Water-containing chocolate-like confectionery and method for producing water-containing chocolate-like confectionery

A method for producing a water-containing confectionery, comprising:

• a mixing step of kneading a chocolate raw material and a water-containing raw material with a cooling mixer to obtain an oil-in-water emulsified mixture, the cooling mixer operating such that the chocolate raw material and the water-containing raw material are kneaded at a temperature in a range of−20° C. to 20°° C.,
• wherein the chocolate raw material comprises a cacao-derived component and fat,
• wherein at least one of the chocolate raw material and the water-containing raw material comprises one or more sugars selected from the group consisting of a monosaccharide and a disaccharide,
• wherein the oil-in-water emulsified mixture has a water content of less than 20% by weight, and has a water activity of 0.7 or less,
• wherein the cooling mixer comprises a cooling kneading section for kneading the chocolate raw material and the water-containing raw material under cooling and a discharge port for discharging the mixture,
• wherein the cooling mixer is an extruder having a single screw or multiple screws, and comprises a cooling unit, and
• wherein the water-containing confectionery is produced by the oil-in-water emulsified mixture alone or by combining the oil-in-water emulsified mixture with an auxiliary raw material.