Dew condensation step: 25°C, 600 of relative humidity, 15 minutes
[0052]
All of Examples 1 to 4 in which chocolate-like product
containing 5 to 30% of whole fat milk powder was subjected
10 to dew condensation showed excellent heat resistance at
40°C, which is higher than melting point of fat in the
chocolate-like product, 35°C. Comparative Example 1
containing no whole fat milk powder and Comparative Example
2 containing 5% of whole fat milk powder but not subjected
15 to dew condensation step showed no heat resistance. In
addition, the coating chocolate-like products of Examples 1 to 4 had soft and smooth texture from the surface to the
inside ของมัน.