FIELD: food industry.
SUBSTANCE: invention relates to food industry. The ground cocoa treatment method involves the stage of contacting ground cocoa and a water medium for a suspension formation and the stage of the water component removal from the suspension by drying to produce treated ground cocoa. The suspension contains up to 40 wt % of ground cocoa and 60 wt % and more of the water medium. Additionally one proposes treated ground cocoa in the form of powder with moisture content less than 3 wt %.
EFFECT: inventions group allows to significantly reduce fat bloom of confectionary products.
12 cl, 2 tbl, 3 ex
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