Patent attributes
The present invention relates to a method for producing a chocolate dough in a melted liquid state, wherein a polyglycerin-condensed ricinoleic acid ester and a phospholipid, which are contained in the chocolate dough, have at least an intermediate state in which the mass ratio of the content of the polyglycerin-condensed ricinoleic acid ester to the content of the phospholipid is 100:0 to 70:30. The present invention also relates to a method for producing a chocolate dough in a melted liquid state, wherein a polyglycerin-condensed ricinoleic acid ester and a phospholipid are contained in the chocolate dough such that the mass ratio of the content of the polyglycerin-condensed ricinoleic acid ester to the content of the phospholipid is 70:30 to 25:75.
