"ASSORTY" TYPE CHOCOLATE CANDY AND METHOD FOR PRODUCING THE SAME Russian patent published in 2004 - IPC

FIELD: confectionery industry. SUBSTANCE: chocolate candy with double-layer filler composed of immiscible fondant cream layer and jelly layer is enclosed in chocolate enclosure. Weight ratio of chocolate, fondant cream layer and jelly layer is chosen in the range of (45.0-55.0):(22.5-27.5): (22.5-27.5). Candy comprises apple or citrus pectin as jelling agent of jelly layer and strawberry aromatizer as aromatizing substance for jelly layer. Dry substance content in candy is 89-91 wt%. Components are used in the following ratio, wt%: chocolate for molding 42.38- 52.35; syrup 4.74-5.73; condensed milk 10.42-12.80; butter 1.91-2.34; plant enricher 7.47-9.08; pectin 0.055-0.074; salt 0.06-0.08; citric acid 0.12-0.15; aromatic and flavor substances 1.33-1.60; sand sugar the balance to 100%. Method involves preparing jelly filler and pouring into structured chocolate crust cavity before or after pouring of fondant cream filler, with ratio of poured fondant cream-jelly filler in the range of, wt%, (45-55):(55-45); preparing jelly filler with moisture content of 20.8-24.8% by mixing cooled jelly mass with 50%-citric acid solution to reach filler pH of 3.1-3.5. Jelly mass is produced by heating of boiled out mass of plant enricher with swelled solution of jelling agent and buffer salt mixture, with following boiling out of jelly mass with syrup until dry substance content in ready jelly mass is 76-80% and pH= 3.8-5.0. Filler components are used in the following ratio, wt%: plant enricher 15.72-15.73; pectin 0.229-0.232; buffer salt 0.256-0.259; citric acid 0.46-0.49; alcohol 1.26-1.32; aromatizing substance 0.084-0.088; sand sugar the balance up to 100%. EFFECT: novel flavor, improved strength and appearance of chocolate crust, provision for immiscibility of filler layers, high- quality withdrawal of products from forms and improved quality of chocolate candy. 10 cl, 3 tbl, 7 ex