CHOCOLATE GLAZE PRODUCTION METHOD Russian patent published in 2015 - IPC A23G1/30 

FIELD: food industry.

SUBSTANCE: method involves cocoa-containing product milling, mixing with additives and thermal impact on the mixture. The cocoa-containing product is represented by bitter chocolate. The additive is represented by buckwheat husk hydrolysate or its mixture with cocoa butter. The said ingredients mixture is conditioned to 60°C under continuous stirring conditions.

EFFECT: invention allows to partly or completely substitute cocoa butter or its equivalent in the process of glaze production without reduction of organoleptic characteristics of the ready product.