FIELD: food products; confectionery goods.
SUBSTANCE: method includes pouring chocolate into forms, its consolidation and removing out of the forms. Part of chocolate glaze is heated till the temperature of 50-60°C for not less than 40 minutes with constant stirring. The rest of the glaze tempered till the temperature of 37°C is added. Then polycarbonate forms for mass pouring are prepared by polishing the inside surface of the form. Chocolate mass is smoothly poured onto the surface with a layer of 5-6 mm. Simultaneously tapping of the form is performed. Extra mass is excluded and the form is cooled at the temperature of 5-6°C for 10-40 minutes. Final product is removed out of the form. If necessary to build up construction parts of the product can be glued. If necessary while being prepared the product can be colored by colored glaze and food paints based on cacao butter.
EFFECT: invention of method for production of chocolate figures of complicated arrangement with deep relief of surface.
3 cl, 1 ex
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