CHOCOLATE PLOMBIER PRODUCTION METHOD (VERSIONS) Russian patent published in 2015 - IPC A23G9/32 A23G9/42 

FIELD: food industry.

SUBSTANCE: one performs recipe components preparation, whenever required - cutting, drying of vegetal raw materials specified in the method versions in a convective way till intermediate moisture content, maintenance under pressure under heating conditions till the temperature is no lower than 100°C, depressurisation to an atmospheric value with simultaneous swelling of the vegetal raw materials, additional drying in microwave field till dry substances content is no less than 85% and glazing with milk-chocolate glaze. One mixes unsalted butter, condensed whole milk with sugar, condensed low-fat milk with sugar, dry whole milk, sugar sand, waffle wastes, cocoa powder, potato starch, gelatine and drinking water. Then one performs pasteurisation, homogenisation, cooling, freezing, glazed vegetal raw materials introduction in the process of freezing, packing and hardening to produce the target product.

EFFECT: ice cream is enriched with biologically active substances of vegetal raw materials and has unique organoleptic properties due to pop-corn consistency of vegetal raw materials introduced into the ice cream composition.

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