JP7133249B1 - Method for producing chocolate and method for producing chocolate package - Google Patents

Abstract

An object of the present invention is to provide a method for producing chocolate that can easily produce chocolate having a curved cross-sectional shape. A method for producing chocolate (18) having a molding step for obtaining chocolate (18) using a mold (30) having recesses (32) having an inverse arch shape, wherein in the molding step, semi-solidified chocolate (16) having fluidity is placed in recesses (16). 32, the semi-solidified chocolate 16 is deformed by its own weight along the recess 32 and then solidified so that it has a cross-sectional shape curved like an inverse arch, and the thickness of the upper end is greater than the thickness of the central portion. To provide a chocolate manufacturing method for obtaining chocolate 18 having a smaller thickness. [Selection drawing] Fig. 3

Description

TECHNICAL FIELD The present disclosure relates to chocolate and methods of making chocolate packages.

Various forms of chocolate are known. For example, Patent Document 1 discloses a method for producing curved chocolate by putting a chocolate liquid in a receptacle, cooling it to a semi-solid state, and moving at least a part of the bottom of the receptacle upward or downward to form a curved chocolate. Have been described. Patent Literature 2 proposes a method of producing warped three-dimensional chocolate using a pair of upper and lower molding dies having recesses and projections for shaping. Patent Literature 3 proposes a confectionery manufacturing method in which a mold filled with chocolate confectionery dough is curved, and the confectionery dough is solidified while maintaining the curved state.

Japanese Patent Application Laid-Open No. 2003-169604 JP-A-7-289167 JP-A-60-83534

As shown in Patent Documents 1 to 3, chocolate having a curved surface is produced by pouring molten chocolate into a mold formed in a mold and solidifying it. In the manufacturing methods of Patent Literatures 1 and 3, it is necessary to deform the mold while the dough is filled. Moreover, in the manufacturing method of Patent Document 2, an upper mold and a lower mold are required to obtain a curved shape. As described above, both methods are time-consuming to manufacture.

Therefore, the present disclosure provides a chocolate manufacturing method that can easily manufacture chocolate having a curved cross-sectional shape. Further, the present invention provides a method for manufacturing a chocolate package capable of suppressing such cracking and chipping of chocolate during transportation.

In one aspect, the present disclosure is a chocolate manufacturing method having a molding step of obtaining chocolate using a mold having recesses having an inverse arch shape, wherein the molding step includes placing semi-solidified chocolate having fluidity in the recesses. The semi-solidified chocolate is deformed along the recess by its own weight and then solidified to have a cross-sectional shape curved like an inverse arch, and the thickness of the upper end is greater than the thickness of the center. To provide a chocolate manufacturing method for obtaining chocolate with a smaller .

In this chocolate manufacturing method, a semi-solidified chocolate is placed on a recess having an inverted arch shape in a mold, deformed by its own weight, and then solidified to form chocolate. In this manufacturing method, since it is not necessary to sandwich the chocolate between molds or deform the molds, the chocolate can be molded in a very simple manner. Moreover, the chocolate obtained by such a production method is excellent in "melting in the mouth" and "texture on the tongue" when eaten. That is, the above production method is extremely useful in the field of chocolate in that it can easily produce chocolate excellent in "melting in the mouth" and "texture on the tongue", which are important factors that influence consumer preferences along with taste.

In the molding step, the temperature of the semi-solidified chocolate is preferably 27 to 31° C. when deforming the semi-solidified chocolate. A semi-solidified chocolate in such a temperature range can be moderately smoothly deformed while suppressing excessive deformation. Therefore, it is possible to smoothly produce chocolate that is sufficiently excellent in "melting in the mouth" and "feel on the tongue".

