oil such as soybean oil, and are composed of triglycerides containing a relatively large amount of trans fatty acids in the constituent fatty acids. On the other hand, lauric acid type fats and oils are obtained from, for example, coconut oil, palm kernel oil, Babas oil, etc. or their fraction oils, and are composed of triglycerides containing a relatively large amount of lauric acid in constituent fatty acids. In recent years, there is a concern about the risk of giving trans-fatty acids to health from a nutritional standpoint, and non-trans acid / non-lauric acid type fats and oils suitable for chocolate production have been developed and marketed (Patent Document 1). .

  However, depending on the cooling conditions in which the chocolate dough blended with the non-tempering type fats and solids is solidified from the melted state, the desired texture such as moderate chewing hardness and good snapping properties required for chocolates can be obtained satisfactorily. It may not be possible. In particular, such a problem tends to appear under slow cooling conditions where the cooling temperature is high or the cooling rate is slow. Such a problem is not taken up in the conventional documents (for example, Patent Documents 1 and 2) related to non-tempering chocolates, and the problems are solved without adversely affecting the melting / flavoring of chocolates finally obtained. An effective texture improvement method to solve has not yet been presented.

WO2012 / 002373 JP 2011-244708 A

  An object of the present invention is to provide a non-tempering chocolate having an appropriate chewing hardness and / or good snapping property without deteriorating mouth melting and flavor.

  As a result of intensive studies in view of the above-described background art, the present inventors can obtain a non-tempering chocolate having an appropriate chewing hardness or good snapping property by adding talc powder as a texture improver. As a result, the present invention has been completed.

  That is, the present invention is (1) chocolates using talc as a texture improving agent, wherein the fats and oils other than cocoa butter and milk powder derived from powdered milk are non-tempering type fats and oils. Non-tempering chocolates. (2) The non-tempering chocolate according to 1, wherein the texture improving effect relates to one or more selected from an increase in chewing hardness or an improvement in snapping property. (3) The non-tempering chocolate according to 1, wherein the talc has a particle size (median diameter) of 20 μm or less. (4) The non-tempering chocolate according to 1, wherein the talc content in the chocolate is 10% by weight or less. (5) The non-tempering chocolate according to 1, wherein the non-fat cocoa solid content in the chocolate is 10% by weight or less. Is the main point.

  ADVANTAGE OF THE INVENTION According to this invention, it becomes possible to manufacture non-tempering type chocolates which have moderate biting hardness and / or good snapping property.

It is an X-ray-diffraction measurement result after the ultrapure water washing | cleaning of Example 1 and Comparative Example 1.

  Hereinafter, the present invention will be described in more detail.

(Chocolate)
The chocolates of the present invention are not limited by regulations (“fair regulations on the display of chocolates”) or legal regulations, but include fats and oils as essential ingredients, and sugars, milk powders, cocoa butter, A mixture of fruit juice powder, fruit powder, flavoring agents, emulsifiers, fragrances, coloring agents, and other auxiliary ingredients in any proportion. Sweet chocolate (also called dark chocolate, bitter chocolate, black chocolate, plain chocolate) And various chocolates such as milk chocolate, white chocolate, and colored chocolate. These chocolates are not limited to those eaten as a single confectionery, but may be used in a composite confectionery combined with a dough such as biscuits or cookies.

