To provide, in a chocolate having a lower water content than a conventional combination-baking chocolate, a combination-baking chocolate that can, in a simple way, maintain, after baking, a chocolate-like good flavor even when baked after combining a bakery material such as bread or cookie with chocolate.SOLUTION: The problem can be solved by using a particular milk protein-containing chocolate as a combination-baking chocolate in order to reduce the foreign flavor that is not inherently found in chocolate, migrating from another edible material to chocolate when combining another edible material and baking chocolate.SELECTED DRAWING: Figure 1
You do not currently have access to this content.
