COMPOSITION FOR MAKING CHOCOLATE Russian patent published in 2024 - IPC A23G1/48 

FIELD: confectionary industry.

SUBSTANCE: composition for chocolate preparation contains cocoa butter and vegetable filler. Nuts are used as filler. Composition additionally contains white chocolate. Vegetal fillers are represented by Juglans mandshurica pericarp powder, Juglans mandshurica nut kernels and dried berries. Initial components are taken in the following ratio, wt.%: white chocolate – 65.1–65.6; cocoa butter – 15.1–15.6; Juglans mandshurica pericarp powder – 5.1–5.6; Juglans mandshurica nut kernel – 5.1–5.6; dried berries – balance. Preferably, the berry is represented by guelder rose or cherry.

EFFECT: invention is aimed at expansion of chocolate range and creation of chocolate with high biological value and new organoleptic properties.

3 cl, 1 dwg, 2 tbl, 3 ex