COMPOSITION FOR PREPARING CHOCOLATE Russian patent published in 2018 - IPC A23G1/00 

FIELD: food industry.

SUBSTANCE: invention relates to food industry, in particular, to chocolate production. Chocolate contains cocoa paste, cocoa butter, whole milk powder, marmalade in the form of lemon-lime balls, colored bursting caramel, sour bursting caramel, the equivalent of cocoa butter, lecithin, emulsifier Palsgaard 4150, milk chocolate flavoring, vanilla-cream flavoring, sugar powder. Chocolate components are taken in the following ratio in weight%: cocoa paste – 8.57; cocoa butter – 16.72; whole milk powder – 18.78; marmalade in the form of lemon-lime balls – 9.87; colored bursting caramel – 8.25; sour bursting caramel – 1.73; the equivalent of cocoa butter is 1.5; lecithin – 0,32; emulsifier Palsgaard 4150 – 0.08; milk chocolate flavoring – 0.06; vanilla-cream flavoring – 0.04; powdered sugar – the rest.

EFFECT: invention makes it possible to produce chocolate with new taste qualities and organoleptic properties with a feeling of crunches and a sour taste.

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