CHOCOLATE PIECE PRODUCTION METHOD Russian patent published in 2011 - IPC A23G1/00 

FIELD: food industry.

SUBSTANCE: invention relates to food industry. The method involves chocolate chopping and heating for transition into a liquid condition, its pouring into the moulds heated to the chocolate temperature, cooling to the temperature of consolidation, removing the pieces from the moulds. One introduces bees wax in an amount of 1.0-15.0% of chocolate weight into the chocolate heated for transition into a liquid condition.

EFFECT: invention allows to increase the product storage life and improve its food value.

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