FIELD: food industry.
SUBSTANCE: method for the production of chocolate, which includes mixing grated cocoa, cocoa butter, white sugar, their melange, conching with the introduction of a mixture of natural powders of pumpkin, with a mass fraction of moisture not more than 7%, and carrots, with a mass fraction of moisture not more than 6%, lecithin and vanillin. Tempering the resulting chocolate mass, pouring it into heated molds, cooling the chocolate, removing the chocolate bars from the molds, wrapping and packaging the chocolate.
EFFECT: obtaining chocolate with improved organoleptic parameters, traditional dark chocolate taste and increased nutritional value.
1 cl, 1 tbl
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