FIELD: food industry.
SUBSTANCE: composition for chocolate preparation contains ground cocoa, cocoa butter, lecithin, sugar powder, vanilla and cream flavouring agent, "Chocolate" flavouring agent as well as contains dry extraction cake of Chinese magnolia vine berries, components ratio being, wt %: ground cocoa - 25.4-35.85; cocoa butter - 14.94-15.52; dry extraction cake of Chinese magnolia vine berries - 12-30; lecithin - 0.38-0.41; vanilla and cream flavouring agent - 0.05-0.06; "Chocolate" flavouring agent - 0.02-0.03; sugar powder - balance.
EFFECT: invention allows to obtain chocolate with high biological value, new taste and organoleptic properties.
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