METHOD OF CHOCOLATE SWEET MANUFACTURNG Russian patent published in 2008 - IPC A23G3/48 

FIELD: food industry.

SUBSTANCE: method includes making coating from confectionary masses, cooling of the produced coating, filling it and making final products. The sweet is made of candied roasted nuts mass which is prepared beforehand. After filling of the candied roasted nuts coating it is taken out of the form and candied with chocolate mass by means of insertion of the candied roasted nut coating with the filling into the form filled with chocolate beforehand followed by decoration of the produced item. The decoration of the item is done by means of covering of the filing surface with the chocolate drop to strengthen on the surface the lid or the medallion prepared from the confectionary masses beforehand selected from the group: chocolate mass, praline, confectionary mass of the nougat type. The cream confectionary mass or the confectionary mass of the nougat type or praline is used as a filling. The taste components selected from the group are added to confectionary masses: crushed nuts, wafer crumbs, cryspie, dried fruit and odorants selected from the group: natural, identical to natural, man-made.

EFFECT: simplification of the technological process, reduction of its duration, chocolate consumption, increase of the final product quality and sweet's shelf life up to 1 year is ensured.

8 cl, 3 ex