FIELD: food-processing industry, in particular, method for manipulation of chocolate aroma.
SUBSTANCE: method involves preliminarily reducing or removing natural aroma from chocolate or chocolate mass components; adding effective amount of aroma spice to chocolate mass. Method allows any of the following aroma spices to be imparted to product: cocoa-milk, frying, sweet, bitter, chocolate crumb, caramel, fruit, flower, biscuit, baking, cereal, malt, aerated corn (pop corn), astringent or praline aroma.
EFFECT: increased efficiency in manipulation of chocolate aroma and wider range of aromas which may be imparted to chocolate.
19 cl, 20 ex
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