COMPOSITION FOR CHOCOLATE PREPARATION Russian patent published in 2012 - IPC A23G1/00 

FIELD: food industry.

SUBSTANCE: invention relates to food industry, in particular, to chocolate production. The chocolate contains ground cocoa, cocoa butter, lecithin, sugar powder, a vanilla and cream flavouring agent, "Chocolate" flavouring agent and dry laminaria extract. The chocolate components are taken at the following ratio: ground cocoa - 35.4-35.85; cocoa butter - 14.94-15.52; dry laminaria extract - 0.95-1; lecithin - 0.38-0.41; vanilla and cream flavouring agent - 0.05-0.06; "Chocolate" flavouring agent - 0.02-0.03; sugar powder - balance.

EFFECT: invention allows to produce chocolate with a taste characteristic of chocolate during consumption whereof one may feel the crispy additives of dry laminaria extract but without the specific algae taste; the chocolate also contains a source of iodine.

3 ex