FIELD: confectionery industry.
SUBSTANCE: proposed confectionery product, a chocolate “bomb” for placing in a hot drink, is a body made in the form of a hollow volumetric geometric figure - a ball with the diameter of 3 to 5 cm, formed by two moulded hemispheres made of tempered chocolate mass. These two hemispheres are glued together with chocolate melted along the perimeter of the edge of the open surface of one of the hemispheres. The filling is placed in the other hemisphere. The specified filling contains cocoa powder, marshmallows and cocoa nibs with a particle size of 0.75 to 8 mm. The starting ingredients are taken at the following weight ratio, wt.%: chocolate mass - 40-50, cocoa powder - 25-35; marshmallow – 10-20; cocoa nibs – 5-15.
EFFECT: expansion of the range of confectionery products with improved organoleptic properties, as well as improvement of its consumer properties.
1 cl, 1 tbl, 3 ex
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Authors
Dates
2024-02-13—Published
2023-04-12—Filed