METHOD OF CHOCOLATE MASS PRODUCTION Russian patent published in 2000 - IPC

FIELD: food industry, particularly, confectionery branch. SUBSTANCE: method involves mixing of cacao product, cacao butter and sugar. Introduced in prepared mixture is liquefier consisting of two components, one is lecithin, and another is emulsifier including ethers of polyglycerine and interesterified ricinic acids in the amount of 0.1-1.0% of total mass. After liquefaction, flavor and aromatizers are additionally introduced in chocolate mass, and, depending of formula, nuts and/or dried fruits may be added in the amount of 2-15% of total mass. EFFECT: reduced cost price of chocolate mass and broadened range of its application. 3 cl, 2 ex