The above production method includes a semi-solidifying step of placing a chocolate melt having a temperature of 32°C or higher on a resin film on a flat plate and then cooling it to obtain a semi-solidified chocolate before the molding step. is preferred. In the molding step, it is preferable to place the resin film and the semi-solidified chocolate on the recess while placing the semi-solidified chocolate on the resin film, and deform the semi-solidified chocolate on the resin film. . With such a manufacturing method, it is possible to smoothly move from the flat plate to the concave portion of the mold. Therefore, the production efficiency of chocolate can be improved. In addition, since the semi-solidified chocolate is suppressed from adhering to the flat plate and the concave portion of the mold, it is possible to efficiently produce a plurality of types of chocolate having different components using the same equipment.

In the semi-solidifying step, it is preferable to arrange a plurality of melted chocolates on the resin film along the first direction to obtain a plurality of semi-solidified chocolates arranged along the first direction. In the molding step, while the plurality of semi-solidified chocolates are placed on the resin film, the resin film and the semi-solidified chocolate are placed on the recesses so that the first direction is aligned with the extending direction of the recesses. Placement is preferable. With such a manufacturing method, it is possible to smoothly manufacture a plurality of chocolates in parallel. Therefore, chocolate can be mass-produced efficiently.

In the above production method, cocoa butter and a chocolate raw material different from cocoa butter are mixed to obtain a mixed liquid having a temperature of 55°C or higher, and then the mixed liquid is cooled to 27°C or lower to obtain chocolate solids. It is preferred to have a tempering step and a melting step of heating the chocolate solids to obtain a chocolate melt having a temperature of 32°C or higher.

The chocolate obtained through such heating, cooling, and melting processes has a crisp texture and a glossy appearance.

The above production method includes mixing heated cocoa butter with one or both of plants and algae, extracting components derived from one or both of plants and algae into the cocoa butter, and producing cocoa butter containing the components. It is preferred that the chocolate contains the above ingredients. This makes it possible to obtain chocolate with a vegetable or algal flavor and color.

In the production method described above, it is preferable to obtain chocolate without using a synthetic coloring agent and a synthetic flavoring agent. This makes it possible to produce chocolate that is both delicious and healthy for the body.

In one aspect of the present disclosure, a plurality of pieces of chocolate obtained by any of the above-described manufacturing methods are placed in a container body, and portions of the concave and convex surfaces of adjacent chocolates face each other and are adjacent to each other. To provide a method for manufacturing a chocolate package, having a step of storing the chocolates side by side so that the upper ends of the chocolate packages are connected to each other.

In this chocolate package manufacturing method, the concave and convex surfaces of adjacent chocolates are arranged so that parts of the concave surface and the convex surface face each other, and the upper end portions are connected to each other, so that the chocolate can be filled at a high density. As a result, it is possible to reduce the collision of the chocolates with each other during transportation and the collision of the chocolates with the inner wall of the container body, thereby suppressing the cracking or chipping of the chocolates. Moreover, since it exhibits an excellent appearance, it is possible to enhance customer attraction of the chocolate package.

It is possible to provide a chocolate manufacturing method capable of easily manufacturing chocolate having a curved cross-sectional shape. In addition, it is possible to efficiently produce chocolate excellent in "melting in the mouth" and "texture on the tongue". In addition, it is possible to provide a method for manufacturing a chocolate package that can suppress such cracking and chipping of chocolate during transportation.

It is a flow chart of the manufacturing method of chocolate concerning one embodiment. It is a figure for demonstrating the semi-solidification process of the manufacturing method of the chocolate which concerns on one Embodiment. It is a figure for demonstrating the shaping|molding process of the manufacturing method of the chocolate which concerns on one Embodiment. FIG. 4 is a sectional view taken along line IV-IV of FIG. 3; 4 is a cross-sectional view taken along line VV of FIG. 3; FIG. It is a figure which shows the chocolate obtained with the manufacturing method of the chocolate which concerns on one Embodiment. FIG. 2 is a plan view showing a state in which chocolate is contained in a container body in the method for manufacturing a chocolate package according to one embodiment;

An embodiment of the present disclosure will be described below with reference to the drawings as the case may be. However, the following embodiments are examples for explaining the present disclosure, and are not intended to limit the present disclosure to the following contents. In the description, the same reference numerals are used for the same elements or elements having the same function, and overlapping descriptions are omitted in some cases. In addition, unless otherwise specified, positional relationships such as up, down, left, and right are based on the positional relationships shown in the drawings. Furthermore, the dimensional ratio of each element is not limited to the illustrated ratio.

