PRODUCTION METHOD OF CHOCOLATE DRAWING Russian patent published in 2009 - IPC A23G1/50 

FIELD: food industry.

SUBSTANCE: invention is related to food industry, in particular to confectionary industry. Chocolate drawing production method provides for preparation of chocolate mass plating, effective viscosity according to Kasson at 40°C is chosen within the range 500-13000 MPa, preparation of dying basen on chocolate mass with adding of dying agent dissolved in fatty component (cocoa butter or/and its equivalent, and/or substitute, and/or palm oil), obtained dye is warmed up to 25-38°C before putting on the plating with its following dying so the compound is chosen in such way that effective viscosity according to Kasson at 40°C corresponds 0.4-7 Pa. Dye components are taken in following ratio ( wt. parts): chocolate mass - 1000-1100, fatty component - 14-14.1, food dye - 1.8-1.83.

EFFECT: invention provides more distinct application of the drawing without spreading on the plating surface with saving of the drawing during environment effects.

8 cl, 3 ex