CHOCOLATE PREPARATION COMPOSITION AND METHOD FOR PRODUCTION THEREOF Russian patent published in 2019 - IPC A23G1/30 A23G1/48 

FIELD: food industry.

SUBSTANCE: invention relates to confectionary industry and may be used for production of functional chocolate. Disclosed is a composition for chocolate production, comprising cocoa butter, coconut sugar, coconut powder, raw cashew nut, Tartary buckwheat seeds, vanilla beans, sea salt, with the ratio of initial components, wt%: cocoa butter 25–55; coconut sugar 20–35; coconut powder 10–30; seeds of Tartary buckwheat 2–6; vanilla beans 0.1–3; sea salt 0.1–1; peeled raw cashew nut – balance. One uses coconut flour of 10.8 % fat content per 100 g of flour. Also disclosed is a method for preparing chocolate, involving use of said composition, wherein pre-weighed cocoa butter, coconut flour, coconut sugar, sea salt, vanilla beans, seeds of Tartary buckwheat, cashew nuts, then raw cashew nut, vanilla beans, Tartary buckwheat seeds are milled, melangeur is loaded with 45–55 % of melted cocoa butter, then one adds added cashew nuts and the remaining cocoa butter, coconut flour is added and the mass is ground to particle size of 115–130 micron, then coconut sugar, sea salt and ground buckwheat grains are added, the mass is ground to particle size of 65–80 microns, after that, ground vanished pods are added and the mass is ground to particle size of 20–40 microns, then the mass is filtered, tempered, poured into molds, cooled and packaged.

EFFECT: invention allows to manufacture a product with high organoleptic characteristics, biological value, structural-mechanical and physical-and-chemical indices of quality and simultaneously with this low glycemic index.

3 cl, 5 tbl, 3 ex