A chocolate manufacturing method according to one embodiment, as shown in FIG. 1, includes an extraction process, a tempering process, a melting process, a semi-solidification process, and a molding process. In the extraction step, cocoa butter is boiled, and one or both of plants and algae (hereinafter collectively referred to as "plants, etc.") are added to the cocoa butter, and the cocoa butter and the plants, etc. are mixed. . Mixing may be performed while heating, or may be performed after stopping heating. The extraction is preferably carried out in a temperature range higher than the boiling point of -20°C of cocoa butter and below the boiling point. In addition, the boiling point here is a boiling point under atmospheric pressure. In the above temperature range, the cocoa butter and the plant or the like are mixed for preferably 10 to 60 minutes, more preferably 20 to 50 minutes. As a result, components derived from plants or the like can be sufficiently extracted into cocoa butter. In this way, cocoa butter containing plant-derived components can be obtained. After the plant-derived components are extracted, solid plant pieces and algae pieces may be removed by filtration.

The type of plant or the like is not particularly limited. Examples of plants include lavender, rose, mango, tea, corn, herbs (mint, lemongrass), strawberry, yuzu, almond, jasmine, coffee, pistachio, passion fruit, and orange. Plant pieces include petals, fruits, seeds, leaves, stems, and the like. Plants may be cut into appropriate sizes to form so-called "plant pieces", or a part or all of the plant may be pulverized into powder. Examples of powdered products include corn flour and green tea. Examples of algae include spirulina and the like. The algae may also be "algal pieces" cut into appropriate sizes, or may be powdered.

In the tempering step, cocoa butter containing plant-derived ingredients and chocolate raw materials different from cocoa butter are mixed to obtain a mixed liquid having a temperature of 55 ° C. or higher, and then the mixed liquid is cooled to 27 ° C. or lower. to obtain chocolate solids. A hot water bath may be used to heat the mixture. By heating the mixture to 55° C. or higher, the cocoa butter crystals can be sufficiently dissolved, and then cooled to 27° C. or lower to stabilize the crystals. This can improve the texture and appearance of the finally obtained chocolate.

Raw materials for chocolate other than cacao butter include sugar (granulated sugar, soft brown sugar, and coconut sugar), cacao mass, cocoa powder, milk powder, vegetable oil, natural flavors (vanilla etc.) and emulsifiers. Natural coloring agents derived from animals and plants may also be used. Chocolate raw materials may be used alone or in combination of two or more of these.

In the melting step, the chocolate solids are heated to obtain a chocolate melt having a temperature of 32°C or higher. The temperature of the chocolate melt is preferably maintained at 32-35°C, more preferably 32-33°C. By setting the temperature within such a range, it is possible to facilitate shape processing while maintaining the stability of cocoa butter crystals.

In the semi-solidifying step, a chocolate melt having a temperature of 32 to 35° C., preferably 32 to 33° C. is placed on a resin film on a flat plate, and then cooled to obtain a semi-solidified chocolate. As exemplified in FIG. 2, the chocolate melt 12 is formed as a fluid melt 14 on strip-shaped resin films 22 arranged on a flat plate 20 along the x direction and They can be placed side by side. In the example of FIG. 2, a chocolate melt 12 is discharged from a jig 31 such as a horizontal checker, and a plurality of dome-shaped melts 14 are arranged on a resin film 22 . At this time, it is preferable that the melt 14 has fluidity and also viscosity to maintain the dome shape. From this point of view, the temperature of the semi-solidified chocolate 16 is preferably 32-33°C. The diameter of the melt 14 in plan view may be, for example, 10-40 mm. The height of melt 14 may be between 2 and 8 mm.

