FIELD: confectionery industry. SUBSTANCE: method involves using milk components with cacao powder as a filler, in ratio (10.0-30.0):(0.3-5.5) with the following aging the mixture at temperature 60-70 C for 3-10 min, and introduction of vegetable food fat with melting temperature of 25-40 C. EFFECT: increased quality of product. 2 ex
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