FIELD: food industry.
SUBSTANCE: invention relates to production of chocolate. Disclosed is a method of making chocolate, involving mixing for 10–120 min a composition having temperature of 35–50 °C, wherein composition includes chocolate base mass and one or more surfactants, where composition has fat content of 22–30 wt% and water content of at least 1.1 wt% with respect to total weight of composition. Also disclosed is a chocolate, obtained using said method.
EFFECT: invention ensures production of chocolate composition with excellent heat resistance, good taste and sensation in mouth with similar or less labour inputs.
14 cl, 1 dwg, 4 tbl, 2 ex
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2012 |
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