If the semi-solidification process is carried out in an atmosphere with a temperature of, for example, 20 to 25° C., the temperature of the melt 14 on the resin film 22 is gradually lowered due to natural cooling, and a semi-solidified chocolate 16 is formed. The temperature of the semi-solidified chocolate 16 is, for example, 27 to 31° C. from the viewpoint of maintaining viscosity and fluidity. It is preferable that the resin film 22 has enough flexibility to follow the concave portion so as not to hinder the deformation of the semi-solidified chocolate 16 . In addition, it is preferable to have a certain degree of stiffness from the viewpoint of workability. From this point of view, an OPP film (biaxially oriented polypropylene film) is suitably used as the resin film 22 .

In the molding step, a semi-solidified chocolate having fluidity is placed on an inverted arch-shaped recess in a mold, and the semi-solidified chocolate is deformed along the recess by its own weight and then solidified. In the molding process, a corrugated plate-like mold 30 illustrated in FIG. 3 may be used. The mold 30 has a plurality of concave portions 32 and convex portions 34 extending in the y direction (first direction). The concave portions 32 and the convex portions 34 are alternately arranged along the x direction (second direction). That is, a convex portion 34 is formed between adjacent concave portions 32 .

A plurality of semi-solid chocolates are placed side by side on the recess 32 so that the direction in which the semi-solid chocolate 16 is arranged (first direction) and the extending direction (y direction) of the recess 32 are aligned. In addition, since a plurality of concave portions 32 are provided along the x direction, rows of semi-solid chocolate 16 can be arranged in parallel along the second direction perpendicular to the first direction. Also, since the concave portions 32 and the convex portions 34 are alternately arranged along the second direction, the size of the mold 30 can be kept small. Using such a mold 30 enables efficient production of a large number of chocolates.

As shown in FIG. 2, when the semi-solidified chocolate 16 is formed on the resin film 22 in the semi-solidifying step, the semi-solidified chocolate 16 is placed on the resin film 22 in the molding step as shown in FIG. In this state, they can be placed over the recess 32 of the mold 30 and the molding process can begin. In this case, both ends of the resin film 22 are gripped, and the resin film 22 and the semi-solidified chocolate 16 supported by the resin film 22 are moved together from the flat plate 20 onto the recess 32 of the mold 30 . As a result, the fluid semi-solidified chocolate 16 can be moved from the flat plate 20 to the recess 32 of the mold 30 without directly touching it. By holding both ends of the resin film 22 and supporting the semi-solidified chocolate 16 with the resin film 22 without moving the resin film 22 and the semi-solidified chocolate 16, the flat plate 20 is replaced with the mold 30. A molding process may begin.

When the resin film 22 and the semi-solidified chocolate 16 are placed on the concave portion 32 of the mold 30, the plurality of semi-solidified chocolates 16 obtained in the semi-solidifying step of FIG. The resin film 22 and the semi-solidified chocolate 16 are placed on the concave portion 32 so that the first direction (y direction) and the extending direction (y direction) of the concave portion are aligned. As a result, even when a plurality of semi-solidified chocolates 16 are placed on the recess 32 at the same time, each semi-solidified chocolate 16 can be smoothly deformed.

In the molding process, the semi-solidified chocolate 16 is deformed by its own weight along the concave portion 32 . At this time, the chocolate component flows from both ends of the semi-solidified chocolate 16 near the protrusions 34 toward the center of the semi-solidified chocolate 16 . For example, if the molding process is performed at a temperature of 20 to 25° C., the temperature of the semi-solidified chocolate 16 is gradually lowered while being deformed. In this way, chocolate 18, which is a molding having a cross-sectional shape curved like an inverse arch, is obtained.

