METHOD OF PRODUCING CHOCOLATE CANDIES FROM PRELIMINARILY ALCOHOLIZED FRUIT AND BERRIES Russian patent published in 2000 - IPC

FIELD: food-processing industry. SUBSTANCE: method involves separating fruit and berries from alcoholic solution; forming centers from confectionery mass and simultaneously laying fruit or berries; providing structuring of centers; glazing centers with chocolate glaze and cooling. Confectionery mass used in the process is gel mass. Chocolate glaze to center ratio is 16-35%, and gel mass to fruit or berry ratio is 9:1 - 4.1. Method allows ready product with gustatory qualities approximating that of natural fruit or berry to be produced since, unlike fondant mass or sugar powder, gel casing resembles fruit flesh. EFFECT: wider range of products, prolonged shelf life and improved gustatory and edible qualities of confectionery products obtained by method. 1 ex