FIELD: confectionery industry. SUBSTANCE: ratio of chocolate glaze, wafers and chocolate mass in sweet is taken within the range (37-43)-(5-9)-(45-57). Chocolate mass contains cocoa paste, cacao butter, sugar powder and fat-containing product as copra oil, and vanillin, additionally introduced. Method involves preparation of wafer sheets and their cooling at temperature 40-50 C for 3.5-5.5 min. Then they are subjected to conditioning at temperature 50-70 C for 6-11 min for stable uniform humidity of wafers within the range 3.5-6.0%. Before spreading the wafer sheets, chocolate mass is tempered with reduction of temperature from 50-55 C to 28.5-29.0. EFFECT: higher quality index; broadened assortment of sweets; reduced labor expenditures. 6 cl, 3 dwg
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