CHOCOLATE BAR PRODUCTION METHOD Russian patent published in 2020 - IPC A23G1/04 A23G1/48 

FIELD: confectionery industry.

SUBSTANCE: chocolate bar production method envisages introduction of sifted cocoa powder into the chocolate bar heated to temperature of 40–42 °C cocoa butter, stirring the obtained mixture until homogeneous consistence, addition of fresh prepared blackcurrant berries and natural honey. Mixture is emulsified by the method of driving the liquid aqueous phase into fat water at the impact force of 125–150 N, at rate of 2,500–3,000 beats per minute for 5–7 minutes. Pouring into molds and cooling to temperature of 5–7 °C for 5–10 minutes, held for 40–50 minutes at said temperature, removed from molds and packed at temperature of 22–24 °C. Components are taken in certain weight ratios.

EFFECT: invention is aimed at increase of vitamin C and food fibers content, reduction of caloric content, increase of consistence homogeneity, storage life extension.

1 cl, 2 tbl, 3 ex