CHOCOLATE PIECES PRODUCTION METHOD Russian patent published in 2015 - IPC A23G1/30 A23G1/32 

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. Dry curd and rosehips extraction cake, subjected to preliminary vacuum drying, are introduced into chocolate heated for transition into a liquid condition; the mixture is stirred. The components are used at the following weight ratio %: dry curd - 3-5; dry rosehips extraction cake - 2-10; chocolate - balance. Dry curd and dry rosehips extraction cake are cooled to 5-10°C before introduction into chocolate.

EFFECT: chocolate pieces nutritive value increase.