4 and 5 are sectional views showing sections of the mold 30, the resin film 22, and the chocolate 18 molded on the recess 32. FIG. As shown in FIGS. 4 and 5 , the chocolate 18 hardens in a deformed state along the recess 32 . As shown in FIG. 4, the chocolate 18 has a cross-sectional shape curved like an inverse arch. Since the semi-solidified chocolate 16 has fluidity, the semi-solidified chocolate 16 flows down and deforms in the molding process. After that, it loses fluidity and solidifies. For this reason, as shown in FIG. 4, the chocolate 18 is thinner at the upper end formed at the highest position on the recess 32 than at the center formed near the bottom of the recess 32 . 5, the thickness of the chocolate 18 is smaller at the side edges than at the center. After such a molding process, both ends of the resin film 22 are grasped and lowered from the mold 30 to collect the petal-shaped chocolate 18 .

As shown in FIG. 6A, the chocolate 18 has two curved surfaces, a concave surface 18A and a convex surface 18B. Since the chocolate 18 has a petal-like appearance, the consumer's desire to buy it can be enhanced. Moreover, it is easy to stack and pack a plurality of them, and it is excellent in filling properties.

FIG. 6B shows a cut surface when the chocolate 18 is halved with the concave surface 18A facing upward on a plane parallel to the xz plane (a plane perpendicular to the extending direction of the recess 32). . As shown in FIG. 6B, the thickness of the upper end portion 41 of the chocolate 18 is smaller than the thickness of the central portion 42 when viewed in a cross-sectional shape curved like an inverse arch. The chocolate 18 having such a shape is excellent in "melting in the mouth" and "texture on the tongue".

The thickness of the central portion 42 is preferably 1 to 3 mm, more preferably 1.5 to 2.5 mm, from the viewpoint of further improving "melting in the mouth" and "feel on the tongue". From the same point of view, the thickness at the upper end portion 41 is preferably less than 1 mm, more preferably less than 0.5 mm. The length of the cross section shown in FIG. 6(B) along the x direction is preferably 15 to 30 mm, more preferably 20 to 25 mm, from the viewpoint of further improving the "texture". When viewed in cross section as shown in FIG. 6(B), the height difference (amount of warpage) between the upper surface of the central portion 42 and the upper end portion 41 is preferably It is 0.5 to 2 mm, more preferably 1 to 2 mm.

FIG. 6C shows a cut surface when the chocolate 18 is bisected with the concave surface 18A facing upward on a surface parallel to the yz plane (a surface parallel to the extending direction of the recess 32). . As shown in FIG. 6(C), the thickness of the chocolate 18 is smaller at the side edge portions 43 than at the central portion 42 . In this case, the chocolate 18 may have a thickness smaller than that of the center portion 42 not only at the upper end portion 41 but also at the end portions of the entire outer edge of the chocolate 18 . That is, the chocolate 18 may have the greatest thickness in the central portion 42 . The thickness of the end portion is preferably less than 1 mm, more preferably less than 0.5 mm, from the viewpoint of sufficiently good "melting in the mouth" and "feel on the tongue". The length along the y direction on the cut surface shown in FIG. 6(C) is preferably 20 to 40 mm, more preferably 25 to 35 mm, from the viewpoint of further improving the "texture". The shape of chocolate 18 can be adjusted by changing the shape of recess 32 and the temperature of semi-solidified chocolate 16 .

In the method for producing the chocolate 18 described above, the semi-solidified chocolate 16 is deformed only by its own weight to obtain the chocolate 18 having a curved cross-sectional shape in the shape of an inverse arch. Therefore, since it is not necessary to sandwich the chocolate between a set of molds or to deform the molds, it is possible to manufacture a thin chocolate having a curved cross-sectional shape very easily. Chocolate 18 may be made without synthetic colors and flavors. The chocolate 18, which does not contain synthetic coloring agents and synthetic fragrances, is delicious and gentle on the body.

