DECORATION METHOD OF FANCY CHOCOLATE GOODS WITH COMPLICATED TRIDIMENSIONAL CONFIGURATION Russian patent published in 2009 - IPC A23G3/28 A23G1/50 

FIELD: food industry.

SUBSTANCE: chocolate product surface is prepared by removing defects with following mechanical grinding of products surface. After that dying agent is put on the products surface or on area proposed for dying. Drying is performed at temperature not more than 21°C by blowing with air at 21-24°C with following secondary grinding of surface parts with dye on with effects of light and shade possibility. After that additional drying is performed along with ending forming of effects of light and shade by putting on correcting dying agents on parts not processed by secondary grinding with possibility of increase of visual perception of product volume and surface relief because of effects of light and shade. After that drying is performed with following adding of protecting-decorative layer and finishing drying of protecting-decorative layer till end product is obtained.

EFFECT: invention allows to form chocolate products appearance with relief on one side of product's surface a well as products with complicated volumetric configuration obtaining pictures of exact accuracy and effects of light and shade.

11 cl