CHOCOLATE PIECES PRODUCTION METHOD Russian patent published in 2014 - IPC A23G1/30 A23G3/48 

FIELD: food industry.

SUBSTANCE: invention relates to food industry. The chocolate pieces production method envisages chocolate milling 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 holy thistle extraction cake into chocolate heated for transition into a liquid condition and stirs the mass; the components are taken at the following ratio, wt %: chocolate - 50-99; holy thistle extraction cake - 1-50.

EFFECT: chocolate pieces have an increased nutritive value, antioxidant properties and are enriched with vitamins of Group B as well as A, D, E, F and with microelements such as cuprum, zinc, selenium.

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