CHOCOLATE PIECES PRODUCTION METHOD Russian patent published in 2015 - IPC A23G1/30 A23G1/48 

FIELD: food industry.

SUBSTANCE: chocolate pieces production method involves chocolate milling and heating for transition into a liquid condition, its pouring into the moulds heated to the chocolate temperature, cooling to the temperature of consolidation, removing the pieces from the moulds. Hawthorn extraction cake is introduced into chocolate heated for transition into a liquid condition; the mixture is stirred. The components are used at the following weight ratio %: chocolate - 45-99; hawthorn extraction cake - 1-55. The hawthorn extraction cake is cooled to 5-10°C before introduction into the chocolate.

EFFECT: chocolate pieces nutritive value increase.