CHOCOLATE BLANKS PRODUCTION METHOD Russian patent published in 2009 - IPC A23G1/30 

FIELD: food industry.

SUBSTANCE: invention relates to confectionery products manufacturing. Method includes milling and warming up of chocolate till it melts, its pouring into shapes warmed up till chocolate temperature, cooling till it becomes hard and recovery of blanks from forms. Table salt layer is put on the blank surface or blank surface part till they become hard. "Black salt" can be used for that.

EFFECT: invention allows to expand chocolate blanks range due to changing its organoleptic properties.

2 cl