FIELD: food products.
SUBSTANCE: chewing sweet contains polymer system and at least 1 wt % of chocolate. Mentioned polymer system makes at least 10 wt % of mentioned chewing sweet. Polyvinylacetate makes at least 70 wt % of mentioned polymer system. Mentioned polyvinylacetate has glass transition temperature (Tg) from 0 to 60°C. Mentioned chocolate makes not more than 90 wt % of mentioned chewing sweet. Chewing sweet is obtained either by periodical or by extrusion method. Fluid chocolate putting stage on central sweet part surface is also provided as cooling of chewing sweet covered with chocolate at temperature which makes fluid chocolate to harden.
EFFECT: production of sweet imitating toffee texture properties reminding iris sweets with increased stability against fats.
83 cl, 7 dwg, 8 ex
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