CHOCOLATE PRODUCTION METHOD Russian patent published in 2014 - IPC A23G1/32 A23G1/48 

FIELD: food industry.

SUBSTANCE: one performs impurities removal from raw cocoa beans and cocoa husks and grinding using a mill till cocoa mass production. Separately one prepares a sweet base for future chocolate. For the sweet base preparation one takes dates, removes peel and stones, places the peeled dates into the stirring device, pours with water with a temperature no higher than 40°C, adds honey, stirs till homogeneous mass production; then one mixes the cocoa mass with the produced sweet base and cocoa butter produced by cold-pressing and melted in a steam bath at a temperature no higher than 35°C; for such preparation one uses the following composition, wt %: cocoa beans - 70-75, dates - 10-15, water - 5-10, honey - 5-10, cocoa butter - 4-10. Additionally, for the sweet base preparation one takes pistachios ground with dried fruit and dates that are placed into the stirring device, one pours the components with water with a temperature no higher than 40°C, stirs the mixture till homogeneous mass production; then one mixes the cocoa mass with the produced sweet base of the following composition, wt %: cocoa beans - 30, pistachios ground with dried fruit - 35, water - 10, dates - 25. Additionally, for the sweet base preparation one takes hazelnuts ground with honey, stevia and figs that are placed into the stirring device, one pours the components with water with a temperature no higher than 40°C, stirs the mixture till homogeneous mass production; then the cocoa mass is mixed with the produced sweet base. One uses the following composition, wt %: cocoa beans - 35, hazelnuts ground with honey - 30, water - 10, stevia - 20, figs - 5.

EFFECT: invention allows to produce chocolate compositions with reduced caloric content and to preserve all the beneficial properties of the product.

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