COMPOSITION FOR CHOCOLATE PREPARATION Russian patent published in 2017 - IPC A23G1/48 

FIELD: food industry.

SUBSTANCE: chocolate is proposed, containing chocolate liquor, cocoa butter, lecithin, sugar powder, vanilla-cream flavouring, which additionally contains Palsgaard 4150 emulsifier, a cocoa butter equivalent, barberry at the following component ratio, wt %: chocolate liquor 35.7; cocoa butter 12.77; cocoa butter equivalent 1.74; lecithin 0.37; Palsgaard 4150 emulsifier 0.09; vanilla-cream flavouring 0.03; dried barberry 7.32; sugar powder - the rest.

EFFECT: obtaining chocolate with new taste qualities and organoleptic properties.

1 cl