The present invention provides a process for producing confectionery
highly stable to heat which can be eaten without being deformed, becoming
sticky at the surface or sticking to each other while maintaining the
original mouthfeel of chocolate. As a result of the present inventors'
intensive studied, it has been found out that a process for producing
confectionery highly stable to heat can be provided by making the surface
of a refined chocolate paste absorb moisture or bringing chocolate into
contact with a moisture-containing food material, and then baking.
