FIELD: food industry. SUBSTANCE: method involves mixing of polyol gel or gel of polyol/water in the form of particles with flowing mixture of ingredients of chocolate type in such a quantity to get the polyol content from 0.2 to 60% by weight from total quantity of prepared chocolate. The food product contains chocolate and polyol gel in the form of particles in the amount from 0.2 to 60 mas.% from total mass of chocolate. EFFECT: reduced deformation of food product at higher temperatures. 11 cl, 3 tbl, 23 ex
