FIELD: food industry.
SUBSTANCE: invention relates to methods of cooling chocolate mass. Method for producing a confectionery product comprises sealing unsolidified chocolate mass inside a primary package which is in direct contact with chocolate. Method then includes immersing primary package containing unsolidified chocolate into a liquid. Liquid has a temperature below solidification temperature of chocolate so as to solidify chocolate. Primary package is impervious to both chocolate and liquid.
EFFECT: invention offers an alternative version of cooling chocolate, enables to avoid formation of return wastes, as happens place during extraction from mould, and prevents fat and sugar bloom.
15 cl, 3 dwg, 1 tbl, 6 ex
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