COMPOSITION FOR PREPARATION OF SOFT CHOCOLATE AND METHOD OF PREPARING SOFT CHOCOLATE FROM SAID COMPOSITION Russian patent published in 2017 - IPC A23G1/32 A23G1/18 

FIELD: food industry.

SUBSTANCE: invention relates to food industry, in particular to confectionary industry, and can be used in production of soft chocolate. Method for preparation of soft chocolate comprises mixing defatted cacao with an alcohol-containing beverage (from 8 % proof and higher) in a vacuum temperature mixer. Mixture is heated until transition into a liquid state of not more than 50 °C and stirred into a homogeneous mass. Obtained composition is cooled to room temperature and ground cocoa (up to 25 % fat content) is added. Then mixture is heated until transition into a liquid state of not more than 50 °C and stirred into a homogeneous mass. Obtained composition is cooled to room temperature and chocolate is added (confectionary product, that is a product based on cocoa butter or a mixture of cocoa butter and cocoa butter equivalents). Mixture is heated until transition into a liquid state of not more than 50 °C and stirred into a homogeneous mass. Ready product is poured into glass or plastic containers or moulds, where it is cooled. Composition for preparation of soft chocolate contains following ingredients (wt%): defatted cocoa (fat content from 10 to 15 %) – 8–15 %, alcohol-containing beverages (from 8 % proof and higher) – 3–50 %, ground cocoa (up to 25 % fat content) – 5–10 %, chocolate (up to 40 % fat content) – balance.

EFFECT: proposed soft chocolate has a high biological value, new taste and organoleptic properties and has long storage life without stratification.

2 cl