FIELD: food industry.
SUBSTANCE: invention relates to the confectionary branch of food industry. The method for production of chocolate goods with a filled centre in one operation envisages combined deposition of a chocolate body material and a filling material onto a flat surface. The chocolate body material deposition temperature is equal to 25°C - 40°C; the filling material deposition temperature is equal to 20°C - 35°C. Then one performs vibration and cooling for the chocolate body material hardening and production of chocolate goods with a filled centre. The filling material deposition temperature is equal to the chocolate body material deposition temperature (+/-3°C) while the filling material viscosity is equal to +/-50% of the chocolate body material viscosity.
EFFECT: invention allows to produce confectionary goods with a filled centre with the possibility of deposition onto a flat surface and prevent the filling outflowing.
17 cl, 1 dwg, 1 tbl, 4 ex
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