(Non-tempering chocolates)
In conventional tempering type chocolates, tempering type fats and oils are added to sugar, cacao mass, cocoa butter, powdered milk, etc. as necessary and mixed in a melted state, and the melted chocolate obtained through a grinding and conching process When the dough is cooled and solidified, a so-called tempering treatment is performed for the purpose of selectively crystallizing the V type among the polymorphs (I to VI types) of cocoa butter. In addition, the melt state in this invention refers to the state which all the fats and oils crystals in chocolate dough are melt | dissolving.
The tempering treatment is caused by, for example, cooling the chocolate dough in a molten state at 40 to 50 ° C. until the product temperature reaches 25 to 26 ° C. and holding it for a certain period of time, and heating and holding at 30 to 31 ° C. This is an operation for transferring the cocoa butter crystals to V-shape. Cocoa butter V-type crystals are said to be good in chocolate mold release, snapping, gloss, heat resistance and melting in the mouth, etc. In the case of non-tempering chocolates using tempering type fats and oils, such a troublesome and skillful tempering operation can be omitted. As such non-tempering type fats and oils, in addition to conventional trans acid type fats and oils and lauric acid type fats and oils, 1,2-di-saturated, 3-unsaturated triglycerides (SSU; S: saturated fatty acid having 16 to 18 carbon atoms, U : Non-trans acid / non-lauric acid type fats and oils such as fats and oils mainly composed of C18 unsaturated fatty acids) have been developed and marketed.
The non-trans acid type fats and oils in the present invention refer to fats and oils that do not substantially use hardened oils excluding extremely hardened oils as raw materials. More preferably, it is less than 1% by weight. Moreover, the non-lauric acid type fats and oils in this invention refer to the fats and oils which do not use lauric fats and oils, such as coconut oil and palm kernel oil, as a raw material substantially, Specifically, the carbon number which occupies for the constituent fatty acid of fats and oils. The proportion of ˜12 fatty acids is less than 5% by weight, more preferably less than 3% by weight.

(talc)
Talc is also called talc and is represented by the composition formula Mg ₃ Si ₄ O ₁₀ (OH) ₂ . Talc is a crystalline layered silicate mineral composed of magnesium hydroxide and silicate, and is used in industrial applications as a brightener and anticoagulant, as well as cosmetics such as baby powder, gum, candy, and chocolate. It is also used in foods such as

(Eating texture improvement effect)
The texture improvement effect by talc in the present invention relates to one or more selected from an increase in the biting hardness of non-tempering type chocolates or an improvement in snapping properties (a property of cracking), but melting and flavoring. Is not detrimental.

(Talc addition amount and particle size)
Talc is considered to express the texture improvement effect in the present invention due to the interaction between the particle surface and the constituent components of chocolates, and the effect can be obtained even with a small amount. As the diameter decreases, the total surface area increases and a large effect can be obtained. However, since the effect varies greatly depending on the type, shape, aspect ratio, etc., the particle size and amount of talc are selected according to the expected effect.

  For example, when talc particles having a particle diameter (median diameter) of 14 μm are added to the chocolates mainly for improving the texture of non-tempering chocolates, the added amount is 0.1% by weight or more with respect to the chocolates. Is preferable, more preferably 0.5% by weight or more, still more preferably 1% by weight or more. Moreover, 10 weight% or less is preferable, More preferably, it is 5 weight% or less, More preferably, it is 3 weight% or less. If the amount of talc added is less than 0.1% by weight, the texture improvement effect of the present invention may not be sufficiently obtained due to the influence of cooling conditions and other raw materials contained in the chocolates. On the other hand, if the amount of talc added exceeds 10% by weight, the physical properties of the chocolates become brittle, resulting in a powdery texture and an increase in cost.

  Similarly, when adding talc particles to the chocolate for the main purpose of improving the texture of non-tempered chocolates, it is preferable to use particles having a particle diameter (median diameter) of 20 μm or less. 5 μm or less, more preferably 1 μm or less. Further, it is preferable to use particles having a particle diameter (median diameter) of 0.1 μm or more, more preferably 0.3 μm or more, and further preferably 0.5 μm or more. When the particle diameter (median diameter) of the talc particles exceeds 20 μm, the total surface area decreases, the substantial surface area decreases due to sedimentation / deposition, etc., or the non-tempering chocolate of the present invention containing the talc particles There are concerns about adverse effects on physical properties and texture. On the other hand, if the particle diameter (median diameter) of the talc particles is less than 0.1 μm, the total surface area may be reduced due to aggregation. In particular, when the majority of the particles are in the order of submicron, there is a concern about adverse effects on the human body, which may not be preferable.

