FIELD: confectionery industry.
SUBSTANCE: invention relates to the confectionery industry. The inventive chocolate composition comprises dry milk chocolate and a composition giving additional taste and flavour. The inventive additional taste and flavour composition comprises a highly volatile compound selected from a group consisting of methanol, 2,3-butanedion, 2-methylbuthanal, 3-methylbuthanal, methylpropanal and combinations thereof, a lactone compound and a caramel composition. The caramel composition comprises dimethylhydroxy furanone, phenylacetaldehyde and maltol. The inventive variants for adding an additional taste and flavour to a composition are also disclosed.
EFFECT: invention is directed towards giving cream taste to chocolate.
26 cl, 21 tbl, 9 ex, 3 dwg
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