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. One introduces dry curd into chocolate heated for transition into a liquid condition and stirs the mass; the components are taken at the following ratio, wt %: chocolate - 45-99; dry curd - 1-55. The dry curd is cooled to 5-10°C before introduction into the chocolate.

EFFECT: chocolate pieces nutritive value increase.