Process for the production of a chocolate snack and snack which can be obtained using this process

A process for the production of a snack comprising a soft pastry bakery product in the form of an oblong bread roll, filled with a chocolate layer in the form of and with the consistency of a slab, comprising:

• a) providing a semifinished product in the form of an oblong bread roll, obtained from a flour-based dough, leavened with natural yeast,
• b) baking said semifinished product, obtaining a bakery product in the form of an oblong bread roll having a moisture content of between 22% and 24% by weight of the total weight of said bakery product,
• c) injecting a hydro-alcoholic solution into said bakery product, while said bakery product has a temperature of between 85° C. and 95° C. in its central part, in such a quantity as to bring the moisture content of said bakery product to a value of between 30% and 33% by weight of its total weight,
• d) carrying out a longitudinal cut on the bakery product at or below half of its height (h) and in such a way as to involve at least 80% of its length, thus obtaining a lower portion and an upper portion,
• e) depositing a layer of melted chocolate onto the upper surface of said lower portion;
• and
• f) cooling said layer of chocolate to room temperature whereby the melted chocolate forms a layer in the form of and with the consistency of a slab.