FIELD: food industry.
SUBSTANCE: invention relates to a method for production of a confectionary product containing thermoresistant chocolate or a thermoresistant compound mass and to a confectionary product manufactured by the said method. The method envisages spraying of water and/or a solution of polyatomic alcohol (such as sugar alcohol or sugar) onto chocolate or compound mass initiating in such a way formation of thermoresistant chocolate or thermoresistant compound mass.
EFFECT: invention allows to manufacture a confectionary product including thermoresistant chocolate or thermoresistant compound mass for manufacture of a compound product or a coated product.
29 cl, 3 dwg, 2 tbl, 3 ex
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