A method for manufacturing a chocolate package according to one embodiment includes placing a plurality of pieces of chocolate 18 obtained by the above-described manufacturing method along the circumferential direction of a cylindrical container body with a bottom. are placed side by side so that the parts thereof are opposed to each other and the upper ends thereof are connected to each other.

In the accommodation step, a cylindrical container body 52 with a bottom as illustrated in FIG. 7 is prepared. A plurality of chocolates 18 are arranged and accommodated along the circumferential direction of the container body 52 . The concave surfaces 18A and convex surfaces 18B of the adjacent chocolates 18 are arranged such that parts of the concave surfaces 18A and the convex surfaces 18B are opposed to each other and the upper end portions 41 are connected to each other. Connecting the adjacent upper ends 41 may form a circular shape. That is, a plurality of chocolates 18 are accommodated so that portions of adjacent chocolates 18 overlap vertically. By accommodating in this way, the container main body 52 can be filled with a plurality of chocolates 18 at a high density.

After containing the chocolate 18 in the container main body 52, it may be packaged by covering the upper surface with a lid (not shown). In the chocolate package 50 obtained in this manner, the chocolates 18 collide with each other and the chocolates 18 collide with the inner wall of the container body 52 during transportation, and the chocolates 18 are prevented from cracking or chipping. can. In addition, since the positional relationship of the plurality of chocolates 18 is less likely to shift during transportation, an excellent appearance can be maintained. Therefore, it is easy to handle and has high customer attraction.

Although the embodiments of the present disclosure have been described above, the present disclosure is not limited to the above embodiments. For example, in the method for producing chocolate described above, a plant or the like is used, but the chocolate may be produced without using a plant or the like. Further, the shape of the container body is not limited to a cylindrical shape with a bottom, and may have, for example, a heart-shaped outer shape.

The contents of the present disclosure will be described in more detail with reference to examples and comparative examples, but the present disclosure is not limited to the following examples.

[Manufacture of chocolate]
(Example 1)
Chocolates having petal shapes as shown in FIGS. 6(A), (B) and (C) were produced by the production method shown in FIG. The central portion of the chocolate had a thickness of about 2 mm and had a cross-sectional shape as shown in FIGS. 6(B) and 6(C). The edge thickness at the outer edge of the chocolate was less than the center thickness. The length along the x direction on the cut plane shown in FIG. 6(B) was about 22 mm, and the length along the y direction on the cut plane shown in FIG. 6(C) was about 30 mm.

(Comparative example 1)
Using a mold different from that of Example 1, a rectangular parallelepiped chocolate (length x width x thickness = 20 mm x 30 mm x 2 mm) was produced.

(Comparative example 2)
The same mold as in Example 1 was used. The same procedure as in Example 1 was performed except that the semi-solidified chocolate was placed on the convex portion 34 instead of placing the semi-solid chocolate on the concave portion 32 as shown in FIGS. made chocolate. The chocolate obtained in this way had an arched cross-sectional shape. In addition, the thickness of the upper end portion when the concave surface was turned upward was larger than that of the central portion.

[Evaluation of chocolate]
Five monitors (all in their 20s to 50s, 2 men and 3 women) tasted the chocolates of Example 1 and Comparative Examples 1 and 2, and evaluated "melting in the mouth" and "texture" as follows. was evaluated according to the evaluation criteria of Moreover, the order of priority when purchasing the chocolates of Example 1 and Comparative Examples 1 and 2 was evaluated according to the following criteria. The average value of each evaluation was as shown in Table 1.

<Evaluation Criteria for “Melting in the Mouth”>
3. Melting in the mouth was smooth, and the feel was better than in Comparative Example 2.
2. Meltability in the mouth was the same as in Comparative Example 2.
1. Melting in the mouth was not smooth, and the texture was worse than that of Comparative Example 2.

<Evaluation Criteria for “Texture”>
3. The feel on the tongue when held in the mouth was better than that of Comparative Example 2.
2. The feel on the tongue when held in the mouth was equivalent to that of Comparative Example 2.
1. The feel on the tongue when held in the mouth was worse than that of Comparative Example 2.