(Fatless cacao solids)
The non-fat cocoa solid content of the present invention refers to a portion of cocoa bean-derived solid content excluding cocoa butter. For non-fat cocoa solids, use cacao liquor, cacao mass obtained by cooling and solidifying cacao liquor, cocoa cake that is the residue of cocoa butter squeezed from cocoa liquor, cocoa powder pulverized from cocoa cake, etc. Thus, the cocoa butter content contained in each of them is supplied as a solid content equivalent amount. For example, cacao mass contains around 45% by weight of non-fat cocoa solids and cocoa powder contains around 76-90% of non-fat cocoa solids. The texture-improving effect of the present invention is clearly manifested when the non-tempered cocoa solids contained in the non-tempering chocolates are low, and the non-fat cocoa solids are 10% by weight or less. In the case of the chocolates having a non-fat cocoa solid content of 5% by weight or less. In the case of white chocolate and color chocolate not using cocoa bean-derived materials other than cocoa butter, the clearest texture improvement effect is obtained.

(Use)
Next, a preferred method of using the present invention will be described. According to the present invention, if talc is dispersed in the melted chocolate dough before cooling and solidification, there is no particular limitation on the method of adding talc, and as one of the raw materials for chocolate dough prepared by a general manufacturing method In addition to the method of adding talc, a method of dispersing talc in the melted non-tempered oil or cocoa butter and mixing the dispersion and the chocolate dough prepared with other raw materials in a melt state is exemplified. However, in any addition method, if the mixing is insufficient, the substantial total surface area of the talc particles may decrease due to sedimentation, deposition, aggregation, and the like, and a sufficient texture improvement effect may not be obtained.
In the non-tempered chocolates of the present invention, when the melted chocolate dough is rapidly cooled and solidified, sufficient chewing hardness and good snapping properties can be obtained even when talc is not added as a texture improver. Therefore, it is not always necessary to add talc. . The talc addition of the present invention exhibits a clear texture improvement effect when the chocolate dough is solidified by slow cooling. For example, as a cooling condition for solidifying the chocolate dough, for example, when cooling at a constant rate, the cooling rate is 5 ° C or less per minute, 3 ° C or less per minute, or even 1 ° C or less per minute. This is the case. In the case of cooling under a constant temperature condition, the cooling temperature is 15 ° C. to 20 ° C. below the melting point of the entire fat and oil contained in the chocolate dough, 10 to 15 ° C. below the melting point, and 5% below the melting point. This is the case of cooling at a temperature below -10 ° C. When the non-fat cocoa solid content in the chocolate dough is high, the effect of adding talc is somewhat unclear due to the influence of the solid content, but the effect of adding talc of the present invention is clearer when the cooling conditions are slower. can get.

Further, the non-tempered chocolate of the present invention may be a dairy product containing a water phase such as fresh cream, butter, milk or ganache added with liquor, etc., but forms a particularly clear emulsified oil composition. In order to suppress the talc from entering the water phase or the oil / water interface and reducing the texture-improving effect of the present invention as much as possible, the talc may be used by dispersing it in the chocolate dough before the emulsification or the melted fat and oil. preferable. Even if some of the talc particles move to the oil / water interface, secondary effects such as improved dispersion stability of the emulsified oil / fat composition forming the interface are expected.
Therefore, the texture improvement effect of the present invention can be used not only for non-tempering chocolates having various compositions but also for various processed chocolate products containing these.

  The manufacturing method of non-tempering type chocolates using talc as a texture improving agent in the present invention is not particularly limited in addition to the above-described method of adding talc, and a normal manufacturing method can be applied. For example, it can be manufactured through raw material mixing, atomization, refining, filling, and cooling processes. As long as it includes a step of heating and melting the lipid composition to be controlled by the crystal structure, a step of mixing the lipid composition and the crystal structure control agent, and a step of cooling the mixture (preparation), Any manufacturing method may be used, and steps such as stirring, scraping, kneading, pressing, molding, or tempering and aging may be optionally included.

