METHOD FOR PREPARATION OF FLOUR CONFECTIONERY FROM WAFFLE CRUMBS AND CHOCOLATE MOUSSE Russian patent published in 2021 - IPC A21D13/80 

FIELD: confectionery industry.

SUBSTANCE: invention relates to the production of confectionery products. The method of preparing flour confectionery from the base cake and chocolate mousse provides for the preparation of the base cake from chocolate semi-finished products, hazelnut-almond paste and waffle crumbs, taken at the rate of 0.025 kg of semi-finished fancy chocolate "Bitter chocolate" 54% cocoa, 0.025 kg of semi-finished fancy chocolate "Bitter chocolate" 72% cocoa, 0.066 kg of hazelnut-almond paste and 0.083 kg of the "Wafer crumb" product. Then the chocolate mousse is prepared, the finished product is formed and shaped. Eggs are preferably used in the preparation of the chocolate mousse.

EFFECT: invention is aimed at obtaining unique organoleptic characteristics due to the combination of two contrasting textures: the delicate texture of the mousse and the crunchy texture of the chocolate-nut wafer crust.

2 cl