METHOD FOR CHOCOLATE PREFORMING Russian patent published in 2010 - IPC A23G1/30 

FIELD: food industry.

SUBSTANCE: method involves grinding and melting of chocolate to fill moulds heated to chocolate temperature, cooling and hardening, removing performs from the moulds. Before hardening, the surface or surface areas are coated with prepared citrus peel of thickness 0.1-1 mm. The preparation of peel implies grinding, mixing with table salt in the mass ratio 100:1-100:5, holding at temperature 15-25°C for 10-20 minutes, drying at temperature 45-75°C to humidity 1-7 %, and powdering.

EFFECT: method presents chocolate performing with special salty taste and citrus aroma enriched with vitamins B₁, B₁₂, PP, C, cellulose, organic acids, essences pectin substances, potassium, calcium, magnesium, phosphorus, iron salts.