The การประดิษฐ์s of the above two documents
5 relate to a method of providing good heat resistance at
temperature range more than the melting point of fat in the
chocolate-like product to the chocolate-like product by
contacting the chocolate-like product to a food or a food
material having 0.4 to 0.95 of water activity. To provide
10 a simple method for providing a heat resistance at
temperature range more than the melting point of fat in the chocolate-like product to the chocolate-like product used in combination with a food or food material having less
than 0.4 of water activity or the chocolate-like product
15 alone, such as bar of chocolate, chocolate block, and
chocolate chip still remain as a problem.