PRODUCTION METHOD OF CHOCOLATE PRODUCT OF COMPLEX CONFIGURATION WITH HIGH DETAILING Russian patent published in 2009 - IPC A23G1/56 

FIELD: food products.

SUBSTANCE: method includes chocolate paste tempering at temperature of 28-32°C. The forms are produced by putting and fixing in plaster frame of flexible shell made from silicone compound of pentelast series with viscosity of not less than 150000 cP. The filling of tempered chocolate paste into flexible shell following removal of air bubbles by shaking of the form is performed. After that filled forms are cooled down in three stages of equal duration. The first stage of cooling down is performed at temperature of 11-13°C, the second - at temperature of 5-9°C, and the third - at temperature of 15-17°C to obtain solidified chocolate product. Then the plaster frame is removed. The chocolate product is taken out of flexible shell. After that cleaning of the chocolate product and further troweling with polyurethan foam are performed.

EFFECT: figured chocolate products obtaining of complex configuration with high detailing, glossy surface is provided; the products can be easily produced directly on the premises of confectionary plant.

3 cl, 2 ex