FILLED CHOCOLATE AND METHOD FOR PRODUCING FILLED CHOCOLATE Russian patent published in 1999 - IPC

FIELD: confectionery industry. SUBSTANCE: chocolate is produced from compound containing chocolate mass and filler including sand sugar, syrup, raw fruit material, edible acid and aromatizer. Filler may further contain edible acid-modified potato starch with dry substance content of 80-82%. Cooked raw fruit material contains predetermined amount of components, with dry substance content being within the range of 67-72%. Method involves mixing starch with sand sugar; introducing obtained mixture into water and mixing to paste-like state of starch; boiling obtained mixture until dry substance content reaches 73-74%; introducing syrup and cooked raw fruit material into sugar and starch mixture; casting obtained mixture into chocolate crust at temperature of 30-33 C. EFFECT: reduced production cost, simplified chocolate forming method and wider range of kinds of filled chocolates produced by such method. 7 cl, 2 tbl