(Evaluation of texture improvement effect)
In the present invention, non-tempering chocolate to which no texture improving agent is added was compared and evaluated by the methods specifically mentioned in the following (1) to (3) for the texture improving effect.
(1) Hardness of biting A cup-filled product was sampled by five panelists and evaluated as “no change”, “decreased”, or “increased”. Only when responding “increased”, select “slightly increased (1 point)”, “increased (2 points)”, or “remarkably increased (3 points)”, and “increased” The average score divided by the number of panelists who responded was calculated. When three or more panelists answered “no change” or “decreased”, it was judged as “no increase effect (-)”. When three or more panelists answered “increased”, the above average score was “slightly increased (+)” below 1.5 points, “increased (++)” above 1.5 points and below 2.5 points, and above 2.5 points Was defined as “notably elevated (+++)”.
(2) Snap property Measures the breaking strength (maximum load) of the molded product. If the numerical value decreases or the numerical value increases by less than 5%, there is no improvement effect (-). If the numerical value increases by 5% or more and less than 10%, A slight improvement (+) ”, a numerical increase of 10% to less than 15% was defined as“ improvement (++) ”, and a numerical increase of 15% or more was defined as“ significantly improved (+++) ”.
(3) Mouth Melting / Waxy Feel The cup-filled product was tasted by the above five panelists, and each of the mouth melting and waxy feeling was evaluated as “deteriorated”, “no change”, or “improved”. When 3 or more panelists responded “Deteriorated”, “Deteriorated (×)”, “Improved” answered “Improved (○)”, otherwise “No change (-)” Defined.

  Next, the present invention will be described more specifically with reference to examples and comparative examples. In the following description, “part” means “part by weight”.

[Examples 1 to 4, Comparative Example 1]
According to the formulation shown in Table 1, a chocolate dough base and a talc dispersion fat were prepared, adjusted to 60 ° C. and mixed in a melt state, and then cooled to 45 ° C. with stirring. The resulting melted chocolate dough is filled into a mold and an aluminum cup, and cooled at 10 ° C. for 30 minutes, cooled at 10 ° C. for 30 minutes and at 20 ° C. for 30 minutes, respectively, so that a molded product of non-tempering chocolate ( A thickness of about 6 mm, about 7-9 g / piece) and a cup-filled product (about 5 g / piece) were obtained. These were stored at 20 ° C. for 12 days, and the texture improvement effect was evaluated by evaluating the taste with a panel and measuring the breaking strength using a creep meter as described below. All the examples and comparative examples shown below were prepared and evaluated by the same method. In Examples 1 to 4 and Comparative Example 1, a milk chocolate dough base was used, and a fat A (trade name: Melano NT-R, Fuji Oil Co., Ltd.) which is a non-trans acid / non-lauric acid type fat as a non-tempering type fat. Manufactured, melting point 40.0 ° C.).

<Creep meter measurement conditions>
Equipment: RHEONERII (model: RE2-33005S) manufactured by Yamadensha, plunger: wedge type (model P-49) / plunger guide (model PG-101), entry speed: 1 mm / sec, distortion rate: 100%, Measurement ambient temperature: 20 ° C

