METHOD FOR PRODUCING OF CHOCOLATE MASS Russian patent published in 2007 - IPC A23G1/36 

FIELD: food-processing industry, in particular, production of chocolate mass used as base for production of chocolate glaze and chocolate.

SUBSTANCE: method involves dosing components - crushed cocoa, phospholipids, sugar powder, cacao oil or substitutes thereof and aromatizers; mixing said components and grinding resultant mass; using fat-and-oil phospholipids product as phospholipids, said phospholipids being produced by extraction with ethyl alcohol of phospholipids concentrates at phospholipids concentrates to ethyl alcohol ratio of (1:3)-(1:7) at temperature of 40-60 C to produce alcohol-soluble and alcohol-insoluble phospholipids fractions; separating alcohol-soluble phospholipids fraction from alcohol-insoluble phospholipids fraction; removing ethyl alcohol from alcohol-soluble phospholipids fraction under vacuum to produce fat-and-oil product, said product being introduced in an amount of 0.4-0.5% by weight of chocolate mass.

EFFECT: improved quality of chocolate mass owing to providing optimum viscosity, and reduced consumption of cacao oil or substitutes thereof.

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