<Order of purchase priority>
1. I want to give top priority to purchasing.
2. I want to give priority to the second purchase.
3. I want to buy the third one.

As shown in Table 1, all monitors rated the chocolate of Example 1 as having the best meltability in the mouth and the best texture on the tongue. In addition, the chocolate of Example 1 had the highest purchase priority.

ADVANTAGE OF THE INVENTION According to this indication, the manufacturing method of the chocolate which can manufacture easily the chocolate which has curved cross-sectional shape can be provided. In addition, it is possible to efficiently produce chocolate excellent in "melting in the mouth" and "texture on the tongue". In addition, it is possible to provide a method for manufacturing a chocolate package that can suppress such cracking and chipping of chocolate during transportation.

12 Melt chocolate 14 Melt 16 Semi-solidified chocolate 18 Chocolate 18A Concave 18B Convex 20 Flat plate 22 Resin film 31 Jig 30 Mold 32 Concave part 34... Convex part 41... Upper end part 42... Central part 43... Side end part 50... Chocolate packaging body 52... Container main body.

Claims (8)

A method for producing chocolate having a molding step of obtaining chocolate using a mold having a concave portion having an inverse arch shape,
In the molding step, a semi-solidified chocolate having fluidity is placed on the recess, the semi-solidified chocolate is deformed along the recess by its own weight, and then solidified so as to lose fluidity. , having a cross-sectional shape curved in an inverted arch shape, the thickness of the upper end of the cross-sectional shape being smaller than the thickness of the central portion, and the thickness of the end of the entire outer edge being less than 1 mm, and one of the two curved surfaces A method for producing chocolate, which obtains the petal-shaped chocolate having one concave surface and the other convex surface . 2. The method for producing chocolate according to claim 1, wherein in said molding step, the temperature of said semi-solidified chocolate is 27 to 31° C. when said semi-solidified chocolate is deformed. Before the molding step, a semi-solidifying step of placing a chocolate melt having a temperature of 32 ° C. or higher on a resin film on a flat plate and then cooling it to obtain the semi-solidified chocolate,
In the molding step, the resin film and the semi-solidified chocolate are placed on the recess while the semi-solidified chocolate is placed on the resin film, and the semi-solidified chocolate is placed on the resin film. 3. A method for producing chocolate according to claim 1 or 2, wherein the chocolate is deformed on. In the semi-solidifying step, a plurality of the chocolate melts are arranged on the resin film along the first direction to obtain a plurality of the chocolate semi-solidified substances arranged along the first direction,
In the molding step, the resin film and the chocolate halves are placed on the resin film so that the first direction coincides with the extending direction of the recess. The method for producing chocolate according to claim 3, wherein the solidified product is placed on the recess. A tempering step of mixing cocoa butter and a chocolate raw material different from the cacao butter to obtain a mixed liquid having a temperature of 55° C. or higher, and then cooling the mixed liquid to 27° C. or lower to obtain chocolate solids;
The method for producing chocolate according to any one of claims 1 to 4, comprising a melting step of heating the chocolate solids to obtain a chocolate melt having a temperature of 32°C or higher. An extraction step of mixing heated cocoa butter with one or both of plants and algae to extract components derived from one or both of plants and algae into the cocoa butter to obtain cocoa butter containing the components. death,
The method for producing chocolate according to any one of claims 1 to 5, wherein the chocolate contains the ingredients. The method for producing chocolate according to any one of claims 1 to 6, wherein the chocolate is obtained without using synthetic colorants and synthetic flavors. A plurality of pieces of chocolate obtained by the manufacturing method according to any one of claims 1 to 7 are placed in a container body, and portions of the concave and convex surfaces of the chocolates adjacent to each other face each other, and the chocolates adjacent to each other A method for producing a chocolate package, comprising a step of storing the upper end portions side by side so as to connect with each other.

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