Compared to Comparative Example 1 in which talc powder is not used, in Examples 1 to 3 in which talc powder is used, regardless of the cooling temperature, the biting hardness is increased and the snapping property is improved, and the cooling temperature is higher. However, these texture improvement effects tended to be high. Further, talc powder having the same particle diameter (median diameter) as that used in Example 1 was used in an increased amount, and talc powder having a smaller particle diameter (median diameter) than that used in Example 1 was used. In Example 3 in which an equal amount was used, the biting hardness further increased and the snapping property further improved under at least one cooling condition selected from 10 ° C. cooling or 20 ° C. cooling. From these results, talc powder has a texture improvement effect of non-tempered milk chocolate, the slower the cooling conditions, the more talc used, and the smaller the talc particle size (median diameter) It was found that the texture improvement effect was great. In addition, compared with Comparative Example 1, in Example 1, there was no change in mouth melting / waxy feeling, but in Examples 2 and 3, which had a greater texture improvement effect, mouth melting / waxy feeling was improved.
The texture improvement effect is supported by the density measurement result of the milk chocolate. For example, the density of the 20 ° C. cooling cup filling in Comparative Example 1 was 1.235 g / cm ³ , whereas In 1, the same density increased to 1.268 g / cm ³ . In addition, these texture-improving effects may be manifested by different crystal polymorphs of the fats and oils (non-tempering type, cocoa butter, milk fat) contained in the milk chocolate. Wash the sugar contained in chocolate with ultra pure water (rinse method), and measure X-ray diffraction at 20 ° C (X-ray source: Cu-Kα (40kV, 40mA), measurement method: reflection method, scan speed: 3 ° / Min (scintillation counter), 2θ = 1 to 30 °). As a result, there is no difference in the X-ray diffraction pattern between Comparative Example 1 and Example 1, and there are many oils and fat crystals present in chocolate. It turns out that the shape is the same.
In Table 1, the evaluation result regarding the texture improvement effect by talc addition compared with the non-tempering type milk chocolate without addition was put together. Moreover, the X-ray-diffraction measurement result after the ultrapure water washing | cleaning of Example 1 and Comparative Example 1 was shown in FIG.

＊１ 噛み出し硬さ ＋：やや上昇、＋＋：上昇、＋＋＋：顕著に上昇
＊２ スナップ性 ＋＋：向上、＋＋＋：顕著に向上
＊３ 口溶け・ワキシー感 −：変化なし、○：改善
※１ タルク粉末Aは、日本タルク社製（商品名：タルクMS、メジアン径14μm）を使用
※２ タルク粉末Bは、日本タルク社製（商品名：NANO ACE D-1000、メジアン径１μm）を使用 Table 1 Composition (unit: part) and evaluation results

* 1 Chewing hardness +: Slightly increased, ++: Increased, +++: Remarkably increased * 2 Snap properties ++: Improved, +++: Remarkably improved * 3 Mouth melting / waxy feeling-: No change, ○: Improved * 1 Talc Powder A uses Nippon Talc (trade name: Talc MS, median diameter 14μm) * 2 Talc Powder B uses Japan Talc (trade name: NANO ACE D-1000, median diameter 1μm)

[Examples 4 and 5, Comparative Examples 2 and 3]
In accordance with the formulation shown in Table 2, non-tempered chocolate having a non-fat cocoa solid content higher than that of Example 1 and Comparative Example 1 (Example 4 and Comparative Example 2), and a non-tempering type containing no non-fat cocoa solid content. White chocolate (Example 5 and Comparative Example 3) was prepared. For the non-tempering type fat, the same fat A as used in Example 1 and Comparative Example 1 was used.
In Comparative Examples 2 and 3 in which talc powder is not used, in Examples 4 and 5 in which talc powder is used, the biting hardness is increased and the snapping property is improved under at least one cooling condition. The higher the tendency, the higher the texture improvement effect. In addition, from the results of Examples 1, 4 and 5, it was found that the less the non-fat cocoa solid content, the greater the texture improvement effect by talc. The breaking strength (maximum load) of the molded product of Example 3 was 1,207 gf, whereas in Example 5 using talc powder, it increased to 1,873 gf. In addition, there was no panelist who felt the difference of melt-in-mouth / waxy feeling between Comparative Examples 2 and 3 and Examples 4 and 5.
In Table 2, the evaluation result regarding the texture improvement effect by talc addition as compared with each non-tempering type chocolate without addition was put together.

＊１ 噛み出し硬さ −：上昇効果なし、＋：やや上昇、＋＋：上昇、＋＋＋：顕著に上昇
＊２ スナップ性 ＋：やや向上、＋＋＋：顕著に向上
＊３ 口溶け・ワキシー感 −：変化なし Table 2 Formulation (unit: parts) and evaluation results

* 1 Chewing hardness-: No increase effect, +: Slight increase, ++: Increase, +++: Remarkably increase * 2 Snap property +: Slightly improved, +++: Remarkably improved * 3 Mouth melting / waxy feeling-: No change

[Examples 6 and 7, Comparative Examples 4 to 6]
Non-tempered milk chocolate was prepared according to the formulation shown in Table 3 (Examples 6 and 7 and Comparative Examples 4 to 6). In Example 6 and Comparative Example 4, fat B (trade name: Melano-STS, manufactured by Fuji Oil Co., Ltd., melting point 36.0 ° C.) and fat C (trade name: Melano-) as non-tempering fat STM, manufactured by Fuji Oil Co., Ltd., melting point 37.5 ° C., in Example 7 and Comparative Example 5, fat D (trade name: PALKENA-S, Fuji Oil Co., Ltd.) which is a lauric acid type fat as a non-tempering type fat Manufactured, melting point 32.5 ° C.). In Comparative Example 6, a part of the fat D was replaced with fat E (trade name: hardened palm oil K, manufactured by Fuji Oil Co., Ltd., melting point 58.5 ° C.) from the formulation of Comparative Example 5 to promote solidification. Is.
In Comparative Examples 4 and 5, which do not use talc powder, in Examples 6 and 7, which use talc powder, the biting hardness is increased and the snapping property is improved regardless of the cooling conditions, and the cooling temperature is increased. The higher the tendency, the higher the texture improvement effect. Among them, the fracture strength (maximum load) of the molded product of Comparative Example 5 was 1,999 gf, whereas in Example 7 using talc powder, the rupture strength increased to 2,903 gf, showing a remarkable effect of improving snap properties. It was. Compared with Comparative Examples 4 and 5, Examples 6 and 7 showed no change in mouth melting / waxy feeling. On the other hand, in Comparative Example 6 in which a part of fat D was replaced with fat E, which is a palm oil extremely hardened oil, from the blend of Comparative Example 5, differential scanning calorimetry (DSC) measured under the same temperature conditions as in the chocolate preparation. However, the crystallization start temperature was about 5 ° C. higher than that of Comparative Example 5 regardless of the cooling conditions. However, the snapping property was significantly improved, the biting hardness was lowered, and at the same time, the mouth melting / waxy feeling deteriorated. And it became a sticky texture.
In Table 3, the evaluation result regarding the texture improvement effect by talc addition when it compared with each non-tempering type milk chocolate without addition was put together.

＊１ 噛み出し硬さ −：上昇効果なし、＋：やや上昇、＋＋：上昇、＋＋＋：顕著に上昇
＊２ スナップ性 ＋：やや向上、＋＋＋：顕著に向上
＊３ 口溶け・ワキシー感 −：変化なし、×：悪化 Table 3 Formulation (unit: parts) and evaluation results

* 1 Chewing hardness-: No increase effect, +: Slight increase, ++: Increase, +++: Remarkably increase * 2 Snap property +: Slightly improved, +++: Remarkably improved * 3 Mouth melting / waxy feeling-: No change , X: Deteriorated

According to the present invention, it is possible to provide a non-tempering chocolate having an appropriate bite hardness and / or good snapping property without deteriorating mouth melting and flavor.

Claims (5)

Non-tempering type chocolates which are chocolates using talc as a texture improving agent, wherein fats and oils other than cocoa butter and milk powder derived from powdered milk are non-tempering type fats and oils. The non-tempering chocolate according to claim 1, wherein the texture improving effect relates to one or more selected from an increase in biting hardness or an improvement in snapping property. The non-tempering chocolate according to claim 1, wherein the particle diameter (median diameter) of talc is 20 µm or less. The non-tempering chocolate according to claim 1, wherein the talc content in the chocolate is 10% by weight or less. The non-tempering chocolate according to claim 1, wherein the non-fat cocoa solid content in the chocolate is 10% by weight or less.

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